With a steak this thick, a little salt sprinkled on the outside won’t do it—make it rain. The only distinction is that on a T-bone steak, you won’t see a filet portion as big. The Porterhouse cut is known as the “King of T-Bones.” It's cut from the short loin area of the beef and separated by a large T-shaped bone which divides two mouth-watering cuts of beef better known as the tenderloin filet and the other NY Strip steak.. The very anatomy of a porterhouse steak presents some challenges. Why? The results will be FAR better than salting at serving time. The cut contains both the strip steak and a full portion of filet mignon so it really is the holy grail for steak lovers! https://www.williams-sonoma.com/recipe/pan-roasted-porterhouse-steak.html After about 5 to 6 minutes, flip the steak over and let it continue cooking. Cook for another 7-10 minutes until the steak reaches the desired temperature. If there are flare-ups, move the steak … What cut is the Porterhouse Steak? What a shame it was to take a beautiful cut of beef and overcook that thing until it was leather. https://www.thespruceeats.com/porterhouse-steak-recipe-336254 After removing your thawed steak from the refrigerator and letting it rest for 30 minutes, it is time to cook the steak. Warm your steak at room temperature before cooking. https://www.farmison.com/.../recipe/how-to-cook-beef-porterhouse-steak It’s sold as a thick cut (generally 1.5 inches is about the minimal thickness) and is a forgiving cut to cook. A flavorful and a tender steak is a superior steak. Check the size of the tenderloin on the steak: a porterhouse has a larger tenderloin than a T-bone. Let me teach you how to cook porterhouse steak. If the fire threatens to flare up as the steak drips fat into it, suffocate the fire by closing the grill lid until the flames die out. For rare steaks, cook to 120–125 degrees F, medium rare to 130–140, medium to 140–150, medium well to 150–160, and well done to over 160. How to cook the perfect porterhouse steak. If your steaks are thinner than 1″, reduce the cook time. Our most popular recipes in our most popular foods. When it comes to gourmet steaks, you may think of the great steakhouses in Chicago and New York City. Leave a Comment / Cooking the best steak. You really can’t go wrong with a full-bodied red such as Merlot or Cabernet Sauvignon if you’re serving with a rich sauce. Remove steak from the skillet let rest on a cutting board for 5-10 minutes before serving. You can add 30 minutes of cooking time in the sous vide machine if you cook your steak from frozen. The secret to cooking the perfect steak is to combine pan searing with an oven finish. Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Place the oil in the bottom of a cast iron or oven safe skillet and place on the top oven rack and heat up. If they are thicker than 1″, increase the cook time. It measures at least 1 and ¼ inch across the centre. Remove and place the porterhouse steak into a cutting board to rest for 5 minutes. Sun Basket Solving Salt Epidemic One Recipe at a Time, Review of Sun Basket's Lemon-Rosemary Poached Tuna Over White Bean Salad, Review of Sun Basket's Moroccan Lamb Tagine with Artichokes and Tomato-Poached Eggs, How to Cook Steak: A One Minute Cooking Class, While the oven heats, allow the Porterhouse to come up to room temperature on the counter top, Season liberally with salt and pepper on both sides. Check the sodium content on that Montreal Steak Seasoning. How many people are you serving? I would rather burn down my house than clean it. Steps. This will give the steak time to get up to room temperature, which, according to the video, allows even cooking and lets the seasoning to penetrate the meat. In this video, I show you how to cook a Porterhouse steak insdie on a pan/in the oven. All calories and info are based on a third party calculator and are only an estimate. When broiling, use the oven to … If you are into cross grill marks, rotate 90 degrees at 2 ½ minutes. If you like crossed marks, rotate the steak 90 degrees at about 2 and half minutes. When choosing a wine, there are so many to compliment this steak that it all depends on your budget. Please rate this recipe in the comments below to help out your fellow cooks! The best chicken recipe, is the well-cooked chicken recipe. Our best pasta recipes & techniques will have you cooking like an Italian Grandma. This site uses Akismet to reduce spam. Cook for another 7-10 … It has salt in it already. Do not grab just any steak in your local brick and mortar, you are bound to be disappointed by the piece of charred rubber you’ll have as a result. So size really is the only difference here! However, if pink or bloody steak makes you squeamish, simply cook a for a couple of minutes longer. Also, the porterhouse steak has two pieces of meat on either side of the bone. A Porterhouse steak is a thing of beauty. This gives you a nicely seared outside with a juicy tender inside. Copyright © The Kitchen Magpie®. See the approximate cooking time for broiling your favorite beef cut. One click and you'll get notified of new videos added to our YouTube account! Prepare the grill for direct cooking over