Ancho Crusted Porterhouse Steak Recipe (2024)

FAQs

What is the best cooking method for porterhouse steak? ›

The best way to cook a Porterhouse steak is on the grill, but pan-seared Porterhouse steak is also delicious. Additionally, you can broil Porterhouse steak in the oven, smoke in a smoker, or even use the sous vide method.

Season steaks generously with salt and black pepper. Heat a large chargrill or frying pan over high heat. Add oil then steaks and cook for 3 minutes per side or until browned on both sides and internal temperature is 50C for medium-rare. Transfer steaks to carving board to rest.

A porterhouse steak includes strip steak on one side of the bone and a tenderloin filet on the other side of the bone. These are the same meats that a T-bone steak has, but the filet on a porterhouse is generally larger and thicker than that of a T-bone.

To bake porterhouse steak, you should sear it first in a cast iron skillet with 1 tbsp olive oil for 2-3 minutes on each side. Then, transfer it to a 425°F oven and finish cooking for 2-5 minutes, depending on your desired doneness level. Use a meat thermometer to check the internal temperature before serving.

Normally 425°F is the best temperature to cook steak in the oven. While the oven is preheating, heat a skillet on the stove over high heat. A very hot skillet delivers the best sear.

Preheat oven to 400 degrees F (200 degrees C). Rub steak with olive oil and season with salt and pepper. Transfer steak to the oven and roast for 10-12 minutes, or until desired doneness is reached. Let the steak rest for 5 minutes before slicing and serving.

How long does it take to cook steak in the oven? For thicker cuts of meat, in your 450° oven, you should expect about 10 minutes after searing on the stovetop. For thinner cuts of meat, under the broiler, it's about 6 minutes per side. (Flip it on the sheet pan halfway through.)

Of the four high-end cuts of steak you'll find, the porterhouse is the most difficult to cook. Even folks who've mastered the art of grilling steak have trouble with it. The problem lies with the fact that it contains two distinct cuts of meat. On one side of the T-shaped bone is a large chunk of strip loin.

How to cook a porterhouse steak without a cast iron skillet? ›

What other cooking methods can I use to cook a porterhouse steak without a cast iron skillet? There are several alternative cooking methods you can try. Grilling on a barbecue, broiling in the oven, or searing in a stainless steel skillet are all effective ways to cook a porterhouse steak without a cast iron skillet.

In terms of flavor, most steak lovers claim that because the porterhouse steak vs. T-bone has more of the tenderloin filet, the entire steak is more tender and perhaps a bit milder. The T-bone, without that large tenderloin portion, tends to have a bit more of a beefy flavor than their near relative, the porterhouse.

Everyone has their own unique taste preferences, but if you're debating between porterhouse vs. ribeye, you really can't go wrong with a bone-in ribeye steak (like the two shown below). However, if you want a leaner, healthier steak, it's better to choose a porterhouse vs. a ribeye, as ribeye contains more fat.

Porterhouse steaks carry a hefty price tag compared to T-bone steaks because of the thickness and quality of the filet portions of those relative cuts. The filet or tenderloin portion of a porterhouse is thicker, meaning you'll get more of that coveted tender and juicy beef — and you'll pay for the privilege.

Steaks cooked to medium lose some moisture while cooking, which gives them more texture. Porterhouse steaks are an excellent choice to order medium or medium-rare.

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.

Additionally, overcooking meat, even meat that comes from the more tender muscles, can make it tough. That's because heat causes the proteins in the meat to firm up. Overcooking also basically squeezes the moisture out of the meat, making it dry as well as tough.

Due to its composition, the porterhouse cut of steak is a tender cut of meat, best when served medium rare, which gives it a buttery flavor.