Porterhouse Steak - BBQ Recepten - BBQ Junkie (2024)

FAQs

How to barbecue a porterhouse steak? ›

Meanwhile, preheat a grill for high heat. When hot, lightly oil the grate. Cook steak on the preheated grill until hot, slightly pink in the center, and beginning to firm, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.

For the perfect medium-rare degree of doneness, grill your Porterhouse steak 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.

If you're a ravenous meat monger, the porterhouse definitely wins out, but if you're looking to savor a delicious yet manageable meal for one, the ribeye may be a more suitable cut. All in all, both the porterhouse steak and ribeye steak are two fantastically flavorful, high-quality cuts of meat.

Generally, porterhouse steak takes 3-5 minutes on each side to sear in a pan. Once in the oven, you'll need another 10-20 minutes for it to reach medium-rare. An oven-cooked porterhouse should be ready in 60-90 minutes with preparation and resting time.

Preheat oven to 250 degrees. Brush porterhouse steaks with olive oil, and sprinkle with a little salt and pepper on both sides. Transfer to a cast-iron skillet with a drizzle of olive oil. Cook for about 20-30 minutes, or until the internal temperature reads 120 degrees.

Porterhouse or T-bone steak is also perfectly suited to BBQing. A thick and juicy steak, it's immaculate when it's quickly barbecued to medium-rare. You simply won't find a better-tasting steak when it's done right.

The secret to perfect steak is combining pan searing with an oven finish. This gives your steak a nice seared exterior with a perfectly juicy and tender inside that's evenly cooked throughout. I typically sear the steak for 2 minutes per side and then bake for 5-6 minutes for a medium-rare finish.

When exposed to too much heat, the fat within the muscles gets rendered out completely, ridding the steak of the moisture that makes it tender. On the other hand, if that fat doesn't have enough time to break down, the resulting steak will be as tough as it would be if it were adequately cooked.

A porterhouse steak includes strip steak on one side of the bone and a tenderloin filet on the other side of the bone. These are the same meats that a T-bone steak has, but the filet on a porterhouse is generally larger and thicker than that of a T-bone.

The Porterhouse Steak

It's a cut from the rear end of the short loin, where the tenderloin and strip portion are larger, and because of this the Porterhouse includes more tenderloin steak than T-bone, along with a larger New York strip steak.

What is the number 1 cut of steak? ›

These cuts—ribeye, New York strip loin, and filet mignon—can certainly be dubbed the best, and few will disagree. “Filet is the most tender cut, but has the least amount of flavor. Ribeye is the most flavorful, but the least tender of the three, and New York is in the middle.” Flannery explains.

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.

Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).

Steakhouse-style steaks are made in a two-step process. First, the steaks are seared over high heat, then they are roasted in the oven until the desired doneness. This way they have a caramelized crust, and a tender and juicy interior.

Brush the cooking grills clean. Grill the steaks over high heat, with the lid closed, for 2 to 5 minutes per side, depending on how well done you would like the steak cooked (see timing guide). Once the steaks have cooked, remove from the barbecue and leave to rest for 5 minutes before slicing.

Directions. In a small bowl, combine the olive oil, salt, coriander, paprika, black pepper, onion powder, oregano and garlic. Rub the steaks on both sides with the mixture and let sit at room temperature for 30 minutes. Prepare a grill for medium-high heat.

Brush the cooking grates clean. Sear the steaks over direct heat for 6 to 8 minutes, turning once. Continue grilling over indirect high heat until cooked to your desired doneness, 4 to 6 minutes more for medium rare, turning once or twice. Keep the lid closed as much as possible during grilling.