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For the perfect medium-rare steak, broil in the oven for 13-15 minutes for a 1-inch steak, and 16-18 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F. Rest your steaks for 5 minutes before serving, covering lightly with foil.
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1. Preheat your oven to the highest setting. 2. Place your porterhouse steak on a wire rack in a shallow roasting pan. 3. Cook the steak for 6-8 minutes per side, or until it reaches the desired level of doneness. 4. Remove the steak from the oven and allow it to rest for.
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Once the steak hits the pan, there is very little work to do. Step 1- Season the steaks. Pat the steaks dry, then season both sides with salt and pepper. Step 2- Sear. Heat the oil in a cast iron skillet. Once it's hot, add the steaks and sear on both sides. Transfer to a plate and loosely cover them with foil.
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Leave at room temperature for 45 minutes to brine. Preheat the oven to 350 degrees and preheat a skillet with oil or butter over high heat. Spray cooking spray on a rimmed baking sheet and set aside. Sprinkle pepper on porterhouse steaks. Sear the steak on each side for 3-5 minutes until a golden-brown crust forms.
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Place the seasoned porterhouse steak on a broiler pan or a wire rack set inside a baking sheet. This setup allows the heat to circulate around the steak, ensuring that it cooks evenly. Slide the pan under the broiler and cook the steak for about 4-5 minutes on each side for medium-rare, adjusting the time based on your desired level of doneness.
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Stick the thermometer in the side of the steak, toward the middle. For rare steaks, cook to 120-125 degrees F, medium rare to 130-140, medium to 140-150, medium well to 150-160, and well done to over 160. Once the porterhouses are broiled to your preference, rest them on a wire rack for 8-9 minutes before eating.
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Broil till sizzling and gorgeous and a perfect medium-rare, 4-6 minutes. (Since the steak is already sliced, you can peek to check doneness.) Serve the porter-house directly from the pan, and.
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A good rule of thumb is to broil the steak for about 4-5 minutes on each side for a medium-rare doneness. However, if you prefer your steak more well done, you can broil it for an additional 2-3 minutes on each side. For a 1-inch thick porterhouse steak, the total broiling time for medium-rare doneness would be around 8-10 minutes.
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Place the seasoned porterhouse steak on a broiler pan and slide it under the broiler. For a one-inch thick steak, broil for about 4-5 minutes on each side for medium-rare, or 5-6 minutes for medium. Keep an eye on the steak to avoid overcooking. Let it Rest. Once the steak is done broiling, remove it from the oven and let it rest for a few minutes.
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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.
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Cook for about 20-30 minutes, or until the internal temperature reads 120 degrees. Turn stove burner to medium-high. Sear steaks on each side for 1-2 minutes until a golden-brown crust forms. Place porterhouse steaks on a clean plate tented with foil to rest for 5-10 minutes. Reverse Searing Porterhouse Steak.
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Place the seasoned porterhouse steak on a broiler pan and put it under the preheated broiler. Broil the steak for about 4-5 minutes on each side for a medium-rare doneness. You can adjust the cooking time depending on your desired level of doneness, but be sure to keep a close eye on the steak to prevent overcooking.
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Place the skillet in the oven and broil the steaks for 8-10 minutes, or until they are cooked to the desired doneness (rare, medium-rare, or well-done). 7. Remove the skillet from the oven and let the steaks rest for 5-10 minutes before slicing and serving. Serve the porterhouse steak with your favourite sides and enjoy!
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Oven: Preheat the grill to 425°F (218°C) with the rack in the upper middle position. Place the steaks on a drip broiler pan. Roast for 6 to 8 minutes per side until they reach your desired doneness. Remove and let the steak rest for 5 minutes before serving.
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Step 2: Preheat the Broiler Pan. Line a broiler pan or baking sheet with foil, and set the broiler insert on top of the broiler pan if using. Place the pan on the oven rack, and preheat until hot.
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Position the top rack four to five inches from the top of the oven. Take the steak out of the refrigerator as you pre-heat the broiler to its highest possible temperature (Our broiler reaches to 550 degrees). Open a window just in case. Things might get a little smoky. While the broiler warms, pre-heat an empty cast-iron skillet or grill pan on.