Bryan and Michael Voltaggio sear their porterhouse on one side in a cast-iron skillet, then flip the steak and transfer it to the oven to roast until it's medium-rare. It's no wonder why the ...

The Porterhouse steak has something of a burly reputation. Known for its massive size, meaty flavor, and ability to conquer ...

We’ve offered both cook times and internal temperatures in the recipe so you can be sure you will end up with a perfect steak. If you’re working without a grill, sear the porterhouse on your ...

This is collaborative content from Food & Wine's team of experts, including staff, recipe developers ... we're using here as a marinade for juicy steak. The intense flavor of the fish sauce ...

Add salt and pepper to taste. 2. Place steaks in bowl with marinade, shake to coat the steaks, and tightly cover the bowl with plastic wrap. Refrigerate for 4 to 6 hours. 3. Remove steak from ...

Move steak over indirect heat (still positioning ... Serve topped with sauce and reserved peppercorns. Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

1 (2-inch-thick) porterhouse steak (about 2 1/2 pounds), cut from ... Taste and add more lemon juice or salt as needed. (The recipe can be prepared to this point 2 hours in advance and held ...

This streak method works for all cuts of tender beef steak, such as ribeye, porterhouse, ranch, T-bone, filet mignon, flat ...