Cooking a thick porterhouse steak to perfection requires a combination of techniques such as searing and oven finishing. Here's a step-by-step guide to help you achieve a delicious result:
Ingredients:
- Thick porterhouse steak (at least 1.5 inches thick)
- Salt and pepper (or your preferred steak seasoning)
Equipment:
- Cast-iron skillet or oven-safe skillet
- Meat thermometer
- Tongs
Instructions:
Take the steak out of the refrigerator: Let the steak sit at room temperature for about 30 minutes before cooking. This ensures even cooking throughout the steak.
Preheat the oven: Preheat your oven to 400°F (200°C). This temperature allows for a gentle finish in the oven after searing.
Season the steak: Pat the steak dry with paper towels to remove any excess moisture. Season the steak generously with salt and pepper or your preferred steak seasoning. The salt helps to enhance the flavor and forms a delicious crust.
Preheat the skillet: Place the cast-iron skillet (or any oven-safe skillet) over high heat on the stovetop. Let it get really hot; you should see a slight smoke coming off the skillet.
Sear the steak: Carefully place the seasoned steak in the hot skillet. Allow it to sear for about 2-3 minutes on each side or until a brown crust forms. Use tongs to flip the steak gently. You may also sear the edges of the steak for a few seconds to seal in the juices.
Finish in the oven: Once both sides are seared, transfer the skillet with the steak to the preheated oven. Cook the steak until it reaches your desired level of doneness. Use a meat thermometer to check the internal temperature:
- 125°F (52°C) for rare
- 130°F (54°C) for medium-rare
- 140°F (60°C) for medium
- 150°F (66°C) for medium-well
- Avoid cooking beyond medium-well, as the porterhouse may become tough.
Rest the steak: Remove the steak from the oven and let it rest for about 5-10 minutes on a cutting board. Cover it loosely with foil during the resting period. This allows the juices to redistribute and results in a more tender and juicy steak.
Slice and serve: After resting, slice the porterhouse against the grain into portions, and serve it hot. You can enjoy it as is or with your favorite side dishes.
Remember, cooking times may vary depending on the thickness of the steak and your preferred level of doneness, so using a meat thermometer is the best way to ensure it's cooked to your liking. Enjoy your deliciously cooked porterhouse steak!