How to cook the juiciest, thickest porterhouse steak you’ll ever taste
What To Know
- Cooking an extra thick porterhouse steak to perfection can be an intimidating task, but with the right techniques and a little practice, you can achieve restaurant-quality results in your own kitchen.
- Allow the steak to rest at room temperature for at least 30 minutes before cooking, which will help the seasonings penetrate the meat and promote even cooking.
- Once the pan is hot, add a small amount of oil and gently place the steak in the pan.
Cooking an extra thick porterhouse steak to perfection can be an intimidating task, but with the right techniques and a little practice, you can achieve restaurant-quality results in your own kitchen. This comprehensive guide will walk you through every step of the process, from selecting the perfect steak to searing, roasting, and resting it to achieve maximum flavor and tenderness.
Choosing the Perfect Porterhouse Steak
The first step to cooking an exceptional porterhouse steak is selecting a high-quality cut. Look for steaks that are at least 1.5 inches thick, with good marbling throughout. Marbling is the thin streaks of fat that run through the meat, and it contributes to flavor and tenderness. Choose steaks that are dry-aged if possible, as this process enhances the flavor and texture of the meat.
Seasoning Your Steak
Once you have selected your steak, it’s time to season it. Keep the seasoning simple: salt and freshly ground black pepper are all you need. Season the steak liberally on both sides, pressing the seasonings into the meat to ensure even distribution. Allow the steak to rest at room temperature for at least 30 minutes before cooking, which will help the seasonings penetrate the meat and promote even cooking.
Searing the Steak
The first step in cooking your steak is searing it. This step creates a flavorful crust on the outside of the steak while keeping the inside tender and juicy. Heat a heavy-bottomed skillet or grill pan over high heat. Once the pan is hot, add a small amount of oil and gently place the steak in the pan. Sear the steak for 2-3 minutes per side, or until a golden-brown crust has formed.
Roasting the Steak
After searing the steak, it’s time to roast it in the oven. This step will cook the steak to your desired doneness. Preheat your oven to 400°F (200°C). Place the seared steak on a wire rack set over a baking sheet. Roast the steak for 10-15 minutes per side, or until it reaches your desired internal temperature. The internal temperature for rare steak is 125°F (52°C), medium-rare is 135°F (57°C), medium is 145°F (63°C), and medium-well is 155°F (68°C).
Resting the Steak
Once the steak is cooked to your desired doneness, it’s important to let it rest before slicing and serving. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful experience. Transfer the steak to a cutting board and let it rest for 10-15 minutes before slicing.
Slicing and Serving
Once the steak has rested, it’s time to slice and serve it. Use a sharp knife to slice the steak against the grain. This will help to tenderize the meat and make it easier to chew. Serve the steak immediately with your favorite sides.
Recommendations: Elevate Your Steak-Cooking Skills
Cooking an extra thick porterhouse steak is a rewarding experience that can elevate your culinary skills. By following the steps outlined in this guide, you can achieve restaurant-quality results in your own kitchen. Remember to choose a high-quality steak, season it well, sear it properly, roast it to perfection, rest it before slicing, and serve it with pride. With a little practice, you’ll be able to impress your friends and family with your mastery of this classic steak dish.
Common Questions and Answers
Q: What is the best way to season a porterhouse steak?
A: Keep the seasoning simple with salt and freshly ground black pepper. Season the steak liberally on both sides, pressing the seasonings into the meat to ensure even distribution.
Q: How long should I sear a porterhouse steak?
A: Sear the steak for 2-3 minutes per side, or until a golden-brown crust has formed.
Q: What is the best internal temperature for a medium-rare porterhouse steak?
A: The best internal temperature for a medium-rare porterhouse steak is 135°F (57°C).
Q: How long should I let a porterhouse steak rest before slicing?
A: Let the steak rest for 10-15 minutes before slicing. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful experience.
Q: What are some good sides to serve with a porterhouse steak?
A: Some good sides to serve with a porterhouse steak include mashed potatoes, roasted vegetables, asparagus, and grilled corn on the cob.