Porterhouse Steak
Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
You can find my porterhouse steak recipe in this article.
The fine beef steak has a high proportion of back meat and fillet.
You can prepare the steak in the pan in combination with the oven or on the grill.
Follow the simple step-by-step instructions and enjoy pure meat.
I wish you good luck!
Table of Contents
1. Recipe Porterhouse Steak
Get the steak close to the expiration date and feel free to let it mature a day or two past the expiration date.
The fillet of beef is usually always soft and only needs a very short maturing time.
The saddle of beef can be left to mature for a few days and is then just as soft as butter.
The preparation on the gas grill, the charcoal grill or in the pan and oven is child’s play for you after reading.
In addition, if you have any questions, you can write to me directly:
You can use the comment function at the end of this page to send friendly kitchen gossip or your cooking questions to me.
I am looking forward to a message from you and will certainly send an answer.
Porterhouse Steak
Prepared, refined, photographed and written down by chef Thomas Sixt.
How to prepare easy porterhouse steak instructions.
Ingredients
| 1000 | g | porterhouse steak |
| primal salt | ||
| black ground pepper | ||
| einige | Zweige | fresh rosemary |
Equipment
Instruction
Prepare meat
Prepare the side dishes and have them ready for later heating in the oven.
Unwrap the steak, wash under cold, running water and place dry on the cutting board.
Check the side tendons of the meat, you should cut them every 1.5 cm.
Often the tendons have already been trimmed and cut. Then you don’t have to pay any more attention to the tendons.
If the tendons remain whole, the meat will pull together when grilling and roasting and the steak would bulge.
Season meat
Season the steak with salt on one side just before placing it on the grill.
Put meat on
Place the steak, seasoned side down, on the hot grill grate.
Season the meat from above with salt as well.
Grill meat
Grill the steak briefly at high temperature with the lid on.
Turn meat
Turn the steak after 5-7 minutes.
Now think about the side dishes and heat them up in the oven, for example.
Cook meat
You can now apply a grill pattern to the meat by cleverly turning it over.
Always cook the steak with the lid on for a few minutes after turning.
Pepper 1
Season the steak with pepper.
Pepper 2
Season the second side of the steak with pepper as well.
Add rosemary
Finally, add the rosemary and finish cooking the steak as desired.
The steak degree of doneness:
Rare: 44-47°C
Medium rare: 48-54 °C
Medium: 56-59°C
Medium well: 60-62°C
Well done: 62-64°C
Use a digital thermometer.
Serve
Arrange the steak on a large plate.
Side dishes
Serve the side dishes with the steak.
I made fried potatoes with mushrooms .
Carve and serve the steak.
Bon appetit!
Video
Courses
2. Calories And Nutritional Values
The calculated porterhouse steak calories for two servings can be found in the table below:
3. Porterhouse Steak Preparation
First of all, I would like to quickly bring you closer to the great secret of steak preparation.
You need a high temperature to roast or grill steak.
Pan or grill doesn’t matter, I’ll go into more detail about the individual methods of preparation in the further course of the article.
But first, let’s clear up a misunderstanding.
It’s about seasoning before or after grilling.
Self-proclaimed experts keep spreading the fairy tale of…
Season the steak after grilling.
Believe me, I learned how to grill and roast steaks in German as well as in French top and star gastronomy.
The steaks were always seasoned with salt and pepper just before roasting or grilling.
That’s how I learned it, that’s how I still do it.
We can discuss burnt pepper, I think the taste is just right.
You can add pepper later, but please be sure to add salt to the meat shortly before roasting or grilling.
Please wash the meat beforehand under cold water, dry it, then season it, then roast or grill it.
4. Grill the Porterhouse Steak
Grilling steaks is one of my favorite ways of cooking.
This has various advantages.
Steaks are one of the pieces of meat that you have to fry briefly.
Short and at a high temperature is the right way of preparation.
The gas grill or the charcoal grill reach temperatures of 300 °C.
With this you conjure up an irresistible taste on the beef.
Of course, the grilled meat remains particularly juicy when grilled.
You should cook large cuts of meat, such as the porterhouse steak, with a lid to generate even higher temperatures.
I used my Char-Broil® All-Star.
I can operate the practical grill with charcoal and with gas.
Practical: The charcoal can be fired up with the gas grill and dangerous ignitions are no longer necessary.
5. Porterhouse Steak Preparation Pan
Let’s look at the topic, frying in a pan.
You will already find all the instructions for the Rib Eye Steak, but I would like to inform you about the recipe here.
Please do not use a non-stick pan to fry the steak.
