How Can I Cut Porterhouse Beef
Sometimes chosen The King of Steaks, a porterhouse steak is an indulgent and impressive cut of meat. This substantial steak will easily serve as a dinner for two and presents a couple of unique cooking challenges. Preparing the steak just correct with the all-time cooking method for the cut is important, and we take the tips you lot need to be certain your investment is well taken care of.
What is the Difference Between a Porterhouse Steak and a T-Os Steak?
A true porterhouse cut tin accept a footling planning to find. Knowing the deviation betwixt a porterhouse steak and a regular T-bone steak will make your job easier. Familiarize yourself with the USDA definitions to keep yourself from being duped, and don't settle for less.
Two Steaks in One
T-Bone and porterhouse steaks expect a lot alike and they're almost the same. They're both a cutting with ii steaks separated by a T-shaped os: a New York (sirloin) on 1 side, and a tenderloin filet on the other. This "ii-for-one" steak gives yous the beefy best of both worlds: A mouthwateringly tender filet mignon, and a robust, flavorful NY steak.
The Difference is in the Tenderloin
Only a porterhouse steak is actually taken from further back on the moo-cow. USDA regulation states that the tenderloin department of a porterhouse steak must be at least 1.25 inches (3 cm) across at its widest point. Anything from .51-ane.24 inches (1.iii-3 cm) across on the tenderloin makes the steak a T-bone. Anything smaller than .50 inches (1.3 cm) across is chosen a os-in strip steak.
Now that you know the deviation, you're ready to find your porterhouse steak. It may take a few phone calls to your local butcher shop or grocer to find your steak, only it will be worth the effort. Don't hesitate to ask the butcher or grocer to measure your steak with a ruler but to be certain. You want at least 1.25 inches (3 cm) across the tenderloin.
$$$ A Word on Cost
Once you've sourced the perfect porterhouse steak, don't let the price deter you lot. Depending on the region and market conditions, a porterhouse steak might cost you upward of $10-20 per pound (fresh vs. dry out-aged), and given that a decent-sized porterhouse (big plenty for two) starts at 24 oz (680 grams), y'all're looking at effectually $15-30 per steak. All the more reason to exist prepared with a fast and accurate digital thermometer to make certain yous're not overcooking this pricey piece of meat.
➤ While information technology is expensive, keep in mind that when compared to what you might pay in a high-end restaurant ($l-100 per steak), enjoying a porterhouse at dwelling house seems like a no-brainer.
Porterhouse Steak Cooking Challenges
1. The Bone
The very beefcake of a porterhouse steak presents some challenges. While cooking, poly peptide fibers shrink and pull away from the bone. When the meat begins to compress on a porterhouse steak, the center bone sticks out a flake, causing the meat to accept very uneven contact with the cooking surface. The meat needs exposure to high heat despite the bone ridge in lodge to develop a proper brown, well-baked chaff. A pan sear isn't enough for this steak. Grilling or broiling are better options for producing high heat that penetrates by the os.
Pan-searing is extremely difficult with a T-bone. As the meat cooks, it tends to shrink downwards a bit, so the os ends up protruding, preventing the meat from getting good contact with the pan surface and inhibiting browning. You lot're much better off grilling or broiling it. —The Food Lab, Kenji Lopez-Alt
2. Two Steaks that Cook Differently
The 2 different steaks on either side of the t-bone are really dissimilar sizes and have different levels of intramuscular fat. The smaller, leaner tenderloin volition cook faster than the larger, richer sirloin steak.
➤ But sear as long as necessary to develop a crust. Left under high heat besides long, the tenderloin tin become overcooked and dry.
Shield the Tenderloin
Position the steak so that the tenderloin is farther away from the oestrus source than the strip is, to promote fifty-fifty cooking. —The Food Lab, Kenji Lopez-Alt
Vigilant Temperature Control
Spot-check the internal temperature of both sides of the porterhouse steak at regular intervals with an accurate thermometer to ensure that ane side isn't cooking as well much faster than the other. If yous observe more than a 10°F (6°C) departure between the thermal centers of the two sides of the steak, reposition the cast iron pan in relation to the broiler heating units or crack open up the oven door as necessary to cool the tenderloin downwardly and maintain even cooking.
➤ As with whatever other bone-in meat, avoid the bone with the thermometer probe when spot-checking the temperature for the most accurate reading.
Why Broil a Porterhouse Steak?
