How to Cook Porterhouse Steak in Cast Iron Skillet

Table of Contents

1. Introduction
2. What is a Porterhouse Steak?
3. Selecting the Perfect Porterhouse Steak
4. Preparing the Porterhouse Steak
5. Cooking the Porterhouse Steak
6. Slicing and Serving the Porterhouse Steak
7. Accompaniments for Your Porterhouse Steak
8. Conclusion

Introduction

Imagine coming home after a long day, the aroma of a sizzling steak wafting through your kitchen, and the sight of a perfectly cooked Porterhouse steak resting on your countertop. For many, steak night is a culinary delight, and when it comes to creating an unforgettable dining experience at home, the Porterhouse is a star cut. Known for its rich flavor and tenderness, the Porterhouse combines two beloved steak cuts—the strip steak and the tenderloin—into one impressive piece.

Historically, the Porterhouse steak has been a favorite in steakhouses, celebrated for its generous size and the delightful contrast between the two cuts. Cooking this steak to perfection may seem daunting, but with the right techniques, anyone can achieve steakhouse quality at home. This blog post will walk you through the essential steps and tips on how to cook Porterhouse steak in a cast iron skillet, highlighting the unique qualities of this premium cut while seamlessly integrating Land and Sea Delivery's commitment to quality meats.

By the end of this article, you will have a comprehensive understanding of the Porterhouse steak, including how to select the best cut, prepare it, and serve it alongside delectable sides that elevate your meal. Whether you're a seasoned chef or a beginner in the kitchen, this guide is designed to inspire confidence and excitement in your cooking endeavors. So, let's dive into the world of steak and learn how to cook Porterhouse steak to perfection!

What is a Porterhouse Steak?

The Porterhouse steak is often referred to as the "King of Steaks" for good reason. This impressive cut comes from the rear of the short loin and is distinguished by its T-shaped bone, which separates the two distinct portions: the larger strip steak and the smaller tenderloin. To qualify as a Porterhouse, the steak must contain at least a 1.25-inch-wide section of the tenderloin, making it different from a T-bone steak, which has less tenderloin.

Characteristics of the Porterhouse Steak

1. Flavor: The Porterhouse is known for its rich, beefy flavor. The combination of the strip and tenderloin offers a delightful contrast in taste and texture—juicy and tender on one side, and flavorful and slightly firmer on the other.
2. Marbling: High-quality Porterhouse steaks have excellent marbling, which is the intramuscular fat that melts during cooking, adding flavor and juiciness.
3. Size: Typically weighing between 2 to 3 pounds, the Porterhouse steak is perfect for sharing, making it an ideal choice for special occasions or family gatherings.
4. Cooking Versatility: This cut can be cooked using various methods, including grilling, broiling, and the focus of this post—pan-searing in a cast iron skillet.

Selecting the Perfect Porterhouse Steak

Choosing the right Porterhouse steak is crucial for achieving a delicious meal. Here are some tips for selecting the best cut:

1. Look for Thickness: Aim for a steak that is at least 1.5 to 2 inches thick. Thicker cuts allow for better heat retention and more even cooking.
2. Check the Marbling: Opt for a Porterhouse with visible marbling throughout the meat. The more marbling, the more flavor and tenderness you can expect.
3. Choose Freshness: Always select fresh meat. Look for a bright red color without any discoloration or browning. If possible, purchase from a reputable source like Land and Sea Delivery, which offers premium quality meats delivered directly to your door.
4. Consider the Bone: A Porterhouse steak with a larger bone often has a more intense flavor due to the marrow, which contributes richness to the dish.

Preparing the Porterhouse Steak

Essential Ingredients

To cook a perfect Porterhouse steak in a cast iron skillet, you'll need the following ingredients:

• Porterhouse Steak: 1.5 to 2 inches thick
• Kosher Salt: For seasoning
• Freshly Ground Black Pepper: For seasoning
• Vegetable Oil: For searing (canola or grapeseed oil)
• Butter: For basting
• Garlic: A few cloves, smashed
• Fresh Herbs: Such as rosemary or thyme (optional)

Preparing the Steak

1. Bring to Room Temperature: Remove the steak from the refrigerator and let it sit at room temperature for about 30 minutes before cooking. This ensures even cooking throughout.
2. Season Generously: Pat the steak dry with paper towels to remove excess moisture. Season liberally on both sides with kosher salt and freshly ground black pepper. The salt will help to create a flavorful crust.
3. Preheat Your Skillet: Place your cast iron skillet over medium-high heat. Allow it to heat for about 5 minutes until it is very hot. You want the skillet to be hot enough that a drop of water sizzles and evaporates immediately.

