A Mouthwatering Guide to Cooking the Perfect Porterhouse Steak

Porterhouse steak is undeniably eye-catching and incredibly delicious. With its generous size and combination of strip steak and tenderloin, each bite offers a burst of flavor and a tantalizing texture. But don’t be fooled by its greatness; cooking a porterhouse steak requires a little extra care to ensure it reaches its full potential, whether you’re grilling, pan-searing, or oven baking.

What Makes Porterhouse Steak Special

If you’re already familiar with T-bone steak, then you’re well on your way to understanding porterhouse steak. Both cuts consist of the same beefy goodness. On one side of the bone is the strip steak, and on the other side is the tenderloin. However, the porterhouse is the bigger brother of the T-bone steak. To be considered a porterhouse, the tenderloin must be at least 1 ¼ inches thick. Anything less qualifies as a T-bone steak.

These hefty cuts of beef can weigh two pounds or more, making them perfect for a magnificent steak dinner for two or even a larger gathering. While typically served whole, they can also be trimmed off the bone and sliced into separate steaks or thinly sliced for a variety of mouthwatering dishes.

The Cut of Beef

Porterhouse steaks are skillfully cut from the short loin, a section located just behind the ribs. This is where the tenderloin reaches into, and the butcher takes both the strip steak and tenderloin, leaving the bone intact.

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5 Delicious Cooking Methods for Porterhouse Steak

Before cooking your porterhouse steak using any method, generously season it with salt on both sides to create a brine that will enhance its flavors. Let the steak rest at room temperature for 45 minutes to ensure even cooking.

Grilling

  1. Preheat the grill to high, around 450 degrees.
  2. Brush the porterhouse steak with olive oil and season it with salt and freshly ground black pepper.
  3. Place the steak on the hottest part of the grill and sear for 4-5 minutes.
  4. Use tongs to flip the steak to the other side and cook for an additional 4-5 minutes until seared.
  5. Check the temperature with a meat thermometer. For medium-rare, it should read 120-125 degrees. If it needs more time, move it to a low-heat portion of the grill, close the lid, and cook for another 1-2 minutes.
  6. Allow the steak to rest for 5-10 minutes on a foil-tented plate before serving.

Pan-Seared

  1. Preheat the oven to 400 degrees.
  2. Heat one tablespoon of olive oil in a cast-iron skillet over medium-high heat. Season the steak with salt and pepper.
  3. Sear the porterhouse steak in the skillet for 2-3 minutes on each side.
  4. Check the internal temperature of the thickest part of the meat. For medium-rare, it should read 120-125 degrees. Reduce the heat to low and cook for an additional 1-2 minutes if needed.
  5. Transfer the steak to a plate and cover it loosely with foil. Let it rest for 5-10 minutes.

Oven Cooking

  1. Preheat the oven to 425 degrees.
  2. Brush olive oil on both sides of the steak and sprinkle it with salt and pepper.
  3. In a heated cast-iron skillet, sear the steak on each side for 1-2 minutes.
  4. Transfer the skillet to the oven and cook for another 5-10 minutes, depending on your preferred level of doneness. For medium-rare, the internal temperature should read 120-125 degrees.
  5. Remove the steak from the oven and transfer it to a clean plate. Tent it with aluminum foil and let it rest for 5-10 minutes before savoring every bite.
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Reverse Sear Method

  1. Preheat the oven to 250 degrees. Brush the porterhouse steak with olive oil and sprinkle it with salt and pepper on both sides.
  2. Place the steak in a cast-iron skillet with a drizzle of olive oil. Cook it for approximately 20-30 minutes or until the internal temperature reaches 120 degrees.
  3. Turn the stove burner to medium-high heat. Sear the steak on each side for 1-2 minutes until a golden-brown crust forms.
  4. Transfer the steak to a clean plate and tent it with foil. Let it rest for 5-10 minutes.

Sous Vide

  1. Preheat the water bath to 130 degrees.
  2. Season the porterhouse steak with salt, pepper, and your choice of aromatics, such as rosemary, garlic, or thyme. Place them in a sealable bag.
  3. Vacuum seal the bag and submerge the steaks in the water bath.
  4. Cook for approximately one hour.
  5. Preheat a cast-iron skillet with a drizzle of olive oil over medium-high heat. Transfer the steaks to the skillet and cook for 1-2 minutes on each side until seared.
  6. Place the steaks on a foil-tented plate and let them rest for 5-10 minutes.

Seasoning and Marinating Tips

A porterhouse steak is a true star on its own, but a little seasoning or marinating can take it to another level.

Seasoning

Lightly season the steak with salt and pepper on both sides. You can also add a sprinkle of steak seasoning or experiment with garlic powder, onion powder, or thyme. For an extra twist, brush the steaks with Worcestershire sauce when grilling or pan-searing.

Marinating

Create a simple marinade for porterhouse steak using one part olive or cultured oil to two parts soy sauce, garlic cloves, pepper, and thyme. Marinate the steaks in the refrigerator for at least two hours, or preferably overnight. Allow them to rest at room temperature for 20-30 minutes before cooking.

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Additional Tips for Cooking the Perfect Porterhouse Steak

To ensure you achieve steakhouse-worthy results, here are a few extra tips:

Cooking Times

The cooking time for porterhouse steak varies depending on the cooking method. Sous vide takes the longest, approximately an hour and a half. Reverse searing requires about 45 minutes. Grilling, pan-searing, and oven-cooking take less time, usually around 20-30 minutes.

Measuring Doneness

To determine if your porterhouse steak is cooked to your liking, use a meat thermometer to measure the temperature at the thickest part of the steak, usually the tenderloin side of the bone. For a medium-rare steak, the thermometer should read 130-135 degrees after a resting period of at least five minutes.

In Conclusion

Now that you possess the knowledge to cook the perfect porterhouse steak, it’s time to put it to the test. Shop at Chicago Steak Company for quality, aged steaks delivered right to your doorstep. Whether you prefer grilling, pan-searing, or using any of the other methods mentioned above, you can now enjoy a remarkable steak meal that rivals those at your favorite steakhouse. So fire up the grill, prepare your cast-iron skillet, or preheat the oven — it’s time to indulge in the unforgettable taste of a perfectly cooked porterhouse steak.

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