Welcome to your next culinary adventure where we’re tackling the king of steaks, the porterhouse. With its perfect combination of tender filet and flavorful strip, this recipe promises to bring the steakhouse experience right to your kitchen. Let’s get cooking!
Why This Recipe Works
- The porterhouse cut offers the best of both worlds: tender filet mignon on one side and a juicy New York strip on the other.
- Simple seasoning lets the high-quality beef shine, proving sometimes less is more.
- Resting the steak after cooking ensures every bite is as juicy as the last.
- High-heat cooking creates a perfect crust, locking in those delicious juices.
Ingredients
- 1 (2-inch thick) beef porterhouse steak (about 24 ounces)
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 2 garlic cloves, smashed
- 2 sprigs fresh thyme
Equipment Needed
- Cast-iron skillet or heavy-bottomed pan
- Tongs
- Meat thermometer
- Cutting board
- Aluminum foil
Instructions
Step 1: Season the Steak
Pat the porterhouse steak dry with paper towels. This step is crucial for achieving that perfect crust. Generously season both sides of the steak with kosher salt and freshly ground black pepper. Let it sit at room temperature for about 30 minutes to ensure even cooking.
Step 2: Preheat the Pan
Heat your cast-iron skillet over medium-high heat for about 5 minutes until it’s smoking hot. Add the vegetable oil and swirl to coat the pan. This high heat is key to searing the steak properly, creating that irresistible crust.
Step 3: Cook the Steak
Place the steak in the pan and cook undisturbed for about 4 minutes on the first side. Flip the steak and add the butter, garlic, and thyme to the pan. Tilt the pan slightly and spoon the melted butter over the steak for another 4 minutes for medium-rare, or until the internal temperature reaches 135°F on a meat thermometer.
Step 4: Rest the Steak
Transfer the steak to a cutting board and loosely tent it with aluminum foil. Let it rest for at least 10 minutes. This allows the juices to redistribute throughout the steak, ensuring every bite is moist and flavorful.
Step 5: Serve and Enjoy
Slice the steak against the grain, separating the filet and strip portions if desired. Serve immediately with your favorite sides and enjoy the fruits of your labor.
Tips and Tricks
For those looking to elevate their porterhouse game, consider these advanced tips. First, try dry-aging your steak in the fridge for a few days to intensify the flavor. Second, experiment with different fats like duck fat or bacon grease for searing to add another layer of flavor. Lastly, don’t shy away from using a blowtorch for an even more impressive crust. Remember, cooking steak is an art, and practice makes perfect.
Recipe Variations
- Herb-Crusted: Add a mixture of chopped rosemary, thyme, and parsley to the butter baste for an herby crust.
- Spicy Kick: Incorporate crushed red pepper flakes or a dash of cayenne into the seasoning for some heat.
- Garlic Lover’s: Double the garlic and add a sprinkle of garlic powder to the seasoning mix.
- Bourbon Glaze: After resting, brush the steak with a reduction of bourbon, brown sugar, and a touch of soy sauce for a sweet and smoky finish.
Frequently Asked Questions
Can I cook a porterhouse steak on a grill?
Absolutely! A grill can impart a wonderful smoky flavor to your porterhouse. Preheat your grill to high and follow similar cooking times, ensuring to achieve those beautiful grill marks. Just be mindful of flare-ups from the fat rendering.
How do I know when my steak is done?
The most reliable method is using a meat thermometer. For medium-rare, aim for an internal temperature of 135°F. Remember, the steak will continue to cook slightly while resting, so remove it from the heat a few degrees below your desired doneness.
What’s the best way to slice a porterhouse steak?
After resting, separate the filet and strip sections by cutting along the bone. Then, slice each portion against the grain into 1/2-inch thick slices. This ensures each piece is as tender as possible.
Summary
Mastering the beef porterhouse at home is easier than you think, and the results are downright delicious. With the right cut, simple seasoning, and proper technique, you’ll be serving up steakhouse-quality meals in no time. Happy cooking!