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Cooking Porterhouse Steak

Cooking Porterhouse Steak

Cooking porterhouse steak  is as easy as can be . The best way to cook  is to start out with a prime steak. Lots of marbling will indicate great tender meat with lots of flavor.  The Porterhouse is a great cut of meat. It has the bone in and one side is the filet mignon and the other is the New York strip. You get the best of both worlds. Be sure the fillet side is nice and big otherwise you have a T-Bone Steak posing as a pothouse


There are a few rules that you can follow. I always let the steak rest for two hours and get rid of the chill so it sears fast and cooks great especially if its a big steak

20 minutes before i cook it i give it a nice coating with sea salt this helps the steak break down further and gives a great crust.

Get your oven really hot and use  a cast iron grill or pan no mater.  Use good gloves that are dry so you don’t get burnt!

Sear the steak for three  minutes per side get lots of char.

Remove the steak let it rest for a couple of minutes the steak should still be rare  very rare .

Cut the steaks off the bone and then cut them into small 1/4 inch slices ( cut on a bias ).

They will be rare so put them into a pan black steel is best covered with butter  and if you want you can make some  clarified butter to smother it with as well .

Put them into the steal pan keep them tight together the filet more so then the strip as the fillet cooks quicker  so i like to keep it tight and choose to l0ok at the strip side for when its done

Let it cook on high heat for another 3 to 5 minutes depending on how you like it cooked .

You will be able to see the meat and be able to deterring the cook you want from the color.

Remove the steak and  lay it out on the bone as it was before you cut it  then  smother with the drippings and the butter  .

Your steak will have amazing char and flavor add you favorite sides and a nice glass of red wine

So Get Cooking Porterhouse Steak

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