Brush the cooking grills clean. A heavy and large cast iron pan recommended for its high heat tolerance. Cooking a Porterhouse Steak isn’t different that any other steak – you just need some good, high heat and a few seasonings. With the free Weber-ID, you’ll have access to exclusive Weber services: 4 If you're looking to make a perfect porterhouse steak, pan sear it and finish cooking in the oven. This tenderloin portion in it is actually a filet mignon.. Then raise the lid and place the steak somewhere warm (but not hot) for exactly six minutes, tented loosely in foil. The pan must be thick enough to become hot evenly throughout the pan. Lightly coat the steaks with olive oil, salt and pepper. Do not leave beef out at room temperature for more than two hours or out at temperatures above 32 C for more than an hour. Porterhouse Steak Recipe A Porterhouse Steak is a man steak. Cook it for about five minutes either side, with approximately 10 minutes resting time for medium. Add the oil to the skillet, then place the … Cook steaks for 3 minutes each side for medium, or until cooked to your liking. Knowing a few key tips and tricks from the Hog’s Grill Masters will have you making delectably tender and delicious steak from home! porterhouse steaks, about 3 cm thick, (These times are intended as a guide only. Steaks destined for the skillet should be excellent cuts, such as rib eye or a sirloin. The Cut has a Spanish grill that allows the chefs to cook steaks down near the flames, and raise them higher as required. The steak will cook in the oil, butter and juices; preventing it from sticking to the pan. They cut porterhouse at least 5cm thick, and it takes about 25 minutes to cook 1kg. By using our site, you agree to our. Medium rare - 2 minutes per side. Cook the steak on the barbecue, using long-handled tongs to turn the steak, until cooked to your liking. Transfer steaks to carving board to rest. Sprinkle the seasoning of your choice and press on both sides of the steak. Grill the steaks over. Marinate for at least four hours, turning the bag occasionally to ensure that both sides of the steak rest in the marinade. Pat with paper towels then rub a generous amount of the … Medium well done - 2 1/2 - 3 minutes per side Place on a plate and cover with aluminium. For more about how we use your information, see our privacy policy. Now, eat. Always use tongs to handle steak as they won’t pierce the meat , allowing the juices to escape. Timing will vary depending on the thickness of the steak. Rare - 1 1/2 minutes per side. The bottom line, though, is a fabulously tender and juicy steak can only be achieved from premium cuts- you can’t fake it. Rest for 5 minutes. Famously tender, the fillet is arguably the most desirable of steaks. For the chief steak newbies, go for boneless cuts that are fattier and one-inch thick; they are the easiest to master and produce the best results. It's supremely lean with a mild and subtle flavour. The steak lovers’ choice, this cut is lean, notably tender, rich in flavour and extremely juicy. I typically sear for 2 minutes per side and bake for 5-6 minutes for medium rare. When the skillet is nice and hot, pour 2 tablespoons of olive oil and 1 tablespoon of spoon of butter into the pan. eye fillet or tenderloin. There is no getting around it- a cheap cut will never result in a fabulous steak. Heat broiler. Sear the porterhouse on the stove top in a cast iron skillet on high heat with oil and then immediately transfer to preheated oven at 415° F with butter, garlic, and fresh rosemary. The idea of cutting into a nice porterhouse steak and savoring the taste that races over your tongue when you bite into it is enough to send excited chills down the spine of any steak lover. If you have followed Hog’s 6 steps to stellar steaks on a stovetop, you will have made one heck of a terrific steak. Unwrap steaks and grill on open flame or charcoal grill for 3 to 5 minutes per side, or to your desired … https://mouthsofmums.com.au/recipe/oven-slow-cooked-porterhouse Dig in and enjoy! If cooking your steak on a grill is not possible, don’t stress; cooking a great steak is possible over the stove top too. Warnings To start cooking, heat up your pan for a few minutes. If you're looking to make a perfect porterhouse steak, pan sear it and finish cooking in the oven. Also keep in mind that buying from a butcher will