PORTERHOUSE STEAK RECIPES OVEN RECIPES
PORTERHOUSE STEAK RECIPE - BRYAN VOLTAGGIO, MICHAEL ...
For a perfectly tender and crusty steak, brothers Bryan and Michael Voltaggio salt their meat up to 12 hours before and let it sit, uncovered, in the refrigerator. This step seasons the meat to its core and pulls out moisture for a better sear. Slideshow: More Steak Recipes
Provided by Bryan Voltaggio
Categories Porterhouse Steak
Total Time 45 minutes
Yield 4
Number Of Ingredients 4
Steps:
- Set a rack in a rimmed baking sheet. Season the steak with 1 tablespoon of salt and transfer to the rack. Refrigerate, uncovered, overnight. Let the steak come to room temperature 30 minutes before cooking.
- Preheat the oven to 400°. Heat a large cast-iron skillet until very hot, about 5 minutes. Pat the steak dry with paper towels and season with salt and pepper. Cook the steak over moderate heat until browned and crusty, about 3 minutes. Add the butter, turn the meat and transfer the skillet to the oven. Roast until an instant-read thermometer inserted in the thickest part registers 120° for medium-rare, 12 to 15 minutes. Transfer the steak to a work surface and let rest for 10 minutes before serving.
SEARED PORTERHOUSE STEAK RECIPE | MARTHA STEWART
A T-bone steak would also work in this recipe, but take into account whether the cut is smaller than the standard porterhouse and adjust the cooking time as needed.
Provided by Martha Stewart
Categories Beef Recipes
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees.
- Heat a large cast-iron or other heavy ovenproof skillet over medium-high heat. Pat steak dry with paper towels. Season steak generously all over with salt and pepper. Add butter to skillet. When melted, place steak in skillet. Cook until well seared, about 4 minutes a side. Transfer skillet to oven. Continue to cook until a thermometer inserted in thickest part of steak reads 120 degrees for medium-rare, 10 to 12 minutes. Transfer steak to rimmed baking sheet fitted with a wire rack. Let rest 10 minutes before slicing. Serve with Compound Butter.
More about "porterhouse steak recipes oven recipes"
PORTERHOUSE STEAK RECIPE - BRYAN VOLTAGGIO, MICHAEL ...
For a perfectly tender and crusty steak, brothers Bryan and Michael Voltaggio salt their meat up to 12 hours before and let it sit, uncovered, in the refrigerator. This step seasons the meat to its core and pulls out moisture for a better sear. Slideshow: More Steak Recipes
From foodandwine.com
Reviews 5
Total Time 45 minutes
Category Porterhouse Steak
From foodandwine.com
Reviews 5
Total Time 45 minutes
Category Porterhouse Steak
- Preheat the oven to 400°. Heat a large cast-iron skillet until very hot, about 5 minutes. Pat the steak dry with paper towels and season with salt and pepper. Cook the steak over moderate heat until browned and crusty, about 3 minutes. Add the butter, turn the meat and transfer the skillet to the oven. Roast until an instant-read thermometer inserted in the thickest part registers 120° for medium-rare, 12 to 15 minutes. Transfer the steak to a work surface and let rest for 10 minutes before serving.
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DRY-AGED PORTERHOUSE STEAK - 500,000+ RECIPES, MEAL ...
"Cooking directly over a flame is obviously the best way to go, but with temperatures well below freezing, the charcoal grill simply isn't an option...this indoor preparation is a suitable alternative. It's an Americanized variation on bistecca alla Fiorentina, a huge porterhouse cut grilled by ingenious Tuscans over scorching hardwood fires with olive oil and herbs."
