Combining a New York strip and a beef tenderloin, the porterhouse is one the best of the best.
Porterhouse steaks are cut from the loin section of the steer. Each steak consists of a New York Strip steak connected to a tenderloin steak with a T shaped bone. The New York Strip meat is flavorful with a lovely fat cap and the tenderloin is lean and tender. Leaving the steaks on the bone ensures that they remain juicy throughout the cooking process.
Porterhouse is best prepared on a hot grill or in a cast iron skillet. With a steak this thick, a reverse sear guarantees the meat is cooked just how you like it without any burnt edges.
To reverse sear, begin by cooking the steak in the oven or over indirect heat on the grill until it’s about ten degrees below your desired internal temperature. Then, sear it in a hot skill or over the flames on the grill until the outside is crisp. Let rest for ten minutes, then slice and serve.
We recommend that you save the bone as a cook’s treat!
