Perfect Pan-Seared Porterhouse

The porterhouse steak is a large cut of beef that contains both the New York strip and the filet mignon, separated by a T-shaped bone. It is considered the king of steaks and is one of the tastiest cuts of beef there is. However, its final result depends on how it is cooked.

Pan-searing is a popular way to cook a porterhouse steak. This method involves searing the steak in a pan to develop a crust, and then finishing it in the oven. This gives the steak a nice seared exterior and a juicy, tender inside.

Choosing the right cut of porterhouse

• Thickness: Opt for a porterhouse steak that is between 1.5 to 2 inches thick. This thickness range ensures maximum juiciness and allows for even cooking, especially if you prefer your steak medium-rare.
• Quality: When shopping for a porterhouse steak, look for Premium Angus, USDA Choice, or Wagyu cuts. These are the top choices for flavour, texture, and overall quality.
• Aging: Consider buying dry-aged or wet-aged porterhouse steaks. The aging process improves texture and enhances flavour. Look for labels that indicate the steak has undergone this process.
• Marbling: Select a porterhouse steak with good marbling, which means it has the right amount of fat distributed throughout the meat. This fat enhances the flavour and promotes tenderness.
• Freshness: If possible, purchase your porterhouse steak from a local butcher or a high-quality grocery store. Ensure the meat is fresh and has a bright red colour, with minimal moisture on the surface.
• Bone-in or Boneless: Decide whether you prefer a bone-in or boneless porterhouse steak. Bone-in steaks can be a bit trickier to cook evenly, but some people prefer the added flavour that cooking with the bone can bring.

Remember, the quality of the meat you choose will significantly impact the final result of your pan-seared porterhouse steak. Take the time to select the best cut you can find, and you'll be well on your way to a delicious meal!

Pan searing instructions

Pan-Searing Instructions

Step 1: Prepare the Porterhouse Steak

Take the steak out of the fridge and pat it dry. Season it generously with salt on all sides and let it rest at room temperature on a rack for 45-60 minutes. For best results, liberally salt the steak and place it on a rack in the fridge overnight, letting 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 Pan

Preheat a cast-iron skillet or non-stick pan over medium-high heat. If using a cast-iron skillet, heat it for 2-3 minutes. For a non-stick pan, heat it for about 5 minutes. Add a drizzle of oil with a high smoke point, such as avocado oil or canola oil.

Step 3: Sear the Porterhouse Steak

Place the seasoned steak in the hot pan. Sear for 2-4 minutes on each side until golden brown, flipping only once. For a 1-inch steak, sear for 2 minutes on each side. For a 1.5-inch steak, sear for 3-4 minutes on each side.

Step 4: Baste with Butter (Optional)

Add a pat or two of unsalted butter to the pan and let it melt. Baste the top of the steak by spooning the butter over it. This will help the steak cook faster and enhance its flavor.

Step 5: Oven-Cooking (Optional)

If your steak is not yet cooked to your desired level of doneness, transfer it to the oven to finish cooking. Preheat your oven to between 350°F and 450°F. Place the steak on a rimmed baking sheet and cook for another 5-20 minutes, depending on your desired level of doneness.

Step 6: Rest the Steak

Let the steak rest for about 5-10 minutes before serving. Place the steak on a cutting board or a rack that allows air to circulate around it. The exact time depends on the thickness of your steak. For thinner steaks, 5 minutes is generally good, while for thicker steaks (1.5 to 2 inches), aim for 6-7 minutes.

Oven-cooking instructions

• Preheat your oven to 450°F.
• Move an oven rack to the middle position.
• Spray a rimmed baking sheet with cooking spray.
• Sear your porterhouse steak in a cast-iron skillet or non-stick pan over medium-high heat for 3-4 minutes on each side until golden brown.
• Transfer the steak to the baking sheet and place it in the oven for 5-20 minutes. The cooking time will depend on your desired level of doneness. For a medium-rare steak, cook for 10-13 minutes for a 1-inch steak, and 14-17 minutes for a 1.5-inch steak.
• Remove the steak from the oven when it is about five degrees below your desired final temperature.
• Let the steak rest for 5-10 minutes before serving.

Note: The cooking times provided are for a medium-rare steak. If you prefer your steak to be cooked more, you may need to adjust the cooking time accordingly.

Finishing up

Once you've seared your porterhouse steak, it's time to let it rest. Transfer the steak to a clean plate or cutting board and tent it with foil. Let the steak rest for 5-10 minutes before serving. This is an important step, as it allows the juices to redistribute and ensures a moist and flavorful steak.

The temperature of the steak will continue to rise during this time, a phenomenon known as "carryover cooking". For a final temperature of 135°F, your steak should be removed from the heat at 130°F, as it will continue to cook and gain about 5°F while resting.

If you're serving the steak with the bone in, you can cut out the filet and New York strip or leave them on the bone. Alternatively, you can pre-slice the steak horizontally for an impressive presentation.

Enjoy your perfectly cooked porterhouse steak!

Resting the steak

Rest your steak for at least 3 minutes, but ideally 5-10 minutes. The exact time depends on the thickness of your steak. For a thinner steak, 5 minutes is good, but for a steak between 1.5 and 2 inches thick, aim for 6-7 minutes. During this time, the temperature of the meat will continue to rise by about 5°F due to residual heat. This is called "carryover cooking".

After resting, the steak's temperature should fall within the final temperature range for your desired doneness level. For example, a medium-rare steak should be 130°F-135°F, while a well-done steak should be 160°F-165°F.

Rest your steak on a clean plate or cutting board, or ideally, on a rack that allows air to circulate around it. You can tent the steak with foil to keep it warm during the resting process.

Frequently asked questions