How to Cook the Perfect Porterhouse Steak Porterhouse steak, Cooking

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Preheat oven to 250 degrees. Brush porterhouse steaks with olive oil, and sprinkle with a little salt and pepper on both sides. Transfer to a cast-iron skillet with a drizzle of olive oil. Cook for about 20-30 minutes, or until the internal temperature reads 120 degrees. Turn stove burner to medium-high.

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Place the oil in the bottom of a cast iron or oven-safe skillet and place on the top oven rack and heat up. Once the oil is heated, place the steak into the hot skillet and sear on both sides for 2 minutes, or until browned as you like. Once the steak is browned, reduce the oven heat to 300 °F and place the skillet on the middle oven rack.

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Place the seasoned porterhouse steak on a broiler pan or a wire rack set inside a baking sheet. This setup allows the heat to circulate around the steak, ensuring that it cooks evenly. Slide the pan under the broiler and cook the steak for about 4-5 minutes on each side for medium-rare, adjusting the time based on your desired level of doneness.

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Broil till sizzling and gorgeous and a perfect medium-rare, 4-6 minutes. (Since the steak is already sliced, you can peek to check doneness.) Serve the porter-house directly from the pan, and.

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Step 2. 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.

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Directions. For the salmoriglio: In a medium bowl, whisk together the garlic, rosemary, thyme, lemon zest, lemon juice, olive oil and salt. Set aside at room temperature for at least 45 minutes or.

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In a small sauce pan, melt the butter. As the butter is melting, add in the bay leaves, thyme and rosemary. Brown the butter over medium heat for about 3 minutes. Be careful to just brown the butter and not burn it. Medium to medium low heat will prevent burning along with some good stirring.

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Preheat oven to 425F. Place a Cast Iron Square Grill Pan in the oven. Using paper towels, pat both sides of the steak dry. Season with salt and pepper, to taste. Remove skillet from the oven and place on a stove burner set at medium-high heat. Place the steak in the middle of the skillet and cook until a dark crust has formed, about 4 minutes.

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Place the skillet in the oven and broil the steaks for 8-10 minutes, or until they are cooked to the desired doneness (rare, medium-rare, or well-done). 7. Remove the skillet from the oven and let the steaks rest for 5-10 minutes before slicing and serving. Serve the porterhouse steak with your favourite sides and enjoy!

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Place your porterhouses on the broiler pan and broil until they are visibly brown around the entire visible surface. Flip the steaks and cook them according to desired doneness: A reading between 120 F and 125 F indicates a rare steak. A medium steak will register at 140 F to 150 F. Expect an internal temperature above 160 F for well-done.

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Stick the thermometer in the side of the steak, toward the middle. For rare steaks, cook to 120-125 degrees F, medium rare to 130-140, medium to 140-150, medium well to 150-160, and well done to over 160. Once the porterhouses are broiled to your preference, rest them on a wire rack for 8-9 minutes before eating.

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Refrigerate, uncovered, overnight. Let the steak come to room temperature 30 minutes before cooking. Preheat the oven to 400°F. Heat a large cast-iron skillet until very hot, about 5 minutes. Pat.

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Place the seasoned porterhouse steak on a broiler pan and put it under the preheated broiler. Broil the steak for about 4-5 minutes on each side for a medium-rare doneness. You can adjust the cooking time depending on your desired level of doneness, but be sure to keep a close eye on the steak to prevent overcooking.

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Season the steak with salt and pepper and let sit at room temperature for 30 minutes before grilling. In a small pot, combine the olive oil, garlic, both paprikas, rosemary, thyme and sage. Bring to a light simmer over low heat and cook until the garlic and herbs become very fragrant, 7 to 9 minutes. Remove from the heat and let cool.

How to Broil Steak in the Oven Julie Blanner

Your steak is now ready to cook! Grilled Porterhouse: Preheat the grill to 450°F (230°C). Grill for 5 to 7 minutes per side with the lid closed until your desired doneness. Rotate the steaks 45 degrees halfway through to get crosshatch grill marks. Remove and rest the steaks for 5 minutes before serving.

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Turn steak over and cook for 2 minutes. Lift steak off the grill, turn 45 degrees and place back on the grill. Allow to cook for 2 more minutes. For medium-rare, the total cook time is 8 minutes. Check the temperature of the thickest part of the steak to determine when it is done to your preference. See chart below for temperature guidelines.