How to achieve medium-rare perfection: the ultimate guide to stovetop porterhouse perfection

Indulge in the culinary artistry of preparing a perfectly cooked porterhouse steak medium-rare on the stove. This highly prized cut of beef, renowned for its exceptional flavor and marbling, deserves the utmost care and precision to achieve its optimal texture and taste. In this comprehensive guide, we will embark on a step-by-step journey, unraveling the secrets of this culinary masterpiece.

Ingredients

• 1 (16-ounce) porterhouse steak, 1-1/2 inches thick
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Equipment

• Cast iron skillet or heavy-bottomed skillet
• Meat thermometer
• Tongs
• Spatula

Step 1: Season the Steak

Generously season the steak on all sides with salt and pepper. Allow it to rest at room temperature for 30 minutes to bring it to room temperature, ensuring even cooking.

Step 2: Heat the Skillet

Heat the olive oil in a cast iron skillet over medium-high heat. Cast iron skillets retain heat exceptionally well, providing an ideal surface for searing the steak.

Step 3: Sear the Steak

Once the oil is shimmering, carefully place the steak in the skillet. Sear for 2-3 minutes per side, or until a deep golden brown crust forms. This searing process develops a flavorful exterior while locking in the juices.

Step 4: Reduce Heat and Cook

Reduce the heat to medium-low. Continue cooking the steak for 7-9 minutes per side for medium-rare doneness. Use a meat thermometer to monitor the internal temperature, aiming for 130-135 degrees Fahrenheit for medium-rare.

Step 5: Baste the Steak

During the cooking process, baste the steak with the melted butter. This adds extra flavor and helps prevent the steak from drying out.

Step 6: Rest the Steak

Once the steak has reached the desired internal temperature, remove it from the skillet and let it rest for 10 minutes before slicing and serving. Resting allows the juices to redistribute, resulting in a more tender and juicy steak.

Step 7: Slice and Serve

Slice the steak against the grain for optimal tenderness. Serve immediately with your favorite sides, such as mashed potatoes, grilled vegetables, or a rich sauce.

Tips for Perfect Results

• Use a high-quality porterhouse steak with good marbling for the best flavor.
• Allow the steak to come to room temperature before cooking to ensure even cooking.
• Season the steak generously with salt and pepper to enhance its natural flavors.
• Use a meat thermometer to accurately monitor the internal temperature and achieve the desired doneness.
• Basting the steak with melted butter adds richness and prevents dryness.
• Resting the steak before slicing allows the juices to redistribute, resulting in a more tender cut.

Troubleshooting

• Why is my steak tough? Overcooking or not resting the steak can lead to toughness.
• Why is my steak undercooked? If the internal temperature is below 130 degrees Fahrenheit, the steak may be undercooked.
• Why is my steak dry? Not basting the steak during cooking or overcooking can cause dryness.

FAQs

Q: What is the best cut of steak for cooking medium-rare?
A: Porterhouse, ribeye, and strip steak are excellent cuts for medium-rare doneness.

Q: How long should I cook a 1-inch thick porterhouse steak medium-rare on the stove?
A: Cook for approximately 5-7 minutes per side over medium-high heat.

Q: Can I cook a porterhouse steak medium-rare in a regular skillet?
A: Yes, but a cast iron skillet is recommended for its exceptional heat retention and searing capabilities.