This easy and delicious porterhouse recipe results in a perfectly cooked porterhouse steak every single time.
If you're looking for a steak to impress, then you've just found it!
This porterhouse steak recipe is straightforward and easy to follow, but the succulent results are absolutely delicious and will be loved equally by your family or dinner party guests.
What is Porterhouse Steak?
A porterhouse steak is cut from the widest part of the beef loin, giving a larger-than-average steak that is ideal for sharing.
Like a T-bone steak, it has a T-shaped bone, but unlike a T-bone steak, it is cut from the rear end of the loin.
This is the point at which the tenderloin running through this part of the cow is thickest.
Is a Porterhouse Steak Tough?
If you've already bought your steak, you'll be pleased to hear that the answer is no!
Just as with sirloin, rib-eye and filet mignon steaks, the muscles in the area from which porterhouse steak is cut do not work particularly hard.
This means that all these cuts of meat are particularly tender!
Tips for Cooking the Perfect Porterhouse
The very first step of this recipe tells you to remove the steak from the refrigerator and allow it to come to room temperature for 30 minutes. But why is that?
Well, this is simply so that the steak cooks nice and evenly all over.
It's not such an important step with a really thin piece of meat, but with a big piece like a porterhouse, it is essential!
You need to bring the internal temperature of meat up to a certain level before it is ready to serve. If the meat comes straight from the fridge, it is going to take a lot longer to achieve that temperature.
The final step tells you to tent the steak in foil and let it rest for 10 minutes before you slice it.
But what if you can't wait to eat it - is that 10 minute resting time really so important? Well actually, it is, because this is what keeps it juicy.
The reason is down to the stages the muscle fibers in the steak go through during the cooking process.
As the steak heats up, the muscle fibers constrict, pushing all the meat's juices towards the center.
If you then cut the meat whilst all the juices are concentrated in the center, they will flood right out and you will be left with a dry steak.
If, however, you are patient enough to let the meat rest, those muscle fibers will start to relax.
As they do, all those lovely juices will be redistributed back through the meat. The result? A moist and tender steak when you finally come to slice it!
More Tips for Cooking Steak
If you love porterhouse steak, you may also want to check out our tips for How to Cook Ribeye Steak.
Looking for a unique steak recipe? Our Steak Wrapped Asparagus is a homerun every time!