cook 3 inch porterhouse steak

Sear for 2 to 3 minutes or until deep brown. It actually helps your steak cook more evenly and gives you a little more leeway with overcooking. Sear the steak for 2 minutes for the first side. Plastic- or rubber-coated cooking tongs. If you're looking to make a perfect porterhouse steak, pan sear it and finish cooking in the oven. How do I cook a porterhouse steak well done? Since the porterhouse steak is so large, it is important to let the steak rest at room temperature for 45 minutes to an hour on a baking sheet before slapping it on the grill. Preheat oven to 450 F. Season steak with salt and pepper. Rest your steaks for 5 minutes before serving, covering lightly with foil. 4 minutes per side. If you're cooking multiple steaks, leave 2–3 in (5.1–7.6 cm) between each steak so the sides cook properly. When ready to cook , preheat the oven to 425 degrees. The first trick in cooking a GREAT porterhouse is buying a GREAT porterhouse. For a 2 inch steak, allow for about 4 minutes of cooking on each side, turning only once. A few last comments. Recommended marinade ingredients (for four steaks): 1 cup olive oil. Let sit for one hour or up to 12 hours refrigerated. Heat a cast-iron skillet over high heat. Leave it directly over the heat for 5 minutes to sear the first side. minced garlic. 5.5 minutes per side. 1 inch. It is so close to the sirloin that often porterhouses are called sirloins and vice versa. 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 . Though it looks similar to a t-bone steak, a porterhouse contains an extra muscle on the central-upper side. Either way, look for a porterhouse with lots of tenderloin. Put the steak on the grill and cook the first side for 5 minutes. Cooking Times and Temperatures for Porterhouse, Sirloin Strip, and Ribeye Steaks. The Porterhouse cut is known as the “King of T-Bones.” It's cut from the short loin area of the beef and separated by a large T-shaped bone which divides two mouth-watering cuts of beef better known as the tenderloin filet and the other NY Strip steak.. This will give the steak time to get up to room temperature, which, according to the video, allows even cooking and lets the seasoning to penetrate the meat. How long do you sous vide porterhouse? Scrap the grill clean with a grill brush, and adjust the heat to medium-high. Steak Thickness . Medium: 130 - 140 degrees. 4.5 minutes per side. A porterhouse steak ½-¾ of an inch should not be seared on high heat, searing a thin steak will brown the exterior but quickly dry out through the center. 6.5 minutes per side. No we can't cook your Porterhouse steak rare, 3/4" is too thin to cook rare!! Broil until deep-brown crust forms, about 3 minutes. Heat a 12- inch ovenproof skillet, such as cast iron, over high heat ( make sure your exhaust fan is on). Thin Grill Recipes For Porterhouse Steak. Flip steak and cook until other side is deeply browned and cooked to desired doneness, about 3 minutes more for medium rare. - Make sure the grill is hot prior to cooking the steaks, at least 500–600 degrees. Season bagelman01 | Jun 17, 2012 03:55 PM 7 Last night my 15 year old daughter took me out for a pre-father's day supper. Let steak … It’s sold as a thick cut (generally 1.5 inches is about the minimal thickness) and is a forgiving cut to cook. The tenderloin is, by far, the better half of a porterhouse. 1 2 1⁄2-inch-thick T-bone or Porterhouse steak (about 3 pounds) 1 lemon, seeded and thinly sliced ; 1 green bell pepper, seeded and sliced into 1⁄4-inch-thick rings; 1 large onion, sliced into 1⁄4-inch-thick rings; 1 cup ketchup; 2 tablespoons Worcestershire sauce; 1. What cut is the Porterhouse Steak? Bone-in steaks will require a longer cooking time because the bone insulates the meat surrounding it. Tips for the most tender and juicy porterhouse steak Turn the steak only once, otherwise it will dry out. How do I cook a 2 inch thick steak? This will keep them from over-charring on the grill. Heat a large skillet, preferably cast iron, over medium-high heat, then heat oil in pan until smoking. Brush the grill with vegetable oil to prevent sticking, preheat on high for 10-15 minutes with the lid down. It takes about 1 hour to sous vide a 1 1/2-inch porterhouse, 1.5 to 2 hours for 2 inches. 