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 ...

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 ...

If there is a perfect picture of affordable luxury, it's probably a porterhouse steak made on the grill at home. Grabbing this great T-bone alternative from the butcher isn't exactly cheap ...

The Porterhouse steak has something of a burly reputation. Known for its massive size, meaty flavor, and ability to conquer even the hungriest of diners, this king of the steakhouse is both a ...

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 ...

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 ...

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.

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