The Porterhouse steak is the King of the Steakhouse! This thick & juicy cut of steak is carved from the larger tenderloin portion, which gives it a beefy & delicious taste. It is tender, rich in flavor, and best enjoyed pan-seared at a high temperature before finishing in the oven. This “stove to oven” method helps to lock in the moisture for a juicy steak. You can also pan-sear in a hot, dry skillet and let the steak rest to reabsorb the juices before slicing.
STEAK TEMPERATURE GUIDE
Here are the magic numbers you’ll need to determine when your steak is cooked to the degree of 'doneness' you most prefer. The internal temp is when the steak should be removed from the heat. The steak will continue to cook so the temperature will rise during the rest period.
|Rare||Red center, very cool||110°F|
|Medium Rare||Red, warm center||120°F|
|Medium Well||Pink center||140°F|
|Well||No pink||Not recommended|