Baking And Pan-Searing Porterhouse Steak Perfection

The porterhouse steak is a large cut of beef that contains both the New York strip (top loin) and filet mignon (tenderloin) cuts, separated by a T-shaped bone. It is a premium, melt-in-your-mouth cut of meat that is incredibly flavourful, beefy, and tender.

While the grill is a popular choice for cooking porterhouse steak, preparing it in a cast-iron skillet is also an excellent way to go. This method involves searing the steak in a pan and then finishing it in the oven. This gives the steak a nice seared exterior with a perfectly juicy and tender inside that's evenly cooked throughout.

Choosing the right cut of porterhouse steak

First, let's understand the composition of a porterhouse steak. It is derived from the point where the tenderloin and top loin meet, resulting in a combination of the tender filet mignon and the flavourful New York strip. This unique combination sets the foundation for a delicious and indulgent meal.

When selecting a porterhouse steak, always opt for one that is cut at least 1.5 inches thick. Thickness is crucial, as it ensures the steak doesn't dry out during cooking. A good porterhouse should have a deep, rich colour, with white fat. Look for even marbling throughout the meat, especially in the loin portion. Don't compromise on quality; choose a fresh, well-marbled "choice" grade steak.

Additionally, pay attention to the size of the tenderloin. A key differentiator between a porterhouse and a T-bone steak is the thickness of the tenderloin. For a steak to qualify as a porterhouse, the United States Department of Agriculture (USDA) guidelines specify that the tenderloin must be at least 1.25 inches thick. This measurement is taken from the bone to the widest point on the tenderloin.

When purchasing a porterhouse steak, consider your budget. Porterhouses are generally priced higher than T-bones due to their larger tenderloin content. However, some steaks may have thicker sections and thinner sections, so evaluate the overall size of the tenderloin. If you're looking for a more affordable option, consider a T-bone with a consistent thickness in the tenderloin.

Finally, be mindful of the storage and cooking process. Porterhouse steaks can be stored in the refrigerator for up to 48 hours in their original packaging. For longer storage, wrap tightly and freeze. When cooking, aim for an internal temperature of 145° F for the best results.

By following these guidelines, you'll be well on your way to choosing the perfect porterhouse steak for your baking and pan-searing endeavours.

Pan-searing techniques

Preparation

Before cooking, remove the steak from the refrigerator and pat it dry. Season generously with salt on all sides and let it rest at room temperature on a rack for 45-60 minutes. Alternatively, for the best flavour and texture, liberally salt the steak and place it on a rack in the fridge overnight. The next day, let it sit out for about 30 minutes before cooking. This method helps to dry out the steak's surface, which is great for getting a nice sear.

Pan Preparation

Use a cast-iron skillet or a stainless steel skillet or frying pan (not non-stick) for the best sear. Heat the pan over high heat for 2-3 minutes. Then add a tablespoon of oil with a high smoke point, such as avocado oil or canola/vegetable oil, and let the oil warm up for a minute.

Cooking

Place the steak in the pan. Keep in mind that both the oil and pan are extremely hot. Press the steak down to ensure maximum contact with the pan's surface. Sear the steak, flipping it every 30 seconds, until the internal temperature reaches about 90°F. Then, lower the heat to medium-low and add crushed garlic, rosemary or thyme, and butter to the pan. Let the butter melt and, while it's melting, quickly sear the strip side of the steak.

Basting

Tilt the pan to collect the melted butter, garlic, and herbs. Then, grab a spoon and baste the steak with this flavorful butter for 30 seconds on each side. Alternatively, you can flip the steak in the butter for the same effect. Keep an eye on the steak’s temperature as you go. Cook until it’s 20°F below your target temperature, then remove it from the pan.

Resting

Place the steak on a cutting board or, ideally, on a rack that lets air circulate around it. Let it rest for about 5-7 minutes. The exact time depends on how thick your steak is. Five minutes is generally good for thinner steaks, but if yours is between 1.5 and 2 inches thick, aim for 6-7 minutes.

