Fill in your e-mail and check your e-mail, when you click on the link in the e-mail, your e-mail is verified and after this you can change your password.
Porterhouse, T-bone, and Club steak are similar cuts of meat with varying degrees of tenderloin alongside the strip loin. The Porterhouse has the largest tenderloin section, and here is a Porterhouse steak cooked in a cast-iron skillet in two stages. First, sear it in oil over high heat, then finish cooking it with butter, garlic, and thyme at a lower temperature. One steak is enough to serve two people.
Begin by salting the meat on both sides at least 40 minutes before cooking, and allow it to rest at room temperature. Initially, the salt draws moisture out of the meat, and after about 40 minutes, the salt reabsorbs the meat juices back into the cut.
Porterhouse steak
Salt
Steps 2
5 Mins
Heat a cast iron skillet over high heat. When it begins to smoke, add a bit of oil and swirl it around to coat the bottom of the pan. Place the meat in the skillet when it is very hot. Let the meat sit undisturbed so it develops a nice crust and releases more easily from the pan. You can press down on the meat with a spatula if necessary. After 1-2 minutes, flip the meat and cook for the same amount of time on the other side. Then remove the meat from the skillet and set it aside on a plate.
Oil, neutral
Steps 3
2 Mins
Move the frying pan to the side of the stove so that it can cool down a bit. Meanwhile, peel and slice the garlic lengthwise.
Steps 4
7 Mins
Then place the skillet back over medium heat, add the butter, and sauté the garlic with the thyme until the butter stops sizzling. Add the meat back to the pan and finish cooking to the desired doneness, about 3-4 minutes on each side. Baste the meat with the butter several times during cooking.
Finish cooking when the internal temperature reaches about 122-127 degrees Fahrenheit for rare and about 131-136 degrees Fahrenheit for medium.
Finish with freshly ground black pepper and then transfer the meat to a cutting board once it has reached the correct temperature.
Butter
Garlic, clove
Black pepper, freshly ground
Steps 5
8 Mins
Wrap the meat in crumpled parchment paper/baking paper for about 5-10 minutes to stabilize the meat juices. Aluminum foil can also work, but keep in mind that aluminum foil retains heat better, so the meat will continue to cook more compared to using parchment paper.
Steps 6
4 Mins
Just before serving, first cut the meat away from the bone, then slice each piece into approximately 5-8 mm thin slices and optionally reassemble them with the bone for serving.
Här finns det kakor!
Vi använder enhetsidentifierare, så kallade cookies, för att anpassa innehållet och annonserna till användarna,
tillhandahålla funktioner för sociala medier och analysera vår trafik. Vi vidarebefordrar även sådana identifierare
och annan information från din enhet till de sociala medier och annons- och analysföretag som vi samarbetar med.
Dessa kan i sin tur kombinera informationen med annan information som du har tillhandahållit eller som de har samlat
in när du har använt deras tjänster. Du godkänner våra cookies vid fortsatt användande av vår webbplats."