From bigoven.com
Reviews 5
Total Time 45 minutes
Cuisine American
Calories 82 calories per serving
From bigoven.com
Reviews 5
Total Time 45 minutes
Cuisine American
Calories 82 calories per serving
- "Adjust oven rack to lower-middle position and heat oven to 450 degrees F. Bring steak to room temperature before cooking. Pat steak dry with paper towels, and season both sides liberally with salt and pepper (rubbing seasonings into meat with your fingers). Smash, peel and coarsely chop garlic. Place a heavy-bottomed ovenproof pan or cast-iron skillet large enough to hold steak on stove top burner over high heat. When hot, add 2 tbsp. of the butter and, as soon as butter is melted, add steak. It is important that these ingredients be at room temperature. If cold, butter will begin to burn and blacken before it is fully melted, and meat will take longer to cook; either of these circumstances will negatively affect your steak. Sear steak on one side for 1to 2 minutes without moving, or until a nice dark brown crust has formed. Flip steak over with tongs, then add 2 more tbsps. butter, half the garlic, and a couple sprigs of rosemary to skillet. Sear second side for 2 to 3 minutes without moving, or until the same brown crust has formed. Place remaining butter, garlic and two more sprigs of rosemary on top of steak. Quickly remove skillet from stove top and place into hot oven. Experience will tell you when your steak is done, but it should not take more than 4 to 5 minutes for rare (red in center and warm throughout), 5 to 6 minutes for medium-rare (pinkish red in center and fairly hot throughout), or 6 to 8 minutes for medium (pink in center, grayish brown surrounding and hot throughout). Remember that residual heat built-up within the steak will continue to cook it when it's removed from oven, so remove steak from oven when slightly less done than you desire. When steak in done to your liking, transfer to a large plate. Double check doneness by thermometer (rare 130 - 140 degrees F; medium-rare 140 - 150 degrees F; medium 150 - 160 degrees F), or by touch (rare is soft to the touch; medium-rare yields gently to the touch; medium yields only slightly to the touch and is beginning to firm up). Tent steak loosely with foil and let rest for 5 to 10 minutes (five minutes per inch of thickness), allowing meat juices to be reabsorbed and to settle. While the steak is resting, remove cooked rosemary from skillet and pour garlic and butter over steak. Garnish with remaining sprigs of rosemary. Food Safety Note: Doneness is an issue of personal preference. However, it is recommended that beef be cooked to medium-rare doneness, the internal temperature should reach a minimum of 145 degrees F to ensure that harmful bacteria have been destroyed. A thick steak that has been cooked to an internal temperature of 140 degrees F, may be removed from the oven, loosely covered, and allowed to rest a few minutes. The temperature will continue to rise about 5 degrees F, reaching the proper doneness."
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PORTERHOUSE STEAK WITH HERBED BUTTER RECIPE | EPICURIOUS
From epicurious.com
Reviews 4
Total Time 40 minutes
Reviews 4
Total Time 40 minutes
- To serve: Cut meat off both sides of the bone, leaving you with two pieces of steak. Slice each steak across the grain, then rearrange the slices around the bone on a platter. Serve with herbed butter.
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SPICE-ROASTED PORTERHOUSE STEAKS RECIPE | EPICURIOUS
All that these steaks need is about 30 minutes in a very hot oven: no browning, no sauce, no fuss. Improv: Try the same seasonings on two whole chickens, a pork roast, or three racks of lamb.
From epicurious.com
Reviews 2.7
From epicurious.com
Reviews 2.7
- Preheat the oven to 450°F. Roast steaks until a meat thermometer inserted into the center registers 125°F for rare, about 25 minutes. Transfer the steaks to a cutting board, cover loosely with foil, and let rest 10 minutes. To serve, cut the 2 whole pieces of meat (known as the loin and the fillet) from each steak, and slice. Give each guest a few slices of the loin and the fillet.
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PERFECT PORTERHOUSE STEAK RECIPE | BON APPÉTIT
This is chef Bobby Flay's recipe for the perfect Porterhouse steak. So you know it's good.
From bonappetit.com
Reviews 3.9
From bonappetit.com
Reviews 3.9
- 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 MAKE PERFECT PORTERHOUSE STEAK IN THE OVEN | THE ...
Nov 10, 2020 · INGREDIENTS 1 porterhouse steak (about 1.5 inches thick) 1 tbsp butter For the Spice Blend: 2 tbsp kosher salt 2 tbsp peppercorns (four variety peppercorns used here) 1 tbsp dehydrated garlic 1 tbsp dehydrated onion 1 tsp red pepper flakes 2 tsp mustard seeds 2 tsp coriander seeds 2 tsp paprika 2 ...
From theinspiredhome.com
From theinspiredhome.com
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10 BEST BAKED PORTERHOUSE STEAK RECIPES | YUMMLY
Jan 04, 2022 · Porterhouse Steak With A White Bean, Leek, Mushroom And Potato Hash Sweetphi. butter, russet potato, porterhouse steaks, mushrooms, cannellini beans and 4 more.
From yummly.com
From yummly.com
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HOW TO COOK THE PERFECT PORTERHOUSE STEAK IN THE OVEN ...
Apr 07, 2012 · Season the steak (liberally) with salt and pepper. Move the rack in your oven to the top shelf (or the highest that will allow your skillet to fit under it). Turn the oven to broil (as high as it will go, top burner). Wait until it reaches full temperature (often about 20... Place a cast iron ...
From wellpreserved.ca
From wellpreserved.ca
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PAN-ROASTED PORTERHOUSE STEAK | WILLIAMS SONOMA
Ingredients: 1 porterhouse steak, about 1 1/2 lb. and 1 1/4 to 1 1/2 inches thick, patted dry 1 Tbs. olive oil, plus more for serving Kosher salt and freshly ground pepper, to taste
From williams-sonoma.com
From williams-sonoma.com
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PORTERHOUSE OVEN RECIPE - ALL INFORMATION ABOUT HEALTHY ...
