Porterhouse Steak Fondue: A Match Made In Heaven?

Porterhouse steak is a great option for fondue due to its tenderness, flavour, and relatively low fat content. Fondue is a dish where small pieces of food are dipped into a hot sauce or cooking medium, such as oil or broth. The key to a good fondue is choosing a meat that is tender and flavourful, without being too greasy. Porterhouse steak is a combination of two different cuts of steak, the strip steak and the tenderloin, separated by a T-shaped bone. This gives it a varied texture and taste, making it an ideal choice for fondue. When choosing a porterhouse steak for fondue, look for one that is well-marbled with fat for the best flavour and texture.

Choosing a porterhouse steak for fondue

The porterhouse steak is a classic cut of beef that is known for its tender and juicy meat. It is derived from the point where the tenderloin and top loin meet, giving you the best of both worlds in terms of flavour and texture. When choosing a porterhouse steak for fondue, there are a few things to keep in mind to ensure you get the perfect cut.

First, look for a steak that is at least 1.5 inches thick. A thicker steak will ensure that it doesn't dry out during cooking and will provide a more substantial bite when dipped into the fondue. The porterhouse steak should also have a deep, rich colour with white fat that is well-marbled throughout the meat, especially in the loin portion. This marbling will add flavour and help keep the steak moist during cooking.

When selecting your steak, it is also important to consider the weight. A single porterhouse steak can weigh up to 2 pounds, making it a generous meal for one or a hearty meal for two. If you are serving a large group, you may want to consider getting multiple steaks or opting for a smaller cut.

Before cooking your porterhouse steak fondue, be sure to let the steak come to room temperature for about an hour. This will help it cook more evenly. You can also season the steak with salt, pepper, or your preferred steak seasoning, and brush it with a small amount of olive oil or neutral oil to prevent sticking and add flavour.

When cooking the steak, there are several methods you can use, such as grilling, pan-searing, or oven-roasting. No matter which method you choose, it is important to use a meat thermometer to ensure the steak is cooked to your desired level of doneness. For a medium-rare steak, cook the steak on high heat for 4-5 minutes on each side, resulting in an internal temperature of around 130°F. If you prefer your steak well-done, cook it on medium heat for 6-8 minutes on each side for an internal temperature of 160°F.

By following these tips, you'll be sure to choose and prepare the perfect porterhouse steak for your fondue, resulting in a delicious and indulgent meal that your guests will love.

Cooking methods for a porterhouse steak

A porterhouse steak is a combination of the tender filet mignon and the flavourful New York strip. It is a thick, hearty cut of meat that can be shared by two to four people.

There are several ways to cook a porterhouse steak, including:

Grilling

The most popular way to cook a porterhouse steak is on a grill. To achieve a good sear, start by heating the grill to a high temperature. Place the steak over the hottest part of the grill and cook for 1-2 minutes on each side. Then, move the steak to medium, ash-covered coals to finish cooking to your desired doneness. For a medium-rare steak, grill for 10-13 minutes for a 1-inch steak, or 14-17 minutes for a 1.5-inch steak.

Broiling

Broiling is another option for cooking porterhouse steak. Preheat your oven to broil for 10 minutes. Place the steak on a broiler pan and position it in the oven so that the surface of the steak is 34 inches from the heat source. For a 1-inch steak, broil for 13-15 minutes, and for a 1.5-inch steak, broil for 16-18 minutes for a medium-rare steak.

Pan-Searing

You can also cook a porterhouse steak in a pan on the stovetop. Use a heavy non-stick or cast-iron skillet and preheat it over medium heat for about 5 minutes. Place the steak in the hot skillet and sear for 13-15 minutes for a 1-inch steak, or 15-17 minutes for a 1.5-inch steak, for a medium-rare steak.

Sous Vide

A newer technique for cooking porterhouse steak is sous vide, which involves cooking the steak in a water bath at a low temperature for a long time. This method ensures even cooking and tenderness. After cooking in the water bath, the steak is seared in a hot skillet for a golden-brown colour and enhanced flavour.

Smoking

Smoking is another option for cooking porterhouse steak, which will add flavour and tenderness. Preheat your smoker to 225°F and place the well-seasoned steak on the grates. Smoke the steak until it reaches about 10°F below your desired internal temperature. Finish the steak in a hot skillet for a golden-brown sear.

Fondue

Porterhouse steak is a good option for fondue because it is tender, flavourful, and relatively lean. When choosing a porterhouse steak for fondue, look for one that is well-marbled with fat for the best flavour and texture. Cut the steak into bite-sized pieces and cook in a pot over a flame until it reaches your desired temperature.

How to prepare a porterhouse steak before cooking

Porterhouse steak is a combination of two steaks: the tender filet mignon and the flavourful New York strip. It is a large steak, often served as a meal for two in restaurants.

When choosing a porterhouse steak, look for one that is at least 1.5 inches thick, with a deep, rich colour and white fat. Good marbling throughout the meat is also a sign of quality.

Before cooking, make sure your steak is completely thawed. Thawing in the refrigerator for at least 24 hours is recommended. Once thawed, remove the steak from the refrigerator and let it sit for 30-40 minutes to bring it to room temperature.

When it comes to seasoning, a generous amount of salt is key. You can also add other seasonings like pepper, garlic, chilli powder, or chipotle powder. For a more intense flavour, season the steak up to 12 hours before cooking and let it sit, uncovered, in the refrigerator.

