Step-by-step masterclass: how to nail medium well porterhouse steak
What To Know
- Cook the steak in the oven first and then sear it on the grill or in a pan for a more evenly cooked steak.
- Cook the steak in a vacuum-sealed bag in a temperature-controlled water bath for precise doneness.
- Sear the steak in a pan and then finish cooking it in the oven for a combination of flavors and textures.
Indulge in the succulent flavors of a perfectly cooked porterhouse steak, prepared to a tantalizing medium-well doneness. This comprehensive guide will empower you with the culinary prowess to create a steakhouse-worthy masterpiece in the comfort of your own kitchen.
Choosing the Perfect Steak
The foundation of a great steak lies in selecting the right cut. A porterhouse steak is an exceptional choice, boasting both the tenderloin and strip loin sections. Look for a steak with a generous marbling of fat, which will render during cooking and enhance its flavor.
Seasoning and Preparation
Before firing up the grill or pan, season your steak liberally with salt and pepper. Allow it to rest at room temperature for about 30 minutes before cooking to ensure even cooking.
Cooking Methods
Grilling
Heat your grill to medium-high heat (400-450°F). Grill the steak for 4-5 minutes per side, or until it reaches an internal temperature of 135°F for medium well.
Pan-Searing
Heat a cast-iron skillet over medium-high heat. Sear the steak for 2-3 minutes per side, or until a golden-brown crust forms. Transfer the steak to a preheated oven (400°F) and cook for 10-12 minutes, or until the desired internal temperature is reached.
Temperature and Doneness
Use a meat thermometer to accurately measure the internal temperature of your steak. For medium well, aim for an internal temperature of 135°F.
Resting and Serving
Once cooked, remove the steak from the heat and let it rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
Accompaniments
Elevate your steak with complementary sides such as roasted vegetables, mashed potatoes, or a crisp green salad. Consider pairing it with a robust red wine to enhance its flavors.
Tips for Achieving Medium-Well Perfection
- Use a sharp knife to avoid tearing the meat.
- Cook the steak over high heat to create a flavorful crust.
- Don’t overcook the steak. Use a meat thermometer to ensure accuracy.
- Let the steak rest before slicing to maximize tenderness.
- Experiment with different seasonings and marinades to personalize your steak experience.
Culinary Variations
- Reverse Sear: Cook the steak in the oven first and then sear it on the grill or in a pan for a more evenly cooked steak.
- Sous Vide: Cook the steak in a vacuum-sealed bag in a temperature-controlled water bath for precise doneness.
- Pan-Roasting: Sear the steak in a pan and then finish cooking it in the oven for a combination of flavors and textures.
Frequently Asked Questions
1. What is the difference between medium and medium well steak?
Medium steak is cooked to an internal temperature of 130-135°F, while medium well is cooked to 135-140°F. Medium well steaks have a slightly firmer texture and less pink in the center.
2. How can I prevent my steak from drying out?
Resting the steak before slicing allows the juices to redistribute, keeping it moist and tender. Avoid overcooking the steak and use a meat thermometer to ensure accuracy.
3. What should I do if I overcook my steak?
Overcooked steak can be tough and dry. If this happens, slice the steak thinly and serve it with a flavorful sauce or gravy to enhance its taste.