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
Love Life and get cooking!
