Porterhouse steak

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Das Porterhouse-Steak wird, wie auch das T-Bone-Steak, mit Filet und Knochen aus dem flachen Roastbeef geschnitten. Die beiden sehr ähnlichen Zuschnitte unterscheiden sich hauptsächlich durch die Dicke und den größeren Filet-Anteil beim Porterhouse-Steak. Es hat üblicherweise eine Dicke von etwa 6 cm und ein Gewicht von etwa 700 bis 1000 g. Der Name Porterhouse-Steak leitet sich von der Bezeichnung britischer und amerikanischer Gasthäuser ab, in denen das Bier Porter ausgeschenkt wurde.

Nach anderen Quellen wird er auf den Amerikaner Zacharias B. Da Rinderwirbelsäulen wegen des Verdachtes, durch das enthaltene Rückenmark könne BSE übertragen werden, vom Markt genommen wurden, waren diese Steaks am Knochen in der EU von 2002 bis 2005 nicht erhältlich. Pressemitteilung der Vertretung der Europäischen Kommission in Deutschland vom 5. Oktober 2005 auf der Internetseite Talking Food. Diese Seite wurde zuletzt am 27. Juli 2021 um 11:34 Uhr bearbeitet. Regelfall durch Anklicken dieser abgerufen werden.

366 48 208 48zM0 208C0 93. We will help you learn how to cook a perfect, juicy porterhouse steak like a professional chef. Read on for our guide on porterhouse steaks, including a delicious pan-fried porterhouse steak recipe at the end. Before moving to the main event, our recipe for a perfect Porterhouse steak, let’s cover the different methods for cooking it.

Each method has its advantages, so we encourage you to experiment with different recipes. Cooking a steak on the grill remains one of the most popular methods. The added flavors from the charcoal, flames, and that perfect golden crust are a hit with the barbecueing crowds. Like grilling, pan-frying provides a nice, crispy crust but in a closed environment, requiring just a quality iron skillet. Cooking in the oven may be the lazy method, but it leaves little mess. This slow-cooking method involves both the oven and an iron skillet. We decided on a pan-fried porterhouse recipe that requires the least in terms of cooking equipment and tools—and gives you the best control over the cooking process.

Remove the steak from the freezer or fridge and let it defrost entirely or allow it to reach room temperature before starting the cooking process. Usually, taking out the steak anywhere from 40 minutes to an hour before cooking should be enough for the steak to reach room temperature. We’ll leave the choice of seasoning up to you. You can find many steak seasoning mixes for sale or find recipes online. Some general advice is to be generous when applying seasoning since the large porterhouse steak cut will absorb the spices during cooking.

Spicy rubs, like Southwestern mixes, also work exceptionally well with porterhouse steaks. Leave the steak to soak up the seasoning while you heat the pan. An iron skillet is the best pan for cooking a porterhouse steak. It provides a fantastic sear and keeps the inside of the steak tender and juicy.

Turn on the stove to medium heat and pre-heat the skillet for about 5-6 minutes before adding the steak. In general, you do not need to add any butter or oil to a cat iron skillet, but if you do, a little goes a long way—so don’t overdo it. Once the skillet is hot, add your steak. Depending on your steak’s thickness, a medium-rare steak takes anywhere from 13 to 17 minutes to cook. Cook one side for approximately 7 minutes, then flip the steak and cook for another 8 minutes. A useful hack is the use of a instant-read meat thermometer.

When cooked, the juices from the steak flood to the meat’s surface, and if you cut the steak right away and serve it, they will flow out to your plate, leaving the meat dry and less tasty. Let the steaks rest for about 5 minutes after cooking to allow them to soak up the juices inside. You can serve your steak whole or use a sharp knife to slice up the steak for a nice presentation presentation. Adam is the founder of Steak Revolution. He loves sharing his knowledge of steaks with everyone, ensuring you get the perfect steak every time.