- Hey everybody, my name is Joey and today I'll show you how to cook this porterhouse steak in a cast iron skillet. I'll share tips covering everything, from buying it at the store, to serving up this delicious steak on your plate. Now let's turn up the heat. So what exactly is a porterhouse steak? Well it's delicious, and that's all you really need to know. This hardy cut of beef is often regaled as the king of steaks, because it combines two of the choicest, most tender, and most flavorful cuts of beef know to man. Come on in and get a closer look at the king. You will see that it has a t-shape bone that runs through the center, and across the top. If that sounds familiar it's because the little brother of the porterhouse is the eponymously named t-bone steak. Pretty original name, right? As a matter of fact they are nearly identical cuts of beef except do you notice what's missing? That's right, the porterhouse has a noticeably larger flay than its brother the t-bone. A great steak. Steak house quality steak begins with the purchase. Before you buy your steak, you absolutely must consider the grade. Beef comes in three grades. Prime, choice, and select. With prime being the very, very best, and select being the least tender, and least flavorful. With choice somewhere in between. Simply stated, buy either choice or prime or don't waste your time. And within those grades, be sure to select steak that has the most amount of marbling, which will promote tenderness, and flavor. Next, season it. Some purest will tell you that you should only season your steak with kosher salt, and course ground pepper but I say, use whatever you want, experiment. If you want another idea, check out our simple steak rub by clicking the link on your screen now. And if you want to live on the edge, add some red pepper flakes to give it a little somethin' somethin'. No matter what you season your steak with be sure to apply it liberally to give it that nice, browned, crusted, and tasty exterior. Now to the pan itself. You should use cast iron to achieve the very best results. If you don't own one, and you want to be a good cook you should pause this video right now and go buy one. It's the most versatile pan in the kitchen. Next, turn up the heat, add your oil and let that pan get nice and hot. If you're unsure if the pan is ready, as a test, simply wet your hand with a little bit of water, and let a drop or two fall into the pan. If it sizzles, or smokes, you're good to go. Can you hear that at home? Can you hear that steak seer? If tasty could make a sound, this would be it. Once the steak is in the pan, I use general timing guidelines based upon thickness, but this is not a perfect science. The time can depend upon the thickness, as well as the temperature of the steak, not to mention the heat of the pan when you put it in. However, I generally flip after two or three minutes for a thinner steak, and up to four minutes for a thicker steak. There are several opinions on flipping the steak. Some will tell you to flip it only once, others will tell you to flip it every minute. I prefer to flip it as little as possible, but may need to flip it more than once to achieve an evenly cooked steak. Also on flipping, always use tongs. Never use a fork. If you pierce the steak, you may loose some of that delicious meat nectar. Once I flip it, I like to add just a little bit of butter, and some rosemary. This will give it some great aromatics, some additional flavor. I wish you could smell this delicious steak cooking right in your kitchen. Never spend $50 at a restaurant for a steak, when you could make this right at home. And look at that color, that's exactly why I use liberal seasoning. It gives it this wonderful, crusted brown, and tasty exterior. Now that the steak has been cooking for a few minutes, how will you know when it's rare, medium or god forbid well done. Well if you want to reach meat nirvana you will need to learn to literally feel the temperature of the steak with your hands. It will take some practice. However as a simple guide, use the inside of your thumb for rare, use the outside of your thumb for medium, and use the bottom of your wrist for well done or you just ruined it. If you're not comfortable with the feel method, keep a thermometer near by. It's better to know the temperature of your steak, than to over cook it. This smells so good! The rosemary, with the butter and the steak all caramelizing together, just smells so fantastic. Now that the steak is done, let it rest for at least five minutes. If you're a recovering fat kid like me, this will undoubtedly be the hardest part of the meal. Now at home you may be wondering, what side dish is he going to serve with this? Well, this is RedMeatLover, not side dish lover. But I will tell you that you can never go wrong with potatoes and some roasted vegetables. This is the perfect recipe when you don't feel like firing up the grill, you're making a dinner for one, or even on a date night as this skillet can fit up to two large steaks. Our motto, any cut of meat any type of heat, reflects our belief that there is many right ways to cook beef. We would love your feedback in the comments below, or to Joey@RedMeatLover.com And remember what Henry Ford once said: 'Whether you think you can, or you can't, you're probably right.' Will see you next time.