Porterhouse
SKU:
$18.00
$18.00
per item
A Porterhouse is a large, premium steak cut from the rear end of the short loin, featuring a substantial tenderloin (filet) and a New York strip separated by a T-shaped bone. Legally, it must have a tenderloin width of at least 1.25 inches. It is best cooked using high-heat methods like pan-searing in cast iron, grilling, or reverse-searing (oven to pan) to a medium-rare or medium internal temperature.
Prep: Bring the steak to room temperature for 30–40 minutes before cooking. Pat it dry with paper towels and season generously with salt and pepper.
Searing (Cast Iron/Pan-Sear): Heat a cast-iron skillet with high-smoke-point oil (like canola or avocado) until smoking. Sear for 3–5 minutes per side for a deep crust.
Finish: Transfer the skillet to apreheated oven to reach desired doneness, about 10 minutes.
Grilling: Sear on high heat for 2–3 minutes, then move to indirect heat to finish.
Resting: Let the steak rest for at least 10 minutes before slicing to keep it juicy
Prep: Bring the steak to room temperature for 30–40 minutes before cooking. Pat it dry with paper towels and season generously with salt and pepper.
Searing (Cast Iron/Pan-Sear): Heat a cast-iron skillet with high-smoke-point oil (like canola or avocado) until smoking. Sear for 3–5 minutes per side for a deep crust.
Finish: Transfer the skillet to apreheated oven to reach desired doneness, about 10 minutes.
Grilling: Sear on high heat for 2–3 minutes, then move to indirect heat to finish.
Resting: Let the steak rest for at least 10 minutes before slicing to keep it juicy
