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Porterhouse steak is a tender and juicy cut of beef that is perfect for cooking on the stove. With its delicious marbling and rich flavor, a perfectly cooked porterhouse steak can be a showstopper at any meal. While grilling is a popular method for cooking steak, cooking it on the stove can yield equally tasty results.
Before you start cooking, it’s important to choose a good quality porterhouse steak. Look for a steak that is well-marbled and has a thick, even cut. This will ensure that your steak cooks evenly and stays juicy.
Start by seasoning your steak generously with salt and pepper on both sides. Allow the steak to sit at room temperature for about 30 minutes before cooking to ensure even cooking.
Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat. Add a small amount of oil to the pan and let it heat up. Place the steak in the pan and sear it for about 2-3 minutes on each side, or until you achieve a nice brown crust.
For a perfectly cooked medium-rare steak, cook it for about 4-5 minutes per side. Adjust the cooking time depending on your desired level of doneness. Remember to use a meat thermometer to ensure that your steak reaches an internal temperature of 130-135°F (54-57°C) for medium-rare.
Once the steak is cooked to your desired doneness, remove it from the pan and let it rest for a few minutes before serving. This will allow the juices to redistribute and ensure a more tender and flavorful steak.
Whether you serve it with a side of roasted potatoes or a fresh salad, cooking porterhouse steak on the stove is a simple and delicious way to enjoy this classic cut of beef.
How to Cook Porterhouse Steak on the Stove
Step 1: Prepare the steak
Start by taking the porterhouse steak out of the refrigerator and allowing it to come to room temperature. This will ensure that the steak cooks evenly. Pat the steak dry with paper towels to remove any excess moisture.
Step 2: Season the steak
Season the steak generously with salt and pepper on both sides. You can also add any additional spices or herbs of your choice to enhance the flavor.
Step 3: Preheat the skillet
Place a cast iron or heavy-bottomed skillet on the stove over medium-high heat. Allow the skillet to preheat for a few minutes until it becomes hot.
Step 4: Cook the steak
Place the seasoned porterhouse steak onto the hot skillet. Cook the steak for about 4-5 minutes per side for medium-rare doneness, or adjust the cooking time according to your preferred level of doneness. Use tongs to flip the steak halfway through cooking.
Tip: For a nice sear, do not overcrowd the skillet with too many steaks at once. Cook them in batches if necessary.
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Step 5: Rest the steak
Once the steak is cooked to your desired level of doneness, remove it from the skillet and transfer it to a cutting board. Let the steak rest for about 5 minutes. This will allow the juices to redistribute, resulting in a more tender and flavorful steak.
Step 6: Slice and serve
Using a sharp knife, slice the porterhouse steak against the grain into thick slices. Serve immediately and enjoy!
Choosing the Right Cut
When it comes to cooking a delicious porterhouse steak on the stove, choosing the right cut of meat is essential. The porterhouse steak is a cut that comes from the short loin of the beef, and it is known for its size and flavor.
One of the key factors to consider when choosing a porterhouse steak is the amount of marbling. Marbling refers to the fat distributed throughout the meat, and it plays a crucial role in the tenderness and juiciness of the steak. Look for a porterhouse steak with visible marbling, as this will give you a more flavorful and tender result.
Another factor to consider is the thickness of the steak. A thicker steak will allow for a more evenly cooked result, as it will take longer to cook through. Aim for a porterhouse steak that is at least 1 inch thick to ensure that it cooks properly.
Lastly, it’s important to choose a porterhouse steak that is fresh and of high quality. Look for meat that has a bright red color and is firm to the touch. Avoid meat that appears brown or slimy, as this could be a sign of spoilage.
By considering these factors and choosing the right cut of porterhouse steak, you’ll be well on your way to cooking a delicious meal!
Prepping the Steak
Before cooking the porterhouse steak on the stove, you need to make sure it is properly prepped. Follow these steps for the best results:
1. Bring the Steak to Room Temperature
Remove the porterhouse steak from the refrigerator and allow it to sit at room temperature for about 30 minutes. This will help it cook more evenly.
2. Season the Steak
Add your preferred seasonings to the porterhouse steak. You can simply sprinkle it with salt and pepper for a classic flavor, or use a marinade or dry rub for added taste. Make sure to season both sides of the steak evenly.
3. Pat the Steak Dry
Use paper towels to pat the porterhouse steak dry. This will help the steak sear better and prevent excess moisture from interfering with the cooking process.
