Make sure that your porterhouse steak is seasoned will on both sides and let the seasoning stay on the meat about 30 minutes before the steak is cooked. But when I talk with amateur chefs the conversations too often go right to what to cook, without spending anytime on how to cook. After about 5 to 6 minutes, flip the steak over and let it continue cooking. My goal is to teach and show people how to cook, so they can take any set of ingredients and make something special. The grill, the pan, the oven, we've got you covered with the recipes and techniques to get the perfect steak... Everybody eats. The cooking time and temperatures of steak are dependent upon the width or thickness of your cut of meat and the way that you prefer your steak to be cooked (rare, medium, or well done). The lower fat content makes the porterhouse cut a good candidate for open flame grilling. In comparison, a T-Bone Steak only has to be 0.25” thick. It takes about 1 hour to sous vide a 1 1/2-inch porterhouse, 1.5 to 2 hours for 2 inches. Also, the porterhouse steak has two pieces of meat on either side of the bone. Once the steak is browned, reduce the oven heat to 300 °F and place the skillet on the middle oven rack. I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Cooked at 200°C, 10 minutes cooking time is all you need for a lip-smacking, beautiful piece of porterhouse steak. On the second side, usually cook for about 3 minutes for rare, 4 minutes for medium-rare and 5 … In our last blog post, we explained the difference between a porterhouse and a T-bone steak. The first trick in cooking a GREAT porterhouse is buying a GREAT porterhouse. The porterhouse steak comes from the rear part of the strip loin. You’ll want to remember that when calculating your ideal pull temp (read here for more on steak temps). The rule of thumb is if you double the thickness, you should quadruple the cook time. Sure, recipes are great, but they don't make great food: People do. US Prime steak has exquisite marbling that guarantees a juicy, tasty steak every time. The tenderloin is, by far, the better half of a porterhouse. No other steak offers you the perfection of a new york strip AND filet mignon within the same steak. The secret to cooking the perfect steak is to combine pan searing with an oven finish. Some great side dish options include: twice baked stuffed potatoes and Brown Sugar and Dill Roasted Carrots, homemade coleslaw, sliced tomatoes or corn on the cob! Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. This is the best steak recipe and a great way to cook steak. Yes, Montreal Steak spice has salt in it, you would be over salting the meat. Leave the steak in longer if you like the Porterhouse more well done, about 3 minutes for each stage of doneness, Remove the steak from the oven and move to a cutting board to rest for about 5 minutes before cutting into it (to allow the juices to settle back into the meat) – a great time to make a sauce. I hope you enjoy this hearty protein-packed meal! For rare steaks, cook to 120–125 degrees F, medium rare to 130–140, medium to 140–150, medium well to 150–160, and well done to over 160. Start your oven broiler with one oven rack at the top, and one oven rack in the middle. It’s a little bit ambiguous about the line of where’s the T-bone and the porterhouse begins. The steak will rise another 5 degrees in temperature, so take that into consideration when removing from the oven. Effort. However, to save time, you can also pan-fry porterhouse. It’s ok leave it in the warm bath for an extra 30-60 minutes. See the approximate cooking time for broiling your favorite beef cut. Technically, a T-Bone steak and porterhouse steak are exactly the same. The cut contains both the strip steak and a full portion of filet mignon so it really is the holy grail for steak lovers! If you like other seasoning, now is the time to put it on, but I generally prefer simple salt and fresh ground black pepper, Heat an oven proof pan that’s large enough to comfortably fit the porterhouse, over high heat, until it just reaches the smoke point (the high heat gets the crust on the steak), Add a bit of oil to the pan (I use olive oil, but many people prefer something with a higher smoke point, like peanut oil), and lay the Porterhouse down, Turn the heat down just a bit to med-high, Allow the steak to sear on that side, without moving or touching for 4 – 5 minutes, or until the steak has a nicely bowned crust, Turn the Porterhouse over, and sear on the second side (again, don’t touch or flip) for another 3 – 4 minutes so you get the sear, Move the entire pan & steak into the oven for another 3 – 5 minutes, or until the steak reaches 125 degrees internal temperature for medium rare. 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