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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Article Source:http://www.articlesbase.com/food-and-beverage-articles/how-to-correctly-cook-a-porterhouse-steak-1473083.html
Filed under Recipe, Techniques by on Nov 19th, 2009. Comment. 
Many of us have trouble determining which steak is the right one for you, especially if we mostly see steak on our plate in a restaurant. This can make it seem pretty intimidating for those of us who would like to start cooking our own steaks at home. Let us take a look at some of the steaks we can buy, and the best way to prepare them.
Rib Eye – A good cut for beginners and popular all round choice in restaurants, this fatty steak is flavorful and juicy, and works well in most cooking situations, whether broiled, grilled, or pan-fried.
New York Strip – A tender, versatile cut that has a reasonably good level of flavor, this steak grills, or pan cooks well, but do not bother broiling it. Trim fat only after cooking to preserve the greatest amount of flavor.
Tenderloin – Steaks from the tenderloin are among the most expensive cuts available, but are lean and extremely tender, due to the limited use these muscles receive. The low fat of this steak causes many people to wrap it in bacon before cooking or sear it in butter. High in price, tenderloin is usually a choice for important occasions.
T-Bone – We have all heard of the t-bone, a combination tenderloin and New York Strip. Porterhouse steaks are a kind of large, tender t-bone steak that is cut further up the loin. They can be pretty tricky to cook, since the bone makes it hard to cook evenly throughout. This is not a steak for those who prefer their meat well done, and it does not sear or pan fry well. Try broiling or grilling a t-bone for best results.
Flank Steak – This long thin cup of meat is traditionally used for making London Broil. Many people like it during grilling season, as it is a good choice for large groups. This steak is more flavorful but tougher than the above steaks, and should be marinated, grilled or broiled whole, and sliced across the grain on the diagonal.
Skirt Steak – A lot like a flank steak, this is a piece of meat that can be cooked a number of different ways. Many choose a pan, but cooking steak on a grill works well here, too. Use this kind of steak in traditional fajitas and have a great Mexican or Tex-Mex themed cookout.
Top Sirloin – This popular steak is affordable, and more tender than flank and skirt steaks. It is tougher than the fanciest cuts, however, and is very lean. Pound and marinate it for cooking on the grill, or use it in kebabs.
Now that you have a better idea of the many different cuts of steak and their various cooking methods, you will be better informed the next time you are shopping for a good steak for dinner. Picking great steaks does not have to be difficult if you keep the information in this article in mind when making your decision. Once you have some experience at this, it becomes almost second nature and you will be amazed at the difference in your guest and family’s reaction to the steak choice of old.
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Filed under Source by on Sep 28th, 2009. Comment.
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