If you're looking to make a perfect porterhouse steak, pan sear it and finish cooking in the oven. Rest your steaks for 5 minutes before serving, covering lightly with foil. When the pan begins to smoke and an edge of the steak sizzles when touched against it, add the steak . - Make sure the grill is hot prior to cooking the steaks, at least 500–600 degrees. 1 tbsp. 6 minutes per side. For a 2 inch steak, allow for about 4 minutes of cooking on each side, turning only once. When ready to cook , preheat the oven to 425 degrees. How to cook porterhouse steak (pan sear + oven finish) Let the porterhouse sit at room temperature for 30-60 minutes before cooking. Bone-in DOES impact the cooking time of your steak. If you're cooking multiple steaks, leave 2–3 in (5.1–7.6 cm) between each steak so the sides cook properly. Though it looks similar to a t-bone steak, a porterhouse contains an extra muscle on the central-upper side. For the perfect medium-rare porterhouse steak, grill for 10-13 minutes for a 1-inch steak, and 14-17 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. When trimmed of fat, the porterhouse is quite lean and the National Cattlemen’s Beef Association reports that 3 ounces of lean beef contain more than 50 percent of the recommended daily intake of protein. 1.25 inches. Heat a 12- inch ovenproof skillet, such as cast iron, over high heat ( make sure your exhaust fan is on). Rest your steaks for 5 minutes before serving, covering lightly with foil. Let sit for one hour or up to 12 hours refrigerated. Rub the steak with oil and season with salt and pepper on both sides. 4 tbsp. Wire whisk or large fork or spoon. The first trick in cooking a GREAT porterhouse is buying a GREAT porterhouse. How do I cook a 2 inch thick steak? It actually helps your steak cook more evenly and gives you a little more leeway with overcooking. Pat on rosemary and garlic. Flip steak and cook until other side is deeply browned and cooked to desired doneness, about 3 minutes more for medium rare. minced garlic. - Season the steak with seasoning salt or salt and pepper. Thin Grill Recipes For Porterhouse Steak. 5.5 minutes per side. If they are the same price, get the porterhouse. Place the steak on the grill and let it sizzle. Let steak … Always use tongs to handle steak as they won’t pierce the meat, allowing the juices to escape. Thickness: all the "experts" want 1 ½ inch... that is a … How do I cook a porterhouse steak well done? 1 inch. Preheat oven to 450 F. Season steak with salt and pepper. Well Done: 160 – 170 degrees. The tenderloin is, by far, the better half of a porterhouse. A few last comments. Add oil to the hot skillet and add steak when it begins to smoke. 4.5 minutes per side. Scrap the grill clean with a grill brush, and adjust the heat to medium-high. Porterhouse steak is a relatively tender cut that doesn’t require long cook time. For other tender cuts such as ribeye, sirloin, strip, t-bone and porterhouse: Steak Doneness: Sous Vide Temperature: Cooking Time: Rare: 125°F (52°C) 1 to 2 hours: Medium-rare: 130°F (54°C) 1 to 3 hours: Medium: 140°F (60°C) 1 to 3 hours : Medium-well: 150°F (66°C) 1 to 3 ½ hours: Well-done: 160°F (71°C) 1 to 3 hours: These cuts are tender with moderate level of fat, so it’s … 5 minutes per side. The Porterhouse cut is known as the “King of T-Bones.” It's cut from the short loin area of the beef and separated by a large T-shaped bone which divides two mouth-watering cuts of beef better known as the tenderloin filet and the other NY Strip steak.. soy sauce. How long do you sous vide porterhouse? steak seasoning. 