Tiffany Haney
Porterhouse steak is a rich, beefy cut of meat that typically serves two people. It is known as the King of Steaks because of its high quality and flavour. The steak is cut from the short loin area of the beef and contains two cuts of meat: the tenderloin filet and the New York strip steak. This cut of steak is best cooked to medium-rare and can be cooked in a pan.
| Characteristics | Values |
|---|---|
| Pan-frying time | 3-6 minutes per side |
| Oven time | 10-15 minutes |
| Resting time | 5-10 minutes |
| Steak thickness | 1 1/2 inches |
| Seasoning | Salt, pepper, garlic, butter, herbs, mustard, thyme, red wine |
| Steak type | Porterhouse |
| Steak origin | Short loin of the cow |
| Steak composition | Tenderloin, top loin (or New York strip steak) |
| Steak temperature | Medium-rare |
| Steak calories | 395kcal |
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What You'll Learn
How to prepare your steak before cooking
Preparing your porterhouse steak before cooking is a crucial step in ensuring a juicy and flavourful result. Here is a step-by-step guide on how to prepare your steak:
Step 1: Remove the Steak from the Fridge
Take your steak out of the fridge 20 to 30 minutes before cooking. This step is important because it allows the steak to come to room temperature, promoting even cooking.
Step 2: Pat the Steak Dry
Use a paper towel to pat the steak dry before seasoning. This step helps to remove any excess moisture, ensuring a better sear and more even browning when the steak hits the pan.
Step 3: Season Generously
Season your steak generously with salt and pepper on all sides. Don't be shy with the salt, as a large cut of steak like the porterhouse can handle a hearty seasoning. You can also experiment with other seasonings or dry rubs to enhance the flavour, but it's best to avoid marinating as the porterhouse is already a tender cut.
Step 4: Prepare Your Cooking Equipment
While the steak is coming to room temperature, take the time to prepare your cooking equipment. This includes preheating your cast-iron skillet over medium-high heat until it's extremely hot. You may also want to gather tools like a chef's knife, a cutting board, and an instant-read thermometer to ensure your steak is cooked perfectly.
Step 5: Add Oil or Butter
Add a small amount of vegetable oil or butter to your hot skillet. Be careful, as the oil or butter may smoke a little due to the high heat. This is normal and indicates that your pan is hot enough.
Now that your steak is prepared and your cooking equipment is ready, you can proceed to cook your porterhouse steak to your desired doneness, following your preferred recipe. Remember to let the steak rest for a few minutes after cooking to allow the juices to redistribute, ensuring a juicy and flavourful eating experience.
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What to season your steak with
You can definitely pan-fry a porterhouse steak! It's a simple and fast way to cook a juicy and tender steak. The porterhouse steak is a thick-cut that combines two types of steak—the tenderloin and the top loin or New York strip.
- Salt and pepper: Seasoning with salt and pepper is a classic way to go. You can use Himalayan salt or regular table salt. Be generous with the salt and use freshly ground black pepper.
- Garlic: Adding garlic to your steak is a great way to deepen the savory flavors. You can rub the steak with garlic before cooking, or add garlic to the pan to cook with the steak.
- Butter: Using butter while cooking your steak can add richness and enhance the flavor. You can also top your steak with butter just before serving.
- Fresh herbs: Adding fresh herbs like rosemary can complement the steak's flavor. You can also use thyme, which goes well with red wine reductions.
- Steak seasoning blends: There are also steak seasoning blends available, such as the Kansas City Steak Original Steak Seasoning, which is recommended by some sources specifically for porterhouse steaks.
Remember, the porterhouse steak has a rich flavor and doesn't require a marinade or dry rub. So, keep it simple, and season your steak generously with your chosen ingredients before cooking.
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How long to cook your steak for
The cooking time for your porterhouse steak depends on your desired level of doneness. It is recommended to use a meat thermometer to check the internal temperature of the steak and determine its doneness.
For a rare steak, cook the steak in a pan for 3-4 minutes on each side, then place it under the broiler for 5 minutes. This will result in a steak that is seared on the outside and rare on the inside.
If you prefer your steak to be medium-rare, there are a few different methods you can try. One option is to cook the steak in the pan for 4-6 minutes on each side, then place it in the oven at 450 degrees Fahrenheit for 5-20 minutes, or until the thermometer reaches about 5 degrees below your desired final temperature. Alternatively, you can cook the steak for 3-4 minutes on each side in the pan, then transfer it to a preheated broiler for 13-18 minutes, depending on the thickness of the steak.
