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How to Cook a PORTERHOUSE STEAK 🥩 For Beginners - Porterhouse Steak
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- เผยแพร่เมื่อ 10 ก.พ. 2022
- Join us in this episode to learn how to cook a giant porterhouse steak to perfection and enjoy one of the most delicious and good looking pieces of meat ever! A good Porterhouse steak also called a monster T-Bone steak is something delicious but a monster, 5 lbs t-bone steak is nothing short of impressive! I will teach you how to cook a monster steak to perfection and if you just follow the few steps I explain in this video you will be call the king of the steaks in your family!
A huge porterhouse steak is composed of 2 different steaks a filet Mignon in one side and a New York Strip in the other all holed together by a huge bone that will help you cook both meats at the same time while adding an amazing flavor in the process.
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Can't go wrong with a good porterhouse or a porterhouse done right. Looks deeeeeeeeeeeeeelicious
LOL You are 1000% right brother! 😀😀
Amazing stuff Ninja! I think I may have to come over and taste both sides. Maybe we should do a video together and compare your oven steak with my grilled steak! Let Mrs. Ninja decide the best!
That sounds like a great idea! Let's get some Tomahawks and go at it! 😀😀
Ninja what a show. The Porterhouse Steak, the camera angles, color, show, energy, all perfect. Nice job!
I couldn’t agree more!
Thank you so much Tommy! 😀😀
NINJA!!! Your videos are getting BETTER AND BETTER!!!! To answer your question, YES, you made me HUUUUNNNGGGLRRRYYY!!!!
What an impressive steak, done to perfection as always. I make my steaks reverse grilled just like you 👍👍👍
That's the best way to go! 😀😀😀 Thanks brother!
Ninja: "You will hate steaks at restaurants" Me: "I hate every restaurants food" LOL
LOL I know! Tell me about it! 😀😀😀
Looks Delicious!
my fav cut to order, thanks ninja!
Man that as SO GOOD!!! 😀😀😀 Thank brother!
Video quality improving, and production values and content getting way better. Your channel will soon take off, ninja!
I liked this video before I even saw it! I am a boring oven man, so I needed this!! My son has told you how glad he is, that you teach me how to make good steaks, so thank you my brother!!
Lol you are the Man brother! And there is nothing boring about cooking a monster like this one! Greetings to your son! 😀😀
Deeeeeeeeeeeeeeeeeeeeeeeeeeeeeeelishous brother!!!
Heck yeah baby! 😀😀😀
Keep up the vids. Nice stuff.
The Porterhouse! By far my favorite steak! Looks AMAZING Ninja!
Thank you Kurt! That bone brings on the flavors! 😀
Damn, my mouth watered like crazy! I'm sick with envy now.
Lol now you have no excuses to make it happen! 🤣😀 thank you so much my brother!
great video as always my ninjas
Thank you so much my brother!!! 😀😀😀
Love you guys!
Love you back brother! 😀😀
Good tip using the blowtorch to heat up the grill quicker… steak looks real good
Oh Johnny that was so DEEEELICIOUS brother! 😀😀😀
Tremenda preparación Ninja!
Me dió hambre asique a prender el fuego!
Saludos desde Temuco, Chile!
Muchas gracias Gustavo! 😀😀😀
I haven’t had a Porterhouse in a while. That looked delicious. Made me hungry. Cool video 🥷
Ninja, I agree 100% about using oil as a binder. The moisture of the steak will hold the salt and allow it to penetrate into the steak. On something this big, that's very important!
Un video excelente, como siempre! Gracias a Uds. por todo!
That’s something I tested a lot and that was what I got of it… muchas gracias my hermanito!!😀
Looks delicious brother great work 👍
Thank you my brother! 😀
First time watching. A lot of love for cooking here! Missing the Margarita. Lol !
You don’t understand how happy I am finding you again!
Oh man! Welcome to the family!!! 😀😀😀
@@SaltyTales I’m so ghetto but your videos I love them
@@SaltyTales no one can match your energy
Yum yum give me some!❤
Awesome! That's exactly how I cooked the one I tagged you in! Now I think Sunday night is steak night! Oh, and I'm stealing your chimichurri recipe... Probably my favorite condiment!
