When ready to cook , preheat the oven to 425 degrees. 1.25 inches. Broil until deep-brown crust forms, about 3 minutes. steak seasoning. 4 minutes per side. Thickness: all the "experts" want 1 ½ inch... that is a … Though it looks similar to a t-bone steak, a porterhouse contains an extra muscle on the central-upper side. When the oil starts to separate, use tongs to place the steak in the center of the pan, and let it cook. When the pan begins to smoke and an edge of the steak sizzles when touched against it, add the steak . It’s sold as a thick cut (generally 1.5 inches is about the minimal thickness) and is a forgiving cut to cook. Turn the steak only once, otherwise it will dry out. Brush steak with olive oil. 4.5 minutes per side. See the approximate cooking time for broiling your favorite beef cut. Heat a cast-iron skillet over high heat. 6 tbsp. The tenderloin is, by far, the better half of a porterhouse. - Season the steak with seasoning salt or salt and pepper. 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. Sear the steak for 2 minutes for the first side. Preheat oven to 450 F. Season steak with salt and pepper. 6.5 minutes per side. 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 . 5 minutes per side. 4 tbsp. Recommended marinade ingredients (for four steaks): 1 cup olive oil. This will keep them from over-charring on the grill. A meat thermometer should read 130°F. 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. 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. If they are the same price, get the porterhouse. 7-8 minutes per side. Wire whisk or large fork or spoon. Either way, look for a porterhouse with lots of tenderloin. Let steak … Steak Thickness . Porterhouse steak is a relatively tender cut that doesn’t require long cook time. Well Done: 160 – 170 degrees. Let sit for one hour or up to 12 hours refrigerated. The small side is part of the tenderloin while the other is the top loin (similar to a New York Strip). Medium Rare: 120 - 130 degrees. Heat broiler. Sear for 2 to 3 minutes or until deep brown. Scrap the grill clean with a grill brush, and adjust the heat to medium-high. How to cook porterhouse steak (pan sear + oven finish) Let the porterhouse sit at room temperature for 30-60 minutes before cooking. - Make sure the grill is hot prior to cooking the steaks, at least 500–600 degrees. Brush the grill with vegetable oil to prevent sticking, preheat on high for 10-15 minutes with the lid down. Pat on rosemary and garlic. The porterhouse is a common favorite among American steak lovers. It’s ok leave it in the warm bath for an extra 30-60 minutes. A meat thermometer should read 130°F. How do I cook a porterhouse steak well done? Heat a large skillet, preferably cast iron, over medium-high heat, then heat oil in pan until smoking. Steaks of choice (1/2-inch to 3/4-inch thickness works best) Steak marinade of choice. A porterhouse steak looks like a giant T-Bone. 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. Tips for the most tender and juicy porterhouse steak Hammer-style meat tenderizer. 1 tbsp. My wife is a porterhouse hound. Heat a 12- inch ovenproof skillet, such as cast iron, over high heat ( make sure your exhaust fan is on). minced garlic. 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. 6 minutes per side. Lillian’s Baked Porterhouse Steak. What cut is the Porterhouse Steak? 5.5 minutes per side. 1. Always use tongs to handle steak as they won’t pierce the meat, allowing the juices to escape. Rare: 110 - 120 degrees. Flip steak and cook until other side is deeply browned and cooked to desired doneness, about 3 minutes more for medium rare. It is so close to the sirloin that often porterhouses are called sirloins and vice versa is buying a porterhouse. 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