The Secret To Cooking The Perfect Porterhouse Steak With Butter – You’ll Never Cook It The Same Way Again!

Porterhouse steak, a prized cut from the short loin, is renowned for its exceptional flavor and marbling. When cooked to perfection with butter, it transforms into a delectable masterpiece that will tantalize your taste buds. In this comprehensive guide, we’ll delve into the intricacies of how to cook porterhouse steak with butter, ensuring that your culinary endeavor yields an unforgettable dining experience.

Selecting the Perfect Steak

The quality of your steak will significantly impact the final outcome. Opt for a USDA Prime or Choice-graded porterhouse steak, as these grades indicate superior marbling and tenderness. Look for steaks that are at least 1.5 inches thick for optimal flavor and juiciness.

Seasoning and Preparation

Season your steak generously with salt and freshly ground black pepper. Allow it to rest at room temperature for 30 minutes before cooking, as this helps it cook more evenly.

Choosing the Right Butter

Unsalted butter is recommended for seasoning steak, as it allows you to control the amount of salt added. For an extra layer of flavor, use compound butter, which is butter infused with herbs, spices, or garlic.

Cooking Methods

1. Pan-Searing:

• Heat a heavy-bottomed skillet or cast-iron pan over high heat.
• Add a generous amount of butter and allow it to melt and foam.
• Place the steak in the pan and sear for 3-4 minutes per side, or until a golden-brown crust forms.

2. Reverse Sear:

• Preheat your oven to 250°F (120°C).
• Season the steak and place it on a wire rack set over a baking sheet.
• Roast in the oven for 20-30 minutes, or until the internal temperature reaches 125°F (52°C) for medium-rare.
• Remove from the oven and sear in a hot skillet with butter for 1-2 minutes per side.

3. Sous Vide:

• Season the steak and vacuum-seal it in a plastic bag.
• Cook in a sous vide water bath at 135°F (57°C) for 1-2 hours, or until the internal temperature reaches 125°F (52°C) for medium-rare.
• Remove from the bag and sear in a hot skillet with butter for 1-2 minutes per side.

Finishing the Steak

Once the steak has reached your desired doneness, remove it from the heat and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.

Basting with Butter

While the steak is resting, baste it with melted butter to enhance its flavor and moisture. You can also add herbs, spices, or garlic to the butter for an extra touch of indulgence.

Serving Suggestions

Serve the porterhouse steak with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad. Accompany it with a glass of robust red wine to complete the perfect meal.

Tips for Success

• Use a meat thermometer to ensure accurate doneness.
• Don’t overcook the steak, as it will become tough and dry.
• Allow the steak to rest before slicing, as this prevents the juices from escaping.
• Experiment with different seasoning combinations to find your preferred flavor profile.

FAQ

Q: What is the best way to season a porterhouse steak?
A: Generously season the steak with salt and freshly ground black pepper.

Q: How long should I cook a porterhouse steak in a skillet?
A: Sear the steak for 3-4 minutes per side, or until a golden-brown crust forms.

Q: What is the ideal internal temperature for a medium-rare porterhouse steak?
A: 125°F (52°C)

Q: Can I marinate a porterhouse steak before cooking?
A: Yes, you can marinate the steak in your favorite marinade for 2-24 hours, depending on the marinade.

Q: What are some good side dishes to serve with porterhouse steak?
A: Roasted vegetables, mashed potatoes, or a fresh salad are all excellent choices.