Porterhouse Steak at home

Porterhouse Steak at home

Great to the bone! The porterhouse is known for its "T"-shaped bone cut from the rear end of the short loin. Thick and Tasty.

 

Tips & Tricks

  • For something a little different, add a splash of Worcestershire sauce.
  • Marinate overnight with two parts soy sauce, garlic cloves, pepper, and thyme.
  • Pair it with a full-bodied red such as Merlot or Cabernet Sauvignon.
  • Use this recipe with a T-bone adjusting cooking times.

Rule of Thumb

The meat will become more firm as it cooks, gently press with your thumb, the more spring back you get the hotter the protein cells have expand which means the more well done your meat is, for a medium rare steak it should have a soft feel with a little spring back.

Back to blog