HOW DO YOU COOK A PORTERHOUSE STEAK RECIPES

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PERFECT PORTERHOUSE STEAK RECIPE | BON APPéTIT



Perfect Porterhouse Steak Recipe | Bon Appétit image

This is chef Bobby Flay's recipe for the perfect Porterhouse steak. So you know it's good.

Provided by Bobby Flay

Yield 4 Servings

Number Of Ingredients 4

1 2”-thick Porterhouse steak, trimmed (about 2 lb.)
1 tablespoon vegetable oil
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter, room temperature

Steps:

  • Let steak sit at room temperature 30 minutes before cooking, which will help it cook quickly and more evenly.
  • 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 brown crust forms on underside (do not turn), about 4 minutes. Transfer steak to a cutting board, turning it browned side up.
  • Cut meat from bone in 2 pieces (strip steak and filet mignon). Slice both pieces straight down perpendicular to the bone 1” thick. Replace sliced steak around the bone (it should look like a whole sliced steak) and return to skillet, browned side up. Top with butter and broil until butter is melted and steak is medium-rare, 4–6 minutes. Serve steak with buttery pan juices spooned over.

PERFECT PORTERHOUSE STEAK RECIPE | BON APPéTIT



Perfect Porterhouse Steak Recipe | Bon Appétit image

This is chef Bobby Flay's recipe for the perfect Porterhouse steak. So you know it's good.

Provided by Bobby Flay

Yield 4 Servings

Number Of Ingredients 4

1 2”-thick Porterhouse steak, trimmed (about 2 lb.)
1 tablespoon vegetable oil
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter, room temperature

Steps:

  • Let steak sit at room temperature 30 minutes before cooking, which will help it cook quickly and more evenly.
  • 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 brown crust forms on underside (do not turn), about 4 minutes. Transfer steak to a cutting board, turning it browned side up.
  • Cut meat from bone in 2 pieces (strip steak and filet mignon). Slice both pieces straight down perpendicular to the bone 1” thick. Replace sliced steak around the bone (it should look like a whole sliced steak) and return to skillet, browned side up. Top with butter and broil until butter is melted and steak is medium-rare, 4–6 minutes. Serve steak with buttery pan juices spooned over.

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How to cook steak depends very much upon the cut you choose. Porterhouse Steak is always a great steak choice because it offers two sizzling steak experiences in one. Butter-tender filet mignon complemented perfectly with rich strip steak. The best way to cook porterhouse steak is on the grill. But pan-seared porterhouse steak …
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Sep 27, 2019 · How to grill porterhouse steak. Another great option is grilled porterhouse steak. The preparation is the same, but the cooking method is different. You want to let the steak …
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SEARED PORTERHOUSE STEAK RECIPE | MARTHA STEWART
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I used a non-stick Dutch Oven to brown, figured out if you do one steak at a time and move the steak around in the pan it goes quickly, medium high heat. I messed up at first trying to do three steaks at once it was cooling off the pan being frozen. I dont see how 2-3 …
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Feb 18, 2014 · With a steak this thick, a little salt sprinkled on the outside won’t do it—make it rain. Get a skillet really hot over medium-high heat (see Rule No. 1). Add a dash of a neutral oil to get ...
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Aug 15, 2018 · The other thing I do is throw a small spoon of flour into the hot pot after the steaks, stir and scrape, cook the greasy flour a bit (coconut oil is very good for you) then add a little water and a dash of worschestire, and it makes the best darn tasting steak …
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Mar 11, 2021 · To cook a medium rare steak, heat a non-stick or cast iron frying pan to high heat on a burner, and pour 1 tablespoon of olive oil into the pan. When the oil starts to separate, use tongs to place the steak in the center of the pan, and let it cook. For a 2 inch steak…
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HOW TO COOK THE PERFECT STEAK IN A CAST-IRON SKILLET ...
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And if it’s an extremely large T-bone, it would be called a Porterhouse Steak, not a T-bone. According to the USDA, if the tenderloin section that is at least 1.25 inches across at the widest section, it’s a porterhouse steak. However, if it’s between 1.24-0.51 inches, it’s …
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