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Yorkshire’s Beef Royalty: Porterhouse Cuts Fit for Kings

Porterhouse steak is a famous and indulgent cut of beef that’s a favourite with steak enthusiasts for its combination of two prized cuts: the fillet and the sirloin steak. This premium steak is typically taken from the short loin of the cow and is distinguished by its T-shaped bone that separates the two sections of meat. On one side of the bone, you have the buttery and melt-in-your-mouth tenderness of fillet, while on the other side, you get the robust flavour and slightly firmer texture of the sirloin. This dual-characteristic nature makes the porterhouse steak a favourite choice for those who want both tenderness and rich beefy taste in a single cut. It’s often considered a steakhouse classic and is best prepared by grilling or pan-searing to achieve that perfect crust on the outside while keeping the interior juicy. Whether you enjoy it as a special treat or on a celebratory occasion, porterhouse steak is a true carnivore’s delight.

How to Cook Porterhouse Steak

There are several ways to cook a porterhouse steak, depending on your personal preferences and the equipment you have available. Here are some popular methods:

Grilling: Grilling on a BBQ is one of the most popular methods for cooking porterhouse steak. Preheat your grill to high heat, season the steak with salt, pepper, and olive oil, and then grill it over direct heat for a few minutes on each side until you reach your desired level of doneness. For added flavour, you can use wood chips or chunks to create a smoky flavour.

Pan-Searing: Heat a heavy-bottomed skillet or cast-iron pan over high heat. Season the steak and add it to the hot, oiled pan. Sear it for a few minutes on each side until you achieve a beautiful crust, then finish it in the oven at a high temperature until it reaches your desired doneness.

Sous Vide: For precise and consistent results, you can cook a porterhouse steak using the sous vide method. Vacuum-seal the seasoned steak and immerse it in a water bath set to your desired final temperature (usually around 54°C for medium-rare). Afterward, quickly sear the steak in a hot skillet or grill to develop a crust.

Reverse Sear: This method involves first cooking the steak at a low temperature in an oven or on a smoker until it’s nearly at your desired doneness. Then, finish it by searing it on a hot grill or in a pan to create a crust.

Smoking: If you have a smoker, you can impart a delightful smoky flavour to your porterhouse steak. Smoke the steak at a low temperature until it reaches your desired level of doneness, and then sear it briefly to develop a crust.

Braising: While less common for porterhouse steak due to its tenderness, you can braise it in a liquid like red wine and beef broth with vegetables and aromatics. This method will result in a more tender but less traditional steak experience.

Remember to let the cooked steak rest for a few minutes before slicing and serving to allow the juices to redistribute, ensuring a juicy   result. The cooking method you choose ultimately depends on your preference for flavour, texture, and the equipment you have at your disposal.

SEE OUR GUIDE FOR HOW TO COOK PORTERHOUSE STEAK

Here are some suggestions for using porterhouse steak from famous chefs:

Gordon Ramsay’s “Perfect Porterhouse Steak”: Gordon Ramsay recommends seasoning the porterhouse steak generously with salt and pepper, then searing it in a hot pan with olive oil and butter. Add garlic and rosemary to infuse flavours while basting the steak. Finish it in the oven, slice it, and serve with the pan juices as a simple and delicious sauce.

Bobby Flay’s “Southwestern-Style Porterhouse Steak”: Chef, Bobby Flay, suggests marinating the porterhouse steak in a mixture of lime juice, garlic, chilli powder, and cumin for a Southwestern US flair. Grill it to perfection and serve with a fresh salsa made from tomatoes, onions, coriander, and jalapeños for a burst of flavour.

Emeril Lagasse’s “Porterhouse Steak with Creole Seasoning”: Chef, Emeril Lagasse, recommends seasoning the steak with his signature Creole seasoning blend, which includes paprika, garlic powder, onion powder, cayenne pepper, and other spices. Sear the steak and serve it with a classic New Orleans-style sauce, such as a rich and savoury Worcestershire and butter sauce.

Jamie Oliver’s “Porterhouse Steak with Gremolata”: Jamie Oliver suggests grilling the porterhouse steak and serving it with a zesty gremolata made from finely chopped garlic, lemon zest, parsley, and olive oil. The gremolata adds a bright and refreshing contrast to the richness of the steak.

Thomas Keller’s “Porterhouse Steak with Béarnaise Sauce”: Renowned chef, Thomas Keller, recommends serving porterhouse steak with a classic béarnaise sauce. The creamy and tangy sauce, made with egg yolks, butter, tarragon, and vinegar reduction, complements the steak’s richness perfectly.

Wolfgang Puck’s “Asian-Inspired Porterhouse Steak”: Wolfgang Puck suggests marinating the porterhouse steak in a mixture of soy sauce, ginger, garlic, and sesame oil. Grill it to perfection and serve with a side of stir-fried vegetables and a drizzle of teriyaki or hoisin sauce for an Asian twist.

These famous chefs offer a variety of creative ways to prepare and serve porterhouse steak, showcasing its versatility in different cuisines and flavour profiles. Choose the one that appeals to your taste preferences and give it a try for a memorable dining experience.

Nutritional Information For Porterhouse Steak

Here is approximate nutritional information for a 3.5-ounce (100-gram) cooked porterhouse steak:

Calories: 250-275 calories
Protein: 26-30 grams
Total Fat: 17-21 grams
Saturated Fat: 7-9 grams
Monounsaturated Fat: 8-9 grams
Polyunsaturated Fat: 0.5-1 gram
Cholesterol: 75-85 milligrams
Iron: 2.5-3 milligrams (about 14-17% of the daily recommended intake)
Zinc: 4-5 milligrams (about 36-45% of the daily recommended intake)

Health Benefits of Porterhouse Steak:

Protein: Porterhouse steak is an excellent source of high-quality protein, which is essential for muscle growth, tissue repair, and overall body function.

Iron: Red meat like porterhouse steak is a good source of heme iron, which is more easily absorbed by the body than non-heme iron found in plant-based foods. Iron is essential for oxygen transport in the blood and overall energy production.

Zinc: Porterhouse steak is rich in zinc, which plays a crucial role in immune function, wound healing, and DNA synthesis.

B Vitamins: Steak contains several B vitamins, including B12, B6, niacin, and riboflavin, which are important for metabolism, nerve function, and overall health.