Preheat your grill, skillet, or oven. Different cooking methods are available; choose the one that suits your preference.
Oil your steak and season the porterhouse steak generously with salt and pepper on both sides. Optionally, you can add minced garlic or herbs for extra flavour.
Preheat your grill to high heat 232-260°C.
Brush the grill grates with oil to prevent sticking.
Place the steak on the hot grill. For grill marks, start with the fillet side (the smaller side) facing the hotter part of the grill.
Sear for 3-4 minutes on each side for medium-rare (adjust cooking time for your desired doneness). Rotate the steak halfway through each side for a crosshatch pattern if desired.
Preheat a heavy-bottomed skillet or cast-iron pan over high heat.
Carefully add the oiled & seasoned steak to the hot pan.
Sear for 3-4 minutes on each side for medium-rare (adjust cooking time for your preferred doneness). Add butter and herbs in the last minute for extra flavour and baste the steak.
Oven Method (Reverse Sear):
Preheat your oven to 135°C.
Place the seasoned porterhouse steak on a wire rack set over a baking sheet.
Cook in the oven for about 15-25 minutes (or until the steak reaches your desired internal temperature). Use a meat thermometer to check for doneness.
After oven cooking, let the steak rest for a few minutes before searing it in a hot skillet or on the grill for 1-2 minutes on each side to develop a crust.
Regardless of the cooking method, let the cooked porterhouse steak rest on a cutting board for 5-10 minutes before slicing. This allows the juices to redistribute and results in a juicier steak.
Slicing and Serving:
Slice the porterhouse steak against the grain and serve it as desired, with your choice of side dishes or sauces.
Remember that cooking times may vary based on the thickness of the steak and the cooking method used, so it's essential to use a meat thermometer to achieve your preferred level of doneness. Enjoy your perfectly cooked porterhouse steak!
Pairing side dishes and accompaniments with a porterhouse steak can enhance your meal. Here are some delicious pairings to consider:
Creamed spinach: A rich and creamy side dish that complements the steak's robust flavour.
Garlic mashed potatoes: Creamy and garlicky mashed potatoes make a comforting pairing.
Crispy onion rings: The sweet and crunchy texture of onion rings contrasts with the steak's tenderness.
Sautéed mushrooms: Earthy mushrooms cooked with butter and herbs add depth to your meal.
Grilled asparagus: A simple and elegant choice with a touch of smokiness.
Roasted Brussels sprouts: The caramelised flavours of roasted Brussels sprouts balance the richness of the steak.
Steamed broccoli: A light and healthy option to offset the steak's richness.
Baked potatoes: Top with sour cream, chives, and bacon for a hearty accompaniment.
Twice-baked potatoes: Creamy and cheesy twice-baked potatoes offer a decadent side.
Sweet potato fries: The sweetness of sweet potato fries pairs well with the savoury steak.
Caesar salad: The tangy dressing and crisp romaine lettuce provide a refreshing contrast.
Caprese salad: Fresh tomatoes, mozzarella, and basil drizzled with balsamic glaze offer a lighter option.
Wedge salad: A wedge of iceberg lettuce with blue cheese dressing, bacon, and tomatoes is a classic choice.
Béarnaise sauce: A classic choice for steak, the creamy and tangy béarnaise sauce enhances the flavours.
Red wine reduction: A rich and savoury reduction sauce made with red wine, shallots, and herbs.
Chimichurri: A zesty and herby Argentinian sauce with parsley, garlic, vinegar, and red pepper flakes.
Bread or Rolls:
Freshly baked bread or dinner rolls are great for sopping up any delicious juices or sauces from your steak.
Finish your meal with a rich dessert like chocolate lava cake, cheesecake, or crème brûlée to satisfy your sweet tooth.
Ultimately, the best pairings for your porterhouse steak depend on your personal preferences. Whether you opt for classic steakhouse sides, fresh vegetables, or unique sauces, aim for a balanced combination of flavours and textures to complement the star of the meal—the porterhouse steak.
Salt and pepper (or your preferred seasoning)
Olive oil or vegetable oil (for searing)
Optional: Garlic, herbs (such as rosemary or thyme), and butter for added flavour
Here are some excellent beverage choices that complement the rich flavours of the steak:
Cabernet Sauvignon: This full-bodied wine with notes of blackberry, plum, and oak is a classic pairing for steak.
Merlot: A softer red wine with flavours of red fruit and herbs that pairs well with leaner cuts of porterhouse steak.
Malbec: This wine offers dark fruit flavours and a smoky character, making it a fantastic match for grilled porterhouse.
Syrah/Shiraz: Syrah or Shiraz wines are known for their bold flavours of blackberry, black pepper, and spice, which complement the richness of the steak.
Zinfandel: Zinfandel wines are known for their fruit-forward character, with notes of blackberry, raspberry, and spice that pair wonderfully with the steak's flavour.
Cabernet Franc: Cabernet Franc wines often feature red fruit and herbal notes, making them a versatile choice for porterhouse steak.
Stout: A robust and malty stout, such as a dry or imperial stout, can complement the steak's flavours, especially if it's cooked with a smoky or charred finish.
Porter: Another dark and flavourful beer choice, a porter's roasted maltiness can be a great match for grilled or roasted porterhouse steak.
Brown Ale: A brown ale's malt sweetness and nutty notes can provide a pleasant contrast to the savoury steak.
If you prefer spirits, consider a high-quality whiskey, such as a bourbon or a single malt Scotch, which can stand up to the steak's richness.
For a non-alcoholic option, sparkling water with a twist of lemon or lime can cleanse your palate between bites and refresh your taste buds.
A good-quality mineral water can be a simple and refreshing choice to enjoy with your steak, especially if you want to keep your palate neutral.