As a rule, these pans do not get hot enough either on the induction cooker or on the domestic gas stove.
At the same time, the heat storage in cast aluminum or thin aluminum pans is not high enough.
You could fry a thin, small steak in such a pan if necessary.
A very large steak will lower the temperature too much when placed in the pan and the meat will start to cook.
Here is an overview of the suitable pans:
copper pan:
The first choice for me is the copper pan from Falk Culinair.
You can order the high-quality frying pan directly online.
Copper is the best conductor of heat and nothing can beat it.
The outside of the pan is made of 2.3mm copper, the inside of the pan is made of 0.2mm stainless steel.
This pan offers ingenious frying properties that cooking professionals appreciate.
Meat, fish, fried potatoes and pancakes can be prepared without any problems.
You only spend money on this pan once in your life, after that the joy in your kitchen follows.
iron pan:
Traditional iron pans are available from German and French manufacturers.
Iron pans must be seasoned before use.
After the food has been prepared, the pan must be dried and oiled back in the cupboard so that it does not rust.
You can burn out a rusted iron pan with salt, then with oil and then use it again.
The disadvantage of the pan:
The non-stick property fluctuates and the pan will rust if used improperly.
If the oiled pan is left in the cupboard for too long, the oil will go rancid.
A cast iron skillet would be another option for you, this heats up hot and won’t damage with good heat retention.
For cast iron pans, non-enamelled ones are better for very high temperatures.
These cooking appliances should only be returned to the kitchen cupboard dry and ideally oiled, as cast iron also rusts.
Fry steak in pan:
–> Preheat the oven to 220 °C.
–> Rinse the porterhouse steak under cold running water.
–> Dry the steak.
–> Heat up a suitable pan.
–> Season the meat on one side with salt and pepper.
–> put some sunflower oil or rapeseed oil in the pan.
–> Immediately after seasoning, place the meat in the pan with the seasoned side down.
–> Fry the steak, season the top, then turn and finish cooking in the oven.
I wish you good luck!
6. FAQ Porterhouse Steak
The most frequently asked questions about the large steak are summarized below:
Can you explain porterhouse steak vs t-bone?
You can easily distinguish between a porterhouse steak and a classic T-bone steak by looking at the size of the fillet portion.
If the fillet portion is higher than 3.2 cm, you are looking at a porterhouse steak.
If it’s about 1.2 inches, it’s a classic T-bone steak.
The characteristic T-bone is the secret behind the intense flavor and great juiciness of these two steaks
Can you explain what part of the beef the porterhouse steak is cut from?
Porterhouse steak refers to a piece of meat from the back of the beef and thus a special form of roast beef.
The porterhouse steak is taken from the back, which distinguishes it from the T-bone steak.
The T-bone steak is taken from the front back of the beef.
Characteristic for both steaks is the T-shaped bone, which separates the beef back meat and the beef fillet.
How heavy is a porterhouse steak?
Porterhouse steak weight can be 500 – 1,000 g. The large piece of meat is suitable for 2-4 people at a thickness of 4 – 6 cm.
Which porterhouse steak core temperature corresponds to which cooking level?
The steak core temperatures and meat cooking degrees are:
Rare: 44-47 °C
Medium rare: 48-54 °C
Medium: 56-59 °C
Medium well: 60-62 °C
Well done: 62-64°C
The tenderloin portion and the back portion cook slightly differently. Measure both pieces of meat separately with the digital meat thermometer.
What is a Porterhouse Steak Dry Aged
This is a perfectly matured beef steak with a short shelf life.
As a cooking professional I recommend you to cook the steak close to the best before date or even 1-2 days above.
As a culinary professional, what top-notch side dishes can you recommend to go with porterhouse steak.
As a filling side dish I can give you….
or
or
—> Fried potatoes.
The popular…
French fries are second choice among gourmets.
For vegetables, suitable are:
–> ratatouille,
–> bacon beans,
–> butter beans
and
–> cauliflower excellent.
Why do I need to pay attention to the side tendons on porterhouse steak?
The lateral tendons must be interrupted or incised. Tendons that are not cut in will bulge the meat during grilling and frying.
How do I cook a porterhouse steak low temperature?
Preheat the oven at 80-100°C top/bottom heat or hot air.
Prepare an oven rack as a middle rack in the oven.
Prepare the steak, season, sear on both sides in the pan and then place in the oven.
Cooking time is 1-2-3-4 hours, depending on the temperature selected and the degree of doneness desired.
7. Matching Recipe Ideas
Comments, Cooking Questions and Answers
Below you can write to me directly.
Please don’t forget the star rating on the recipe, 5 stars means you liked it!