Saturday, October 17, 2020

How to Cook the Perfect Porterhouse Steak

    A porterhouse steak is a true thing of beauty.  It is a large cut that has both the New York Strip and a Filet Mignon; which is separated by a T-bone.  With a porterhouse steak, you truly get the best of both worlds.  A perfect marriage cooked beautifully in a cast iron pan.  It will be juicy, flavorful and have the perfect crust on the outside!


    I start off cooking the steaks in the cast iron skillet on the stove top and then move them into the oven to finish them off.  By doing so, you get a beautiful sear on the outside and a juicy center on the inside.


2" thick porterhouse steak

3 T. butter, room temperature

1 T. olive oil

1 tsp. garlic powder

1 tsp. rosemary

1 tsp. thyme

salt & pepper, to taste



    First things first is to get your porterhouse steak to the correct temperature before cooking it.  Thirty minutes before you want to start cooking it, place your steak on a plate and set it on your countertop.  It needs to warm up some before cooking.  This will help the steak cook more evenly.  

    After the steak has warmed up, preheat your oven to 300 degrees.

     Heat up your cast iron skillet over medium heat on your stove top.  Heat it until it is nice and hot.  It has to be good and hot to get a good sear on the steaks.  Add in the olive oil and let it heat up a bit too.  Pat dry your steaks and season the steak on both sides with the garlic powder, thyme, and 1/2 teaspoon of pepper.  Put the steak in the hot skillet.  Sear both sides of the steak, it will probably take 2 minutes per side) and then transfer the steak to the preheated oven.  

    The steak will cook in the oven for about 6-10 minutes or until the steak reaches desired cook and temperature.  

    As it cooks, mix together the rosemary and butter.  After the steak has cooked for 3 minutes, spoon on the butter mixture onto the steak, put back into the oven and allow the steak to finish cooking.  

    Salt the steak right BEFORE slicing and serving.  Salting this cut of meat any earlier will draw out a lot of the moisture and the steak will be dry.  

    Allow the steak to rest for 5-7 minutes before serving.

**** Cooking time/temperatures****

For a medium steak, 6-7 minutes (135-140 degrees).

For a medium well steak, 8-9 minutes (145-150 degrees).

Remember steaks will raise about 5 degrees as it rests.

Serve steak with juices from the skillet drizzled over the top!  

    Be sure to try some of my homemade steak sauce too!  This steak is perfect as is but you can always pour a bit of homemade Alfredo sauce  or Mushroom Gravy on top to really make it extra special.


 Serve with a side of homemade onion rings for the perfect meal!

Follow us on Pinterest
Follow us on Twitter
Follow our Youtube Channel
Follow us on Instagram



No comments:

Post a Comment

How to Make a Classic Christmas Rainbow Poke Cake

            This recipe has been around for a LONG time and to me, it never goes out of style.   It is colorful, festive, moist and utterl...