I’m gonna get another this week!
Yeah brother! 😀😀
Notification squad straight out the barbershop 😎💈
Oh man! You are getting ready for the weekend! 😀😀😀
So a steak for one person then. Looks awesome. Going to try is next week.
LOL We eat that steak for 2 days! 😀😀😀 You'll love it! 😀
Nice T-bone steak yes
Thanks Mirre! 😀
Bravo, Ninja. You've come a long way. This video is interesting, educational, and entertaining. Keep up the excellent content!
Thanks my brother! Really appreciate it! 😀
@@SaltyTales 👊🥩😉
the answer is no you made me starved lol, great cook ninja.
LOL Thank you Jimmy! Love you guys! 😀😀😀
Could you do a video about what is best to spirits your ribs with when cooking on the smoker or grill. Thanks for the amazing content
I really wanted to make an experiment with that and now that you ask for it is sure coming! 😀 Thank brother!
@@SaltyTales no problem im ready to see the results 👍
Yes it made me very hungry I think I could eat the whole thing myself love your show one question.. what is pecania in English? Thanks
Picanha is also known as cullote or tip sirloin with the fat cap on it. In the US they remove the fat cap and destroy all the flavors in the process!
I’ve had great luck cooking these big 4-5 pound porterhouses on the Santa Maria grill, tons of flavor!
Oh yeah! A bigger steak like that will give you way more margin to errors. Most people is afraid of the size but they are easier to cook.
😂😂😂 👋😎🇮🇹
Hey bro' !!! Really brother ... I do this every time I cook T-bone (Fiorentina) ... Greetings from Belluno 🍻😋👍
Love it! It resulted in one of the best! 😀😀 thanks!
Perfect man. Need to go to the butcher this weekend.
LOL that was delicious! I mean DEEEELICIOUS! 😀😀😀
I'm writing my grocery list as I watch you. 🤣❤
LOL Love it! 😀😀😀😀
You make me hungry
Thank you for the support brother! 😀😀😀
I love that black shirt. Can you give us a link to where you bought it please?
Omg it's just starting and my mouth is watering... We call that a T Bone over here... Even though the porthouse is bigger its still gets the same label
T bone and porterhouse is the same. Only difference is the T Bones tenderloin portion is smaller
That was a monster one brother and it was PERFECT! 😀😀 Thank you so much!
@@sammygg21 read my comment properly buddy... They are not the same the porterhouse is bigger but in UK we don't call it that its all Tbone unless u specify what cut u want the t bone is closer to the end of the fillet not the begining brother
@@RobMocar Any decent steakhouse I have been to in the UK they have called it the Porterhouse.
@@KeithChegwin24 well I live up north we common as muck up here lol
hi ninja, how long would you recommend to sear the steak on the stove?
Ninja!!!! I have subscribed to your channel, but I admit, I did not hit the alerts! Man, I miss you brother!
Awesome video. Could you give me some inspiration and make a tri-tip?
let's make it happen! 😀😀
Churrasco and chimichurri are a match made in heaven. chimichurri and porterhouse not so much. No wonder why you didn't use it. But it's nice to see your version of how you make it.
I did totally forget to film it but it was AWESOME! 😀😀😀
The big side is the new york strip and the small side is the filet miñon
Just my 2 cents.. get the Meater PLUS or Wifi. I have the basic model and its range is just too limited. its a great item otherwise. Man that's a big steak! I also sprinkle a little garlic powder on them as well. But that's just personal preference. Lately I've melted wagyu beef tallow.. added various spices..and then basted the steak as it cooks (every flip).. That has made some fun results. thanks ST!!
Thanks brother! I need to test the tallow idea and sure will make a video about it! Thanks for the support!
00:37 I completely agree. It's real uncommon for me to go somewhere else and find well prepared meat like I use to do at home. 😂
Perfectly cooked steaks!
I guess tomorrow I'm heading to Wild Fork... 😂
Have you cooked it sous vide?