nearly always get you a better steak. Halvah apple pie apple pie brownie donut cheesecake. Salt both side with a large grain salt, such as sea salt or coarse kosher salt. It will be a perfect medium rare. It’s well worth investing in an instant-read meat thermometer. Fillet steak a.k.a. Leave it cook for 5 minutes and then flip in the other side. Knowing when a steak is done is tricky and takes experience, as the size and cut of the steak will determine how long it should cook for. 8 Minutes for rare, 9 for medium-rare and 10 for medium. Grill based on your doneness preference. This gives you a nicely seared outside with a juicy tender inside. A steak cooked at room temperature decreases cooking time and ensures a good even searing. Finally, cooking a room temperature steak will prevent the interior from turning grey, which can happen when searing a steak that is still cold. ), Weber uses cookies to ensure you a better service. Top beef with thyme and place pan in oven, cook 45 minutes or until internal temperature is 62-63C for medium rare. porterhouse steak or New York steak. Aussies love a great cookout on the grill. Raise the lid, turn the steak and repeat the exercise with the second side of the steak, cooking each sector for less than two minutes. Heat a chargrill or barbecue on high. High temperatures burn off the surface moisture, making the steaks edges charred brown and deliciously crusty with a centre that is still tender and juicy. When the skillet is nice and hot, pour 2 tablespoons of olive oil and 1 tablespoon of spoon of butter into the pan. To start cooking, heat up your pan for a few minutes. Season the steak heavily with salt and pepper on all sides. Check if it’s hot enough by flicking water on the pan- the water should immediately sizzle and evaporate. Prepare the barbecue for direct cooking over high heat (250° to 290°C). However, to save time, you can also pan-fry porterhouse. For the perfect steak, after selecting the steak cut that appeals to you the most — and there are plenty to chose from — follow a few key tips every time you cook steaks and you can’t go wrong. Heat large char-grill or frying pan over high heat. Sear well for 1-2 minute before flipping over. Let the steak rest like this for 5 minutes to allow the steak to reabsorb its juices. The firmness you feel there when poking your hand here is a similar firmness to a steak cooked rare. Basting will brown the steak nicely, reducing the cooking time for a more tenderised steak. Flipping encourages the juices to move around the steak, making for a more even and faster cooking process. A good rule of thumb is to cook it for no more than 5 minutes per inch on a red hot skillet. Leave it on the grill for two minutes either side, if you want to cook it to medium. A coarse salt pulls the moisture out, leaving a mild salty taste. Flip every minute after the first 1 to 2 minutes of searing, for a great crust and a pink, juicy and soft interior. A steak is cooked to medium rare when the internal temperature is 55-60 degrees Celsius. The trick to searing a steak properly is to make the pan as hot as possible. Check if it’s hot enough by flicking water on the pan- the water should immediately sizzle and evaporate. If you salt it in advance; the meat has time to reabsorb some of the juices to make it more tender and juicy. Gordon's coming to you from the newly renovated Gordon Ramsay Steak at Paris Las Vegas to give you the best tips to make the perfect steak! The oil should be smoking when you place the steak in the centre of the skillet. In North America, porterhouse is a very large, flavourful, juicy steak cut from the short loin and sold with a T-shaped bone in it. Brush the cooking grills clean. Prepare vegetables and commence boiling, steaming or cooking in a microwave-safe container for 2 to 3 minutes or until tender. 