Preheat the oven to 400°. First and foremost, move the top rack of the oven to be about 4-6” away from the broiler. Butter-tender filet mignon complemented perfectly with rich strip steak. Cook steak in the oven until probe reads 128 F. This won’t take more than 15 minutes, so stay close by! You want it at room temperature before cooking it. There’s nothing worse than screwing up your dinner while waiting for the side dishes to finish. Turn the oven to broil (as high as it will go, top burner). Season Preheat oven to 450 F. Season steak with salt and pepper. But most importantly the way this knife is made, you can keep them as sharp as when you bought them. For a porterhouse, my husband and I split one steak, so you can cut it off the bone and give each person part of each side of the steak (the strip and the tenderloin side). Bake 8 to 10 minutes or until steak is medium doneness (160°F). The best way to cook porterhouse steak is on the grill. Add steak and sear for 1 minute on each side, switching, then 3 minutes on each side. Though it looks similar to a t-bone steak, a porterhouse contains an extra muscle on the central-upper side. You want something like this Cangshan steak knife set which is forged full tang (that means that piece of metal goes all the way up the full inside of the handle). https://www.noreciperequired.com/.../how-cook-porterhouse-steak They go back in the oven while the steak rests to finish cooking and warm up. The porterhouse is a common favorite among American steak lovers. Preheat the oven to 400°F. However, I’m also practical. https://redmeatlover.com/recipe/porterhouse-steak-cast-iron-skillet-recipe Home > Recipes > porterhouse. Make sure you have a very, very good oven mitt. Return the steak to the pan, place in the oven and cook until an instant-read thermometer inserted into the steak, away from the bone, registers 130° to 135°F for medium-rare, about 12 minutes, or until done to your liking. Second, I think a lot of care should be taken in picking cooking methodologies. Porterhouse Steak is always a great steak choice because it offers two sizzling steak experiences in one. If it's well-seasoned you won't need oil (which may just burn because of the heat). This gives you a nicely seared outside with a juicy tender inside. As soon as the steak hits the pan, transfer it to the oven under the broiler. You can use a mortar and pestle, but for the best texture, I recommend an electric coffee grinder that you can use for spices. And if you just don’t see yourself using sous vide for one reason or another, don’t spend your money there. We’re using a lot of heat here and you don’t want to find out your mitts aren’t up to the test. Carelessly chucking chicken on the grill to char it to a brick doesn’t honor the animal for what it was. 1 2 1⁄2-inch-thick T-bone or Porterhouse steak (about 3 pounds) 1 lemon, seeded and thinly sliced It will come from a small farm not an industrialized meat plant. – Use salt and pepper to flavor Porterhouse Steak A good steak does not need much, it speaks for itself. Searing makes a nice texture and color exterior before you transfer it into the oven to complete cooking in a more even way. These tender and juicy Porterhouse steak are cooked up perfectly in a cast iron skillet and finished in the oven. Season the steak (liberally) with salt and pepper. Place the probe into the thickest part of your steak (do not touch the bone). If you want it well done, I’d advise moving to another cut of meat. A Bunch of Uses For Extra Whey, Octopus Recipe (With Fresh Pasta and a Simple Tomato Sauce) ». Remove the steak from the oven, close the door. Use what you have and make the best of that method. Foodie Pro & The Genesis Framework, How to Cook the Perfect Porterhouse Steak in the Oven (Broiler), Recipe: Venison Pepper Steak (Chops) with Raspberry and Red Wine Jus, « Yes WHEY! But pan-seared porterhouse steak is also delicious, and you can broil porterhouse steak in the oven as well. Once your steak is out of the oven and rested, it’s time to serve up! It doesn’t need a marinade. The recipe, opinions, and photos are all my own, but you probably knew that already. Pulse about 10 times until spices are roughly milled (think about the texture of what you’d like to bite into). Live on the wild side – if you’ve undercooked it either eat it as is (you may like it) or pan fry it for a moment. Broil the steaks for 4 minutes, then remove them from the oven. Cover all sides of the steak with the seasoning. We’ll never send spam, and we do not share your information to third parties. Serves 10 to 12. Preheat an oven to 425°F. Pepper is optional – many will add it after cooking for fear it will burn (there’s much debate about this). Rest it on a rack, tented (i.e. Season the steak (liberally) with salt and pepper. WARNING: Proceed with caution, severe drooling possible!. The timing will depend on the thickness of your cut of meat, so be sure to use a meat thermometer to determine when your steak is finished and sufficiently oven-baked. https://www.australianbeef.com.au/recipes/porterhouse-steaks-with-onion-gravy If you dont have one, I highly reco… The Bistro model is stainless steel and compact with a transparent lid. This is a good stage to ensure that all distractions (in our case a dog with a curious nose) are not in the kitchen. See more ideas about porterhouse steak, steak, porterhouse. Rub in a liberal amount of both, and follow it up with a light coating of vegetable oil. How to cook porterhouse steak (pan sear + oven finish) Let the porterhouse sit at room temperature for 30-60 minutes before cooking. Wait until it reaches full temperature (often about 20 minutes). This is the best steak recipe and a great way to cook steak. It’s the most precise and ensures a perfect turn out every time. We scientifically know that eating more plants and plant-based foods is the best option, so when I do eat meat I have a few rules. Keep it simple. When you want a sizzling steak that’s jam-packed with flavor and cuts like butter, look no further than the Porterhouse.Grilled porterhouse steaks come equipped with both the robustly beefy New York strip and most tender steak … … T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin. Heat a large skillet, preferably cast iron, over medium-high heat, then heat oil in pan … https://www.bigoven.com/recipe/dry-aged-porterhouse-steak/162696 Place the probe into the thickest part of your steak (do not touch the bone). Place the steak in a glass baking dish large enough to comfortably hold it. Place a cast iron skillet that's big enough for your steak on your largest burner. This will smoke and possibly a lot (a bigger problem for us because we don’t have an oven fan/exhaust). Rest for at least 5 minutes, slice and serve with a thyme garlic compound butter if desired. Porterhouse Steak is known as the "King of all steaks" because of the high quality and flavor located on either side of the center T-Bone; juicy strip steak on one side and tender filet mignon on the other. People don’t let steak rest long enough. ... Place steak in it and brown well on both sides of hot fire. 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