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Porterhouse roast steak is a cut of beef that comes from the short loin of the cow. It is a large and thick steak that contains both the tenderloin and the strip steak, separated by a T-shaped bone. The tenderloin is located on one side of the bone, and the strip steak is on the other.
Because the Porterhouse roast steak contains two of the most desirable cuts of beef, it is often considered one of the most premium cuts of steak available. It is known for its tender and juicy texture, as well as its rich and beefy flavor.
How To Make:
To prepare a porterhouse roast steak, it is recommended to season it with salt and pepper, and then sear it on a hot grill or skillet until it reaches the desired doneness. Before cutting the steak, it is crucial to let it rest for a few minutes to allow the juices to evenly flow throughout the meat.
Porterhouse roast steak is often served as a special occasion dish and pairs well with a variety of sides such as roasted vegetables, mashed potatoes, or a fresh salad. It is also a popular choice for steakhouse restaurants and is often served as a large portion meant to be shared among several people.
Tips:
Bring the steak to room temperature before cooking. This will help it cook more evenly.
Preheat your oven to 450°F (232°C) before cooking the steak.
Before cooking, liberally salt and pepper the meat. Check the steak's internal temperature with a meat thermometer. For medium-rare, the temperature should be 130-135°F (54-57°C).
Let the steak rest for 5-10 minutes after cooking to allow the juices to redistribute.
Variations:
Herb-Crusted Porterhouse: Mix together some fresh herbs, such as thyme, rosemary, and parsley, with breadcrumbs and grated parmesan cheese. Press the mixture onto the surface of the steak before roasting.
Balsamic Glazed Porterhouse: Mix together balsamic vinegar, honey, garlic, and soy sauce. Brush the mixture onto the steak before roasting.
Garlic Butter Porterhouse: Melt butter and mix it with minced garlic, salt, and pepper. Brush the mixture onto the steak before roasting.
Cajun Spiced Porterhouse: Mix together cajun seasoning, paprika, garlic powder, and salt. Rub the mixture onto the steak before roasting.
Coffee Rubbed Porterhouse: Mix together ground coffee, brown sugar, smoked paprika, garlic powder, and salt. Rub the mixture onto the steak before roasting.
Ingredients:
- 1 Porterhouse steak (about 2-3 pounds)
- Salt and pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3-4 cloves garlic, minced
- 2 sprigs of fresh rosemary
Instructions:
Preheat your oven to 425°F (218°C).
Take the steak out of the refrigerator and let it sit at room temperature for around 30 minutes.
Pat the steak dry with a paper towel and season both sides with salt and pepper.
In a skillet safe for the oven, warm the olive oil over high heat. When the skillet is hot, add the steak and sear it for 2-3 minutes on each side until a nice crust forms.
Add the butter, garlic, and rosemary to the skillet and baste the steak with the melted butter using a spoon.
Transfer the skillet to the preheated oven and roast the steak for 10-15 minutes medium-rare or until the internal temperature reaches 130°F (54°C) on a meat thermometer.
Remove the skillet from the oven and let the steak rest for 10 minutes before slicing and serving.
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