Now, you are ready to cook your porterhouse steak! You can choose from various cooking methods, including grilling, pan-searing, broiling, smoking, or using the sous vide method. Each method has its own set of instructions, but some general tips include:

• Use a meat thermometer to ensure your steak is cooked to your desired level of doneness.
• Allow the steak to rest for a few minutes after cooking to let the juices redistribute and keep the meat moist and flavourful.
• For a restaurant-style touch, place a pat of butter in the centre of the steak a few minutes before it's done cooking.

Best cooking equipment for a porterhouse steak

A Porterhouse steak is a combination of the tender filet mignon and the flavourful New York strip. It is a thick cut of steak that can be cooked in various ways, including grilling, pan-searing, broiling, smoking, and sous vide. Here is a list of the best cooking equipment for preparing a delicious Porterhouse steak:

Grill

The grill is a popular choice for cooking Porterhouse steak, as it imparts a distinctive, authentic steakhouse flavour. To grill a Porterhouse steak, start by preheating your grill on high. Place the steak over the hottest part of the grill and sear both sides for 1-2 minutes. Then, move it to medium, ash-covered coals and continue grilling for the desired cooking time, which will depend on the thickness of the steak and your preferred doneness. For a medium-rare steak, grill a 1-inch Porterhouse for 10-13 minutes, or a 1.5-inch steak for 14-17 minutes.

Cast-Iron Skillet

A cast-iron skillet is another excellent option for cooking Porterhouse steak. This method involves searing the steak on the stovetop and then transferring it to the oven to finish cooking. Start by heating a large cast-iron skillet on medium heat until hot, about 5 minutes. Pat the steak dry with paper towels, and season with salt and pepper. Place the steak in the hot skillet and cook until browned and crusty, about 3 minutes. Add a tablespoon of butter, flip the steak, and transfer the skillet to the oven preheated to 400°F. Roast until the steak reaches an internal temperature of 120°F for medium-rare, which should take about 12 to 15 minutes.

Broiler Pan

You can also cook Porterhouse steak in the oven using a broiler pan. Set your oven to "broil" and preheat for 10 minutes. Place the steaks on the rack of the broiler pan, positioning it so that the surface of the steak is 34 inches from the heat source. Broil the steak to your desired doneness, following a cooking time chart as a guide. For a medium-rare steak, broil a 1-inch Porterhouse for 13-15 minutes, or a 1.5-inch steak for 16-18 minutes.

Smoker

Smoking is a method that will add major flavour enhancement and tenderness to your Porterhouse steak. To smoke a Porterhouse steak, fire up your smoker and preheat it to 225°F. Place your well-seasoned steak onto the grates of the smoker, close the lid, and smoke until the steak reaches an internal temperature about 10°F below your desired doneness. Then, sear the steak in a hot skillet for approximately 2 minutes per side.

Sous Vide

Sous vide is a new technique that ensures even cooking and exceptional tenderness. It involves cooking the steak in a water bath at a controlled temperature for a specified amount of time, depending on your desired doneness. After the sous vide cooking, sear the steak in a hot skillet for about 2 minutes per side to give it a rich golden-brown colour and enhanced flavour.

How to serve a porterhouse steak

Porterhouse steak is a generous cut that combines the tender filet mignon with the flavourful New York strip. It is often served as a meal for two, owing to its large size.

When choosing a porterhouse steak, look for one that is at least 1.5 inches thick, with a deep, rich colour and white fat. A good porterhouse should also have good marbling throughout the meat, especially in the loin portion.

To store a porterhouse steak, you can keep it in the refrigerator in its store packaging for up to 48 hours. For longer storage, wrap it tightly in plastic wrap or butcher paper and place it in the freezer. It will keep for up to three months in the freezer and retain the best flavour.

When it comes to cooking, the best way to cook a porterhouse steak is on the grill, but it can also be pan-seared, broiled in the oven, smoked in a smoker, or cooked sous vide. If you're grilling or pan-searing, make sure to preheat your grill or skillet first. For grilling, place the steak over the hottest part of the grill and sear both sides for 1-2 minutes, then move to medium, ash-covered coals. For pan-searing, do not add oil or water, and do not cover the pan. Sear the steak for 1-2 minutes on each side, then cook for an additional 11-13 minutes for a 1-inch steak or 14-16 minutes for a 1.5-inch steak, flipping the steak about a minute before the halfway point. For both methods, the final internal temperature should be 135°F for medium-rare. After cooking, let the steak rest for about 5 minutes before serving. This allows the juices to redistribute and ensures a moist, juicy steak.

If you're cooking your porterhouse steak in the oven, set it to broil and preheat for 10 minutes. Place the steak on a broiler pan and position it 34 inches from the heat source. Broil for 13-15 minutes for a 1-inch steak or 16-18 minutes for a 1.5-inch steak, again reaching an internal temperature of 135°F for medium-rare. As with the other methods, let the steak rest for about 5 minutes before serving.

For a unique twist, try a reverse-seared porterhouse steak. Start by preheating your oven to 275°F and placing the steaks on a wire rack over a baking sheet. Cook until the internal temperature reaches 125°F for rare or 135°F for medium-rare. Then, preheat a skillet over high heat and add butter or a high smoke point oil like avocado, canola, or grapeseed oil. Sear the steaks for 1 minute on each side, and serve immediately.

Porterhouse steak is a versatile cut that can be prepared in a variety of ways. Whether you're grilling, pan-searing, or oven-broiling, always let the steak come to room temperature before cooking and season generously.

Frequently asked questions