The idea of cutting into a nice porterhouse steak and savoring the taste that races over your tongue when you bite into it is enough to send excited chills down the spine of any steak lover. Sure, you can get that succulent steak at your neighborhood steakhouse, but it's less expensive at home.
Know your steak
Much like its T-bone cousin, the porterhouse is two steaks in one cut. On the long side of the porterhouse is a strip steak. On the other side of the bone, the small round piece of meat, is a tender filet.
Choose a steak that has a solid red color; look for one that has specks or small patches of white in the meat. This is called marbling and the steak needs it to be tender and juicy.
You can marinate a steak or just sprinkle on salt and pepper. The Baby Back Grill website (see "References" below) suggests you take the steak out of the refrigerator before cooking to allow it to warm to room temperature. A steak should never be cooked in oil. Instead, apply the oil by hand to both sides of the steak. Rub it in with your fingers and then add seasoning liberally. Use a meat thermometer so you don't have to guess how well the steak is cooked.
The best way to cook a porterhouse
Cook a porterhouse steak on high heat, well into the 500 degree range. Use a preheated grill. You should hear a sizzling noise when you put the steak on the grill. If you don't, then your grill is not hot enough.
If cooking it in a pan, make sure the pan is hot enough for a drop of water to bounce on the surface of the pan and quickly pop, sizzle and evaporate. You should hear sizzling when you place the steak on the pan. If using a pan, consider using a cast-iron pan and then finishing the steak in a 500-degree oven.
Leave it alone
Whether you grill, pan sear or finish your steak in the oven, make sure to remove it from the heat when the steak is about five degrees lower than you want it to be. Place the steak on a plate and then cover with foil for five to 10 minutes before cutting. The steak's internal temperature will rise about five more degrees and will keep your steak completely juicy and ready to eat.
Sam Eggleston has been a journalist since 1999, working primarily with Gannett, Ogden and Morris newspaper companies. He has written for the "Escanaba Daily Press," "The Marquette Mining Journal," the "Kenai Peninsula Clarion," the "Novi News," the "Northville Record," the "Livingston County Press" and "Argus." Eggleston studied English at Northern Michigan University.