high heat (around 550°F). After the 5 minutes, then flip. When the grill comes to temperature, return the steaks to the grill grate and cook to desired doneness. https://www.marthastewart.com/1086327/seared-porterhouse-steak 20–25 mins. If your steak is thicker, you’ll need to add more cooking time (see the recipe for details). https://www.delish.com/cooking/recipe-ideas/a28638368/air-fryer-steak-recipe For traditional cooking (grilling or pan searing), make sure that the cooking surface is HOT. You’ll want to remember that when calculating your ideal pull temp (read here for more on steak temps). Yes, Montreal Steak spice has salt in it, you would be over salting the meat. I personally think it’s one of the best steak recipes around and it’s perfect for a few people to share. Cook until the underside is nicely browned, 3 to 4 minutes. You can place the thyme sprigs on top and around if desired. Once the steak is browned, reduce the oven heat to 300 °F and place the skillet on the middle oven rack. Technically, a T-Bone steak and porterhouse steak are exactly the same. What temperature do you cook porterhouse? after a hectic day. This simple but delicious way of cooking a porterhouse steak guarantees that you have a tender, delicious steak when you are done! Skip Header & Navigation. https://www.ottogrills.com/recipe/a-perfectly-grilled-porterhouse-steak The definitive steak cooking chart to help you achieve the perfect doneness every time. Grill based on your doneness preference. You can add 30 minutes of cooking time in the sous vide machine if you cook your steak from frozen. If you're looking to make a perfect porterhouse steak, pan sear it and finish cooking in the oven. Therefore, that porterhouse is going to have a much larger filet portion. Season with salt when serving and not before. Porterhouse steak is a relatively tender cut that doesn’t require long cook time. 15–20 mins. Of course, even those I'm using the oven, the same techniques used here, apply to the grill as well, which I also love to use. 1. 200°C. I like to start with steaks about 2 inches thick, which for me, is enough for two. It is also quite pricey. How long does it take to cook a porterhouse steak? Thick porterhouse steaks are brushed with a melted butter, Worcestershire, and Dijon mix, rubbed with our Coffee Rub, then smoked and seared to juicy perfection. 1). Let the steak sit out on the counter for 30 minutes until it comes to room temperature. 25–30 mins. Learn how your comment data is processed. For other types of steak, see the temperature on time charts above for the cooking time guide. Boneless rib eye/scotch fillet/rib fillet, rump, sirloin/porterhouse/New York, fillet/eye fillet/tenderloin, standing rib roast, rolled rib beef roast. Once its surface temperature reaches 500-550°F (260-288°C), place the seasoned porterhouse steak on the skillet with the NY side facing the inside of the oven, and the tenderloin side facing the oven door. After removing your thawed steak from the refrigerator and letting it rest for 30 minutes, it is time to cook the steak. This process will also make the meat lose a fair amount of liquid, which will intensify the flavor of the meat. A meat thermometer should read 130°F. For me cooking, is about technique. How long to sous vide frozen steak? Preheat the grill or barbeque to high. 20–25 mins. https://www.allrecipes.com/recipe/16536/perfect-porterhouse-steak US Prime steak is undoubtedly the best porterhouse steak. A meat thermometer should read 130°F. The first trick in cooking a GREAT porterhouse is buying a GREAT porterhouse. For the perfect medium-rare porterhouse steak, grill for 10-13 minutes for a 1-inch steak, and 14-17 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. Like I said earlier, these are essentially the same steak. Salt draws moisture out of meat when it’s cooking and the water accumulates at the meat surface, which will leave you with a partially steamed steak, i.e. https://www.australianbeef.com.au/recipes/porterhouse-steaks-with-onion-gravy Sure, recipes are great, but they don't make great food: People do. If you're looking to make a perfect porterhouse steak, pan sear it and finish cooking in the oven. Once you’ve perfected your mouth-watering Porterhouse Steak, the last thing you want to do is serve it with a sub-par side dish! Ingredients. Cook Time 45 Minutes. Rest your steaks for 5 minutes before serving, covering lightly with foil. They are both cut from the loin area of the beef. You are definitely salting before serving if you’re using that before cooking. Site Index Beef Beef steak Low carb Porterhouse steak. If your steak is thinner or thicker, you may have to adjust the cooking time (not the temp) to get to you preferred doneness. A Modern Baker’s Guide to Old-Fashioned Desserts, Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together, Subscribe to The Kitchen Magpie on YouTube. The steak will rise another 5 degrees in temperature, so take that into consideration when removing from the oven. Blue Apron Family-Friendly Fare Bucks ‘Fish Sticks and Mac Bites’ Trend. 