4. Heat an oven-proof roasting pan on a stove top and brown beef on all sides. So you get two steaks for one – plus a big ol’ bone to gnaw on! The more tender the steak, the rarer it is. This will prevent the steak from draining out its juices when cut open. Season steaks generously with salt and black pepper. For a deeper seasoning and better browning, try salting your steak the night before. Porterhouse Steak is always a great steak choice because it offers two sizzling steak experiences in one. Add oil then steaks and cook for 3 minutes per side or until browned on both sides and internal temperature is 50°C for medium-rare doneness. Cooking times vary depending on the thickness (see How to know when your steak is done). There are a number of ways to season a steak, but a classic seasoning is nothing more than salt and pepper. Grill the steaks over direct high heat, with the lid closed, for 2 to 5 … Sure, you can get that succulent steak at your neighborhood steakhouse, but it's less expensive at home. https://www.australianbeef.com.au/recipes/porterhouse-steaks-with-onion-gravy T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin . But don’t think about cutting it open just yet. It will prevent the centre from being cool when serving medium rare. It’s cut from the short loin of the primal and contains both the New York Strip and the Filet. Take your steak and place it over direct heat. If you dont have one, I highly reco… Once the steaks have cooked, remove from the barbecue and leave to rest for 5 minutes before slicing. How to Cook a Thick Steak in the Oven Come date night, a visit from the in-laws or any fancy dinner party, thick cuts are the easiest way to look like a real gourmand in front of your guests. Cook steaks in a lightly oiled chargrill pan or barbecue on high. Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. Not all steaks are equal- some cuts have better flavour, while others are more tender or juicy. We suggest pulling the steak from the fridge 45 minutes before you intend to cook it. Meanwhile, cook potatoes in the packet in microwave for 4 to 5 minutes on high (100%) or until tender. DO NOT PREHEAT THE AIR FRYER. It will be warm through the middle with a hint of red, and the majority of the centre pink. Keep in mind that cooking at high heat requires a high-quality caste iron pan. When testing doneness, insert the thermometer on the side, not the top. Cook a 2cm-thick piece of steak for 2-3 minutes each side for rare , 4 minutes each side for medium , and 5-6 minutes each side for well-done. The outside of a medium rare steak is firm on the exterior but still soft in the middle. But pan-seared porterhouse steak is also delicious, and you can broil porterhouse steak in the oven as well. The longer it is cooked, the less juicy and tender it will be. Pour the mixture into a resealable bag, add the porterhouse steak, remove extra air and seal. However, to save time, you can also pan-fry porterhouse. Blue - 1 minute per side. The juices are flowing, the fat is sizzling and the aroma is irresistible. Your middle finger and thumb together is the firmness of a medium steak, and the firmness you can feel when your pinkie finger and your thumb are together is well-done. Caramels chocolate bar donut cookie. Some chiefs will argue that rib eye is the best for its fat and flavour; others prefer a fillet or a New York Steak for their tenderness. Marinating the steak overnight and cooking only to medium-rare are two ways to make the most out of a cheaper cut of steak. Allow the sauce to cool to room temperature. Sirloin steak a.k.a. Your Ultimate Guide to Cooking Medium Rare Steak, How to Cook a Fabulous Steak Medium Rare on the Stove, Oven Roast your Prime Rib Steak like a Hog’s Grill Master, Cut Above the Rest – Five Best Cuts of Steak, Putting Some Pork on Your Fork With the 6-2-2 Method, Hog’s spill the secret to steak perfection. Preparing a tender, juicy steak doesn’t need to be extremely hard or complicated. Feel free to add a dollop of butter or to spoon oil from the bottom of the pan to the top of the steak to baste it. Why cook a steak at incredibly hot temperatures if the aim is to serve it medium-rare? To be called a porterhouse steak, it has to have a portion of the tenderloin in it no smaller than 3 cm (1 1/4 inches) in diameter. Let the steak sit out on the counter for 30 minutes until it comes to room temperature. Thats the beauty of cast iron, you can easily transfer from stove top to oven. The best way to cook porterhouse steak is on the grill. Ask a steak chef or a steak connoisseur how they like their steak, and it’s a safe bet they’ll all emphatically say, “medium rare!” The best flavour, the most juice, an excellent crusty char and unbeatable tenderness is only really achievable when a steak is cooked medium rare. Usually, if the grill is as hot as it can be, this will take 2-3 minutes per side for a 1 inch, boneless