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WinWhistler
 
How do I cook a Porterhouse steak medium rare?

I love it that way when I go to restaurants but I never learned how to cook them that way...

I have all standard "buy a $200 pot set" pots but I don't have a grill here, just a stove.

The porterhouse is about just shy of an inch thick and long enough to damn near cover a standard size frying pan...

Anyhow, how do I get it medium rare and how long does it take?

And any tips I should know?
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Old 08-20-2006, 08:20 AM WinWhistler is offline  
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Topsirloin
I'm a closed minded ass with a fuck up for a brother. I should kill myself.
 
The first rule of steak club you do not talk about steak club
The second rule of steak club is YOU DO NOT TALK ABOUT STEAK CLUB
The third rule of steak club is don't cook it in a frying pan dude, it's a travesty. Oven is even worse
Old 08-20-2006, 09:20 AM Topsirloin is offline  
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Trachei
 
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Quote:
Originally Posted by Topsirloin
The first rule of steak club you do not talk about steak club
The second rule of steak club is YOU DO NOT TALK ABOUT STEAK CLUB
The third rule of steak club is don't cook it in a frying pan dude, it's a travesty. Oven is even worse

I've cooked really good steaks in Sautee pans (not sure if they are the same as a frying pan).
Old 08-20-2006, 11:53 AM Trachei is offline  
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arcanus
 
sear it on both sides then finish it in a relatively low heat oven
Old 08-20-2006, 01:34 PM arcanus is offline  
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Phroz
 
Broil it. A lot of people really under-utilize the broiler... it's nothing more than an inverted grill.
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Old 08-20-2006, 03:13 PM Phroz is offline  
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Thejavaman1
 
Quote:
Originally Posted by Phroz
Broil it. A lot of people really under-utilize the broiler... it's nothing more than an inverted grill.

Broiler FTW. It's a much quicker way than starting up the grill (I have charcoal, so it takes some time) and once you get the hang of it, it's very easy to use (because you get the same temp every time).
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Old 08-20-2006, 06:24 PM Thejavaman1 is offline  
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Topsirloin
I'm a closed minded ass with a fuck up for a brother. I should kill myself.
 
Broiling and grilling, while the same in technique, lack the same flavour. There's just something you get from a bbq you can get nowhere else
Old 08-20-2006, 06:37 PM Topsirloin is offline  
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mesoflash
 
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During the really cold days in upstate NY, I used that skillet all the time. To be honest, that pan will cook a steak just as good as any grill.

Just season the skillet correctly. I usually get the pan smoken hot, rub some oil on it and then slap the steak down on it.

You will get a lot of smoke in the kitchen but I think that adds to the atmosphere
Old 08-20-2006, 07:04 PM mesoflash is offline  
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Phroz
 
Quote:
Originally Posted by mesoflash
Lodge cast-iron.

I've got the square version of that pan, and it does work great. The part about the smoke is true, and that's part of the reason I lean towards the broiler more often. My kichen has no exhaust fan, so I've set off the smoke detector on more than one occasion.
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Old 08-20-2006, 07:09 PM Phroz is offline  
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WinWhistler
 
Sounds good.
Since I have a few different steaks I'm going to try both. I'm going to broil it and I'm going to fry it on the skillet...

But how do I know when its done (as opposed to not done enough?) And in the oven, which layer should I place the rack on. (I have four)...

I don't have a meat thermometer or anything so what can I do to make sure it's done?
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Old 08-20-2006, 08:01 PM WinWhistler is offline  
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VladTemplar
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Quote:
Originally Posted by WinWhistler
Sounds good.
Since I have a few different steaks I'm going to try both. I'm going to broil it and I'm going to fry it on the skillet...

But how do I know when its done (as opposed to not done enough?) And in the oven, which layer should I place the rack on. (I have four)...

I don't have a meat thermometer or anything so what can I do to make sure it's done?


You have an expensive cut of meat, yet you won't drop $10 on an instant-read thermometer?

Go buy a thermometer.
Old 08-20-2006, 08:20 PM VladTemplar is offline  
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#11  

WinWhistler
 
Even if I do decide to get a thermometer, your response still deson't tell me how I know when my steak is done...
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Old 08-20-2006, 09:38 PM WinWhistler is offline  
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#12  

dopenugz
 
slice it and look at the meat
Old 08-20-2006, 10:29 PM dopenugz is offline  
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#13  

Trachei
 
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Quote:
Originally Posted by dopenugz
slice it and look at the meat
Old 08-20-2006, 11:03 PM Trachei is offline  
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#14  

Lantec
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You can try this method I saw at a butchershop

heat up a pan on medium low, wait like a minute for the pan to get hot - DON'T USE A TEFLON PAN, but you probably already know this and these times are for 1 inch thick steak

1. After the pan is heated, put the steak on the pan
2. After set amount of time, put it on the other side for set time. Only flip once

4-5 minutes per side - rare
5-6 minutes per side - medium rare
6-7 minutes per side - medium

works good enough for me
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Old 08-20-2006, 11:43 PM Lantec is offline  
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