Broiling=Even High Estrus
Broiling is a cooking method where the meat is in close proximity underneath a high heat source without having to exist in physical contact with a cooking surface. Broiling is much like grilling because of the high temperatures involved. Powerful broilers used in restaurants can accomplish temperatures upwards to ii,200°F (one,204°C)—very similar to the loftier temperatures involved with grilling (check out our postal service, The Deviation Between Grilling and BBQ for more data).
➤ Why A Cast Iron Pan?
Cast atomic number 26 cookware has high heat absorbency and retention backdrop give it the ability to maintain fifty-fifty temperatures for a long period of time. The pan will maintain the high temperatures needed for a proficient sear.
Domicile ovens tin reach well-nigh 550-600°F (288-316°C) with the broiler setting on high. Preheating a heavy bandage iron pan is essential to maintain the high temperatures of this cooking method. In one case the steak is placed on the pan, the meat will take straight contact with the loftier heat of the pan for a short menses of time while the elevation of the steak is exposed to the powerful radiant energy from the heating element. Broiling can brown fifty-fifty the trickiest cuts of meat—perfect for a flavorful chaff!
Avoid Uneven Cooking While Cooking in the Oven
Place the NY steak side of the porterhouse steak nearest to the hot spots on the pan and underneath the broiler. The temperature will naturally be higher toward the back of the oven, and lower toward the front where oestrus is lost most dramatically when the door is opened. So, usually it is best to put the larger cut (the NY steak side) toward the back of the oven.
Know When the Pan is Ready
➤ Using an infrared thermometer similar the IR-GUN-Southward tin can actually be helpful so y'all know exactly when the pan is hot enough to sear the porterhouse steak. The surface of cast atomic number 26 has the perfect emissivity (nearly ane) for an accurate IR surface temperature reading. Temperatures in the range of 500-550°F (260-288°C) are best for searing meat.
The Melt
Ingredients
- One one.v-2 inch thick Porterhouse steak (24-40 ounces [680-1,134 grams])
- Vegetable or olive oil, as needed
- Salt and pepper, every bit needed
➤ Optional
- ii tbsp butter
- ii sprigs fresh herbs—thyme or rosemary
- 2 cloves fresh garlic
Equipment
- 12-inch (thirty.5 cm) bandage iron pan
- Infrared thermometer (IR-GUN-Southward)
- Instant read digital thermometer (Thermapen ® Mk4)
Directions:
—Accommodate oven rack to acme position, place bandage iron skillet on the rack and preheat the oven'due south broiler on its highest setting.
—Pat porterhouse steak completely dry and season with salt and pepper. With such a large steak y'all'll want to season generously.
—Pour the oil onto the skillet and tilt information technology to coat the cooking surface.
—Using an infrared thermometer, cheque skillet's temperature. Once its surface temperature reaches 500-550°F (260-288°C), identify the seasoned porterhouse steak on the skillet with the NY side facing the within of the oven, and the tenderloin side facing the oven door. Melt for about two-iv minutes on each side just to sear.
When broiling, apply the oven to finish cooking meat through. First place the meat as close as possible to the broiler flame or electric element and color the meat as desired on both sides. Then remove the pan from under the broiler and cease the cooking in a moderate oven. —Keys to Good Cooking, Harold McGee
—Once both sides are nicely seared to your liking, turn off the broiler and reduce the oven to a standard setting of300°F (149°C).
—Identify the skillet on a lower rack in the oven and permit the porterhouse steak to terminate cooking (about x minutes) until it reaches its internal pull temperature (verified with a Thermapen) every bit listed below for desired doneness (we pulled our steak at virtually 120-125°F [49-52°C] for medium rare doneness):
Porterhouse Steak Pull and Doneness Temperatures
—Remove the skillet from the oven and place the porterhouse steak onto a carving board to rest for 5 minutes. Conceptualize the internal temperature to rise 5-seven°F (3-4°C) with carryover cooking.
➤ Optional Finishing Pace
- Over medium-high estrus, melt the butter in the bandage iron pan on the stovetop. Add the fresh garlic and fresh herbs. Place the steak dorsum into the pan and spoon the butter over the steak. This extra step adds rich flavor.
—Transfer to a etching board and slice:
How to Slice a Porterhouse Steak
- Cut forth the bone to remove the big strip section
- Turn the steak around and cut the tenderloin section off the bone
- Cut each slice crosswise into one/4-inch (.6 cm) thick slices
- Replace inside the bone for presentation
Serve, and enjoy your masterpiece!
Products Featured:
 Thermapen |  IR-GUN-Due south |
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Source: https://blog.thermoworks.com/beef/broiled-porterhouse-steak/
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