Oven-cooking techniques

There are several ways to cook a porterhouse steak in the oven. Here are some of the most common techniques:

• The Sheet Pan Method: This method involves preheating the oven, placing seasoned steaks on a cold sheet pan, and broiling for five minutes on one side and three minutes on the other for 1.5-inch-steaks. This technique is ideal for novice cooks as it is less intimidating and requires less handling of a hot skillet.
• The Oven Skillet Method: For this method, place a cast-iron skillet in the centre rack of a cold oven and preheat it. Once the oven reaches the desired temperature, carefully remove the skillet using oven mitts, add the steaks, and return the skillet to the oven. Cook until the steaks are deeply seared on one side, then flip them and cook for a few more minutes, depending on your desired doneness.
• The Sear and Oven Method: First, sear the steaks on a pan or skillet over high heat to brown the exteriors. Then, place the steaks in the oven at a moderately low temperature to finish cooking. This technique can take about five to seven minutes for medium-rare and longer if you prefer your meat more cooked.
• The Reverse Searing Method: Season the steak and let it come to room temperature. Then, bake it in a low-temperature oven until the desired internal temperature is reached. Finally, sear the steak in a skillet on one side for about a minute, add a knob of butter, and cook the other side for about 45 seconds while continuously basting with melted butter.

Regardless of the technique you choose, there are a few key steps to follow when cooking a porterhouse steak in the oven:

• Let the steak come to room temperature before cooking. This ensures that the steak cooks evenly and helps prevent overcooking.
• Dry off the steak by patting it with paper towels or letting it chill uncovered in the refrigerator for a couple of hours to allow the salt to permeate the meat and draw out moisture.
• Season the steak generously with salt and pepper to enhance its flavour. You can also add a whisper of sugar to help with caramelization.
• Use a cast-iron skillet or a heavy stainless steel pan for cooking the steak. Avoid non-stick pans as they may not handle higher temperatures well.
• Use an instant-read thermometer to check the internal temperature of the steak and ensure it is cooked to your desired doneness.
• Let the steak rest for about 10 to 15 minutes after cooking to allow the juices to settle and ensure each bite is juicy and succulent.

Resting the steak

During the resting period, the steak's internal temperature will continue to rise by about 15-20°F due to carryover cooking. This is why it's important to remove the steak from the pan before it reaches your desired final temperature. If you're aiming for medium-rare, for example, remove the steak from the heat when it reaches an internal temperature of 130°F-135°F, as it will continue to cook while resting.

Additionally, resting the steak gives the juices a chance to be reabsorbed, preventing them from flowing out when the steak is cut. This results in a juicy and flavourful steak.

If you're using the reverse searing method, where you start with a low-temperature cook in the oven followed by a quick sear, the steak doesn't need as much resting time since the low heat of the oven doesn't draw the juices to the surface as much as other cooking methods. However, it's still a good idea to let the steak rest for a few minutes while you prepare any sides or sauces.

Remember, the goal is to serve the steak while it's still hot, so don't rest it for too long. Enjoy your perfectly cooked porterhouse steak!

Making sauces to accompany the steak

A good sauce can elevate your steak-eating experience to the next level. Here are some sauces that you can make to accompany your steak:

Peppercorn Sauce

This classic, creamy steak sauce is ready in no time and has a lovely rich warmth to it that goes well with a juicy steak.

Chimichurri Sauce

Chimichurri is a South American sauce similar to salsa verde but with a kick. It's the perfect balance for a rich steak. It is made with garlic, chilli, coriander, parsley, onion, olive oil, and vinegar.

Béarnaise Sauce

If you like thick, creamy, mayonnaise-like sauces, this tarragon-tinged sauce is the one for you. It is made with egg yolks, tarragon, butter, and cayenne.

Black Bean and Sesame Sauce

This Asian-style sauce has a deeply savoury flavour and is thickened with hardy black beans. It is made with black beans, brown sugar, honey, Chinese five-spice powder, ginger, chilli, tahini paste, cider vinegar, soy sauce, and water.

Salsa Verde

This piquant Italian green sauce doesn't require any cooking. It is made with tarragon, parsley, capers, mustard, garlic, olive oil, and sherry vinegar.

Red Wine Sauce

This bistro classic is a rich, boozy jus made with beef stock, red wine, brown sugar, and balsamic vinegar.

Teriyaki Sauce

This Japanese sauce has a sweet and savoury balance. It is made with water, brown sugar, soy sauce, garlic, ginger, cornflour, rice wine vinegar, and water.

Mustard Sauce

This simple two-component sauce is made by mixing Dijon mustard and crème fraîche and heating it gently until simmering.

Blue Cheese Sauce

Steak and blue cheese is a match made in heaven. This sauce is made with butter, flour, milk, and blue cheese.

Creamy Mushroom Sauce

This sauce is rich, velvety, and delicious. It is made with pan juices, mushrooms, garlic, brandy, cream, and mustard.

Frequently asked questions