www.GreatSteakHouses.com

Broiling, baking, or frying a tender and juicy Porter House Steak?

I would like the type of Porter House, the thickness, extra ingredients needed, the degree of the boiler. Also how long it needs to be marinated and with what. How long it needs to cook, etc. Every single detail down to the smallest thing. Also side orders would be great too! Thank you!

Public Comments

1. as someone who has been a pro chef for many years i have cooked many steaks. porterhouse cuts are some of the easiest. they come in many thicknesses. a good one for grilling or bbqing should be at least 1 1/2 to 2 inches thick. the good thing about porterhouse steaks is that the bone inside adds extra flavor and moisture to finished product. the downside is that the new york side cooks less quickly than the filet side. a good hot grill or bbq is the best way to cook the steak. over head heat is less desirable. the best marinade for a good quality cut of meat is some xtra virgin olive oil, some freshly chopped garlic, some chopped cracked black pepper, a good sprinkling of sea salt on both sides. packaged marinades or or anything more than worcestershire sauce will muddle the flavor of the meat. the grill should be very hot at first, the cook wants a good sear as soon as the steak is laid down. you can hear the meat sizzle as soon as you do this. when you sear the meat lay it down and don't move it for at least two minutes, the thing to remember when you marinade it is not add more two tbs. of olive oil, just enough to make the steak shiny, otherwise the meat will get slightly charred to early on in the cooking. the rule of thumb for cooking meat is 6-8 minutes per inch, with porterhouses the portion near the bone will be slightly rarer. an experienced grill cook knows instinctively that the appearance of the steak determines it's doneness, which means as the steak cooks, it shrinks, in size.. when in doubt take thesteak off early as not overcook it. you can always throw it back on later.. and remeber when you cook a piece of meat.. let it rest for 5 minutes to let the blood settle back inside. and also remember to buy a better quality of meat because it will taste better in the long run. never cover a really good cut of meat with a bottled sauce, it's just wrong. try sautee'ng some mushrooms in olive oil, garlic ,fresh herbs, and a big spalsh of dry sherry or dry red wine. for side dishes try a simple recipe of creamed spinach in the ruth chris style with lots of garlic, and freshly grated nutmeg, ad some au gratin potatoes, or a twice baked potato drink some good dry red wine watch a movie, finish with a desert of vanilla bean ice cream floating in a shot of extra strong espresso, sleep welll and eat the leftovers cold....