Ultimate guide to searing and roasting porterhouse steak: stovetop to oven perfection

Indulge in the culinary masterpiece that is a perfectly cooked porterhouse steak. Combining the richness of a New York strip with the tenderness of a filet mignon, this cut demands culinary expertise. Embark on a gastronomic journey as we guide you through the art of cooking porterhouse steak on both stovetop and oven, ensuring an unforgettable dining experience.

Preparing Your Steak

1. Thawing and Tempering: Allow the steak to thaw in the refrigerator overnight or for several hours at room temperature. This ensures even cooking.
2. Seasoning: Generously season the steak with kosher salt and freshly ground black pepper on both sides.
3. Resting: Let the seasoned steak rest at room temperature for 20-30 minutes before cooking. This allows the salt to penetrate the meat and the steak to come to room temperature, resulting in a more even cook.

Cooking on the Stovetop

1. Preheat the Pan: Heat a cast-iron or stainless steel skillet over high heat.
2. Sear the Steak: Once the pan is smoking hot, add the steak and sear for 3-4 minutes per side, or until a deep golden-brown crust forms.
3. Baste the Steak: Using a spoon or basting brush, baste the steak with the melted butter and juices accumulated in the pan.

Transferring to the Oven

1. Oven Temperature: Preheat your oven to 400°F (200°C).
2. Transfer the Steak: Carefully transfer the seared steak to a wire rack set over a baking sheet.
3. Roast the Steak: Roast for 15-20 minutes, or until the internal temperature reaches your desired doneness.

Testing for Doneness

Use a meat thermometer inserted into the thickest part of the steak to measure its internal temperature:

• Rare: 125-130°F (52-54°C)
• Medium-Rare: 130-135°F (54-57°C)
• Medium: 135-140°F (57-60°C)
• Medium-Well: 140-145°F (60-63°C)
• Well-Done: 145°F (63°C) and above

Resting the Steak

1. Remove from Oven: Once the desired internal temperature is reached, remove the steak from the oven and transfer it to a cutting board.
2. Resting Period: Allow the steak to rest for 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.

Slicing and Serving

1. Slicing Angle: Use a sharp knife to slice the steak against the grain for maximum tenderness.
2. Serving: Serve the porterhouse steak immediately with your favorite sides, such as mashed potatoes, roasted vegetables, or a rich sauce.

Tips for the Perfect Steak

• Use high-quality, well-marbled steak for maximum flavor.
• Season liberally with salt and pepper to enhance the natural flavors.
• Don’t overcrowd the pan when searing; this will prevent the steak from searing properly.
• Baste the steak frequently to keep it moist and flavorful.
• Let the steak rest before slicing to allow the juices to redistribute.
• Don’t overcook the steak; it will become tough and dry.

Summary

Cooking a porterhouse steak on the stove and oven is an art form that requires patience, precision, and a touch of culinary magic. By following these steps, you can create a restaurant-quality steak in the comfort of your own home. Savor every bite of this juicy, flavorful masterpiece and impress your family and friends with your culinary prowess.

Frequently Asked Questions

1. What is the best cut of steak for cooking on the stove and oven?

• Porterhouse steak is an excellent choice due to its combination of tenderness and flavor. Other suitable cuts include rib-eye, strip steak, and tenderloin.

2. How can I prevent the steak from sticking to the pan?

• Make sure the pan is hot enough before adding the steak and do not move the steak too much during searing.

3. What is the best way to reheat a porterhouse steak?

• Preheat your oven to 250°F (120°C) and place the steak on a wire rack set over a baking sheet. Reheat for 10-15 minutes, or until warmed through.