Cooking a porterhouse steak can be a daunting task, especially when you’re trying to achieve that perfect medium-rare. However, with the right techniques and tools, you can cook a delicious porterhouse steak on your stovetop that rivals any high-end restaurant. In this article, we’ll take you through the steps to cook the perfect porterhouse steak on your stovetop.
Understanding the Porterhouse Steak
Before we dive into the cooking process, it’s essential to understand what a porterhouse steak is. 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 known for its tenderness and rich flavor, making it a favorite among steak lovers.
Choosing the Right Porterhouse Steak
When selecting a porterhouse steak, look for the following characteristics:
- A thickness of at least 1.5 inches to ensure even cooking
- A good balance of marbling (fat distribution) for tenderness and flavor
- A rich, beefy color
- A fresh, meaty smell
Preparing the Porterhouse Steak for Cooking
Before cooking the porterhouse steak, it’s essential to prepare it properly. Here are the steps to follow:
Bringing the Steak to Room Temperature
Remove the porterhouse steak from the refrigerator and let it sit at room temperature for at least 30 minutes to 1 hour before cooking. This allows the steak to cook more evenly.
Seasoning the Steak
Season the porterhouse steak with your desired seasonings, such as salt, pepper, garlic powder, and paprika. Make sure to season both sides of the steak evenly.
Drying the Steak
Use paper towels to dry the porterhouse steak, paying extra attention to the edges. This helps create a crispy crust on the steak.
Cooking the Porterhouse Steak on the Stovetop
Now that the porterhouse steak is prepared, it’s time to cook it on the stovetop. Here are the steps to follow:
Heating the Skillet
Heat a skillet or cast-iron pan over high heat until it reaches a scorching hot temperature. 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.
Adding Oil to the Pan
Add a small amount of oil to the pan, just enough to coat the bottom. You can use any type of oil with a high smoke point, such as avocado oil or grapeseed oil.
Searing the Steak
Place the porterhouse 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.
Finishing the Steak
After searing the steak, reduce the heat to medium-low and continue cooking it to your desired level of doneness. Use a meat thermometer to check the internal temperature of the steak.
| Desired Level of Doneness | Internal Temperature |
| — | — |
| Rare | 120°F – 130°F |
| Medium-Rare | 130°F – 135°F |
| Medium | 140°F – 145°F |
| Medium-Well | 150°F – 155°F |
| Well-Done | 160°F – 170°F |
Letting the Steak Rest
Once the porterhouse steak is cooked to your desired level of doneness, remove it from the pan and let it rest for 5-10 minutes. This allows the juices to redistribute, making the steak even more tender and flavorful.
Tips and Variations for Cooking Porterhouse Steak on the Stovetop
Here are some tips and variations to help you cook the perfect porterhouse steak on your stovetop:
Using a Cast-Iron Pan
A cast-iron pan is ideal for cooking porterhouse steak on the stovetop. It retains heat well and can achieve a scorching hot temperature, which is essential for searing the steak.
Adding Aromatics to the Pan
Add aromatics like garlic, onions, and thyme to the pan before cooking the steak. This adds extra flavor to the steak and the pan sauce.
Using a Meat Thermometer
A meat thermometer is essential for cooking the perfect porterhouse steak. It ensures that the steak is cooked to your desired level of doneness.
Don’t Press Down on the Steak
Resist the temptation to press down on the steak with your spatula while it’s cooking. This can squeeze out the juices and make the steak tough.
Letting the Steak Rest
Letting the steak rest is crucial for redistributing the juices and making the steak even more tender and flavorful.
Common Mistakes to Avoid When Cooking Porterhouse Steak on the Stovetop
Here are some common mistakes to avoid when cooking porterhouse steak on the stovetop:
Cooking the Steak at Too Low a Temperature
Cooking the steak at too low a temperature can result in a steak that’s cooked unevenly and lacks a crispy crust.
Not Letting the Steak Rest
Not letting the steak rest can result in a steak that’s tough and lacks flavor.
Pressing Down on the Steak
Pressing down on the steak can squeeze out the juices and make the steak tough.
Overcooking the Steak
Overcooking the steak can result in a steak that’s dry and lacks flavor.
Conclusion
Cooking a porterhouse steak on the stovetop can be a daunting task, but with the right techniques and tools, you can achieve a delicious and tender steak that rivals any high-end restaurant. Remember to choose the right porterhouse steak, prepare it properly, and cook it to your desired level of doneness. Don’t forget to let the steak rest and avoid common mistakes like cooking the steak at too low a temperature and pressing down on the steak. With practice and patience, you’ll be cooking the perfect porterhouse steak on your stovetop in no time.
