The porterhouse is a common favorite among American steak lovers. Though it looks similar to a t-bone steak, a porterhouse contains an extra muscle on the central-upper side. When trimmed of fat, the porterhouse is quite lean and the National Cattlemen’s Beef Association reports that 3 ounces of lean beef contain more than 50 percent of the recommended daily intake of protein. Rich in a host of essential nutrients, the porterhouse is healthy by itself. However, the Mayo Clinic lists broiling as one of the healthiest methods of preparation, enhancing the flavor, tenderness and the healthful nature of the porterhouse steak.
Purchase your meat from a reputable butcher rather than a commercial grocer where possible. Butchers handle the meat professionally, specializing in the proper handling of meat and animal products. Further, grass-fed beef, which is generally healthier than grain-fed beef, is most commonly found through butchers.
Season your steaks according to your taste. If you choose to marinade your steak, refrigerate it for at least one hour before use.
Find the location of your broiler in your oven. Most ovens will contain a broiler at the top of the oven. Some gas ovens will locate it in a drawer below the oven, in the place where pots, pans and other utensils are normally stored.
Preheat your broiler on a high heat after moving the oven rack to the second position from the top -- this allows the broiler more room to circulate the heat needed to cook the steak evenly.
Oil your steaks with olive oil instead of applying oil directly to the surface of the broiler pan, as this reduces the amount of excess smoke produced by the high heat.
Place your porterhouses on the broiler pan and broil until they are visibly brown around the entire visible surface. Flip the steaks and cook them according to desired doneness: A reading between 120 F and 125 F indicates a rare steak. A medium steak will register at 140 F to 150 F. Expect an internal temperature above 160 F for well-done steaks.
When the meat is cooked to your satisfaction, remove it and let it rest for 10 minutes to redistribute the juices before serving.
Serve the steaks warm with your desired sides or toppings.
- Virginia Tech University: Meat Cut Identification
- National Cattlemen's Beef Association: Health Benefits of Beef
- Mayo Clinic; Healthy Cooking Techniques: Boost Flavor and Cut Calories; April 2011
- How To Cook Meat; Broiled Porterhouse Steak; Nils Hoyum; November 2010
- Culinate; Playing With Fire: Ditch the Grill in Favor of the Broil; Helen Rennie; January 2007