The porterhouse is often called the ‘King of Steaks’. So how do you do justice to this regal meat?
When you’re in your kitchen, standing above a full porterhouse steak, the idea of cooking it can be more than a little daunting. A porterhouse steak is essentially a supersize T-bone steak, containing both the strip steak and a full portion filet mignon. It’s certainly not for the faint hearted, but can make for a fantastic and filling evening meal to share with family or friends.
But how can you cook the perfect porterhouse steak for a big eating experience? It’s not as hard as you might think. Follow our guide below, then open that bottle of wine, sit back, relax, and indulge yourself by tucking into this most magnificent of dishes.
Where to buy the perfect porterhouse?
First things first, where is the best place to buy a porterhouse? Meat delivery companies like the Dorset Meat Company make it easier than ever to get the highest quality meat for your home. They specialise in ethical, sustainable, delicious meat, delivering to homes throughout England, Wales and most of Scotland. Their rich, thick porterhouse steaks come from small, family-run farms in Dorset and Wiltshire. The cattle are free range, and slowly raised on a natural grass diet, meaning the meat they produce is packed with nutrients and Omega 3, as well as flavour.
Once you have your porterhouse, it’s time to prepare it!
Season both sides with a generous amount of salt and pepper, or alternatively, some steak spice (smoked paprika, garlic powder, onion powder and black pepper is a simple and tasty steak spice recipe). Make sure the steak has at least 45 minutes to absorb the salt, otherwise it will draw the moisture from the meat while it’s cooking, which will accumulate on top, resulting in a partially steamed steak. Always salt steak well before cooking, or wait until serving.
Make sure the steak is room temperature before cooking. All steaks should be around 21 degrees Celsius the moment they hit the grill. If you put a cold steak straight onto a hot grill, the meat tissue contracts sharply, leaving you with a tough outer crust. Not exactly appetising.
How to cook the perfect porterhouse steak
Porterhouse steaks are best suited to fast, hot cooking, and are best served medium or rare. However, if pink or bloody steak makes you squeamish, simply cook a for a couple of minutes longer.
Preheat the grill or barbeque to high. Place the steak onto the grill and cook for 1 or 2 minutes before turning it 45 degrees and cooking for another couple of minutes, until you have charred grill marks.
Repeat this process on the other side. A perfect medium rare steak should take no more than 5 minutes overall. A more well done steak will take closer to 10.
Remove the steak from the grill, cover with foil, and leave the meat to relax for 10 minutes. Et voila! Your steak is done.
Tip: check out Jamie Oliver’s steak cooking tips here
Side dishes and wine options
So now you’ve conquered the King of Steaks, you need side dishes that can do it justice.
The steak should be the star, so you can afford to keep the sides simple. Buttery asparagus, crispy fries, roasted carrots, mushrooms, or grilled tomatoes and corn on the cob are all brilliant accompaniments to a good porterhouse. Just pick whichever one you fancy.
Lastly (and perhaps most importantly) comes the wine. You really can’t go wrong with delicious steak and a full-bodied red, such as a Shiraz or Malbec, especially if you’ve paired your steak with a rich sauce.
And with that, you’re done! Bon appétit!