Shortloin Learn more. Basic Techniques:. Pan Roast. Sous Vide. Southwestern Chile Rub for Steaks. Porcini Mushroom Rub for Steaks. Return to Cut Guide. Occasionally, butchers will sell "thin" cut steaks, but these are largely pointless. A porterhouse should be thick, and not just because it is a huge steak and deserves to be so. In order to get a large steak like this cooked to perfection without it drying out, it needs to have significant mass and thickness. A good porterhouse should have a deep, rich color without any gray.
The fat should be white and not yellow. Look for good marbling throughout the meat, particularly the loin portion. Don't try to get a bargain on a steak like this. You can generally keep a porterhouse steak in your refrigerator in the store packaging for up to 48 hours. For longer storage, repackage it tightly wrapped in plastic wrap or butcher paper and place it in the freezer.
For the best flavor, use it within three months. For longer freezer storage, it's best to vacuum-seal the steak first to prevent freezer burn. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile. Measure ad performance. Select basic ads. Create a personalised ads profile. Sear them first on the hot side of the grill and then move them over to a low-heat side to finish off the cooking process before you serve them.
Top with mushrooms, onions, and peppers, or go for your favorite steak sauce for a flavor boost. Try these grilling tips to get just the right cook. Need some recipe inspiration for your porterhouse steak? Check out these articles:.
As a steak lover, you probably already know the ideal internal temperature of steak to reach your desired doneness. Porterhouses are no different, so you can follow our guide to steak temperatures to get the perfect porterhouse cook. When a meat thermometer inserted into the center of the meat reaches the temperature you need, you can take the steak out of the pan, oven, or grill, and lay it on a cutting board. Let the meat rest for five to ten minutes to let each piece reabsorb the juices.
You can then top with a little butter, sea salt, and black pepper, if desired, and enjoy! We want you to find the best portion of T-bone or porterhouse to fit your budget, so here are a few tips to help you do that.
First, be aware that some T-bones actually contain more of a filet piece than certified porterhouses. If you can find a T-bone with consistent filet thickness, you can get something close to a porterhouse cut without having to pay the porterhouse price.
This is a code that notes what type of meat it is under USDA standards, which may also be followed by a description of the meat, like its quality, any added ingredients, etc. For porterhouse, look for code ; T-bone is Note: This also works with other steaks, like hanger steak or rib eye, so you can always have command over your red meat choices! Finally, because T-bones and porterhouses are made of two kinds of beef, which cook at different rates and taste best at different temperatures, try the following cooking trick.
When grilling your steak, build a flame on only one side of the grill. After searing the steak, cook it by keeping the strip section over the flame, pointing the filet toward the non-flame section. This will leave the filet slightly rarer, resulting in a better-tasting steak. Not sure if a porterhouse is right for you? We suggest trying a T-bone, which has much of the same flavor as porterhouse steak but with a bit less meat and a lower price tag.
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