The Porterhouse steak is derived from the striploin, showcasing a lean and flavourful cut with a thin strip of fat on top for added taste. If you prefer a leaner option, you have the option to trim off the fat.
This particular section of the meat undergoes minimal muscular activity, resulting in a delectable steak that is both juicy and packed with fantastic flavours.
Porterhouse is an excellent choice for various cooking methods and can be enjoyed in different ways. Here are some popular uses for porterhouse steak:
- Grilling
- Pan Frying
- Reverse Searing
Remember, porterhouse steak is best enjoyed when cooked to medium-rare or medium, allowing the meat to remain tender and juicy. Adjust cooking times based on your preferred level of doneness and always let the steak rest before slicing to allow the juices to redistribute and enhance the flavours.