Of course as with any kind of beef, correctly cooking porterhouse steaks depends on the thickness of the steak as well as the temperature of you pan or grill.  But as with anything else, there are specific guidelines to follow to make sure you have the best porterhouse steaks you’ve ever made. 

With the invention of the meat thermometer, a lot of the guess work has been taken out of properly cooking porterhouse steaks.  Always remember when using a thermometer that you should test it in the middle of the porterhouse steak and be aware of what temperature means what degree of doneness.  If you want porterhouse steaks that are medium, then when the thermometer reaches 160 degrees, it is time to remove it from the heat.  For medium rare, take it off when it reaches 145 degrees; rare 140 degrees and for those that like to kill their porterhouse steaks and make them well done, you have to wait until the thermometer reaches 170 degrees.

Even with the best porterhouse steaks, the meat will continue to cook after you remove it from the heat and will adjust the temperature to rise 2 to 3 degrees.  If you use aluminum foil and wrap it very tightly, this will create the best porterhouse steak, the tenderest and the juiciest.

Many chefs and others that are experienced with cooking porterhouse steaks use their sense of touch to find out the doneness.  For example, a well done steak is very firm with a rare porterhouse steak being very soft when touched.  If you like your porterhouse steak medium, then wait until the steak starts to get firm but still a bit springy to the touch.  After you get used to cooking steaks you will know exactly how you like it according to how it feels when pressed.

Lastly, some porterhouse steaks have been cooked just by looking at them but there is a problem with this method.  To see the appearance of the inside of the steak, you have to cut into it which means that much of the juice is lost.  Most of the time, people who are just learning how to cook steak use this method and eventually discard it when they get more adept at what they’re doing.

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