PERFECT PORTERHOUSE STEAK
Porterhouse Steak is known as the "King of all steaks" because of the high quality and flavor located on either side of the center T-Bone; juicy strip steak on one side and tender filet mignon on the other. Ready in 10 minutes, you will be the best steakhouse in town!
Provided by Kelly Pugliano
Categories Dinner
Time 15m
Number Of Ingredients 3
Steps:
- Take out your steak 30 minutes or so before cooking to let it come to room temperature.
- Season generously with salt & pepper. Do not be shy with the salt- this is a big steak and it can handle it! Heat up your skillet over medium high heat until extremely hot.
- Add no more than a tablespoon of vegetable oil and allow it to heat to almost smoking. Add your steak seasoned side down and repeat salt & pepper on top side. Cook until a deep brown crust forms (do not turn!) for 4-5 min.
- Remove steak from skillet and place on a cutting board, turning it brown side up. Cut meat from bone (as close as you can get). Now, cut 1" segments perpendicular - or horizontal to the bone. Replace sliced steak, brown side up, and bone to the skillet (like a meat puzzle) and top with butter. Cook another 4-7 minutes. This should be about medium rare. You can check in-between slices for doneness.
- Remove from pan and allow to rest for 5 minutes before serving.
Nutrition Facts : Calories 2732 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 821 milligrams cholesterol, Fat 202 grams fat, Fiber 0 grams fiber, Protein 214 grams protein, SaturatedFat 92 grams saturated fat, ServingSize 1, Sodium 1200 grams sodium, Sugar 0 grams sugar, TransFat 11 grams trans fat, UnsaturatedFat 90 grams unsaturated fat
CAST-IRON PORTERHOUSE STEAK
Perfectly seared and seasoned, this is porterhouse steak recipe that will get it done. It's time to turn your taste buds up to eleven.Throw in some butter, garlic, seared porterhouse wagyu beef from our Wagyu Beef Shop, and there's no way anyone will say no before digging into this easy dish for cooking at home. Grab your oven mitts if you don't want to burn your hands on those Cast Iron pans.
Provided by Admin
Categories Main Course
Time 45m
Number Of Ingredients 5
Steps:
- Let steak rest at room temperature for 30 minutes
- Preheat broiler, heat cast iron skillet on stovetop over medium-high heat until hot
- Season steak with salt and pepper on all sides
- Add oil to skillet then place steak in skillet
- Cook until you have a nice sear on both sides, about 3 minutes per side
- Remove the skillet from the heat, transfer the steak to a cutting board and cut both the filet and sirloin from the bone. Slice the steak against the grain into thick pieces. Put the bone back into the skillet and reassemble the steak around it.Top with pieces of butter. Add a couple cloves of garlic and a few sprigs of thyme or rosemary, if desired.
- Broil until desired doneness, about 4 minutes for medium
- Transfer to serving plate and pour the pan drippings over steak
Nutrition Facts : Calories 1618 kcal, Carbohydrate 2 g, Protein 141 g, Fat 112 g, SaturatedFat 48 g, TransFat 1 g, Cholesterol 411 mg, Sodium 468 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PORTERHOUSE STEAK IN A CAST IRON SKILLET
Provided by Joey Brisket
Number Of Ingredients 4
Steps:
- Let the steak rest for not less than 20 - 30 minutes to bring the steak to room temperature
- Rub the cast iron skillet with olive oil
- Season the steak. You can really use whatever you want but I recommend using powder spices. Salt & Pepper alone is fine. If you want something different, try our Big Tasty Steak Rub.
- Turn heat on high and let pan get hot.....real hot! You will know it's ready when the oil begins to smoke or you can place a drop of water on the pan and it evaporates quickly.
- Place steak in pan and let cook 3 - 4 minutes / side depending on thickness and desired temperature. If the steak is over 1.5" thick, you will need to use an oven to finish. See our Filet Mignon in a Cast Iron Skillet recipe for steaks greater than 1.5" thick.
- Once it has reached the desired temperature, remove from skillet and let steak rest for 5 minutes.
- Final Step - enjoy 'ya tasty steak!
BOBBY FLAY'S PERFECT PORTERHOUSE STEAK RECIPE - (3.9/5)
Provided by ruthg
Number Of Ingredients 4
Steps:
- Let steak sit at room temperature 30 minutes before cooking, which will help it cook quickly and more evenly. Heat broiler. Heat a large skillet, preferably cast iron, over medium-high heat, then heat oil in pan until smoking. Season steak very generously with salt and pepper and cook until a deep brown crust forms on underside (do not turn), about 4 minutes. Transfer steak to a cutting board, turning it browned side up. Cut meat from bone in 2 pieces (strip steak and filet mignon). Slice both pieces straight down perpendicular to the bone 1" thick. Replace sliced steak around the bone (it should look like a whole sliced steak) and return to skillet, browned side up. Top with butter and broil until butter is melted and steak is medium-rare, 4 to 6 minutes. Serve steak with buttery pan juices spooned over.
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