1 2 1⁄2-inch-thick T-bone or Porterhouse steak (about 3 pounds) 1 lemon, seeded and thinly sliced ; 1 green bell pepper, seeded and sliced into 1⁄4-inch-thick rings; 1 large onion, sliced into 1⁄4-inch-thick rings; 1 cup ketchup; 2 tablespoons Worcestershire sauce; 1. A meat thermometer should read 130°F. Scrap the grill clean with a grill brush, and adjust the heat to medium-high. - Season the steak with seasoning salt or salt and pepper. Rub the steak with oil and season with salt and pepper on both sides. Always use tongs to handle steak as they won’t pierce the meat, allowing the juices to escape. If you're looking to make a perfect porterhouse steak, pan sear it and finish cooking in the oven. Bone-in steaks will require a longer cooking time because the bone insulates the meat surrounding it. So T-bone and porterhouse steaks are the same cut of meat except for more filet on the porterhouse. Cooking Times and Temperatures for Porterhouse, Sirloin Strip, and Ribeye Steaks. A porterhouse steak looks like a giant T-Bone. Sear for 2 to 3 minutes or until deep brown. 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. 4.5 minutes per side. To cook a medium rare steak, heat a non-stick or cast iron frying pan to high heat on a burner, and pour 1 tablespoon of olive oil into the pan. It actually helps your steak cook more evenly and gives you a little more leeway with overcooking. 1.25 inches. It takes about 1 hour to sous vide a 1 1/2-inch porterhouse, 1.5 to 2 hours for 2 inches. 5.5 minutes per side. Though it looks similar to a t-bone steak, a porterhouse contains an extra muscle on the central-upper side. Preheat oven to 450 F. Season steak with salt and pepper. Season Heat a 12- inch ovenproof skillet, such as cast iron, over high heat ( make sure your exhaust fan is on). The porterhouse steak comes from the rear part of the strip loin. No we can't cook your Porterhouse steak rare, 3/4" is too thin to cook rare!! Wire whisk or large fork or spoon. Heat a large skillet, preferably cast iron, over medium-high heat, then heat oil in pan until smoking. Rest your steaks for 5 minutes before serving, covering lightly with foil. Steaks of choice (1/2-inch to 3/4-inch thickness works best) Steak marinade of choice. Brush steak with olive oil. Bone-in DOES impact the cooking time of your steak. soy sauce. Place the steak on the grill and let it sizzle. It’s sold as a thick cut (generally 1.5 inches is about the minimal thickness) and is a forgiving cut to cook. This will keep them from over-charring on the grill. If you're cooking multiple steaks, leave 2–3 in (5.1–7.6 cm) between each steak so the sides cook properly. How do I cook a 2 inch thick steak? 6 minutes per side. Steak Thickness . This will give the steak time to get up to room temperature, which, according to the video, allows even cooking and lets the seasoning to penetrate the meat. It’s ok leave it in the warm bath for an extra 30-60 minutes. Rest your steaks for 5 minutes before serving, covering lightly with foil. What cut is the Porterhouse Steak? Broil until deep-brown crust forms, about 3 minutes. For a 2 inch steak, allow for about 4 minutes of cooking on each side, turning only once. Rare: 110 - 120 degrees. It is so close to the sirloin that often porterhouses are called sirloins and vice versa. A meat thermometer should read 130°F. A meat thermometer should read 130°F. Brush the grill with vegetable oil to prevent sticking, preheat on high for 10-15 minutes with the lid down. The first trick in cooking a GREAT porterhouse is buying a GREAT 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 . 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