Porterhouse Steak the Kings Cut Seared to Restaurant Perfection
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Recipe FAQs
Why is this cut called a Porterhouse Steak, and what's the difference between the two sides?
The Porterhouse is often called the ‘King’s Cut’ because you get two classics in one: the tender fillet (tenderloin) and the flavourful New York strip, separated by that crucial T-bone.
It’s defined by the fillet side being at least 1.25 inches wide, which means you get a much more generous portion of the buttery tenderloin than in a standard T-bone.
I'm worried about getting the right temperature for my glorious Porterhouse Steak. Should I measure the fillet or the strip side?
Always check the temperature in the thickest part of the fillet (tenderloin), steering clear of the bone, which throws off readings. Since the fillet is thicker and insulated by the bone, it will naturally cook slower than the strip, making it your reliable benchmark for your desired doneness.
My steak always ends up tough and dry! Why is resting the steak so crucial, and how long should I leave it?
Resting is absolutely vital; skipping it is a real kitchen blunder, causing all those expensive juices to leak out onto your cutting board. You must let it rest undisturbed for a full 10 minutes, allowing the internal moisture to redistribute evenly throughout the meat, resulting in a perfectly tender bite.
Help! My kitchen is full of smoke when I try to sear. Am I doing something wrong?
If you’re filling your house with smoke like a London fog, your oil or your pan temperature might be wrong. Use a high smoke point oil (like grapeseed or refined avocado) and ensure the room is well ventilated, as the cast iron needs to be fiercely hot to achieve that spectacular crust.
I’ve got some glorious leftovers from the banquet. How should I store and reheat this precious meat?
Wrap any leftover slices tightly in foil or an airtight container and refrigerate for up to three days. To reheat without turning the steak into shoe leather, the best bet is a gentle, low-heat oven (around 250°F / 120°C) until just warmed through.
Castiron Seared Porterhouse Steak
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 357 kcal |
|---|---|
| Protein | 1.1 g |
| Fat | 37.2 g |
| Carbs | 5.4 g |
| Fiber | 0.1 g |
| Sodium | 3 mg |
