471 0 0 0 16 porterhouse steak. For a perfectly tender and crusty steak, brothers Bryan and Michael Voltaggio salt their meat up to 12 hours before and let it sit, uncovered, in the refrigerator.
This step seasons the meat to its core and pulls out moisture for a better sear. 834 0 0 0 0 11. Set a rack in a rimmed baking sheet. Season the steak with 1 tablespoon of salt and transfer to the rack. Let the steak come to room temperature 30 minutes before cooking.
Heat a large cast-iron skillet until very hot, about 5 minutes. Pat the steak dry with paper towels and season with salt and pepper. Cook the steak over moderate heat until browned and crusty, about 3 minutes. Add the butter, turn the meat and transfer the skillet to the oven. Green Peppercorn Jus, Curry-Mustard Mayonnaise and House Steak Sauce.
This was the first steak i’ve ever made and I’m blown away my girl friend was obsessed and said it was the best she has ever had thank you. The porterhouse definitely wins out, but if you’re looking to savor a delicious yet manageable meal for one, the ribeye may be a more suitable cut. All in all, both the porterhouse steak and ribeye steak are two fantastically flavorful, high quality cuts of meat. I’m no good at cooking beef, but I’d bought a pair of pricy steaks for my husband’s birthday as he was pretty gloomy about turning 40 during the lockdown over here in Canada. I thought, if I’m going to trust any online chef with these, it’s gotta be Nagi! I served it with your mashed cauliflower, which almost stole the show! Do you cook the steak in the hot skillet on both sides before you put it in the oven?
What did you think about this recipe? Did you make any changes or notes? Put together using a selection of ALDI’s everyday grocery range, try our BBQ Lamb Chops with Green Avocado Salad recipe today and enjoy! ALDI’s Aussie first supplier policy keeps us committed to sourcing produce from local growers. It’s from the same farms as other supermarkets, we just sell at our ALDI price. Our fresh porterhouse steaks migrate from farms all over Australia. There’s New England in NSW and Southern QLD just to name a few.
Don’t be fooled by our low prices. Our cattle grazes on the same paddocks as the other supermarkets. Porterhouse steaks are lean, tender, rich in flavour and extremely juicy. For best results, grill or pan fry, only cooking on each side once. The best way is by popping them in the fridge until defrosted. If you’re short on time, use your microwave on the appropriate setting. Cows can walk up a flight of stairs but can’t walk down because of the way their knees bend?
Jump to navigation Jump to search “Sirloin” redirects here. It is not to be confused with Sir Loin. The sirloin steak is cut from the sirloin, the subprimal posterior to the short loin where the T-bone, porterhouse, and club steaks are cut. The sirloin is actually divided into several types of steak. In a common British, South African, and Australian butchery, the word sirloin refers to cuts of meat from the upper middle of the animal, similar to the American short loin, while the American sirloin is called the rump.