This meal can be huge even for someone with a very hearty appetite, like me!
A good porterhouse should have a deep, rich color without any gray. The fat should be white and not yellow. Look for good marbling throughout the meat, particularly the loin portion. Don't try to get a bargain on a steak like this. While dry-aged and/or prime grade versions of the porterhouse will be expensive, you can find a good "choice" grade steak that is fresh and very flavorful!
Let's cook one!
Ingredients
- 1 2โ-thick Porterhouse steak, trimmed (about 2 lb.)
- 1 tablespoon vegetable oil
- Kosher salt and freshly ground black pepper
- 3 tablespoons unsalted butter, room temperature
Preparation
- Let steak sit at room temperature 30 minutes before cooking, which will help it cook quickly and more evenly.
- 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.
- Cook until a deep brown crust forms on underside (do not turn), about 4 minutes. '
- When there is a build-up of red liquid on top of the meat, it's time to turn the meat.
- Top with butter and broil until butter is melted, and steak is medium-rare, 4โ6 minutes. Try not to cook the steak beyond medium.
- Serve steak with buttery pan juices spooned over, if desired!
Porterhouse Steak severd with Buttered Green Beans and Sweet Potato
๐#ilikeitalot!๐
Source: The Spruce Eats
Best Regards,
Thank you for stopping by to view this article.
I post an article daily, and I hope to see you again soon!
Join the Ladies of Hive Community and the Ladies of Hive in discord.
Would you like to support The Ladies of Hive Community?
Consider giving a delegation!
25 HP - 50 HP - 100 HP - 150 HP - 200 HP - 500 HP - 1000 HP - 5000 HP