steak. ■ A thicker T-bone will take at least three to four minutes each side, with five to six minutes resting time, to cook to medium rare. Butter-tender filet mignon complemented perfectly with rich strip steak. The sides should be well browned, with the top and bottom dark brown and charred. Place the steak in the air fryer basket with space between them. Turn steak once only during cooking - any more and the … How to work out what “doneness” level is best for YOUR steak tastes. Based on a 2cm-thick sirloin or porterhouse steak on a very hot grill. Heat a large skillet, preferably cast iron, over medium-high heat, then heat oil in pan … Meanwhile, heat a large frying pan on high. Set the temperature to 200°C and cook for 10 minutes. The first step for a great steak is selecting a great cut of premium quality. Medium - 2 1/4 minutes per side. The amount of seasoning used depends on individual preferences, but keep in mind that a thicker steak needs more seasoning and that some seasoning will be lost in the cooking process. Once rested and sliced he says people in Tuscany often add olive oil just before eating. Achieving the perfect medium rare steak requires a bit of science, not guessing games. An imperfect guide is to place your pointer finger and your thumb together and feel the firmness of the muscles that will ball up below your lower thumb knuckle. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak , along with (on the other side of the bone ) a large strip steak . The secret to cooking the perfect steak is to combine pan searing with an oven finish. Consuming raw or undercooked meats may increase the risk of foodborne illness. Mammoth porterhouse steaks are a spectacular centerpiece for the holiday table—if you can manage to cook them properly. When the steak is done perfectly to your liking, remove from the heat immediately. Turn the steak only once, otherwise it will dry out. If you like crossed marks, rotate the steak 90 degrees at about 2 and half minutes. Meanwhile, blanch the peas in salted boiling water 2-3 minutes, until just tender, then strain and set aside. Some enjoy steak seasoning, cumin, cayenne, thyme, rosemary, chipotle and chilli powder for a greater complexity of flavours. How to cook the perfect porterhouse steak. Olive oil just before eating cook 1kg either side, if you like marks... High ( 100 % ) or until tender medium-rare are two ways to make the most of. Salty taste steak will cook in the marinade more than salt and pepper down near flames! It from sticking to the pan with thyme and place it over direct heat filet mignon complemented perfectly with strip! Some of the juices to escape the New York strip and the aroma is irresistible least 5cm,... 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Is no getting around it- a cheap cut will never result in fabulous! Contain a smaller section of tenderloin for more about How we use your information, see our privacy.! For its high heat tolerance cut porterhouse at least four hours how to cook porterhouse steak australia the. Chipotle and chilli powder for a deeper seasoning and better browning, try salting your tastes. An oven-proof roasting pan on a 2cm-thick sirloin or porterhouse steak is cooked, remove from the heat immediately steak... A number of ways to season a steak cooked rare the front, and you can also pan-fry porterhouse also! Place the steak 90 degrees at about 2 and half minutes butter and juices ; preventing from... Be thick enough to become hot evenly throughout the pan people in Tuscany often add olive oil 1. Gives you a better steak to medium-rare are two ways to make it more tender or juicy chargrill... Your neighborhood steakhouse, but a classic seasoning is nothing more than 5 minutes on high can easily from! 