Oven Cooked Porterhouse Steak Recipes

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SEARED PORTERHOUSE STEAK



Seared Porterhouse Steak image

A T-bone steak would also work in this recipe, but take into account whether the cut is smaller than the standard porterhouse and adjust the cooking time as needed.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 4

1 2-pound bone-in porterhouse steak (about 2 inches thick), room temperature
Coarse salt and freshly ground pepper
1 tablespoon unsalted butter, room temperature
Compound Butter, for serving

Steps:

  • Preheat oven to 425 degrees.
  • Heat a large cast-iron or other heavy ovenproof skillet over medium-high heat. Pat steak dry with paper towels. Season steak generously all over with salt and pepper. Add butter to skillet. When melted, place steak in skillet. Cook until well seared, about 4 minutes a side. Transfer skillet to oven. Continue to cook until a thermometer inserted in thickest part of steak reads 120 degrees for medium-rare, 10 to 12 minutes. Transfer steak to rimmed baking sheet fitted with a wire rack. Let rest 10 minutes before slicing. Serve with Compound Butter.

CAST-IRON SKILLET PORTERHOUSE STEAK



Cast-Iron Skillet Porterhouse Steak image

Provided by Katie Lee Biegel

Categories     main-dish

Time 45m

Yield 2 to 4 servings

Number Of Ingredients 5

One 2- to 2 1/2-inch-thick porterhouse steak
Kosher salt and freshly ground black pepper
1 tablespoon canola oil
2 tablespoons butter, cubed
Optional additions: garlic cloves and sprigs of fresh thyme or rosemary

Steps:

  • Let the steak rest at room temperature for 30 minutes.
  • Preheat the broiler. Heat a cast-iron skillet over medium-high heat until very hot.
  • Season the steak heavily with salt and pepper on all sides. Add the oil to the skillet, then place the steak in the skillet and do not move it. Cook until a nice sear forms, about 3 minutes. Remove the skillet from the heat, transfer the steak to a cutting board and cut both the filet and sirloin from the bone. Slice the steak against the grain into thick pieces. Put the bone back into the skillet and reassemble the steak around it (it should look like the steak originally did) with the seared side up. Top with pieces of butter. Add a couple cloves of garlic and a few sprigs of thyme or rosemary, if desired.
  • Broil to desired doneness, about 4 minutes for medium rare, 5 to 6 minutes for medium. Transfer to a serving plate and pour the pan drippings over the steak.

OVEN-COOKED PORTERHOUSE STEAK



Oven-Cooked Porterhouse Steak image

Provided by Derek Jacobson

Categories     Main Course

Number Of Ingredients 4

2 porterhouse steaks
salt
pepper
1 tbsp butter or oil

Steps:

  • Season steaks on both sides with salt. Leave at room temperature for 45 minutes to brine. Preheat the oven to 350 degrees and preheat a skillet with oil or butter over high heat. Spray cooking spray on a rimmed baking sheet and set aside
  • Sprinkle pepper on porterhouse steaks. Sear the steak on each side for 3-5 minutes until a golden-brown crust forms
  • Transfer steaks to the baking sheet. Cook on the middle rack in the oven for 10-20 minutes, depending on your desired doneness. Check the thickest part of the meat with a thermometer
  • Move the steaks onto a clean plate. Tent them with a piece of aluminum foil and rest for 5-10 minutes

STEAKHOUSE STEAKS



Steakhouse Steaks image

Provided by Ina Garten

Categories     main-dish

Time 1h50m

Yield 2 servings

Number Of Ingredients 11

2 (10-ounce) filet mignon
2 tablespoons vegetable oil
1 tablespoon fleur de sel
1 tablespoon coarsely cracked black peppercorns
2 tablespoons unsalted butter, at room temperature, optional
Roquefort Chive Sauce, recipe follows
1 1/2 cups heavy cream
2 ounces French Roquefort cheese, crumbled (4 ounces with rind)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh chives

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
  • Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.
  • When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.
  • Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.)
  • Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes. Serve hot with Roquefort Chive Sauce on the side.
  • Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes. Remove the pan from the heat, add the cheese, salt, pepper and chives and whisk rapidly until the cheese melts.
  • Yield: 4 servings

PERFECT PORTERHOUSE STEAK



Perfect Porterhouse Steak image

Perfectly Grilled Porterhouse Steak. Grilled either indoors or out.

Provided by chefpaularwine

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 45m

Yield 2

Number Of Ingredients 4

20 ounces porterhouse steak
1 teaspoon olive oil
1 tablespoon meat tenderizer
1 teaspoon steak seasoning

Steps:

  • Place steak on a plate and coat lightly with olive oil. Rub steak with meat tenderizer. Sprinkle steak with Canadian steak seasoning and gently rub into steak. Cover with plastic wrap and let stand for 20 minutes.
  • Preheat a grill for high heat. When the grill is hot, lightly oil the grate.
  • Unwrap steaks and grill on open flame or charcoal grill for 3 to 5 minutes per side, or to your desired degree of doneness.

Nutrition Facts : Calories 461 calories, Cholesterol 94.3 mg, Fat 36.6 g, Protein 27.1 g, SaturatedFat 13.5 g, Sodium 1025.1 mg

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