Once your steak is crusted with seasoning, you’ll sear it on your stovetop in a cast iron skillet that’s super hot. Once the steak is browned, reduce the oven heat to 300 °F and place the skillet on the middle oven rack. Preheat oven to 450 F. Season steak with salt and pepper. These tender and juicy Porterhouse steak are cooked up perfectly in a cast iron skillet and finished in the oven. https://www.allrecipes.com/recipe/16536/perfect-porterhouse-steak https://www.williams-sonoma.com/recipe/pan-roasted-porterhouse-steak.html Good Grips Chef's Precision Digital Leave-In Thermometer, Thomas Keller Signature Collection 4-Piece Steak Knife Set, Sous Vide Asian Short Ribs with Udon Noodles, This Pressure Cooker Barbacoa Beef Tastes Like It Took Hours, What to Cook for Dinner Tonight: Skillet Salmon, 1 porterhouse steak (about 1.5 inches thick), 2 tbsp peppercorns (four variety peppercorns used here). Enter your email to signup for the Cooks.com Recipe Newsletter. But this is the most important part: before the steak goes into the oven, probe it. Preheat oven to 425 F. Heat a cast iron skillet with 1 T butter until very hot. – Use salt and pepper to flavor Porterhouse Steak A good steak does not need much, it speaks for itself. What cut is the Porterhouse Steak? Salt helps bring the flavor out. Rub in a liberal amount of both, and follow it up with a light coating of vegetable oil. It doesn’t need a marinade. Remove and place the porterhouse steak … Pat dry with paper towels. You want something like this Cangshan steak knife set which is forged full tang (that means that piece of metal goes all the way up the full inside of the handle). How to cook the perfect porterhouse steak in your oven! Ready in 10 minutes, you will be the best steakhouse in town! If you really must cut into it to see how we’ll it’s cooked you can – but don’t. Broil the steaks for 4 minutes, then remove them from the oven. Flip the steaks using your tongs, and transfer it back to the oven to broil for another 3 minutes. Preheat an oven to 425°F. WARNING: Proceed with caution, severe drooling possible!. This gives you a nicely seared outside with a juicy tender inside. Rare is best to get the flavor from this. Flavors have been developing for 40 days. This will help the steak stay juicy when you cut into it. Use what you have and make the best of that method. I rub coarse salt into both sides as soon as it comes out of the fridge and let it warm with the salt on. It takes zero work since all I do is season my chicken, place the probe in the chicken and click through the automatic settings to select ‘chicken breast’. Lillian’s Baked Porterhouse Steak. It will come from a small farm not an industrialized meat plant. But pan-seared porterhouse steak is also delicious, and you can broil porterhouse steak in the oven as well. If you dont have one, I highly reco… Rub the steak with oil and season with salt and pepper on both sides. Make sure to time your sides right. Cook for another 7-10 minutes until the steak reaches the desired temperature. How to broil steak in the oven Preheat the oven and season the steaks. Porterhouse Steak is always a great steak choice because it offers two sizzling steak experiences in one. This particular thermometer is one I use every single week took cook a rotisserie chicken from my CSA. To control this, we use the oven to cook steak. When trimmed of fat, the porterhouse is quite lean and the National Cattlemen’s Beef Association reports that 3 ounces of lean beef contain more than 50 percent of the recommended daily intake of protein. Turn the oven to broil (as high as it will go, top … Heat broiler. Butter-tender filet mignon complemented perfectly with rich strip steak. Turn the broiler on high and move the oven rack to the second position from the top. Heat broiler. Freeze and Store. Place the probe into the thickest part of your steak (do not touch the bone). Dec 5, 2019 - Explore Ronald fogg's board "Porterhouse steak recipe" on Pinterest. The best way to cook porterhouse steak is on the grill. Arrange alternating slices of lemon, bell pepper, and onion over the meat. Broil the porterhouse steaks. Porterhouse Steak is known as the "King of all steaks" because of the high quality and flavor located on either side of the center T-Bone; juicy strip steak on one side and tender filet mignon on the other. Write down your timing and learn the lesson for next time. Second, I think a lot of care should be taken in picking cooking methodologies. With fresh herbs, brown butter and flame grilled over high heat, how can it not be perfection? Bake 8 to 10 minutes or until steak is medium doneness (160°F). ... Place steak in it and brown well on both sides of hot fire. Carefully flip the steak - note that there's now fat in the pan so watch out for splashes. https://www.bigoven.com/recipe/dry-aged-porterhouse-steak/162696 Use extreme caution. Stay connected, sign up for our email newsletter. It will cook better and more evenly, if it is not cold. For a porterhouse, my husband and I split one steak, so you can cut it off the bone and give each person part of each side of the steak (the strip and the tenderloin side). Sear the porterhouse on the stove top in a cast iron skillet on high heat with oil and then immediately transfer to preheated oven at 415° F with butter, garlic, and fresh rosemary. … T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin. Probing your steak with a thermometer like this genius OXO thermometer removes the variation in sizing and thickness that you may have dinner to dinner or between various recipes you use. Heat a large cast-iron skillet until very hot, about 5 minutes. A super easy technique-driven recipe to broil a porterhouse steak that's worthy of the best restaurant meal you can buy. We are going to make the best porterhouse steak ever, right here in this recipe. https://www.australianbeef.com.au/recipes/porterhouse-steaks-with-onion-gravy https://www.delish.com/.../a21566115/how-to-cook-steak-in-the-oven Season the steak (liberally) with salt and pepper. In an ovenproof (preferably cast-iron) skillet, sear steak over high heat for 2 minutes a side. Results 1 - 10 of 14 for porterhouse. I’ve always advocated for sous vide cooking. See more ideas about porterhouse steak, porterhouse steak recipe, gourmet foodie. Huge thanks to Moyer Beef for sponsoring today’s recipe! 