1. The porterhouse steak comes from the rear part of the strip loin. When the pan begins to smoke and an edge of the steak sizzles when touched against it, add the steak . A meat thermometer should read 130°F. Heat broiler. How to cook porterhouse steak (pan sear + oven finish) Let the porterhouse sit at room temperature for 30-60 minutes before cooking. Always use tongs to handle steak as they won’t pierce the meat, allowing the juices to escape. Rub the steak with oil and season with salt and pepper on both sides. Hammer-style meat tenderizer. So T-bone and porterhouse steaks are the same cut of meat except for more filet on the porterhouse. Lillian’s Baked Porterhouse Steak. A porterhouse steak looks like a giant T-Bone. 5 minutes per side. For the perfect medium-rare porterhouse steak, grill for 10-13 minutes for a 1-inch steak, and 14-17 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. 4 tbsp. Rare: 110 - 120 degrees. Medium Rare: 120 - 130 degrees. Wire whisk or large fork or spoon. When the oil starts to separate, use tongs to place the steak in the center of the pan, and let it cook. Place the steak on the grill and let it sizzle. steak seasoning. For the perfect medium-rare porterhouse steak, grill for 10-13 minutes for a 1-inch steak, and 14-17 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. When trimmed of fat, the porterhouse is quite lean and the National Cattlemen’s Beef Association reports that 3 ounces of lean beef contain more than 50 percent of the recommended daily intake of protein. 1.25 inches. My wife is a porterhouse hound. However, to save time, you can also pan-fry porterhouse. It’s ok leave it in the warm bath for an extra 30-60 minutes. Steaks of choice (1/2-inch to 3/4-inch thickness works best) Steak marinade of choice. 6 minutes per side. Rest your steaks for 5 minutes before serving, covering lightly with foil. Thickness: all the "experts" want 1 ½ inch... that is a … 7-8 minutes per side. Porterhouse steak is a relatively tender cut that doesn’t require long cook time. The bone changes the way the heat is distributed while cooking. For other tender cuts such as ribeye, sirloin, strip, t-bone and porterhouse: Steak Doneness: Sous Vide Temperature: Cooking Time: Rare: 125°F (52°C) 1 to 2 hours: Medium-rare: 130°F (54°C) 1 to 3 hours: Medium: 140°F (60°C) 1 to 3 hours : Medium-well: 150°F (66°C) 1 to 3 ½ hours: Well-done: 160°F (71°C) 1 to 3 hours: These cuts are tender with moderate level of fat, so it’s … Brush steak with olive oil. The small side is part of the tenderloin while the other is the top loin (similar to a New York Strip). 6 tbsp. Pat dry with paper towels. How to cook a porterhouse steak on a gas grill - Before you grill the porterhouse steaks, leave them at room temperature for 2 hours. Add oil to the hot skillet and add steak when it begins to smoke. Bone-in DOES impact the cooking time of your steak. A meat thermometer should read 130°F. To cook a medium rare steak, heat a non-stick or cast iron frying pan to high heat on a burner, and pour 1 tablespoon of olive oil into the pan. In a T-bone, the tenderloin must measure a minimum of ½ inch across the center and the porterhouse a minimum of 1 ¼ inches. Well Done: 160 – 170 degrees. That bone running down the middle of the porterhouse is part of the vertebrae and called the transverse process. For the perfect medium-rare porterhouse steak, grill for 10-13 minutes for a 1-inch steak, and 14-17 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. If they are the same price, get the porterhouse. 2. - Season the steak with seasoning salt or salt and pepper. See the approximate cooking time for broiling your favorite beef cut. The porterhouse is a common favorite among American steak lovers. Preheat the oven to 400°F. Pat on rosemary and garlic. 1 tbsp. soy sauce. Rest your steaks for 5 minutes before serving, covering lightly with foil. When it comes to gourmet steaks, you may think of the great steakhouses in Chicago and New York City. A meat thermometer should read 130°F. 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