The porterhouse steak is a cut of beef that includes both the tenderloin and the strip steak, making it a show-stopping centerpiece for any special occasion. While grilling is a popular way to cook a porterhouse, pan-searing is a great alternative that can produce a crispy crust and a tender interior. In this article, we’ll take you through the steps to cook a perfect porterhouse steak in a pan.
Choosing the Right Porterhouse Steak
Before we dive into the cooking process, it’s essential to choose the right porterhouse steak. Here are a few things to look for:
- Quality of the meat: Look for a steak that is at least 1.5 inches thick and has a good balance of marbling (fat distribution) throughout. This will ensure that the steak is tender and flavorful.
- Cut of the steak: A traditional porterhouse steak includes both the tenderloin and the strip steak. Look for a steak that has a clear distinction between the two cuts.
- Aging process: A dry-aged steak will have a more concentrated flavor than a wet-aged steak. However, dry-aging can be a more expensive process, so it’s up to personal preference.
Preparing the Steak for Cooking
Once you’ve chosen your porterhouse steak, it’s time to prepare it for cooking. Here are a few steps to follow:
- Bring the steak to room temperature: Remove the steak from the refrigerator and let it sit at room temperature for at least 30 minutes before cooking. This will help the steak cook more evenly.
- Season the steak: Sprinkle both sides of the steak with salt, pepper, and any other seasonings you like. Let the steak sit for 10-15 minutes to allow the seasonings to absorb.
- Dry the steak: Use a paper towel to pat the steak dry on both sides. This will help create a crispy crust when cooking.
Cooking the Porterhouse Steak in a Pan
Now that the steak is prepared, it’s time to cook it in a pan. Here are the steps to follow:
- Heat a skillet or cast-iron pan: Heat a skillet or cast-iron pan over high heat until it reaches 400°F (200°C). You can test the heat by flicking a few drops of water onto the pan – if they sizzle and evaporate quickly, the pan is ready.
- Add oil to the pan: Add a small amount of oil to the pan and let it heat up for 1-2 minutes. You can use any type of oil with a high smoke point, such as avocado oil or grapeseed oil.
- Sear the steak: Place the steak in the pan and sear it for 2-3 minutes per side, depending on the thickness of the steak. You want to get a nice crust on the steak, so don’t move it around too much.
- Finish cooking the steak: After searing the steak, reduce the heat to medium-low (around 300°F or 150°C) and continue cooking it to your desired level of doneness. Use a meat thermometer to check the internal temperature of the steak.
Cooking Times and Temperatures for Porterhouse Steak
Here are some general guidelines for cooking times and temperatures for porterhouse steak:
| Doneness | Internal Temperature | Cooking Time |
| — | — | — |
| Rare | 120°F – 130°F (49°C – 54°C) | 5-7 minutes per side |
| Medium-rare | 130°F – 135°F (54°C – 57°C) | 7-9 minutes per side |
| Medium | 140°F – 145°F (60°C – 63°C) | 9-11 minutes per side |
| Medium-well | 150°F – 155°F (66°C – 68°C) | 11-13 minutes per side |
| Well-done | 160°F – 170°F (71°C – 77°C) | 13-15 minutes per side |
Resting the Steak
Once the steak is cooked to your desired level of doneness, it’s essential to let it rest for a few minutes. This allows the juices to redistribute and the steak to retain its tenderness.
- Remove the steak from the pan: Use a pair of tongs or a spatula to remove the steak from the pan and place it on a plate or cutting board.
- Let the steak rest: Let the steak rest for 5-10 minutes, depending on the thickness of the steak. You can cover it with foil to keep it warm.
Slicing and Serving the Steak
Once the steak has rested, it’s time to slice and serve it. Here are a few tips:
- Use a sharp knife: Use a sharp knife to slice the steak against the grain. This will help the steak to be more tender and easier to chew.
- Slice the steak into thin strips: Slice the steak into thin strips, depending on your desired portion size.
- Serve with your favorite sides: Serve the steak with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.
Tips and Variations for Cooking Porterhouse Steak in a Pan
Here are a few tips and variations to keep in mind when cooking porterhouse steak in a pan:
- Use a cast-iron pan: A cast-iron pan is ideal for cooking porterhouse steak because it retains heat well and can get very hot.
- Don’t press down on the steak: Resist the temptation to press down on the steak with your spatula, as this can squeeze out the juices and make the steak tough.
- Add aromatics to the pan: Add aromatics such as garlic, onions, or thyme to the pan before cooking the steak for added flavor.
- Try different seasonings: Try different seasonings such as paprika, garlic powder, or chili powder to add flavor to the steak.
By following these steps and tips, you can cook a perfect porterhouse steak in a pan that’s sure to impress your friends and family.
