How to cook a porterhouse

How long does it take to cook a porterhouse steak?

For the perfect medium-rare porterhouse steak, grill for 10-13 minutes for a 1-inch steak, and 14-17 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F. Rest your steaks for 5 minutes before serving, covering lightly with foil.

How do I cook a rare porterhouse?

Cook a 2cm-thick piece of steak for 2-3 minutes each side for rare , 4 minutes each side for medium, and 5-6 minutes each side for well-done. Turn the steak only once, otherwise it will dry out. Always use tongs to handle steak as they won’t pierce the meat, allowing the juices to escape.

How do you cook a porterhouse steak on a gas grill?

Directions Prepare a clean, well-oiled charcoal or gas grill so that the coals or heat element are medium-hot. Brush both sides of the steak with oil and season liberally with salt and pepper. Grill the steak , covered and turning once, until cooked to the desired doneness.

How do you tenderize a porterhouse steak?

How to Tenderize Porterhouse Steak Squish it. Put the meat between wax paper or plastic wrap and use a tenderizing mallet, the bottom of a pan or any other blunt object to soften the steak . Cut it. Score the meat with a sharp knife before cooking. Salt it. Marinate it.

How do I cook a 2 inch thick porterhouse steak?

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.

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What temperature do you bake a porterhouse steak?

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.

Which is better T Bone or Porterhouse?

Generally, porterhouse steaks have more filet compared to T – bone steak and are always a preferable meal for two people. The size of a porterhouse steak should be at least 1.25 inches thick as they are derived from the rear of the short loin where the tenderloin is in abundance.

How do you grill a 2 inch porterhouse?

Place over direct heat. In five minutes (by the clock), flip the meat. If you’re into crossed grill marks, you should have rotated the meat 90 degrees at about 2 ½ minutes. Grill for approximately three more minutes for rare, four more minutes for medium-rare and 5 minutes for medium (150°).

How long do you grill a 2 inch porterhouse steak?

Cooking Instructions (Grilling) Thick Porterhouse Steak

Porterhouse Steak Rare Well Done
1/ 2 Inch Steak 2 minutes 5-6 minutes
3/4 Inch Steak 2 -3 minutes 6-7 minutes
Temperature 125-130 degrees 160-170 degrees

Do you close the grill when cooking steak?

For thicker cuts, you want to close the lid to keep the temperature high and even. Large steaks , chicken, and roasts have much more depth for the heat to penetrate, and closing the lid will give the heat time to sink in and cook the meat through in much the same way an oven does.

How thick should a porterhouse steak be?

1.5 inches

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Why is my porterhouse tough?

Porterhouse steaks — and, in fact, all steaks — should be allowed to warm to room temperature, or 70 degrees Fahrenheit, before cooking. When cold steaks come into contact with a blazing hot grill, the meat tissue contracts sharply, resulting in a tough , hardened exterior crust.

How do I cook a steak so it’s not chewy?

8 Simple Ways to Make Tough Meat Tender Physically tenderize the meat . For tough cuts like chuck steak , a meat mallet can be a surprisingly effective way to break down those tough muscle fibers. Use a marinade. Don’t forget the salt. Let it come up to room temperature. Cook it low-and-slow. Hit the right internal temperature. Rest your meat . Slice against the grain.

Are porterhouse steaks tough?

“The Porterhouse cut is prepared from the striploin, and is characterised by a lean but tender steak with a thin top strip of fat for extra taste. You can trim the fat off if you prefer it leaner still.

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