Cooking the Porterhouse Steak

Step-by-Step Instructions

1. Add Oil to the Skillet: Once the skillet is hot, add a tablespoon of vegetable oil. Swirl it around to evenly coat the bottom of the skillet.
2. Sear the Steak: Carefully place the seasoned Porterhouse steak in the skillet, laying it away from you to avoid splatter. Let it cook undisturbed for 4-5 minutes. This allows for a deep, golden-brown crust to form.
3. Flip and Baste: After 4-5 minutes, use tongs to flip the steak. Immediately add a couple of tablespoons of butter, the smashed garlic, and fresh herbs (if using) to the skillet. As the butter melts, tilt the skillet slightly and use a spoon to baste the melted butter over the steak. Continue cooking for another 4-5 minutes for medium-rare, or longer if desired.
4. Check for Doneness: Use an instant-read thermometer to check the internal temperature. For medium-rare, aim for 130-135°F. Remember, the steak will continue to cook slightly while resting.
5. Rest the Steak: Once the steak reaches your desired doneness, remove it from the skillet and place it on a cutting board. Loosely tent it with aluminum foil and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring a juicy and flavorful bite.

Slicing and Serving the Porterhouse Steak

After resting, it's time to slice and serve your perfectly cooked Porterhouse steak. Here’s how to do it right:

1. Identify the Bone: Place the steak on a cutting board bone-side down. The bone will guide you in separating the two cuts.
2. Slice Along the Bone: Use a sharp knife to slice along one side of the bone, separating the tenderloin from the strip steak.
3. Slice Each Portion: Cut the tenderloin and strip steak into thick slices, about 1-inch wide. Make sure to slice against the grain to enhance tenderness.
4. Serve: Arrange the slices on a platter and serve with your favorite accompaniments. Popular side dishes include roasted vegetables, mashed potatoes, or a fresh garden salad.

Accompaniments for Your Porterhouse Steak

While the Porterhouse steak is a star on its own, pairing it with the right sides can elevate your meal even further. Here are some delicious suggestions:

1. Classic Sides:
   • Garlic Mashed Potatoes: Creamy mashed potatoes with roasted garlic make for a comforting pairing.
   • Roasted Asparagus: Lightly seasoned and roasted asparagus adds a refreshing contrast.
2. Sauces:
   • Chimichurri: This vibrant sauce made with parsley, garlic, olive oil, and vinegar adds brightness to the steak.
   • Au Poivre Sauce: A creamy pepper sauce that complements the beefy flavor of the steak beautifully.
3. Salads:
   • Caesar Salad: Crisp romaine lettuce paired with creamy dressing and croutons offers a satisfying crunch.
   • Caprese Salad: Fresh tomatoes, mozzarella, and basil create a light and refreshing side.
4. Wine Pairing: Complement your Porterhouse steak with a robust red wine, such as a Cabernet Sauvignon or Malbec, which pairs wonderfully with the rich flavors of the meat.

Conclusion

Cooking a Porterhouse steak in a cast iron skillet may seem intimidating, but with the right techniques and a little practice, you can create a restaurant-quality meal in the comfort of your home. Remember to select a high-quality steak, season it generously, and allow it to rest for maximum flavor and tenderness.

At Land and Sea Delivery, we are passionate about providing you with fresh, local, and premium meats, including Porterhouse steaks, delivered directly to your door. Our commitment to quality ensures that you have the best ingredients for your culinary adventures.

So, the next time you're looking to impress guests or treat yourself to a delightful meal, consider cooking a Porterhouse steak in a cast iron skillet. With the knowledge and tips shared here, you're well on your way to becoming a steak aficionado!

For your next Porterhouse steak, explore our selection at Land and Sea Delivery Shop and enjoy the convenience of our Home Delivery Service.

FAQ

1. How do I know when my Porterhouse steak is done? Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F; for medium, 140-145°F; and for medium-well, 150-155°F.

2. Can I cook a Porterhouse steak on the grill instead of in a skillet? Yes, grilling is an excellent method for cooking Porterhouse steak. Just be sure to manage the heat to avoid overcooking the tenderloin side.

3. What should I serve with my Porterhouse steak? Popular sides include garlic mashed potatoes, roasted vegetables, or a fresh salad. A robust red wine also pairs beautifully with the steak.

4. How should I store leftover steak? Wrap leftover steak tightly in plastic wrap or aluminum foil and store it in the refrigerator for up to 3-4 days.

5. Can I freeze Porterhouse steak? Yes, you can freeze Porterhouse steak. Wrap it tightly in freezer-safe packaging, and it can last for up to 6 months in the freezer.

With these tips and insights, you’re ready to become a Porterhouse steak master in your kitchen. Happy cooking!