porterhouse steak

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Cooking a Thick Steak

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Ingredients

  • A thick steak - eye fillet, porterhouse or rib eye

Instructions

  1. A thick steak is often tricky to cook, it sometimes cooks to your liking on the outside, but is raw on the inside. This is a foolproof method.
  2. Take the steak from the fridge, remove the wrapping and let it come to room temperature.
  3. Heat oven to 120C (fan forced). Put steak on a rack with a tray under it to catch the drips.
  4. Cook for 20 minutes.
  5. Whilst it is cooking, prepare a frying pan and get it really hot.
  6. Remove the steak from the oven and oil and season it (salt, pepper etc)
  7. Cook in the hot frying pan for 2 minutes on each side and 30 seconds on the fat or the side.
  8. Remove to a plate and let rest for 5-10 minutes. You might like to cover it with a tent of foil.
https://www.grassrootsbeef.com.au/uncategorised/cooking-a-thick-steak
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Leanne WheatonCooking a Thick Steak