How to Broil a Medium Rare Porterhouse Steak

The meaty, tender porterhouse is a premium cut of beef.

The Porterhouse steak is one of the most expensive premium cuts of beef. Larger than a T-bone, combining a filet mignon and a strip steak, a Porterhouse steak should be cooked simply and quickly with a pan, grill or broiler to best bring out its natural texture and flavor. Never cook a Porterhouse more than medium-rare or it will become tough and flavorless.

Things You'll Need

• 1 Porterhouse steak
• Broiling pan
• Salt and pepper
• Canola or vegetable oil
• Tongs or spatula
• Meat thermometer (optional)

Instructions

1. Bring the steak to room temperature.

2. Rub the steak with oil and season with salt and pepper to taste.

3. Set the oven to broil with broiling pan inside.

4. Remove the broiling pan once the broiler has heated, place the steak on it, and return it to the broiler, two to four inches from the heat.

5. Cook for three to four minutes.

6. Flip the steak carefully with tongs or a spatula and cook for another three to four minutes.

7. Insert a meat thermometer into the thickest part of the steak, avoiding bone. Medium rare is 130 to 135 degrees, but keep in mind that once you remove the steak from heat it will continue cooking for a gain of about five more degrees. Once the steak has reached 125 degrees, remove it from the broiler.

8. Tent the steak loosely with foil and let rest for five to 10 minutes, then serve and enjoy.

Tips & Warnings

• While salt and pepper are all a Porterhouse really needs, spice rubs can add another dimension of flavor.

• Some broilers are hotter than others, so always keep an eye on your steak during cooking time.

• When placing the steak on the preheated broiling pan, be careful of sizzling oil as the pan is extremely hot.

• Don't skip the resting step after cooking or your steak will lose its juices and become dry.

References

• How To Cook Meat; How to Broil Porterhouse Steak
• LindauerFarms.com; How to Broil Steak
• The Cook's Thesaurus; Beef Loin Cuts