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Home Cooking

Searing Porterhouse Steak Steak



Home Cooking 88


nystreetguru | Jul 9, 2013 05:23 PM

So I have been using different techniques the past three nights on the same exact dinner: A porterhouse steak. Tonight's steak was the absolute best. And I am willing to share my wisdom with you all, as this technique far surpasses straight grilling a steak.

Step 1. Get the steak to room temperature. It needs to sit for a good hour at least. If you just defrost it and start cooking it, it will come out like shit.

Step 2. Fire up your charcoal/gas grill. ( I prefer charcoal for more of a mesquite smoked flavor.) If it is charcoal, it needs to burn until all the coals are red hot and white, a good 45 minutes or so.

Step 3. Get a cast iron skillet and heat for 4 or 5 minutes. Put a generous amount of olive oil in the pan. Once it begins to smoke, its ready to put the steak on.

Step 4. Season with salt and pepper just seconds before you begin to cook. Do not let it sit as it will dry the meat out (remember reverse osmosis from science class?) I don't either, but I think I have it right... (They also make montreal steak seasoning which is good.) Point is, do not season it as it is thawing, and use a generous amount.

Step 5. Sear the prettiest side of the steak first for 3 minutes. Then transfer to charcoal grill for one minute.

Step 6. Repeat for other side of steak.

Step 7. Let sit for a good 5 minutes to let the juices go back into the steak. If you are worried about it getting cold, wrap in tin-foil or cover (but not completely) While you are doing this, you may add thyme and carmelize some onions with a squirt of Worcestershire and/or a touch of butter in the skillet.

Step 8. Use the juices from the skillet to pour onto the plate. And put the onions on the steak.

If you did it right, it should come out a nice, juicy, mouth-watering medium/medium rare. Each minute/minute and a half or so you add in the skillet will raise it to a more well cooked meat, do not exceed 6 minutes on each side or it will taste like leather, unless that's what you like. Ex: if you want medium well, add a minute and a half per side, etc.

*Easy trick* Test the give of the meat to tell if its cooked the way you want it bu using your thumb. Medium rare should feel like where your thumb meets your palm, whereas medium well should feel like the center of your palm, and rare...well I guess your buttcheek ;).

**This method still gives you the flavor of the grill, without sacrificing any juices that may be lost from the grill. Try it out and let me know what you think!


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