how to cook porterhouse steak?

Answer 1

Allow the steak to stand at room temperature for 20-30 minutes before grilling. There is a cookout calculator at charcoalbob.com that will tell you how to grill steak depending on the type of grill, thickness of the steak and doneness you want.

After grilling allow the steak to rest for 5 minutes before cutting it. Also, if you like to season the steak with salt, do this just before putting it on the grill, otherwise the salt will draw the moisture out of the meat.

Answer 2

Grilling is the best cooking method. Just season with salt and pepper on both sides and cook over med.-high heat till internal temperature reaches 138-140 degrees (rare) Do not cook past medium, if you do, your wasting your money on this product and just buy ground beef. Place steak on grill at a 30 degree angle, turn 60 degrees on same side (grill marks) and then flip and repeat process. Turn steak over just once

Answer 3

Often times we don’t try cooking something because it intimidates us. One thing you should never be frightened by is steak! There truly is nothing simpler to make for dinner than a steak and a salad. Following 10 easy steps will yield a perfect steak every time!

1. Steaks to be cooked quickly in a skillet, on a grill or under the broiler need to be tender cuts. Choose rib eye, filet mignon (tenderloin), strip loin, T-bone and porterhouse varieties.

2. For optimum tenderness, choose steaks that have plenty of marbled fat (don't worry, most of this fat renders out as the steak cooks, leaving only flavor and moisture behind, not extra calories) in the flesh and a modest amount of white fat (known as leaf fat) surrounding the flesh.

3. Avoid buying steaks that are cut thinner than 3/4-inch (1.5-cm) thick

4. If steaks are very thick (more than 1-1/2 inches/4 cm) cut notches in the surrounding fat so that the steak doesn't curl as it cooks.

5. Bring steak to room temperature before cooking

6. Preheat pan, grill, or broiling tray until almost smoking before adding meat.

7. Although marinating tender steaks is optional, all steaks taste better if lightly brushed with olive oil and sprinkled generously with salt and pepper just before cooking.

8. Place a 1-inch (2.5-cm) rib eye, porterhouse or T-bone steak on a hot pan or grill. Reduce heat to medium-high and cook, turning only once, for 6 to 7 minutes for rare, 9 to 12 minutes for medium and, 12 to 15 minutes for well-done (160F/70C).

9. Flank steaks benefit from being marinated overnight and should never be cooked beyond medium. Place a flank steak on a preheated pan and cook for 7 to 10 minutes, turning once. After resting, cut across the grain into thin strips.

10. Tenderloin or filet steaks should not be marinated for longer than 1 hour and, because they are so lean, should not be cooked beyond medium doneness. Place a 1-inch (2.5-cm) medallion of tenderloin on a preheated pan and cook, turning once, for about 5 minutes for rare or 6 to 7 minutes for medium.
♥Roberta♥

Answer 4

Darn it Roberta... that's what I was going to answer.

Answer 5

roberta said it better than i could lol that is great