160°C. The porterhouse is the sister to the t-bone steak which while amazing when smoked. : a family favourite! Learn how to make the best chops on the block. It’s a little bit ambiguous about the line of where’s the T-bone and the porterhouse begins. Place steak directly over the hot side of the grill and cook, turning every 15 to 30 seconds, until a deep, rich crust has formed, about 1 1/2 minutes total. It’s ok leave it in the warm bath for an extra 30-60 minutes. The cooking time and temperatures of steak are dependent upon the width or thickness of your cut of meat and the way that you prefer your steak to be cooked (rare, medium, or well done). This will give the steak time to get up to room temperature, which, according to the video, allows even cooking and lets the seasoning to penetrate the meat. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table! COOKING STEAK IN AN OVEN BAG How to cook the perfect steak If you're cooking to impress and only a tender, juicy steak will cut it, don't be fooled into spending a fortune. When cooked properly, a homemade Angus Beef steak will rival the best Steakhouse in town! A porterhouse steak looks like a giant T-Bone. BUT … there are two important steps that should ALWAYS be adhered to: First , don’t cook freezing cold steak. Once the oil is heated, place the steak into the hot skillet and sear on both sides for 2 minutes, or until browned as you like. I typically sear for 2 minutes per side and bake for 5-6 minutes for medium rare. If you just stick a cold steak in a hot grill you’re going to end up with a tough and hard crust on the outside. If you like other seasoning, now is the time to put it on, but I generally prefer simple salt and fresh ground black pepper, Heat an oven proof pan that’s large enough to comfortably fit the porterhouse, over high heat, until it just reaches the smoke point (the high heat gets the crust on the steak), Add a bit of oil to the pan (I use olive oil, but many people prefer something with a higher smoke point, like peanut oil), and lay the Porterhouse down, Turn the heat down just a bit to med-high, Allow the steak to sear on that side, without moving or touching for 4 – 5 minutes, or until the steak has a nicely bowned crust, Turn the Porterhouse over, and sear on the second side (again, don’t touch or flip) for another 3 – 4 minutes so you get the sear, Move the entire pan & steak into the oven for another 3 – 5 minutes, or until the steak reaches 125 degrees internal temperature for medium rare. When the meat begins to shrink on a porterhouse steak, the center bone sticks out a bit, causing the meat to have very uneven contact with the cooking surface. Plated or Blue Apron: Which one is the Healthiest Choice? A porterhouse steak looks like a giant T-Bone. It works on air fried pork chops as well. This post may contain affiliate links. A steak cooked at room temperature decreases cooking time and ensures a good even searing. All steaks (not just Porterhouse) should be warmed to room temp (or 70 F) before cooking. It’s sold as a thick cut (generally 1.5 inches is about the minimal thickness) and is a forgiving cut to cook. The larger side is known as the New York strip while the smaller side is a filet. My goal is to teach and show people how to cook, so they can take any set of ingredients and make something special. Strip loin steak Rare Medium-rare Medium Medium-well Well done; Temperature 52-54.5°C 125-130°F 54-60°C 130-140°F 60-65.5°C 140-150°F If you cook the strip steak to medium toward well done, you are in danger of overcooking the tenderloin. : this steak recipe is so easy to make but it’ll make an amazing impression on your dinner guests! How long to sous vide frozen steak? Pellets Hickory. Now that you know the difference between the two kinds of steak and why it's different, you will also understand why the t-bone steak is the more affordable cut.The tenderloin is one of the most prized beef cuts. US Prime steak has exquisite marbling that guarantees a juicy, tasty steak every time. The issue with excess moisture is only a problem if you don’t give the salt enough time to break down muscle tissue and for the liquid to re-absorb. Though it looks similar to a t-bone steak, a porterhouse contains an extra muscle on the central-upper side. Grilled Steak: Season steak with coarse salt and freshly cracked black pepper. The porterhouse steak price is also priced higher than t-bone, making it among the most expensive steak cuts along with ribeye and New York Strip. The Bone. : low in carbs, low in prep time, and SUPER tasty. You must have JavaScript enabled to use this form. Part New York Strip. What more could you want? Porterhouse steaks are best suited to fast, hot cooking, and are best served medium or rare. Tired of dull, dry pork? It’s the most delicious Frankenstein you’ll ever cook. It takes about 1 hour to sous vide a 1 1/2-inch porterhouse, 1.5 to 2 hours for 2 inches. Since the porterhouse steak is so large, it is important to let the steak rest at room temperature for 45 minutes to an hour on a baking sheet before slapping it on the grill. Porterhouse steak cooking times. Should be warmed to room temperature until it was to take a beautiful cut beef! 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