2. This is a good stage to ensure that all distractions (in our case a dog with a curious nose) are not in the kitchen. First, I pick quality over quantity. If it's well-seasoned you won't need oil (which may just burn because of the heat). Heat a cast-iron skillet over high heat. Preheat oven to 425 F. Heat a cast iron skillet with 1 T butter until very hot. Make sure you have a very, very good oven mitt. And if you just don’t see yourself using sous vide for one reason or another, don’t spend your money there. This steak recipe has the balance that Lillian understood. Aug 18, 2016 - Explore Allen Brothers's board "Porterhouse Steak", followed by 231 people on Pinterest. Carefully transfer the seared steak in the skillet to the preheated oven (remember: hot pan!). Move the rack in your oven to the top shelf (or the highest that will allow your skillet to fit under it). Thats the beauty of cast iron, you can easily transfer from stove top to oven. Move the rack in your oven to the top shelf (or the highest that will allow your skillet to fit under it). A crust on the outside with a pink middle. There’s nothing worse than screwing up your dinner while waiting for the side dishes to finish. People don’t let steak rest long enough. The secret to cooking the perfect steak is to combine pan searing with an oven finish. Oct 30, 2015 - Mouth watering gourmet foodie Porterhouse Steaks & Porterhouse Steak recipes curated by me - your food & drink guide. https://redmeatlover.com/recipe/porterhouse-steak-cast-iron-skillet-recipe First, you’ll create a spice blend and crust the steak. Place the probe into the thickest part of your steak (do not touch the bone). And if you have a sous vide precision cooker, I absolutely recommend using it. Move the rack in your oven to the top shelf (or the highest that will allow your skillet to fit under it). That means you can actually see when you’re getting close to the texture you need without constantly opening and closing the top, spilling spices everywhere and flinging your body across the kitchen to stop your kid or pet from eating rogue peppercorns. You can eat this with no pepper at all (there’s lot’s of flavor). As soon as the steak hits the pan, transfer it to the oven under the broiler. A probe tells you exactly when to pull a steak, without guesswork. You can use a mortar and pestle, but for the best texture, I recommend an electric coffee grinder that you can use for spices. Return the steak to the pan, place in the oven and cook until an instant-read thermometer inserted into the steak, away from the bone, registers 130° to 135°F for medium-rare, about 12 minutes, or until done to your liking. I have found that porterhouse, rib-eye or t-bone work very well. We scientifically know that eating more plants and plant-based foods is the best option, so when I do eat meat I have a few rules. It’s especially handy if you often find yourself unsure of what the safe internal temperatures for meat are. It’s unique and proves that Porterhouse or T-bone steaks don’t always have to be grilled to be good. Place the steak in a glass baking dish large enough to comfortably hold it. Steaks that are between 1 and 1 1/2 inches thick are best for this method. It’s the most precise and ensures a perfect turn out every time. Once your temperature gets close, the thermometer and screen that’s attached to the probe outside your oven will beep and let you know it’s time to start watching. https://www.seriouseats.com/recipes/2018/10/reverse-seared-steak-recipe.html This is the best steak recipe and a great way to cook steak. https://mouthsofmums.com.au/recipe/oven-slow-cooked-porterhouse To me, there’s an element of wanting to do justice to the meat I do decide to eat. When it comes to gourmet steaks, you may think of the great steakhouses in Chicago and New York City. If you want it well done, I’d advise moving to another cut of meat. Heat a cast iron skillet with 1 T butter until very hot. But most importantly the way this knife is made, you can keep them as sharp as when you bought them. You want it at room temperature before cooking it. Set the thermometer for 128 F (medium rare- the temperature will continue to climb after you remove it from the oven). Turn the oven to broil (as high as it will go, top burner). Heat a large cast-iron skillet until very hot, about 5 minutes. It will be sold by a small butcher who knew where it came from and lots of information about it such as it’s breed and what it was fed. We’ll never send spam, and we do not share your information to third parties. We’re using a lot of heat here and you don’t want to find out your mitts aren’t up to the test. Cover all sides of the steak with the seasoning. How to cook steak with my porterhouse steak recipe pan. Searing makes a nice texture and color exterior before you transfer it into the oven to complete cooking in a more even way. Put it back in the oven and set the timer for 4 more minutes. How to cook porterhouse steak (pan sear + oven finish) Let the porterhouse sit at room temperature for 30-60 minutes before cooking. 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