The Secret To Juicy, Tender Porterhouse Steak: Learn How To Make It On The Stove

Indulge in a culinary masterpiece with our step-by-step guide on how to make porterhouse steak on the stove. This mouthwatering cut of beef boasts a juicy center, tenderloin, and flavorful strip, making it a favorite among steak enthusiasts. Whether you’re a seasoned griller or just starting your culinary adventures, this comprehensive guide will empower you to create a restaurant-quality porterhouse steak in the comfort of your own kitchen.

Choosing the Perfect Porterhouse Steak

The foundation of a great steak lies in selecting the right cut. Look for a porterhouse steak that is at least 1 1/4 inches thick and has good marbling, which indicates tenderness and flavor. Opt for steaks that are dry-aged if possible, as this process enhances the meat’s flavor and texture.

Seasoning the Steak

Once you have your steak, it’s time to season it generously. Sprinkle both sides of the steak with kosher salt and freshly ground black pepper. You can also add your favorite herbs and spices, such as thyme, rosemary, or garlic powder. Allow the steak to rest at room temperature for at least 30 minutes before cooking to ensure even seasoning and cooking.

Preparing the Pan

Heat a cast iron skillet or heavy-bottomed pan over high heat. Add a tablespoon of olive oil or grapeseed oil to the pan and swirl it around to coat the surface. The pan should be hot enough to sizzle when the steak is added.

Searing the Steak

Carefully place the steak in the hot pan and sear for 2-3 minutes per side, or until a golden-brown crust forms. Do not move the steak around too much as this will prevent a good sear.

Cooking to Perfection

Once the steak is seared, reduce the heat to medium and continue cooking for 8-12 minutes per side, or until the steak reaches your desired doneness. Use a meat thermometer to check the internal temperature:

• Rare: 125-130°F
• Medium-rare: 130-135°F
• Medium: 135-140°F
• Medium-well: 140-145°F
• Well-done: 145°F and above

Resting the Steak

Once the steak is cooked to your liking, remove it from the pan and let it rest for 10-15 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.

Slicing and Serving

Slice the steak against the grain into thin strips. Arrange the slices on a plate and serve immediately with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple green salad.

Enhancements and Variations

• Compound Butter: Top the steak with a flavorful compound butter made with herbs, garlic, and lemon zest.
• Pan Sauce: Create a rich pan sauce by deglazing the pan with red wine or beef broth and adding butter and herbs.
• Grilled Vegetables: Grill some vegetables, such as asparagus, zucchini, or mushrooms, to accompany the steak.
• Garlic Herb Oil: Drizzle the steak with a mixture of olive oil, garlic, and herbs before cooking.

Takeaways

Mastering the art of making porterhouse steak on the stove is a culinary endeavor that will impress your taste buds and elevate your home cooking skills. By following these detailed steps and experimenting with different enhancements and variations, you can create a succulent and unforgettable steak that will become a staple in your culinary repertoire.

Basics You Wanted To Know

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

Q: How long should I rest the steak before cooking?
A: Allow the steak to rest at room temperature for at least 30 minutes before cooking to ensure even seasoning and cooking.

Q: What is the ideal internal temperature for a medium-rare porterhouse steak?
A: The ideal internal temperature for a medium-rare porterhouse steak is 130-135°F.