How to Make a Porterhouse Steak on the Stove

Table of Contents

1. Introduction
2. Understanding the Porterhouse Steak
3. Essential Tools and Ingredients
4. Preparing the Steak
5. Cooking the Porterhouse Steak
6. Slicing and Serving the Porterhouse Steak
7. Conclusion

Introduction

Imagine this: You’ve just walked into your kitchen, and the rich aroma of a perfectly seared steak begins to fill the air. The sizzle of meat hitting a hot skillet resonates, and you can almost taste the juicy, tender morsels before they even hit your plate. Cooking a porterhouse steak at home might seem daunting, but with the right techniques and a bit of confidence, you can recreate that gourmet steakhouse experience right in your own kitchen.

The porterhouse steak, often regarded as the king of steaks, is a premium cut that showcases the best of both the tenderloin and strip steak. Its impressive size and rich flavor make it a sought-after choice for steak lovers. However, achieving the perfect doneness while maintaining the juicy texture can be a challenge for many home cooks. This article aims to guide you through every step of the cooking process, ensuring that you can confidently prepare a porterhouse steak on the stove that rivals that of any high-end restaurant.

By the end of this blog post, you will learn the essential techniques for selecting the perfect porterhouse steak, how to prepare it for cooking, and the best methods for achieving a deliciously seared crust while keeping the inside tender and juicy. We will also explore some mouthwatering side dishes that pair beautifully with your steak, helping you create a memorable meal.

In this guide, you’ll discover:

• The characteristics of a high-quality porterhouse steak
• Essential tools and ingredients needed for cooking
• Step-by-step instructions for pan-searing your steak
• Tips for achieving the perfect doneness
• Delicious sides to complement your meal

So, let’s dive in and unlock the secrets of cooking a porterhouse steak on the stove.

Understanding the Porterhouse Steak

Before we get into the nitty-gritty of cooking, it’s crucial to understand what makes a porterhouse steak so special. The porterhouse is a large cut of beef that includes both the tenderloin and the strip steak, separated by a large T-shaped bone. This combination gives you the best of both worlds: the tenderness of the tenderloin and the robust flavor of the strip steak.

Characteristics of a Great Porterhouse Steak

When selecting a porterhouse steak, look for the following qualities:

1. Thickness: Aim for a steak that is at least 1.5 to 2 inches thick. This thickness allows for a proper sear while retaining juiciness.
2. Color and Marbling: Choose a steak with a deep red color and good marbling (fat distributed within the muscle). Marbling enhances flavor and tenderness.
3. Bone Structure: The bone should be large and T-shaped, which is a clear indication of a porterhouse as opposed to a T-bone steak.

Where to Buy

At Land and Sea Delivery, we pride ourselves on providing fresh, local, and premium meats that elevate your home cooking experience. Our porterhouse steaks are sourced from trusted suppliers and delivered directly to your door, ensuring you receive only the best quality. Check out our Shop for our selection of premium meats.

Essential Tools and Ingredients

To cook a porterhouse steak perfectly on the stove, you'll need the right tools and ingredients. Here’s what you’ll require:

Tools

• Cast Iron Skillet: A heavy skillet retains heat exceptionally well, making it ideal for searing steaks.
• Tongs: For flipping the steak without piercing it and losing precious juices.
• Meat Thermometer: To ensure you achieve the desired level of doneness accurately.
• Cutting Board: For resting and slicing your steak after cooking.
• Sharp Chef’s Knife: For cutting through the thick steak with ease.

Ingredients

• Porterhouse Steak: 1.5 to 2 inches thick.
• Kosher Salt: For seasoning.
• Freshly Ground Black Pepper: Adds flavor to the steak.
• Canola or Vegetable Oil: For searing.
• Butter: For basting and flavor.
• Fresh Herbs: Optional, such as rosemary or thyme for added aromatics.
• Garlic: Optional, for flavoring the butter during basting.

Preparing the Steak

Bringing the Steak to Room Temperature

Before cooking, it’s essential to let your steak come to room temperature. This helps ensure even cooking throughout. Remove your porterhouse steak from the refrigerator and let it sit for about 30-40 minutes before cooking.

