Learn How To Cook The Perfect Porterhouse Steak With Jamie Oliver’s Secret Recipe!
What To Know
- Use a brush or spoon to baste the steak with its own juices or a mixture of melted butter, herbs, and spices.
- A porterhouse steak is cut from the short loin, while a T-bone steak is cut from the strip loin.
- Yes, you can roast a porterhouse steak in a preheated oven at 400°F (200°C) for 20-25 minutes, or until your desired doneness is reached.
Are you ready to elevate your steak game? Join the culinary maestro, Jamie Oliver, on a delectable journey as we delve into the art of cooking a mouthwatering porterhouse steak. With his signature flair and easy-to-follow instructions, you’ll master the techniques to create a steak that’s tender, juicy, and bursting with flavor.
Choosing the Perfect Porterhouse Steak
The foundation of a great steak lies in the quality of the meat. Look for a well-marbled porterhouse with a deep red color. The marbling, or fat streaks, will melt during cooking, infusing the steak with richness and tenderness.
Preparing Your Steak for Perfection
Before you fire up the grill or pan, it’s crucial to prepare your steak properly. Remove it from the refrigerator an hour before cooking to bring it to room temperature. This will ensure even cooking throughout. Season generously with salt and pepper, letting the flavors penetrate the meat.
The Art of Grilling a Porterhouse
If you’re grilling your steak, preheat your grill to high heat. Once hot, sear the steak for 2-3 minutes per side to create a flavorful crust. Reduce the heat to medium and continue grilling for 5-7 minutes per side for medium-rare, or longer for your desired doneness.
Pan-Searing for a Juicy Steak
For those without a grill, pan-searing is an excellent alternative. Heat a heavy-bottomed pan over high heat. Add a dollop of oil and sear the steak for 2-3 minutes per side. Reduce the heat to medium and cook for 5-7 minutes per side, or until your preferred doneness is reached.
Basting: The Secret to Succulence
Basting your steak during cooking is key to keeping it moist and flavorful. Use a brush or spoon to baste the steak with its own juices or a mixture of melted butter, herbs, and spices. This will prevent the steak from drying out and enhance its overall taste.
Resting: The Final Touch
Once your steak is cooked to perfection, it’s essential to let it rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Slicing and Serving
Slice the steak against the grain for maximum tenderness. Serve it with your favorite sides, such as roasted potatoes, grilled vegetables, or a creamy sauce.
The Finishing Touches
Elevate your porterhouse steak experience with these finishing touches:
- Compound Butter: Create a flavorful compound butter by mixing softened butter with herbs, garlic, or citrus zest. Spread it over the steak before serving.
- Sauce: Drizzle a flavorful sauce over the steak, such as a classic béarnaise or a smoky barbecue sauce.
- Garnish: Garnish the steak with fresh herbs, such as parsley or thyme, for a touch of elegance.
Basics You Wanted To Know
Q: What is the difference between a porterhouse and a T-bone steak?
A: A porterhouse steak is cut from the short loin, while a T-bone steak is cut from the strip loin. Porterhouse steaks have a larger filet mignon section than T-bone steaks.
Q: How do I know when my steak is cooked to the desired doneness?
A: Use a meat thermometer to measure the internal temperature of the steak. For medium-rare, aim for 135-145°F (57-63°C).
Q: Can I cook a porterhouse steak in the oven?
A: Yes, you can roast a porterhouse steak in a preheated oven at 400°F (200°C) for 20-25 minutes, or until your desired doneness is reached.