What is a Porterhouse Steak and How Does it Differ from Other Types of Steak?
A Porterhouse steak is a type of steak that includes both the strip loin and the tenderloin, separated by a T-shaped bone. This cut of steak is considered one of the most premium and flavorful due to the combination of the two different types of meat. The strip loin is known for its rich flavor and firm texture, while the tenderloin is renowned for its tenderness and lean flavor.
The main difference between a Porterhouse steak and other types of steak is the inclusion of both the strip loin and the tenderloin. Other types of steak, such as the T-bone or the ribeye, may include only one type of meat or a different combination of cuts. The Porterhouse steak is also typically larger and more filling than other types of steak, making it a great option for special occasions or for those with a hearty appetite.
What is the Best Way to Season a Porterhouse Steak Before Cooking?
The best way to season a Porterhouse steak before cooking is to use a combination of salt, pepper, and other seasonings that complement the natural flavor of the steak. A simple seasoning blend of salt, pepper, and garlic powder is a great starting point, but feel free to get creative and add other seasonings such as paprika, thyme, or rosemary. Be sure to season the steak liberally on both sides, making sure to coat the entire surface evenly.
It’s also important to let the steak sit at room temperature for about 30 minutes before cooking to allow the seasonings to penetrate the meat. This will help to ensure that the steak is evenly flavored and cooked to perfection. Additionally, be sure to pat the steak dry with a paper towel before cooking to remove any excess moisture and promote even browning.
What Type of Pan is Best for Cooking a Porterhouse Steak?
The best type of pan for cooking a Porterhouse steak is a cast-iron or stainless steel pan that can withstand high heat. These types of pans are ideal for searing the steak and achieving a crispy crust on the outside. Avoid using non-stick pans, as they can’t handle high heat and may not provide the same level of browning.
When choosing a pan, make sure it’s large enough to hold the steak comfortably, with a little room to spare around the edges. A pan that’s too small can cause the steak to steam instead of sear, resulting in a less flavorful and less tender final product. Additionally, be sure to preheat the pan over high heat for at least 5 minutes before adding the steak to ensure it’s hot enough to sear the meat properly.
How Long Should I Cook a Porterhouse Steak in a Pan?
The cooking time for a Porterhouse steak in a pan will depend on the thickness of the steak and the desired level of doneness. As a general rule, cook the steak for 3-4 minutes per side for medium-rare, 5-6 minutes per side for medium, and 7-8 minutes per side for medium-well or well-done.
It’s also important to use a thermometer to check the internal temperature of the steak. The recommended internal temperature for medium-rare is 130-135°F (54-57°C), while medium is 140-145°F (60-63°C). Be sure to let the steak rest for 5-10 minutes after cooking to allow the juices to redistribute and the meat to relax.
How Do I Achieve a Perfect Sear on a Porterhouse Steak?
Achieving a perfect sear on a Porterhouse steak requires a combination of high heat, a hot pan, and a small amount of oil. To start, preheat the pan over high heat for at least 5 minutes before adding the steak. Next, add a small amount of oil to the pan and let it heat up for 1-2 minutes. Finally, add the steak to the pan and sear for 3-4 minutes per side, depending on the thickness of the steak.
To ensure a perfect sear, make sure the pan is hot enough to sear the steak immediately. You should see a nice crust forming on the steak within the first minute of cooking. Also, be sure not to move the steak too much during the searing process, as this can disrupt the formation of the crust. Instead, let the steak cook for the full 3-4 minutes per side to achieve a nice, even sear.
Can I Cook a Porterhouse Steak in a Pan with a Non-Stick Coating?
While it’s technically possible to cook a Porterhouse steak in a pan with a non-stick coating, it’s not the best option. Non-stick pans are not designed to handle high heat, and they can’t provide the same level of browning and crust formation as a cast-iron or stainless steel pan.
Additionally, non-stick pans can be damaged by high heat, which can cause the non-stick coating to break down and release toxic fumes. If you do choose to use a non-stick pan, make sure to cook the steak over medium heat and avoid using metal utensils, which can scratch the non-stick surface.
How Do I Store Leftover Porterhouse Steak?
To store leftover Porterhouse steak, let it cool to room temperature and then wrap it tightly in plastic wrap or aluminum foil. Place the wrapped steak in a covered container or zip-top bag and refrigerate at 40°F (4°C) or below within 2 hours of cooking.
When reheating the steak, make sure to heat it to an internal temperature of at least 165°F (74°C) to ensure food safety. You can reheat the steak in the oven, on the stovetop, or in the microwave. Be sure to slice the steak against the grain and serve immediately to ensure the best flavor and texture.