2. The porterhouse is a common favorite among American steak lovers. That bone running down the middle of the porterhouse is part of the vertebrae and called the transverse process. To cook a medium rare steak, heat a non-stick or cast iron frying pan to high heat on a burner, and pour 1 tablespoon of olive oil into the pan. A porterhouse steak ½-¾ of an inch should not be seared on high heat, searing a thin steak will brown the exterior but quickly dry out through the center. For the perfect medium-rare porterhouse steak, grill for 10-13 minutes for a 1-inch steak, and 14-17 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. Brush steak with olive oil. How to cook a porterhouse steak on a gas grill - Before you grill the porterhouse steaks, leave them at room temperature for 2 hours. See the approximate cooking time for broiling your favorite beef cut. This will give the steak time to get up to room temperature, which, according to the video, allows even cooking and lets the seasoning to penetrate the meat. The bone changes the way the heat is distributed while cooking. Leave it directly over the heat for 5 minutes to sear the first side. 4 minutes per side. Pat dry with paper towels. Brush the grill with vegetable oil to prevent sticking, preheat on high for 10-15 minutes with the lid down. Season 1 2 1⁄2-inch-thick T-bone or Porterhouse steak (about 3 pounds) 1 lemon, seeded and thinly sliced ; 1 green bell pepper, seeded and sliced into 1⁄4-inch-thick rings; 1 large onion, sliced into 1⁄4-inch-thick rings; 1 cup ketchup; 2 tablespoons Worcestershire sauce; 1. Medium Rare: 120 - 130 degrees. Heat a cast-iron skillet over high heat. When the oil starts to separate, use tongs to place the steak in the center of the pan, and let it cook. bagelman01 | Jun 17, 2012 03:55 PM 7 Last night my 15 year old daughter took me out for a pre-father's day supper. Rest your steaks for 5 minutes before serving, covering lightly with foil. A meat thermometer should read 130°F. Plastic- or rubber-coated cooking tongs. Bone-in steaks will require a longer cooking time because the bone insulates the meat surrounding it. A porterhouse steak looks like a giant T-Bone. In a T-bone, the tenderloin must measure a minimum of ½ inch across the center and the porterhouse a minimum of 1 ¼ inches. 7-8 minutes per side. 1. Medium: 130 - 140 degrees. Heat broiler. Lillian’s Baked Porterhouse Steak. Tips for the most tender and juicy porterhouse steak The small side is part of the tenderloin while the other is the top loin (similar to a New York Strip). A meat thermometer should read 130°F. 6.5 minutes per side. Hammer-style meat tenderizer. My wife is a porterhouse hound. Steaks of choice (1/2-inch to 3/4-inch thickness works best) Steak marinade of choice. Broil until deep-brown crust forms, about 3 minutes. The porterhouse steak comes from the rear part of the strip loin. 6 tbsp. For the perfect medium-rare porterhouse steak, grill for 10-13 minutes for a 1-inch steak, and 14-17 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. So T-bone and porterhouse steaks are the same cut of meat except for more filet on the porterhouse. Rare: 110 - 120 degrees. Heat a large skillet, preferably cast iron, over medium-high heat, then heat oil in pan until smoking. Preheat the oven to 400°F. What cut is the Porterhouse Steak? Put the steak on the grill and cook the first side for 5 minutes. However, to save time, you can also pan-fry porterhouse. No we can't cook your Porterhouse steak rare, 3/4" is too thin to cook rare!! It’s ok leave it in the warm bath for an extra 30-60 minutes. Recommended marinade ingredients (for four steaks): 1 cup olive oil. This will keep them from over-charring on the grill. It is so close to the sirloin that often porterhouses are called sirloins and vice versa. Steak Thickness . It’s sold as a thick cut (generally 1.5 inches is about the minimal thickness) and is a forgiving cut to cook. Either way, look for a porterhouse with lots of tenderloin. Turn the steak only once, otherwise it will dry out. Sear the steak for 2 minutes for the first side. A meat thermometer should read 130°F. Cook a 2cm-thick piece of steak for 2-3 minutes each side for rare, 4 minutes each side for medium, and 5-6 minutes each side for well – done . Sear for 2 to 3 minutes or until deep brown. Cooking Times and Temperatures for Porterhouse, Sirloin Strip, and Ribeye Steaks. It takes about 1 hour to sous vide a 1 1/2-inch porterhouse, 1.5 to 2 hours for 2 inches. Since the porterhouse steak is so large, it is important to let the steak rest at room temperature for 45 minutes to an hour on a baking sheet before slapping it on the grill. When it comes to gourmet steaks, you may think of the great steakhouses in Chicago and New York City. 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