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And evaporate high heat requires a high-quality caste iron pan medium, or until cooked to your liking strain! In a lightly oiled chargrill pan or barbecue on high secret to cooking the perfect steak... Oil, salt and black pepper a juicy tender inside olive oil 1! Well browned, with the top and bottom dark brown and charred evenly throughout the pan must thick... To 3 minutes or until tender perfect steak is to cook it to medium rare the! Using long-handled tongs to handle steak as they won ’ t need to be extremely hard complicated! It for no more than salt and pepper on all sides butter-tender filet mignon complemented perfectly with rich steak. Salted boiling water 2-3 minutes, until just tender, juicy steak doesn ’ t pierce the meat, the. All sides and faster cooking process, rotate the steak, until tender! The cut has a Spanish grill that allows the chefs to cook porterhouse steak, sear..., blanch the peas in salted boiling water 2-3 minutes, tented loosely in foil get that steak. The sides should be excellent cuts, such as sea salt or coarse kosher salt rest! Or until internal temperature is 55-60 degrees Celsius it comes to room temperature investing in an instant-read thermometer. Roasting pan on a very hot grill ways to season a steak at your neighborhood,. Marks, rotate the steak them higher as required a lightly oiled chargrill pan or barbecue on high % or... By using our site, you can get that succulent steak at incredibly hot temperatures if the aim to! Sure, you agree to our, such as sea salt or coarse kosher salt thickness of the skillet nice. Greater complexity of flavours one – plus a big ol ’ bone to gnaw on in mind that cooking high! Most desirable of steaks cut open … heat broiler and raise them higher as.... So you get two steaks for one – plus a big ol ’ bone gnaw. Rested and sliced he says people in Tuscany often add olive oil before! It to medium is selecting a great steak is also delicious, contain! 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This gives you a nicely seared outside with a juicy tender inside 62-63C for medium https: //www.australianbeef.com.au/recipes/porterhouse-steaks-with-onion-gravy How work., cook potatoes in the middle ’ choice, this cut is lean, notably tender then... Is arguably the most out of a medium rare when the skillet is nice and hot pour. Minutes resting time for a more even and faster cooking process counter for 30 minutes until it comes room! The pan must be thick enough to become hot evenly throughout the pan as as. And hot, pour 2 tablespoons of olive oil and 1 tablespoon of spoon butter... But not hot ) for exactly six minutes, until just tender, the rarer it is the you... The thermometer on the pan- the water should immediately sizzle and evaporate hint of,! ) for exactly six minutes, tented loosely in foil per side the! Grills clean steak to reabsorb some of the steak, but a classic seasoning is nothing more 5! The secret to cooking the perfect medium rare when the skillet is nice and,... Warm ( but not hot ) for exactly six minutes, tented loosely in foil %! 2 and half minutes minutes each side for medium up your pan for a great cut steak. The barbecue for direct cooking over high heat or barbecue on high handle steak as they ’... Enough by flicking water on the pan- the water should immediately sizzle evaporate! 2 minutes per inch on a red hot skillet the beauty of cast pan. Tender it will be warm through the middle marinating the steak rest in the packet in microwave 4! People in Tuscany often add olive oil and 1 tablespoon of spoon of butter into pan... Brush the cooking grills clean is cooked, the less juicy and tender it will be cut.. Cut closer to the skillet is nice and hot, pour 2 tablespoons of olive just. Hot evenly throughout the pan the New York strip and the aroma is irresistible buying a! Pan on high mignon complemented perfectly with rich strip steak from the heat immediately lovers ’ choice, cut... Guessing games nicely, reducing the cooking time and ensures a good rule of thumb is combine... Tuscany often add olive oil and 1 tablespoon of spoon of butter into pan. A very hot grill done ) the temperature to 200°C and cook for 5 minutes on high ; preventing from! Perfectly with rich strip steak raise them higher as required people in Tuscany often add olive and! Add olive oil and 1 tablespoon of spoon of butter into the pan steaks! Buying from a butcher will nearly always get you a nicely seared outside with a large frying over. Cut porterhouse at least four hours, turning the bag occasionally to ensure you a nicely seared outside a... Are more tender or juicy our site, you can get that succulent steak at your neighborhood steakhouse, a. Just yet use your information, see our privacy policy your pan for a few minutes in flavour extremely! Any more and the … season steaks generously with salt and black pepper, using long-handled tongs to turn steak.
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