What is a Porterhouse 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 known for its rich flavor and tender texture, making it a popular choice for special occasions. The Porterhouse steak is similar to the T-bone steak, but it typically includes a larger portion of tenderloin.
When cooking a Porterhouse steak, it’s essential to consider the different cooking times for the strip loin and the tenderloin. The strip loin is typically cooked to a medium-rare or medium temperature, while the tenderloin is best cooked to a medium-rare temperature. This can make cooking a Porterhouse steak a bit more challenging, but with the right techniques, you can achieve a perfectly cooked steak.
What is the Best Way to Season a Porterhouse Steak?
The best way to season a Porterhouse steak is to use a combination of salt, pepper, and other seasonings that complement the natural flavor of the steak. You can use a dry rub or a marinade to add flavor to the steak, depending on your personal preference. Some popular seasonings for Porterhouse steak include garlic, thyme, and rosemary.
When seasoning a Porterhouse steak, it’s essential to season both the strip loin and the tenderloin evenly. You can use a seasoning blend or create your own custom blend using different herbs and spices. Be sure to season the steak liberally, but avoid over-seasoning, which can overpower the natural flavor of the steak.
How Do I Sear a Porterhouse Steak on the Stovetop?
To sear a Porterhouse steak on the stovetop, heat a skillet or cast-iron pan over high heat until it reaches a temperature of around 450°F (230°C). Add a small amount of oil to the pan and swirl it around to coat the bottom. Place the steak in the pan and sear for 2-3 minutes per side, depending on the thickness of the steak.
When searing a Porterhouse steak, it’s essential to get a good crust on the steak. This can be achieved by using a hot pan and not moving the steak too much during the searing process. You can also use a thermometer to ensure the pan has reached the correct temperature. Once the steak is seared, you can finish cooking it in the oven or on the stovetop.
What is the Best Internal Temperature for a Porterhouse Steak?
The best internal temperature for a Porterhouse steak depends on your personal preference for doneness. For medium-rare, the internal temperature should be around 130-135°F (54-57°C), while medium should be around 140-145°F (60-63°C). It’s essential to use a meat thermometer to ensure the steak has reached a safe internal temperature.
When checking the internal temperature of a Porterhouse steak, make sure to insert the thermometer into the thickest part of the steak, avoiding any fat or bone. You can also use the finger test to check the doneness of the steak, but this method can be less accurate than using a thermometer.
Can I Cook a Porterhouse Steak in a Non-Stick Pan?
While it’s possible to cook a Porterhouse steak in a non-stick pan, it’s not the best option. Non-stick pans can’t achieve the high heat needed to sear a steak properly, which can result in a steak that’s cooked unevenly. Additionally, non-stick pans can be damaged by high heat, which can reduce their non-stick properties.
For best results, use a cast-iron or stainless steel pan to cook a Porterhouse steak. These pans can achieve high heat and retain it well, which is essential for searing a steak. If you do choose to use a non-stick pan, make sure to heat it slowly and avoid using metal utensils, which can scratch the surface.
How Do I Let a Porterhouse Steak Rest?
To let a Porterhouse steak rest, remove it from the heat and place it on a wire rack or plate. Tent the steak with foil to keep it warm and let it rest for 5-10 minutes, depending on the thickness of the steak. During this time, the juices will redistribute, and the steak will retain its tenderness.
When letting a Porterhouse steak rest, it’s essential to avoid cutting into it too soon. Cutting into the steak can cause the juices to run out, making the steak dry and tough. Instead, let the steak rest for the recommended time, then slice it against the grain and serve.
Can I Cook a Frozen Porterhouse Steak on the Stovetop?
While it’s possible to cook a frozen Porterhouse steak on the stovetop, it’s not the best option. Frozen steaks can be challenging to cook evenly, and they may not achieve the same level of tenderness as a fresh steak. Additionally, frozen steaks can be more prone to overcooking, which can make them tough and dry.
For best results, thaw a frozen Porterhouse steak in the refrigerator or at room temperature before cooking it on the stovetop. This will help the steak cook more evenly and achieve a better texture. If you do choose to cook a frozen steak, make sure to adjust the cooking time and temperature accordingly to avoid overcooking.