Perfect Porterhouse Steak: A Reverse Sear Method for Special Occasions
Restaurant-Quality Porterhouse Steak at Home! The Ultimate Reverse Sear Guide (Even Better Than T-Bone!)
Elevate your special occasions, dinner parties, or intimate meals with a perfectly cooked, thick Porterhouse steak. This recipe guides you through the reverse sear method, a technique that yields incredibly tender and flavorful results, often considered superior to T-bone steak due to its larger tenderloin portion. You’ll need an oven, a probe thermometer, and a kitchen torch for this foolproof method. Watch the 1-minute recipe video: https://youtu.be/TA3bFlJpChk
Steak Ingredients
- 1kg Porterhouse Steak, 2 inches thick
- Butter, for richness
- Fresh Rosemary sprigs, for aromatic flavor
Cooking Instructions
Step 1
Begin by thawing your 2-inch thick Porterhouse steak in the refrigerator for at least 24 hours. This slow thawing process helps to retain maximum moisture, ensuring a succulent steak.
Step 2
Pat the surface of the thawed steak thoroughly dry with paper towels to remove any excess moisture. Once dry, generously season all sides with coarse salt, preparing it for a beautiful sear.
Step 3
Insert a probe thermometer deep into the thickest part of the steak, ensuring it reaches the center. Place fresh rosemary sprigs and a knob of butter on top of the steak to infuse it with wonderful aromas as it cooks.
Step 4
Place the prepared steak in a preheated oven set to 105°C (220°F). Cook until the internal temperature of the steak reaches 53°C (127°F) on the probe thermometer. This is the first target temperature for achieving a perfectly even cook throughout.
Step 5
Once the steak reaches an internal temperature of 53°C (127°F), you’ll hear your thermometer alarm. Carefully remove the steak from the oven. Now, using a kitchen torch, sear all sides of the steak quickly and evenly until a deep golden-brown crust forms. Your final internal temperature target is 60°C (140°F).
Step 6
Carefully slice the tenderloin and sirloin portions away from the T-shaped bone. Then, cut the meat into serving-sized portions for easy enjoyment.
Step 7
Arrange the beautifully cooked steak portions on a serving platter. Garnish with fresh herbs or your favorite accompaniments for an impressive presentation.
Step 8
Serve your exquisite Porterhouse steak with a glass of wine and complementary side dishes and sauces. We recommend thinly sliced tomatoes and onions, lightly dressed with lemon juice and salt, to cut through the richness of the meat. Roasted vegetables are also an excellent choice. For sauces, consider wasabi, Tabasco hot sauce, truffle salt, or whole grain mustard to enhance the steak’s flavor profile.
