471 0 0 0 16 9. Will We Entertain Differently in 2022? A T-bone steak would also work in this recipe, but take into account whether the cut is smaller than the standard porterhouse porterhouse steak adjust the cooking time as needed.
Read the full recipe after the video. 834 0 0 0 0 11. Heat a large cast-iron or other heavy ovenproof skillet over medium-high heat. Pat steak dry with paper towels. Season steak generously all over with salt and pepper. When melted, place steak in skillet. Cook until well seared, about 4 minutes a side.
I seared 2 minutes per side and 9 minutes in the oven and it was well done. I don’t think these recipes are tested by anyone. Honestly, I’m just trying to test how different recipe-ratings systems work. I was going for medium rare. It never even got into the oven. 2 minutes on each side in the pan at medium high heat took this beautiful porterhouse steak and turned it into garbage. I’ve had problem with Martha Stewart recipes before.
I will never use one of her recipes again. Looking to make this on the 5th, sounds delis! Have made this on grill, in cast iron pan and oven. Great recipe, made porterhouse and ribeye. Actually had a three bone prime rib in freezer, cut it down and used one bone as porterhouse.
Thank you for the recipe and idea! If you’ve ever enjoyed a gourmet meal at a high-end steakhouse, you’ve probably noticed a wide variety of cuts available on the menu. From sirloin to filet, New York strip to prime rib, each cut of steak has its own unique flavor and texture profile and connoisseurs can spend hours debating which is the best cut of steak. While each of these steaks is more than fine, two typically stand out at the top for flavor profile and popularity. The porterhouse vs rib eye steak debate is one truly meant for the history books. What about a T bone Steak vs. If you’re a dedicated reader of Steak U, you know that the rib eye steak takes its name from the cut’s original location along the upper rib cage of the cow, closer to the head and neck.