Pan-Roasted Porterhouse Steak Perfection

The porterhouse steak is a premium cut of beef that combines two types of steak in one: the strip steak and the tender filet mignon. This cut is essentially a larger version of the T-bone steak, with a higher proportion of tenderloin. It is a tricky steak to cook due to its thickness and the fact that it has two cuts of beef separated by a bone. However, with the right techniques, it is possible to achieve a delicious, juicy, and tender steak with a perfect crust.

Choosing the right cut of porterhouse steak

Thickness and Size:

The ideal porterhouse steak should be at least 1.5 inches thick. Avoid "thin" cuts, as they tend to be pointless for this particular steak. A thicker cut is necessary to achieve that perfect balance of doneness without drying out the meat. Additionally, a thicker cut ensures you get a hearty portion, making it a great option for special occasions or when feeding a larger group.

Colour and Marbling:

Look for a porterhouse with a deep, rich colour, avoiding any with grey hues. The fat on the steak should be white, not yellow. Good marbling, especially in the loin portion, is an indicator of a high-quality porterhouse. This marbling contributes to the steak's flavour and juiciness.

Grade and Age:

While dry-aged and prime-grade porterhouses are more expensive, you can still find a good "choice" grade steak that is fresh and flavourful. The aging process improves texture and flavour, so consider selecting a dry-aged or wet-aged porterhouse if possible.

Source and Freshness:

When purchasing a porterhouse, consider the source and freshness of the meat. Look for a reputable butcher or supplier who can provide information on the origin and age of the steak. Ensure the meat is fresh, with a deep red colour and no unpleasant odour.

USDA Grading:

In the United States, the United States Department of Agriculture (USDA) has strict guidelines for porterhouse steaks. Look for the USDA label, which indicates the steak's quality. The best options include Premium Angus, USDA Choice, or Wagyu cuts, which offer superior flavour, texture, and overall quality.

By considering these factors, you can choose a porterhouse steak that will deliver a mouthwatering dining experience. Remember to plan ahead, as the steak should be thawed and brought to room temperature before cooking for the best results.

How to prepare the steak

Preparing a porterhouse steak is a delicate process that requires precision and attention to detail. Here is a step-by-step guide on how to prepare this delicious cut of beef:

Step 1: Choosing the Right Cut

Start by selecting a high-quality porterhouse steak, preferably labelled as USDA Prime, Premium Angus, or Wagyu. Look for dry-aged or wet-aged labels, as the aging process improves texture and flavour. A good porterhouse steak should be thick, ideally around 2 inches.

Step 2: Thawing and Seasoning

Thaw your steak in the refrigerator for at least 24 hours before cooking. Once it's thawed, remove the steak from the refrigerator 30 to 40 minutes before cooking to bring it to room temperature. This step is crucial, as it ensures even cooking. Season the steak generously with salt on both sides, and let it sit for about 45 minutes. The salt will draw out moisture, helping to create a better sear and adding flavour. You can also add other seasonings, such as freshly ground black pepper, to taste.

Step 3: Preheating the Pan

About 10 minutes before you're ready to cook the steak, start preheating your pan. A cast-iron skillet or a heavy non-stick skillet is the best option. Heat the pan over medium to medium-high heat for about 5 minutes until it's very hot. Add a drizzle of oil, such as avocado oil, canola oil, or grapeseed oil, to the pan. Do not overcrowd the pan—cook one steak at a time if necessary.

Step 4: Sear the Steak

Now it's time to sear the steak. Place the steak in the hot pan and cook for 3 to 4 minutes on each side, until a deep brown crust forms. For a 1-inch steak, sear for 13 to 15 minutes for medium-rare, and for a 1.5-inch steak, sear for 15 to 17 minutes. Be careful not to over-crowd the pan and avoid adding water.

Step 5: Finishing in the Oven (Optional)

If your steak is thicker and requires additional cooking, you can transfer it to the oven to finish cooking. Set the oven temperature to 450°F and place the steak on a rimmed baking sheet in the middle rack. Cook until it reaches your desired level of doneness. For medium-rare, the steak should reach an internal temperature of 130°F to 135°F.

Step 6: Resting and Serving

After cooking, transfer the steak to a clean plate or cutting board and let it rest for at least 5 minutes before serving. This allows the juices to redistribute, ensuring a moist and juicy steak. For the perfect finish, spoon the buttery pan juices over the steak. Enjoy your perfectly cooked porterhouse steak!