Haven’t but it has to be awesome no matter how you cook it! 😀😀
You made me hungry for steak. A huge chunk of cooked beef to the right doneness brings our the primal nature in me, makes me say " I WANT BEEF AND I WANT IT NOW"
I use the sous vide method mostly for my steaks then sear it to finish it. To sear I use different ways sometimes a super hot grill OR super hot grill pan other times a high output torch. Just depends on my mood but my favorite is the super hot grill over charcoal as the smoke from charcoal adds to the food but if time is short or the weather is bad, the grill pan or torch is the sear method of choice. And I lean more for the torch over the grill pan. Just the primal nature of fire and meat just seem to be the thing to do. I have cooked a steak like that directly on a good bed of hot coals as well with great results. But the key is using a temperature gauge to monitor the internal temperature for best results. That is the reason why I like sous vide, it is a controlled temperature cooking with some leeway , if something comes up so it won't over cook. But I do like this oven method you showed. Great for a large chunk of steak not so much on a one to one and a quarter inch steak though. Best in that case is sear and watch your internal temperature even if you need to cook it a little after the sear on a much lower temperature until done.
And salt and pepper is all the seasoning beef really needs but I like to season it and place it in the fridge over night then bring back up to temp an hour before cook time. How ever four hours should be the minimum especially for that thickness of meat.
A piece of meat like this could feed up to eight people or 4 to 5 really hungry people
My wife likes the filet I like the strip so we are both happy. We like ours rare to medium rare, which is about 130° to 132° F in the center. And my dog would love that big steak bone but believe I would have knawed off a lot of the meat left on it before she got it though.
One last thing you are right once you master cooking a steak at home you really don't like to eat steak out because it become more of a guessing match to get a steak that you know you can cook better at home. As the consistency can be different from cook to cook and restaurant to restaurants. But at home you know exactly what your are going to get each time and it will be exactly as you like it. Yes it nice to eat out but you won't get a meal for the price you can cook at home and the quality you can deliver once you master cooking a steak at home. That steak at a restaurant if you could even find one that size would be well over two hundred dollars with the sides of salad, bread and a baked potato.
1600 views and only 222 likes. Come on people!!! You know this looked like an AWESOME steak. Thanks to Mr&Mrs Ninja!!
Thank you so much for the support my brother! 😀
Right?! I cannot figure it out~ 2 seconds or less to tap that thumb, so what is it? People can't be bothered? Maybe some don't know it's helpful? Have often wondered about this very thing...
✨Maybe if we who do know start dropping an entire row of thumbs up in comments, it will encourage others, eh?? Worth a shot 👍💙👍💙👍💙👍💙👍💙
a 12" or greater cast iron works really well for this.
it didn't fit in my 10" one so I fell back on the big guns! 😀😀
🤤
Thanks brother! 😀😀
I personally think a great steak should speak for itself. If you start with exceptional beef, other than a bit of kosher salt, you shouldn’t need any additional seasonings or condiments.
👍👍👍👍👍
Cold smoke, then Sous Vide, then charcoal grill!!!
Super tender, juicy , the spices, lots of flavor, beefy.... Hahaha. Should be on a t shirt.
LOL We can fix that! 😂😂
Its better to cook it the peter luger style with only kosher salt and then put it in clarified butter
Can I have the bone ninja!
Good content ninja. I got bad news my country Malaysia got new rising cases now above 20k I fear I might lose earnings.. I'm concerned and worried
Thanks brother... We need to keep on praying for this not to be another disaster!
here in Texas we call it a T bone
Avoid using the griddle with the plate hanging over the gas can. There were recalls in Australia from normal pans making these things go boom.
I cant understand why people want to hide the flavor of a good steak with sauces and condiments, but then I am a purist when it comes to steaks and ribs. I only use kosher salt and fresh cracked black pepper. If I want to turn it up a notch i'll baste it with clarified butter infused with garlic while its cooking, but not on ribs.
Working at national beef we make them steakes
algorithm comment
Make moose.
IM HUNGRY!!!!!!!!!!!!!!
LOL Me too! 😀😀😀😀😀
NINJA LOOK AT SEVENTEEN THOUSAND VIEWS' AND ONE HUNDRED AND SIXTEEN COMMENTS AND YOUR SUBSCRIBERS, COME ON YOU KNOW YOU WANT TO COME BACK.
When you cut it up and talk and talk it cools off quickly. Room temperate beautiful steak diminished.