Seasoning the Steak

Generously season both sides of the steak with kosher salt and freshly ground black pepper. This simple seasoning enhances the natural flavors of the meat, creating a delicious crust when seared.

Cooking the Porterhouse Steak

Now, let’s get to the exciting part—cooking your porterhouse steak! Follow these steps for a perfectly pan-seared steak.

Step 1: Preheat the Skillet

Place your cast iron skillet over medium-high heat and allow it to preheat for about 5 minutes. You want the skillet to be hot enough that a drop of water sizzles and evaporates immediately when it hits the surface.

Step 2: Add Oil

Once hot, add a tablespoon of canola or vegetable oil to the skillet. Allow the oil to heat until it shimmers but does not smoke.

Step 3: Sear the Steak

Carefully place the seasoned porterhouse steak in the skillet, laying it away from you to avoid splatter. Do not move the steak for the first 4-5 minutes; this allows a beautiful crust to form.

Step 4: Flip and Baste

After 4-5 minutes, use tongs to flip the steak. Immediately add 2 tablespoons of butter (and optional herbs and garlic) to the skillet. As the butter melts, use a spoon to baste the steak with the melted butter. This adds flavor and helps keep the meat moist.

Step 5: Check for Doneness

Continue to cook the steak for another 4-7 minutes, depending on your desired level of doneness. Use a meat thermometer to check the internal temperature:

• Rare: 120-125°F
• Medium-Rare: 130-135°F
• Medium: 140-145°F
• Medium-Well: 150-155°F
• Well-Done: 160°F+

Step 6: Rest the Steak

Once your steak reaches the desired temperature, remove it from the skillet and place it on a cutting board. Tent it loosely with foil and let it rest for at least 5-10 minutes. Resting allows the juices to redistribute, ensuring a juicy steak.

Slicing and Serving the Porterhouse Steak

After resting, it’s time to slice and serve your porterhouse steak. Use a sharp chef’s knife to cut the steak away from the bone, then slice the meat against the grain into thick slices. This technique helps ensure tenderness.

Suggested Sides

To elevate your steak dinner, consider pairing your porterhouse steak with some delicious sides. Here are a few suggestions:

• Garlic Mashed Potatoes: Creamy mashed potatoes with garlic and butter make a classic pairing.
• Grilled Asparagus: Lightly seasoned and grilled asparagus add a fresh touch.
• Roasted Brussels Sprouts: Tossed with olive oil and roasted until crispy, these are a fantastic complement.
• Caesar Salad: A crisp salad with romaine, Parmesan, and Caesar dressing balances the richness of the steak.

Conclusion

Cooking a porterhouse steak on the stove may seem intimidating, but with the right techniques and a little practice, you can achieve restaurant-quality results right in your kitchen. Remember to choose a high-quality cut, season generously, and let the steak rest before slicing to ensure maximum juiciness.

As you embark on your culinary journey, don’t forget that Land and Sea Delivery is here to support your cooking adventures with fresh, premium meats delivered straight to your door. Explore our selection and make your next meal unforgettable.

Now that you have the knowledge and skills to cook a porterhouse steak, why not invite some friends over and share this delicious experience? Happy cooking!

FAQ

Q: How long should I cook a porterhouse steak?
A: Cooking time varies based on thickness and desired doneness. Generally, aim for 4-5 minutes per side for medium-rare on a 1.5-2 inch thick steak.

Q: Can I use a non-stick pan instead of cast iron?
A: While a non-stick pan can be used, a cast iron skillet is preferred for its ability to retain heat and create a good sear.

Q: What can I use if I don’t have a meat thermometer?
A: You can use the touch test for doneness, but a meat thermometer is the most accurate method for ensuring your steak is cooked to your liking.

Q: Can I marinate my porterhouse steak?
A: Yes! While porterhouse steaks are flavorful on their own, a simple marinade can enhance flavor. Just be cautious with acidic ingredients, as they can toughen the meat if left too long.

Q: How do I store leftover porterhouse steak?
A: Allow the steak to cool, then wrap it tightly in plastic wrap or foil and refrigerate. It can be stored for up to 3 days.

For more amazing recipes and to explore our selection of premium meats, visit Land and Sea Delivery and check out our Shop.