How Do You Cook a Porterhouse Steak on the Stove?

Table of Contents

1. Introduction
2. Understanding the Porterhouse Steak
3. Selecting the Perfect Porterhouse Steak
4. Preparing the Porterhouse Steak
5. Cooking the Porterhouse Steak on the Stove
6. Delicious Serving Suggestions
7. Conclusion

Introduction

Imagine sinking your teeth into a perfectly cooked porterhouse steak, the rich flavor and juicy texture melting in your mouth. For many, this culinary delight is often reserved for special occasions at high-end steakhouses. But what if we told you that you could recreate this experience at home, using just your stove? Porterhouse steaks are known for their impressive size and combination of tenderloin and strip steak, making them a favorite among steak lovers.

In this blog post, we will dive into the art of cooking a porterhouse steak on the stove, ensuring you achieve that perfect sear and mouthwatering flavor every time. Whether you’re a seasoned chef or a home cook, our expert tips and techniques will empower you to prepare this premium cut of meat with confidence. So, if you're ready to elevate your cooking skills and impress your family or guests, read on!

By the end of this guide, you will learn about the characteristics of a porterhouse steak, how to select the perfect cut, essential cooking techniques, and delicious serving suggestions. We’ll also touch on the importance of sourcing quality meat and how Land and Sea Delivery can help you get the freshest porterhouse steak delivered right to your door.

Understanding the Porterhouse Steak

What is a Porterhouse Steak?

The porterhouse steak is a large cut of beef that includes a "T" shaped bone with meat on both sides. It combines two different cuts: the tenderloin on one side and the strip steak on the other, making it a prime choice for steak enthusiasts. This steak is often referred to as the "king of T-bones," and for good reason; it offers a perfect balance of tenderness and flavor.

Characteristics of a Porterhouse Steak

• Size and Thickness: A porterhouse steak typically weighs between 1.5 to 2.5 pounds and is about 1.5 to 2 inches thick. This generous size makes it ideal for sharing or for those with hearty appetites.
• Flavor Profile: The combination of the tenderloin and strip steak results in a rich flavor and tender texture, particularly in the tenderloin portion. The strip steak adds a robust beefy flavor, making each bite a delight.
• Cooking Versatility: Porterhouse steaks can be cooked using various methods, including grilling, broiling, and pan-searing. In this post, we will focus on how to cook it perfectly on the stove.

Selecting the Perfect Porterhouse Steak

When it comes to preparing a delicious porterhouse steak, starting with high-quality meat is essential. Here are some tips for selecting the best cut:

1. Look for Marbling: Choose a steak with good marbling, which refers to the intramuscular fat within the meat. This fat helps keep the steak juicy and flavorful during cooking.
2. Check for Color: A fresh porterhouse steak should have a bright red color. Avoid meat that appears brown or has an unusual odor.
3. Thickness Matters: Aim for a steak that is at least 1.5 inches thick. This thickness allows for a beautiful sear on the outside while maintaining a juicy interior.
4. Source Locally: Whenever possible, purchase your porterhouse steak from a reputable local butcher or a trusted online source like Land and Sea Delivery. This ensures that you are getting fresh, high-quality meat that supports local agriculture.

Preparing the Porterhouse Steak

Ingredients

To cook a delicious porterhouse steak, you’ll need the following ingredients:

• 1 porterhouse steak (1.5 to 2 inches thick)
• Kosher salt
• Freshly cracked black pepper
• 2 tablespoons vegetable oil (high smoke point)
• 4 tablespoons unsalted butter
• 2 cloves garlic, crushed (optional)
• Fresh herbs like rosemary or thyme (optional)

Tools You’ll Need

• Cast Iron Skillet: A heavy skillet is essential for achieving a good sear on the steak.
• Tongs: For flipping the steak without piercing it.
• Instant-Read Meat Thermometer: To check the internal temperature of the steak.
• Basting Spoon: Useful for basting the steak with butter during cooking.