4. Let the Steak Rest
Allow the seasoned steak to rest for about 10 minutes. This allows the flavors to penetrate the meat and helps ensure a juicy and tender end result.
5. Heat the Cooking Oil
Choose a high smoke point oil such as canola or vegetable oil, and heat it in a heavy-bottomed skillet over medium-high heat. Ensure the oil is hot but not smoking before adding the steak.
Following these prepping steps will set you up for success when cooking porterhouse steak on the stove.
Seasoning and Marinating
Before cooking your porterhouse steak on the stove, it is important to season and marinate it properly to enhance its flavor and tenderness.
1. Seasoning: Start by generously seasoning both sides of the steak with kosher salt and freshly ground black pepper. This will help to bring out the natural flavors of the meat and create a delicious crust when seared.
2. Marinating: While marinating is not necessary for a porterhouse steak, you can choose to marinate it if you prefer. A simple marinade can add an extra layer of flavor to the meat. Combine ingredients like soy sauce, Worcestershire sauce, garlic, olive oil, and herbs in a bowl, and place the steak in a resealable bag or container. Pour the marinade over the steak, making sure it is fully covered, and let it marinate in the refrigerator for at least 1 hour or overnight for a more intense flavor.
3. Patting dry: Before cooking the steak, make sure to pat it dry with paper towels. This will help to remove any excess marinade or moisture on the surface, allowing the steak to sear properly and develop a beautiful crust.
Cooking the Steak
Before cooking the steak, make sure it is at room temperature. This will help it cook evenly.
Season the steak with salt and pepper according to your taste preferences.
Heat a cast iron skillet over medium-high heat. Add a tablespoon of vegetable oil or another high smoke point oil, and let it heat up.
Once the oil is hot, carefully place the steak in the skillet. Cook the steak for about 4-5 minutes on each side for medium-rare, or adjust the cooking time to your desired level of doneness.
While cooking, use tongs to flip the steak only once. Avoid constantly flipping the steak as this will prevent a nice crust from forming.
For a medium-rare steak, the internal temperature should reach 145°F (63°C). Use a meat thermometer to ensure the desired doneness.
Once the steak is cooked to your liking, remove it from the skillet and let it rest on a cutting board or a plate for about 5 minutes. This will allow the juices to redistribute and make the steak more tender.
After resting, slice the steak against the grain and serve immediately. Enjoy your delicious porterhouse steak!
Resting and Serving
After cooking the porterhouse steak, it is important to let it rest before serving. Resting allows the juices to redistribute within the meat, resulting in a more flavorful and tender steak.
Resting the Steak
To rest the porterhouse steak, remove it from the stove and transfer it to a cutting board. Tent the steak loosely with aluminum foil to keep it warm and allow the juices to settle. Let the steak rest for about 5 to 10 minutes.
Serving the Steak
Once the porterhouse steak has rested, it is ready to be served. Carefully remove the foil and transfer the steak to a serving plate. Use a sharp knife to slice the steak against the grain into thick slices. This helps to ensure tenderness.
- For medium-rare steak, the internal temperature should be around 130°F (54°C).
- For medium steak, the internal temperature should be around 140°F (60°C).
- For well-done steak, the internal temperature should be around 160°F (71°C).
Serve the porterhouse steak immediately while it is still warm. It pairs well with a variety of sides, such as roasted vegetables, mashed potatoes, or a refreshing salad.
FAQ
What is a porterhouse steak?
A porterhouse steak is a cut of meat that comes from the short loin of a cow. It is similar to a T-bone steak, but it has a larger tenderloin section.
Can I cook a porterhouse steak on the stove?
Yes, you can cook a porterhouse steak on the stove. It can be pan-seared to create a delicious crust and then finished in the oven to ensure even cooking.
What is the best way to season a porterhouse steak?
The best way to season a porterhouse steak is to generously coat it with salt and pepper. You can also add other seasonings like garlic powder, onion powder, or herbs to enhance the flavor.
How long does it take to cook a porterhouse steak on the stove?
The cooking time for a porterhouse steak on the stove can vary depending on the thickness and desired level of doneness. As a general guideline, it may take about 4-6 minutes per side for medium-rare steak.
Can I use butter to cook a porterhouse steak on the stove?
Yes, you can use butter to cook a porterhouse steak on the stove. Adding butter to the pan while searing the steak can help enhance the flavor and create a nice crust. You can also baste the steak with melted butter for extra richness.
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