imported_wisener
New member
Preparing a steak that leaves a lasting impression is more of an art than that of just another meal. The Porter House Steak, better known as the "T-Bone", is two steaks in one, on the inside you get the Filet Mignon and on the outside you get the Strip steak. The T-Bone that sits in the middle is what combines these two fantastic steaks into one big steak. Regardless of what type of steak you enjoy, this step-by-step guide is definitely for the person that loves a juicy, tender, mouth-watering steak. Enjoy...
1. To begin, it is very important to know exactly what to look for when purchasing steak. Most people just grab and go, but, you may be passing up the better choices of steaks. Look for steaks that have tiny slivers of fat throughout the entire steak. You want to choose steak that does not have a lot of fat on the outside. The best place to buy quality steaks is at a local butcher shop. These steaks are often the freshest cuts of meat. The butcher can also help in choosing a great cut of meat, especially for you or the occassion. Take your time and choose wisely, this is definately one of the deciding factors in how your steak will turn out.
2. Once you have purchased your steak, you need to allow sufficient time for the meat to lose some of the water contained within. I recommend placing the steak/s onto a flat container with a lid that will allow moister to escape. A lid with holes works best. If you do not have such a container, simply wrap the steak/s with sanitary cloths and place into a container. Now, place the container into the refridgerator and allow to sit for 36 hours.
Once you have allowed the steak/s to age and lose some of their water content, you are now ready for the next step
3.People believe that a steak must be beaten into being tender and that various spices and herbs must be used in order for it to be flavorful. This is not the case!
Lay the steak/s out onto a flat cutting board or surface and begin by sprinkling the Kosher Salt onto the steak/s. Make absolutely sure that you are using Kosher Salt and not regular table salt. Don't over do it with the salt but, cover the meat.
4.Now, in my opinion, you should never use Black pepper on a steak. Black Pepper tends to become very spicy during the cooking process and may over spice the meat. Remember this, a properly prepared steak needs no condiments.
Take the White Pepper and sprinkle it on the steak/s. This should be done according to taste. If you enjoy pepper, cover the entire steak, but don't over do it.
5. Now, you want to take the Extra Virgin Olive Oil and coat the entire steak/s with it.
Once coated, as an option, that I highly recommend, you can wrap the steaks in a plastic wrap in order to allow the Salt, Pepper and Oil to combine with one another. It is up to you whether or not to do this. If so, allow it to sit at room temperature for about 15 minutes.
A room temperature steak/s will cook much more evenly than that of cold one/s.
6. Now, you want to brown both sides of the steak/s in a frying pan on Medium-High Heat. If the steaks do not sizzle when placed in the pan, the heat is not hot enough. Do not cook on both sides longer that 2 minutes. Once complete, place the steaks onto an oven-proof pan and continue to cook at 375 degrees for about 6 minutes. No Longer!
Remove the steaks and allow them to rest for 5 minutes before serving. Eat and Enjoy!
1. To begin, it is very important to know exactly what to look for when purchasing steak. Most people just grab and go, but, you may be passing up the better choices of steaks. Look for steaks that have tiny slivers of fat throughout the entire steak. You want to choose steak that does not have a lot of fat on the outside. The best place to buy quality steaks is at a local butcher shop. These steaks are often the freshest cuts of meat. The butcher can also help in choosing a great cut of meat, especially for you or the occassion. Take your time and choose wisely, this is definately one of the deciding factors in how your steak will turn out.
2. Once you have purchased your steak, you need to allow sufficient time for the meat to lose some of the water contained within. I recommend placing the steak/s onto a flat container with a lid that will allow moister to escape. A lid with holes works best. If you do not have such a container, simply wrap the steak/s with sanitary cloths and place into a container. Now, place the container into the refridgerator and allow to sit for 36 hours.
Once you have allowed the steak/s to age and lose some of their water content, you are now ready for the next step
3.People believe that a steak must be beaten into being tender and that various spices and herbs must be used in order for it to be flavorful. This is not the case!
Lay the steak/s out onto a flat cutting board or surface and begin by sprinkling the Kosher Salt onto the steak/s. Make absolutely sure that you are using Kosher Salt and not regular table salt. Don't over do it with the salt but, cover the meat.
4.Now, in my opinion, you should never use Black pepper on a steak. Black Pepper tends to become very spicy during the cooking process and may over spice the meat. Remember this, a properly prepared steak needs no condiments.
Take the White Pepper and sprinkle it on the steak/s. This should be done according to taste. If you enjoy pepper, cover the entire steak, but don't over do it.
5. Now, you want to take the Extra Virgin Olive Oil and coat the entire steak/s with it.
Once coated, as an option, that I highly recommend, you can wrap the steaks in a plastic wrap in order to allow the Salt, Pepper and Oil to combine with one another. It is up to you whether or not to do this. If so, allow it to sit at room temperature for about 15 minutes.
A room temperature steak/s will cook much more evenly than that of cold one/s.
6. Now, you want to brown both sides of the steak/s in a frying pan on Medium-High Heat. If the steaks do not sizzle when placed in the pan, the heat is not hot enough. Do not cook on both sides longer that 2 minutes. Once complete, place the steaks onto an oven-proof pan and continue to cook at 375 degrees for about 6 minutes. No Longer!
Remove the steaks and allow them to rest for 5 minutes before serving. Eat and Enjoy!