Hey , everybody .
My name is Joey .
And today I'll show you how to cook this porterhouse steak in a cast iron skillet .
I'll share tips covering everything from buying it at the store to serving up this delicious steak on your plate .
Now let's turn up the heat .
So what exactly is a porterhouse steak ?
Well , it's delicious and that's all you really need to know .
This hearty cut of beef is often regaled as the king of steaks because it combines two of the choices , most tender and most flavorful cuts of beef known to man .
Come on in and get a closer look at the king .
You will see that it has a T shaped bone that runs through the center and across the top .
If that sounds familiar , it's because the little brother of the Porterhouse is the eponymous named T Bone steak .
Pretty original name , right ?
As a matter of fact , they are nearly identical cuts of beef except do you notice what's missing ?
That's right .
The Porterhouse has a noticeably larger filet than its brother .
The T Bone A grade steak .
A steakhouse quality steak begins with the purchase before you buy your steak .
You absolutely must consider the grade beef comes in three grades , prime choice and select with prime being the very , very best and select being the least tender and least flavorful with choice somewhere in between simply stated by either choice or prime or don't waste your time .
And within those grades , be sure to select steak that has the most amount of marbling , which will promote tenderness and flavor .
Next season , it some purists will tell you that you should only season your steak with kosher salt and coarse ground pepper .
But I say use whatever you want experiment .
If you want another idea , check out our simple steak rub by clicking the link on your screen now .
And if you want to live on the edge , add some red pepper flakes to give it a little something , something no matter what you season your steak with .
Be sure to apply it liberally to give it that nice brown crusted and tasty exterior .
Now to the pan itself , you should use cast iron to achieve the very best results .
If you don't own one and you want to be a good cook .
You should pause this video right now and go buy one .
It's the most versatile pan in the kitchen .
Next , turn up the heat , add your oil and let that pan get nice and hot .
If you're unsure if the pan is ready as a test .
Simply your hand with a little bit of water and let a drop or two fall into the pan .
If it sizzles or smokes , you're good to go .
Can you hear that at home ?
Can you hear that steak sear ?
If tasty could make a sound , this would be it once the steak is in the pan , I use general timing guidelines based upon thickness , but this is not a perfect science .
The time can depend upon the thickness as well as the temperature of the steak .
Not to mention the heat of the pan when you put it in .
However , I generally flip after two or three minutes for a thinner steak and up to four minutes for a thicker steak .
There are several opinions on flipping the stake .
Some will tell you to flip it only once .
Others will tell you to flip it every minute .
I prefer to flip it as little as possible , but may need to flip it more than once to achieve an evenly cooked steak .
Also on flipping , always use tongues , never use a fork .
If you pierce a steak , you may lose some of that delicious meat nectar .
Once I flip it , I like to add just a little bit of butter and some rosemary .
This will give it some great aromatics , some additional flavor .
I wish you could smell this delicious steak cooking right in your kitchen .
Never spend $50 at a restaurant for a steak when you can make this right at home and look at that color .
That's exactly why I use liberal seasoning .
It gives it this wonderful crusted brown and tasty exterior .
Now that the steak has been cooking for a few minutes , how will you know when it's rare , medium or ?
God forbid ?
Well done ?
Well , if you want to reach meat nirvana , you will need to learn to literally feel the temperature of the steak with your hands .
It will take some practice .
However , as a simple guide , use the inside of your thumb for rare , use the outside of your thumb for medium and use the bottom of your wrist for well done or you just ruined it .
If you're not comfortable with the field method , keep a thermometer nearby , it's better to know the temperature of your steak than to overcook .
This smells so good , the rosemary with the butter and the steak all caramelizing together .
It just smells so fantastic .
Now that the steak is done , let it rest for at least five minutes .
If you're a recovering fat kid like me , this will undoubtedly be the hardest part of the meal .
Now at home , you may be wondering what side dish is it going to serve with this ?
Well , this is red meat lover , not side dish lover , but I will tell you that you can never go wrong with potatoes and some roasted vegetables .
This is the perfect recipe when you don't feel like firing up the grill .
You're making a dinner for one or even on a date night .
As this skillet can fit up to two large steaks .
Our motto , any kind of meat , any type of heat reflects our belief that there's many right ways to cook beef .
We would love your feedback in the comments below or to Joey at red meat lover dot com .
And remember what Henry Ford once said , whether you think you can or you can , you're probably right .
We'll see you next time .