this is the first time for me to cook a steak. well, not really the first time if i count ‘bistek’ (filipino beef steak) as steak. but a steak that is a porterhouse — it is my first time.
i did some research… ended up with the porterhouse.
there were only three cuts of steak available at our local meat shop, Fresh Options: eye round, t-bone, and porterhouse. i’ve read that the eye round was the most lean and less tasty of the three. although it was cheaper in comparison to the two, ‘most lean and less tasty’ won’t cut it (pun not intended). porterhouse, according to what i’ve read was the better choice against t-bone, because of more tenderloin.
i’ve tried (eaten, not cooked) a tomahawk ribeye before. my first time to eat real steak. (never been a fan of steak… until now!) but my science project is a far cry from it.
i followed the recommendation of the recipe not to set my flame to high but only to medium-high, since i only had a 3/4-inch slab. not thick enough for a high flame (according to experts) because the steak might dry up inside. but setting my flame on medium-high for the recommended 2 minutes did not brown the steak well enough to a good crust. noted: next time i will ask for a 2-inch thick cut.
but anyway, the meat was tender to the bite! this was a major concern because i have never bought steak before, never yet at Fresh Options, and jane (my wife) doesn’t enjoy tough meat. i deliberately asked the sales dude if their beef was tender. he assured me that it was tender because (he said) they sell australian beef. ratchet up Fresh Options!
i was focused. i took great care to follow instructions (except for inserting a meat thermometer to check the internal temp of the meat, since i had no meat thermometer; for this, it was a matter of intuition.) salt the meat an hour before cooking. pat the meat dry before throwing it into the pan. do not touch the meat for 2 minutes to develop a good crust. (start timer.) add the butter and garlic after the second side has cooked and you’ve turned over the steak. baste the top of the steak with the butter-garlic oil. turn the steak over every minute. (check timer.) then let the steak rest for 5-10 minutes after cooking, before slicing and serving. all that to the letter.
“don’t talk to me.” i was down the rabbit hole.
the verdict: tender and succulent porterhouse steak that is perfect to the bite!
THE RECIPE: (for interested parties.)
for 2 slices, 3/4-inch thick porterhouse steak cut (500 gms)
procedure per slice:
1) heat a thick-bottomed flat frying pan (until water droplets bounce on it)
2) for 3/4 inch cut, use medium-high flame
3) pour olive oil to cover pan bottom and heat for 1 minute
4) place the porterhouse (salted and patted dry) flat on the hot oil and leave for 2 minutes
5) turn porterhouse over and repeat procedure 4) for the other side
6) turn porterhouse over and reduce heat to low
7) add 2 tbsp butter and 2 cloves crushed garlic
8) cook for 1 minute, basting top side of porterhouse with the butter-garlic oil
9) turn porterhouse over and repeat procedure 8) for the other side
10) repeat procedure 8) and 9) one more time
11) remove porterhouse from pan and place on chopping board
12) leave for 5-10 minutes to simmer in its own heat
13) slice and serve
14) top with the butter-garlic oil from the pan