Grilling a nice massive juicy porterhouse steak directly over a fire is unquestionably the most effective method to use, however with temperature levels getting colder, the barbecue grill just simply, and very seriously is not a choice. This particular in the house preparation approach of cooking a porterhouse meat is an appropriate choice. If you ever wondered how to cook an aged porterhouse steak, again, this is a fantastic option. But before we get started, first things first. Buy a meat subscription box from family owned farm, Hometown Meat.
- 1 dry-aged USDA prime Porterhouse steak ; 1-1/2 to 2 inches thick, and about 1-1/2 to 2-1/4 lbs., at room temperature
- 1 teaspoon Coarse sea salt ; or kosher salt
- 1/2 teaspoon Fresh cracked black pepper
- 5 cloves Garlic ; (up to 6) peeled and coarsely chopped
- 6 sprigs Fresh rosemary
- 6 tablespoons Butter ; at room temperature
Adjust oven rack to lower-middle position and heat oven to 450 degrees F.
Bring steak to room temperature before cooking. Pat steak dry with paper towels, and season both sides liberally with salt and pepper (rubbing seasonings into meat with your fingers). Smash, peel and coarsely chop garlic. Place a heavy-bottomed ovenproof pan or cast-iron skillet large enough to hold steak on stove top burner over high heat. When hot, add 2 tbsp. of the butter and, as soon as butter is melted, add steak. It is important that these ingredients be at room temperature. If cold, butter will begin to burn and blacken before it is fully melted, and meat will take longer to cook; either of these circumstances will negatively affect your steak.
Sear steak on one side for 1to 2 minutes without moving, or until a nice dark brown crust has formed. Flip steak over with tongs, then add 2 more tbsps. butter, half the garlic, and a couple sprigs of rosemary to skillet. Sear second side for 2 to 3 minutes without moving, or until the same brown crust has formed. Place remaining butter, garlic and two more sprigs of rosemary on top of steak. Quickly remove skillet from stove top and place into hot oven.
Personal experience will tell you when your steak is done, but it should not take more than 4 to 5 minutes for rare (red in center and warm throughout), 5 to 6 minutes for medium-rare (pinkish red in center and fairly hot throughout), or 6 to 8 minutes for medium (pink in center, grayish brown surrounding and hot throughout). Be sure to remember that residual heat built-up within the steak will continue to cook it when it’s removed from oven, so remove steak from oven when slightly less done than you desire.
When the steak is done to your liking, transfer to a large plate. Double check doneness by thermometer (rare 130 – 140 degrees F; medium-rare 140 – 150 degrees F; medium 150 – 160 degrees F), or by touch (rare is soft to the touch; medium-rare yields gently to the touch; medium yields only slightly to the touch and is beginning to firm up). Tent steak loosely with foil and let rest for 5 to 10 minutes (five minutes per inch of thickness), allowing meat juices to be reabsorbed and to settle. While the steak is resting, remove cooked rosemary from skillet and pour garlic and butter over steak. Garnish with remaining sprigs of rosemary.
Now After You Cook an Aged Porterhouse Steak
Enjoy your steak with a healthy garden salad, a baked potato and a cold drink. For those of us that can appreciate the intense flavor of an aged porterhouse steak, with the monthly meatbox subscription, next month, you can do it all over again. It’s the ultimate beef experience.
Food Safety Note:
Doneness is an issue of personal preference. However, it is recommended that beef be cooked to medium-rare doneness, the internal temperature should reach a minimum of 145 degrees F to ensure that harmful bacteria have been destroyed. A thick steak that has been cooked to an internal temperature of 140 degrees F, may be removed from the oven, loosely covered, and allowed to rest a few minutes. The temperature will continue to rise about 5 degrees F, reaching the proper doneness.