Porter & York - How to cook the perfect porterhouse steak with Chef John Howie
Вставка
- Опубліковано 3 лис 2013
- How to cook the perfect Porter & York porterhouse steak with Chef John Howie. Rare meat, done well. Fresh, never frozen! Delivered to you within 48 hours: porterandyork.com/product/buy-...
You summarized every single steak video in less than 2 minutes. Well done, Chef.
Way better than having to sit through a 10 minute video!
Short / sweet / to the point and he tried it. Awesome 😎
Now that's how you cook a steak. When I make steak at home, I usually buy porterhouse and cook it in a good grill pan, medium rare like this. Nice job.
ikr
Rule of thumb if you cooking a ribeye that’s about it 3/4 of an inch to 1 inch thick medium rare roughly 3 minutes per side let her rest and the temperature will rise. But the poorhouse is thinner so that’s the question. I cook mine at about two minutes on each side cast-iron skillet medium high heat.
if i get a cheap cut like a 1" 10$ 20oz, i tend to score it as well either right prior to dropping it in the pan...or during the marinade process depending on how tough or how little marbelization there is. It definitely brings out more flavor of a "choice" cut steak. Also depending on if youre cooking with butter/ghee/tallow or oils it affects the overall char/seal and flavor of the steak concurrent with temp of pan/flame size but its all relative to what youre cooking it with olive oil/ghee-butter/or something like avocado oil or tallow some less commonly utilized options. which is more of a part by part aspect of the cooking process. If i ever get my hands on better quality steaks id probably consider a reverse sear or sear+bake as a means to adding some variety to how my finished steak comes out though its a bit more time consuming and requires some attention compared to a pure skillet sear/roast.
Perfectly clear ....... 🇺🇸
im sorry John but in Australia its a T Bone!
Yeah the porterhouse is the new York strip side, right?
@@guyb6665 A porterhouse is a thick T-bone with a big filet. The steak in the video is a t-bone, not a Porterhouse.
BEAUTIFUL
Thank you! Cheers!
7 years later and I have a question. You mentioned to pull the steak off the grill when it's around 110 degrees (I presume Fahrenheit). From looking at other infographics on the internet, for rare - medium rare, it was stated that the internal temperature should be between 135-145 degrees (F). Wouldn't pulling the steak off at 110 degrees (F) be too early? I'm surprised with how beautiful the cook is on your steak even when you pulled it off at 110 degrees (F), I just don't understand why.
When you pull the steak off at 110 degrees, you then let the steak rest for about 5-10 minutes which will raise the internal temperature to that 125-135 range.
Thanks for this video. I would also have liked to know how long on each side. And FYI, in Australia these steaks are called 'T-bone steaks'. We call the New York Strip side 'Porterhouse steak' :)
A porterhouse is just a t-bone with more of the filet side left on.
We have T-Bones too. Porterhouse is usually just a bigger version.
At first it didn't look cooked much at all then he cut into it...GOOD LORD PERFECT 👍
We agree! Let us know if you try this method out and tag us on Instagram if you share your creation! Thanks
@@porterandyork1168 How about medium well?
@@cindyb8478 Better rare medium
How long do you grill each side?
Depends on how hot the surface you are cooking on is. It's helpful to have a thermometer near by to check the temperature of the steak as you.
@@porterandyork1168 okay thanks.
There's a recipe on their website: porterandyork.com/product/buy-porterhouse-steak-online/. Scroll down to the Signature Recipe tab.
I don't want a NY strip, T-Bone or Porterhouse steak unless it is cut two inches thick.
how long to cook steak?
Until it's done eh way you want: rare-med-rare, med, med well, well...
It’s so funny how everyone has the same question and there’s no straight answer let’s give a straight question for a straight answer how long in minutes did you cook your steak in the video regardless of other temperatures your steak thanks per side.
There is NO WAY any restaurant lets a steak just sit there for 6 minutes. That's like an eternity in a kitchen. Maybe they move it over to a lower heat part of the grill but when you get a steak in a great steak restaurant it's HOT. When you follow these instructions at home it's luke warm. Who you fooling:)
me hungi😌
The music makes it hard to hear.
เราทำเป็น เราซื้อของแม็คโครอยู่ดี
Nothing worse the chargrill lines on a steak
Have you tried therapy? They're doing some good things these days...
Your porterhouse wouldn't even come close to mine.
Good video but I prefer my steak medium well...the blood is not foe me..
its not blood, its a mix fat, water, and myoglobin, which is a protein
That's a t-bone steak, aka a twenty-five cent steak in old Western times. A porterhouse has to be at east 1.25" thick at the tenderloin. This "porterhouse" must be on a diet.
Steaks are too thin.