Cooking the Porterhouse Steak on the Stove

Step-by-Step Instructions

1. Bring to Room Temperature: Remove the steak from the refrigerator about 30-40 minutes before cooking. Allowing it to come to room temperature helps ensure even cooking.
2. Season Generously: Pat the steak dry with paper towels to remove excess moisture. Season both sides liberally with kosher salt and freshly cracked black pepper. This seasoning enhances the flavor and helps create a delicious crust.
3. Preheat the Pan: Place your cast iron skillet on the stove and heat it over medium-high heat for about 5 minutes. You want the pan to be hot enough that a few drops of water sizzle and evaporate immediately.
4. Add Oil: Once the pan is hot, add the vegetable oil, swirling it around to coat the bottom. Ensure the oil is shimmering but not smoking.
5. Sear the Steak: Carefully place the steak in the skillet, seasoned side down. Avoid moving it around; let it sear undisturbed for about 4-5 minutes, or until a deep brown crust forms.
6. Flip and Sear the Other Side: Using tongs, flip the steak over to sear the other side for another 4-5 minutes.
7. Baste with Butter: Reduce the heat to medium-low. Add the butter, crushed garlic, and herbs (if using) to the pan. As the butter melts, use a spoon to baste the melted butter over the steak repeatedly. This adds flavor and helps keep the steak moist.
8. Check Doneness: Use an instant-read meat thermometer to check the internal temperature. For medium-rare, aim for 130°F to 135°F. The steak will continue to cook slightly while resting.
9. Rest the Steak: Once the desired doneness is reached, remove the steak from the skillet and place it on a cutting board. Cover it loosely with foil and let it rest for about 5-10 minutes. Resting allows the juices to redistribute throughout the meat.
10. Slice and Serve: After resting, slice the steak against the grain to ensure tenderness. Serve with your favorite sides, and enjoy the fruits of your culinary labor!

Cooking Times for Different Levels of Doneness

Doneness	Internal Temperature	Cooking Time (approx.)
Rare	120°F to 125°F	4-5 minutes per side
Medium-Rare	130°F to 135°F	5-6 minutes per side
Medium	140°F to 145°F	6-7 minutes per side
Medium-Well	150°F to 155°F	7-8 minutes per side
Well Done	160°F and above	8-10 minutes per side

Delicious Serving Suggestions

A porterhouse steak is a meal in itself, but pairing it with the right sides can elevate your dining experience. Here are some ideas:

• Classic Steakhouse Sides: Serve with loaded baked potatoes, creamy mashed potatoes, or garlic butter roasted vegetables.
• Salads: A fresh garden salad or a Caesar salad can provide a refreshing contrast to the rich flavors of the steak.
• Sauces: Consider serving with homemade chimichurri, béarnaise, or a rich red wine reduction for added flavor.
• Wine Pairing: Complement your meal with a bold red wine such as Cabernet Sauvignon or Malbec, which pairs beautifully with the richness of the steak.

Conclusion

Cooking a porterhouse steak on the stove is an art that combines technique, timing, and high-quality ingredients. By following the steps outlined in this guide, you can achieve a beautifully seared steak that rivals any steakhouse. Remember to choose a fresh porterhouse steak from a reputable source, like Land and Sea Delivery, which offers premium cuts delivered directly to your door.

Whether it’s a special occasion or a weeknight treat, mastering the porterhouse steak will undoubtedly impress your family and friends. So, roll up your sleeves, fire up that skillet, and enjoy the journey of bringing this culinary masterpiece to your table!

FAQ

What is the best way to cook a porterhouse steak?

The best way to cook a porterhouse steak is by pan-searing it in a hot cast iron skillet. This method allows for a beautiful crust while keeping the inside juicy and tender.

How do I know when my porterhouse steak is done?

Use an instant-read meat thermometer to check the internal temperature. For medium-rare, it should read 130°F to 135°F, while for medium, it should be around 140°F to 145°F.

Should I marinate my porterhouse steak?

While marinating can enhance flavor, porterhouse steaks are naturally flavorful due to their marbling. A simple seasoning of salt and pepper is often sufficient.

Can I cook a porterhouse steak in the oven?

Yes, you can cook a porterhouse steak in the oven by searing it on the stove first and then finishing it in a preheated oven. This method is great for achieving even doneness.

What sides pair well with porterhouse steak?

Delicious sides include loaded baked potatoes, roasted vegetables, fresh salads, and various sauces like chimichurri or béarnaise. Pairing with a robust red wine also complements the steak beautifully.