Grilled to perfection: discover the easy way to cook porterhouse steak on the stove
What To Know
- While a heavy-bottomed skillet is ideal for even heating and searing, you can use a regular skillet if it is the only one you have.
- Can I cook the steak on the stovetop and then finish it in the oven.
- Yes, you can sear the steak on the stovetop and then transfer it to a preheated oven to finish cooking.
Indulge in the culinary masterpiece of porterhouse steak, cooked to perfection on your trusty stovetop. This comprehensive guide will unravel the secrets to creating a tantalizing steak that melts in your mouth.
Selecting the Perfect Steak:
The foundation of a great steak lies in selecting the right cut. Porterhouse, a prime cut from the short loin, boasts a generous bone and a combination of tenderloin and strip steak. Choose a steak that is at least 1-inch thick for optimal flavor and juiciness.
Seasoning with Confidence:
Seasoning enhances the natural flavors of the steak. Generously apply salt and freshly cracked black pepper to both sides. For an extra kick, consider adding garlic powder, onion powder, or your favorite steak seasoning blend.
Reaching the Perfect Temperature:
The key to a perfectly cooked steak is achieving the desired doneness. Use a meat thermometer to monitor the 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 and above (63°C and above)
Searing to Perfection:
Heat a heavy-bottomed skillet over high heat. Add a tablespoon of oil and sear the steak for 2-3 minutes per side, or until a golden-brown crust forms. This step locks in the juices and creates a flavorful exterior.
Basting and Finishing:
After searing, reduce the heat to medium. Add a knob of butter and a few sprigs of fresh thyme or rosemary to the skillet. Baste the steak with the melted butter for 5-7 minutes, or until the desired doneness is reached.
Resting for Tenderness:
Allow the steak to rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Carving and Serving:
Slice the steak against the grain to enhance tenderness. Serve immediately with your favorite sides, such as mashed potatoes, asparagus, or grilled vegetables.
Conclusion:
Mastering the art of cooking porterhouse steak on the stove is a culinary skill that will impress your family and friends. By following these steps, you can create a succulent and satisfying steak that will tantalize your taste buds. Elevate your steak game and enjoy the mouthwatering results!
FAQ:
1. Can I use a regular skillet instead of a heavy-bottomed one?
While a heavy-bottomed skillet is ideal for even heating and searing, you can use a regular skillet if it is the only one you have. Just be sure to preheat it thoroughly before adding the steak.
2. How do I know when the steak is done without a meat thermometer?
You can use the touch test to estimate the doneness of the steak. For rare, the steak should feel soft and yielding; for medium-rare, it should feel slightly firmer; and for medium, it should feel firm but still have some give.
3. Can I cook the steak on the stovetop and then finish it in the oven?
Yes, you can sear the steak on the stovetop and then transfer it to a preheated oven to finish cooking. This method can help achieve a more evenly cooked steak.