Preheat an oven to 400 degrees F. Rub each pork chop with olive oil. In a small bowl mix together salt, pepper, paprika, and onion powder. Bake in the preheated oven for 15 to 20 minutes, or until pork chops reach an internal temperature of 145 degrees F (which will depend on how thick the pork chops are). More ›.
From therecipes.info
From therecipes.info
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OVEN-ROASTED PORTERHOUSE STEAK - THE GLOBE AND MAIL
Feb 12, 2010 · Preheat oven to 450 F. Season steak with salt and pepper. In an ovenproof (preferably cast-iron) skillet, sear steak over high heat for 2 minutes a side. Pop into the oven and roast for 12 to 20 ...
From theglobeandmail.com
From theglobeandmail.com
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OVEN-ROASTED PORTERHOUSE STEAK - THE GLOBE AND MAIL
Feb 12, 2010 · Method. Brush steak with olive oil. Pat on rosemary and garlic. Let sit for one hour or up to 12 hours refrigerated. Preheat oven to 450 F. Season steak with salt and pepper. In an ovenproof ...
From theglobeandmail.com
From theglobeandmail.com
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BAKED PORTERHOUSE STEAK RECIPE: HOW TO COOK A STEAK ...
This steak recipe has the balance that Lillian understood. It’s unique and proves that Porterhouse or T-bone steaks don’t always have to be grilled to be good. Lillian’s Baked Porterhouse Steak. 1 2 1/2-inch-thick T-bone or Porterhouse steak (about 3 pounds) 1 lemon, seeded and thinly sliced
From cravelocal.com
From cravelocal.com
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BUTTER-BASTED PORTERHOUSE STEAK RECIPE - CRAVING TASTY
May 27, 2018 · Butter-Basted Porterhouse Steak Recipe May 27, 2018 by victor Leave a Comment For those of you who don’t necessarily want to mess with a grill, or an oven, or just want a very quick steak dinner, a simple stove-top butter-basting is a great solution to making a perfect steak.
From cravingtasty.com
From cravingtasty.com
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BEST PORTERHOUSE STEAK {RESTAURANT QUALITY} - TIPBUZZ
Sep 27, 2019 · The porterhouse steak price is also priced higher than t-bone, making it among the most expensive steak cuts along with ribeye and New York Strip. Porterhouse has 420 calories per 6oz according to the USDA. How to cook porterhouse steak (pan sear + oven finish) Let the porterhouse sit at room temperature for 30-60 minutes before cooking.
From tipbuzz.com
From tipbuzz.com
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PERFECT PORTERHOUSE STEAK WITH HERB BUTTER RECIPE | NANCY ...
Remove the steaks from the grill, top each with 1 to 2 tablespoons of the Herb Butter and let rest for 5 to 10 minutes. Cut the meat from each side of the bone and slice across the grain into strips.
From foodnetwork.com
From foodnetwork.com
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CAST-IRON SKILLET PORTERHOUSE STEAK RECIPE | KATIE LEE ...
Let the steak rest at room temperature for 30 minutes. Preheat the broiler. Heat a cast-iron skillet over medium-high heat until very hot. Season the steak heavily with salt and pepper on all ...
From foodnetwork.com
From foodnetwork.com
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PORTERHOUSE STEAK TUSCAN STYLE - ALL INFORMATION ABOUT ...
2013-04-16 · Tuscan-Style Porterhouse Steak (Florentine Porterhouse) Recipe Notes. Yield: Serves 3 to 4 and can be multiplied as desired. Ingredients. 1 porterhouse steak, cut 1 1/2 to 2 inches thick (about 2 pounds) Coarse sea salt and freshly ground black pepper 2 cloves garlic, finely chopped 1 tablespoons fresh rosemary leaves, finely ...
From therecipes.info
From therecipes.info
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HOW TO COOK PORTERHOUSE STEAK - KITCHEN SWAGGER
Apr 20, 2018 · The secret to perfect steak is combining pan searing with an oven finish. This gives you a nicely seared outside with a juicy tender inside. Sear the porterhouse on the stovetop in a cast iron skillet on high heat with oil and then immediately transfer to a preheated oven at 415° F with butter, garlic, and fresh rosemary.
From kitchenswagger.com
From kitchenswagger.com
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THE PERFECT PORTERHOUSE STEAK AND GARLIC BUTTER SAUCE
Dec 21, 2018 · Using paper towels, pat both sides of the steak dry. Season with salt and pepper, to taste. Remove skillet from the oven and place on a stove burner set at medium-high heat. Place the steak in the middle of the skillet and cook until a dark crust has formed, about 4 minutes. Using tongs, flip, and cook for an additional 4 minutes.
From homeinthefingerlakes.com
From homeinthefingerlakes.com
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