For a well-done steak, cook the steak in the pan for 3-4 minutes on each side, then transfer it to the oven and cook for 20 minutes, or until the internal temperature reaches your desired level of doneness.
It is important to note that the cooking time may vary depending on the thickness of your steak and your desired level of doneness. Always let the steak rest for at least 5 minutes after cooking to allow the juices to redistribute and ensure maximum flavour and tenderness.
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What to serve alongside your steak
Pan-seared porterhouse steak is a juicy, tender, and flavorful dish that can be cooked in no time. It is a large cut of beef that includes portions of both the tenderloin and the strip steak, separated by a T-shaped bone. The cooking technique involves pan-searing with an oven finish, resulting in a nicely seared exterior and a juicy, tender inside.
Now, what to serve alongside your steak? Here are some mouth-watering suggestions:
Baked Potato
A simple baked potato is a classic side dish that pairs well with the steak. It provides a starchy and comforting element to the meal.
Roasted Asparagus
Roasted asparagus adds a touch of elegance and freshness to the plate. It complements the steak's rich flavor with its slightly charred flavor and tender texture.
Fresh Garden Salad
A fresh garden salad is a great way to balance out the heartiness of the steak. Include a variety of greens, vegetables, and a light dressing to refresh your palate between bites.
Broccoli Cheese Casserole
For an indulgent side dish, try a broccoli cheese casserole. The creamy cheese sauce and tender broccoli florets create a delicious contrast of textures and flavors alongside the steak.
Red Wine Sauce
A red wine sauce can elevate your porterhouse steak to the next level. Simply saute shallots and garlic, deglaze the pan with red wine, add beef stock, mustard, and thyme, and finish it off with a touch of butter. Drizzle this sauce over your steak for a rich and sophisticated flavor.
Horseradish Sauce, Chimichurri Sauce, and Au Poivre Sauce
These three sauces offer a variety of flavors and textures. The horseradish sauce adds a spicy kick, while the chimichurri sauce brings a fresh and herby dimension. The au poivre sauce, made with butter, shallots, and peppercorns, provides a creamy and peppery contrast to the steak.
Remember, the porterhouse steak is a generous cut, often large enough to serve two people. So, choose your sides wisely, and don't be afraid to indulge in a little bit of everything!
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How to store leftover steak
While it's always best to cook and eat steak fresh, sometimes you might have some leftovers that you want to save for another day. Here's how to store leftover steak to keep it as fresh as possible:
Firstly, let the steak cool to near room temperature. This will prevent moisture loss when you store it. Then, wrap the steak leftovers in freezer paper, a thick, coated plastic paper that can lock in moisture and keep air away. Wrap each piece of meat individually and tightly. You can also use a vacuum sealer to keep juices locked in and air out, but these machines can be expensive.
Then, place the wrapped steak in a heavy-duty freezer bag. Squeeze out as much air as possible before sealing the bag. The steak should lay flat in one layer inside the refrigerator, with plenty of room around it for air to circulate and keep it cold. Keep the steak on the bottom shelf to prevent any juices from potentially seeping out and contaminating other foods.
Leftover steaks stored this way are typically safe in the fridge for about three days. If you don't think you'll eat them within this time, place them in the freezer instead. When you're ready to enjoy your leftover steak, it's best to reheat it in a shallow pan rather than a microwave, as this will help retain moisture.
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Frequently asked questions
A porterhouse steak is a cut of beef from the short loin area of a cow. It is separated by a large T-shaped bone, with a tenderloin filet on one side and a strip steak on the other.
First, take the steak out of the fridge 20 to 30 minutes before cooking to let it come to room temperature. Pat the steak dry with a paper towel and season generously with salt and pepper. Heat a cast-iron skillet over medium-high heat and add a tablespoon of vegetable oil or butter. Once the oil is almost smoking, add the steak, ensuring the seasoned side is face down. Cook for 3 to 6 minutes, or until a deep brown crust forms. Do not turn the steak over. Remove the steak from the skillet and place it on a cutting board, turning it brown side up. Cut the meat from the bone and cut into 1-inch segments. Reassemble the steak around the bone and top with butter, garlic, and fresh herbs. Place the skillet in the oven and cook for an additional 10 to 15 minutes, depending on the thickness of the steak and your desired level of doneness.
Some side dishes that pair well with porterhouse steak include:
- Baked potato
- Roasted asparagus
- Fresh garden salad
- Broccoli cheese casserole
- French fries
- Potato wedges
- Creamed spinach
- Balsamic mushrooms
- Scalloped potatoes
