Sizzling success: the ultimate guide to cooking a medium-rare porterhouse steak on the stove

Grilling a perfect porterhouse steak medium rare on the stovetop is a culinary feat that requires precision, patience, and a touch of culinary magic. This comprehensive guide will empower you with the knowledge and techniques to achieve a juicy, flavorful steak that will tantalize your taste buds and impress your dining companions.

Ingredients You’ll Need:

• 1 porterhouse steak (12-16 ounces)
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

Equipment You’ll Need:

• Cast iron skillet or heavy-bottomed skillet
• Tongs
• Thermometer (optional)

Step-by-Step Instructions:

1. Season the Steak

• Pat the steak dry with paper towels to remove any excess moisture.
• Sprinkle the steak liberally with salt and pepper on both sides. Allow the steak to rest for 15-20 minutes to allow the seasonings to penetrate.

2. Heat the Skillet

• Heat the skillet over medium-high heat. Add the olive oil and let it shimmer.

3. Sear the Steak

• Carefully place the steak in the hot skillet. Do not move it for the first 2-3 minutes to allow a golden-brown crust to form.
• Using tongs, flip the steak and sear the other side for another 2-3 minutes.

4. Cook to Medium-Rare

• If you don’t have a thermometer, cook the steak for an additional 4-5 minutes per side for medium-rare.
• If using a thermometer, insert it into the thickest part of the steak and remove it when it reaches 130-135°F for medium-rare.

5. Rest the Steak

• Remove the steak from the skillet and let it rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and juicy steak.

6. Slice and Serve

• Slice the steak against the grain into thin strips.
• Serve immediately with your favorite sides, such as roasted vegetables, mashed potatoes, or a crisp salad.

Tips for Achieving Perfection:

• Use a cast iron skillet or heavy-bottomed skillet that retains heat well.
• Season the steak generously to enhance its flavor.
• Allow the steak to rest before cooking to allow the seasonings to penetrate.
• Sear the steak over high heat to create a flavorful crust.
• Don’t overcook the steak; use a thermometer or estimate the cooking time to achieve medium-rare.
• Let the steak rest after cooking to distribute the juices.

Troubleshooting:

• Steak is too chewy: You may have overcooked it. Use a thermometer to ensure you’re cooking it to the correct temperature.
• Steak is too dry: You may not have used enough oil or the skillet was not hot enough.
• Steak is too salty: You may have used too much salt. Season the steak lightly and taste it before adding more.

Popular Questions

1. What is the best cut of steak for medium-rare?

Porterhouse, ribeye, and New York strip steaks are all excellent cuts for medium-rare cooking.

2. How long should I cook a porterhouse steak medium-rare?

For a 12-16 ounce steak, cook it for 4-5 minutes per side over medium-high heat.

3. Should I use butter or oil to sear the steak?

Olive oil is a good choice for searing steak because it has a high smoke point. Butter can burn easily at high temperatures.

4. Can I cook a porterhouse steak medium-rare in the oven?

Yes, you can cook a porterhouse steak medium-rare in the oven. Preheat the oven to 400°F and roast the steak for 20-25 minutes, or until it reaches an internal temperature of 130-135°F.

5. How can I make a flavorful crust on my steak?

Season the steak liberally with salt and pepper and sear it over high heat in a cast iron skillet or heavy-bottomed skillet.