The porterhouse is “the king of steaks,” according to master butcher Kevin Smith of Seattle’s Beast & Cleaver.
With what’s basically two steaks (tenderloin and New York strip) separated by a big bone, the porterhouse gives you a world of beefy flavors and textures, provided you cook it right. There’s the silky and tender filet, the firmer strip, and a gob of suet that east like bone marrow when properly rendered and crisped. Cook it right, and you’ve got a gradient of doneness, from the beautifully burnished crust to the rare interior, and everything in between.
Watch Kevin butcher a short loin and explain the differences between a porterhouse, a T-bone, and a bone-in New York steak. Then check out his technique for cooking a massive porterhouse.
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[Time Codes]
0:00 - How to cook a porterhouse steak
0:27 - How to butcher a short loin to get a porterhouse
6:59 - Sear the porterhouse
15:31 - Add butter, garlic, and herbs
16:44 - Add porterhouse to oven
18:14 - Slice and serve the porterhouse
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