The Best Way To Cook Porterhouse Steak Medium Rare On Stove – Guaranteed!

Indulge in the exquisite flavors of a perfectly cooked porterhouse steak, prepared to medium-rare perfection on the stovetop. This delectable cut of meat, boasting a rich blend of flavors and textures, is a culinary masterpiece that will tantalize your taste buds. Let’s embark on a culinary journey, exploring the secrets of achieving a juicy, tender, and flavorful porterhouse steak cooked to your desired medium-rare doneness.

Selecting the Perfect Steak

The foundation of a great steak lies in selecting a premium cut. Look for a porterhouse steak that is at least 1 inch thick, with a generous marbling throughout. This marbling will contribute to the steak’s juiciness and flavor.

Seasoning for Flavor

Generously season your steak with salt and freshly ground black pepper. You can also add your favorite herbs and spices, such as garlic powder, onion powder, or paprika, to enhance the flavor profile. Allow the steak to rest for at least 30 minutes at room temperature before cooking, which will help it cook evenly.

Preheating the Pan

Heat a heavy-bottomed skillet or grill pan over high heat. A cast-iron skillet works particularly well for this purpose, as it retains heat evenly. Add a drizzle of high-heat oil, such as canola or grapeseed oil, to prevent the steak from sticking.

Searing for Perfection

Once the pan is hot and the oil is shimmering, carefully place the steak in the pan. Sear it for 2-3 minutes per side, or until a golden-brown crust forms. This crust will lock in the steak’s juices and enhance its flavor.

Achieving Medium-Rare Doneness

After searing, reduce the heat to medium and continue cooking the steak for an additional 5-7 minutes per side for medium-rare. Use a meat thermometer to ensure an internal temperature of 130-135°F (54-57°C).

Resting for Tenderness

Once the steak has reached your desired doneness, remove it from the pan and let it rest for 5-10 minutes before slicing and serving. This resting period allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful experience.

Serving the Masterpiece

Slice the porterhouse steak against the grain to enhance its tenderness. Serve it with your favorite sides, such as mashed potatoes, roasted vegetables, or a crisp salad. Drizzle with a flavorful sauce, such as a red wine reduction or a horseradish cream, to complement the steak’s rich flavors.

Additional Tips for Success

• Use a sharp knife to slice the steak to avoid tearing the meat.
• Don’t overcook the steak, as this will result in a tough and dry texture.
• If you don’t have a meat thermometer, use the touch test to gauge the doneness. A medium-rare steak will feel like the fleshy part of your thumb when you touch it.
• Let the steak rest for at least 5 minutes before slicing to allow the juices to redistribute.

Enhancing the Experience

• For a more intense flavor, marinate the steak in a mixture of your favorite herbs, spices, and liquids for several hours or overnight.
• Add a knob of compound butter to the steak while it rests to enhance its richness and flavor.
• Experiment with different sauces and accompaniments to complement the steak’s flavors.

The Joy of Mastery

Cooking a porterhouse steak medium rare on the stovetop is a culinary skill that can be mastered with practice. By following these steps and experimenting with different techniques, you can create a mouthwatering steak that will impress your family and friends. So, fire up your stovetop and embrace the joy of cooking this delectable cut of meat to perfection.

Frequently Asked Questions

Q: What is the best way to season a porterhouse steak?
A: Season the steak generously with salt and freshly ground black pepper. You can also add your favorite herbs and spices, such as garlic powder, onion powder, or paprika.

Q: How long should I sear the steak for?
A: Sear the steak for 2-3 minutes per side, or until a golden-brown crust forms.

Q: What is the internal temperature for a medium-rare steak?
A: The internal temperature for a medium-rare steak is 130-135°F (54-57°C).

Q: How long should I let the steak rest before slicing?
A: Let the steak rest for at least 5-10 minutes before slicing to allow the juices to redistribute.

Q: What are some good side dishes to serve with a porterhouse steak?
A: Good side dishes to serve with a porterhouse steak include mashed potatoes, roasted vegetables, or a crisp salad.