How to season the steak

How to Season a Porterhouse Steak

The porterhouse steak is a cut above the rest—literally. As the thicker, bigger brother of the T-bone steak, it combines the tender fillet mignon and the beefy Kansas City Strip in one package. It's a steak fit for a king, and as such, it deserves to be seasoned like royalty. Here's how to do it:

Step 1: Choose Your Seasoning

The most important part of seasoning is, of course, the seasoning itself. You can go with a simple salt and pepper combination, or you can get creative with other spices and herbs. Some popular choices include coriander, paprika, onion powder, oregano, and garlic. You can also use a ready-made steak seasoning blend, such as the Kansas City Steak Original Steak Seasoning.

Step 2: Prepare the Steak

Take your porterhouse steak out of the refrigerator 30 to 40 minutes before you plan to cook it. This will allow the steak to come to room temperature, which will help it cook more evenly. If you're feeling particularly organised, you can even salt your steak up to 12 hours before cooking and let it sit, uncovered, in the refrigerator. This will season the meat to its core and pull out moisture for a better sear.

Step 3: Apply the Seasoning

Once your steak is at room temperature, it's time to apply the seasoning. Be generous! With a steak this thick, you'll want to make sure the seasoning penetrates beyond the surface. Use your hands or a spoon to rub the seasoning onto both sides of the steak. Don't be shy—really work it in there.

Step 4: Let It Rest

After seasoning, let the steak sit for at least 30 minutes before cooking. This waiting period is crucial, as it gives the salt time to dissolve and absorb into the meat, enhancing the flavour and helping to break down the muscle fibres for a more tender steak.

Step 5: Sear and Cook

Now it's time to sear your beautifully seasoned steak. Heat a cast-iron skillet or non-stick pan over medium-high heat, add a drizzle of oil, and place your steak in the pan. For a thick porterhouse steak, you'll want to sear it for 3 to 4 minutes on each side until a golden-brown crust forms. Then, depending on your desired doneness, you can finish cooking it in the oven or continue searing in the pan.

And there you have it—a perfectly seasoned porterhouse steak fit for a king (or queen)!

Pan-searing instructions

Step 1: Prepare the Porterhouse Steak

Take the steak from the fridge and pat it dry. Then, season it with salt, choosing one of these two options:

• Option 1: Season the steak generously with salt on all sides and let it rest at room temperature on a rack for 45-60 minutes.
• Option 2: For best flavour and texture, liberally salt the steak and place it on a rack in the fridge overnight. Let it sit out for about 30 minutes before cooking. This method helps dry out the steak’s surface, which is great for getting a nice sear.

Step 2: Preheat the Cast-Iron Skillet

Heat a cast-iron skillet over high heat for 2-3 minutes. Then add a tablespoon of avocado oil or another high-smoke-point oil and let the oil warm up for a minute. While the skillet is heating, season the porterhouse steak with finely ground pepper.

Step 3: Place the Porterhouse Steak in the Skillet

Carefully place the seasoned porterhouse steak in the skillet. Keep in mind that both the oil and pan are extremely hot. Press the steak to ensure maximum contact with the skillet’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. While it’s melting, quickly sear the strip side of the steak.

Step 4: Baste the Porterhouse Steak with Butter

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.

Step 5: Let the Pan-Seared Porterhouse Steak Rest

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.

Finishing and resting the steak

Once you've seared your porterhouse steak, it's time to finish cooking it in the oven. The steak will need to be cooked in the oven for 5-20 minutes, depending on your desired level of doneness. For a medium-rare steak, cook it in the oven for 10-15 minutes.

Before placing the steak in the oven, it's important to preheat it to 400-450 degrees Fahrenheit. You'll also want to move an oven rack to the middle position and place the steak on a rimmed baking sheet.

After removing the steak from the oven, it's crucial to let it rest for at least 5 minutes before serving. This allows the juices to redistribute and ensures a juicy, flavorful steak. The steak will continue to cook during this time, so it's important not to cut into it too soon.

When checking the doneness of your steak, it's best to use a meat thermometer. For a medium-rare steak, aim for an internal temperature of 130-135°F. If you don't have a meat thermometer, you can also check the doneness by cutting into the steak and checking the color of the meat.

While the steak is resting, you can prepare any sides or sauces to accompany it. Some classic side dishes for porterhouse steak include roasted vegetables, mashed potatoes, or a green salad. For sauces, a simple herb butter or a red wine reduction can elevate your dish.

Remember, the key to a perfect porterhouse steak is to not overcook it. With the right techniques and a little patience, you'll be able to enjoy a delicious, juicy steak cooked to your desired level of doneness.

Frequently asked questions