Porterhouse Steak is a thick slice of beef, on the bone and including the fillet, which weighs anywhere between § to 1 ½ pounds. The term also applies to a thick fillet, or entrecote steak. (See the entry under CHATEAUBRIAND.)
The name porterhouse is thought to have originated from the days when this succulent steak was served at porter, or beer, houses.
Porterhouse steak is usually grilled but it can also be pan-fried in butter or oil. A steak weighing approximately 1 pound should serve 2 people.
To grill porterhouse steak, brush with a little melted butter and then rub a little salt and pepper into the meat. Preheat the grill to high. Cook for 2 minutes on each side, reduce the heat to low and cook for a further 2 minutes on each side.
This will produce rare steak. Double the cooking times for well-done steak.
To fry porterhouse steak, melt about
1 tablespoon of butter or oil in a frying-pan over moderate heat. When the foam subsides, add the steak and cook FOR 2 minutes on each side. Reduce the heat to low and cook for a further
2 minutes on each side. This will produce rare steak. Double the cooking times for well-done steak.
All cooking times are approximate and depend on the quality of the meat, the strength of the heat and the thickness of the pan.