The porterhouse steak is a larger version of the T-bone. It consists of a bone, a tenderloin steak and a New York strip steak. The porterhouse steak is also a more expensive cut of meat. One way to cook a porterhouse steak is to start on the stove and finish it up in the oven.
Things You'll Need
Tongs
Porterhouse steak
Paper towels
Cast-iron skillet
2 tbsp. olive oil
¼ tsp. salt
1 tsp. black pepper
Step 1
Remove the porterhouse steak from the refrigerator about 30 minutes before cooking it. Sprinkle both sides of the steak with salt and let it come to room temperature.
Step 2
Preheat the oven to 375 degrees F. Turn a burner on the stove on high and heat the cast-iron skillet.
Step 3
Blot the steak with a paper towel.
Step 4
Brush the olive oil on each side of the steak, then rub black pepper into the front and back of the meat.
Step 5
Place the seasoned porterhouse steak in the hot skillet. There will be some hissing and smoke when you put the steak in the pan.
Step 6
Cook the porterhouse steak for three minutes, then use the tongs to turn it and let it cook three minutes on the other side.
Step 7
Place the cast-iron skillet in the preheated oven, and let the porterhouse steak cook six or seven minutes more.
Step 8
Remove the pan the oven and place the steak on a plate. Let it rest for five minutes before eating.
Tip
Marinate the steak overnight to give it a stronger seasoning. If your stove has an overhead fan, turn it on so your kitchen doesn't become too smoky during the searing of the steak.
Warning
Don't use a fork to turn the steak, because the tines can pierce the meat and allow juices to escape, making your steak a little dry.