Thick-Cut Porterhouse Steaks
Mammoth porterhouse steaks are a spectacular centerpiece for the holiday table—if you can manage to cook them properly.
Why This Recipe Works
With such a mammoth cut of meat, it is hard to achieve even cooking. To help our Thick-Cut Porterhouse Steaks stay pink, juicy, and tender throughout, we cook them in a low-temperature oven (275 degrees). Then we sear the steaks in a hefty 3 tablespoons of oil over high heat to get an even exterior crust. By searing them quickly, we’re able to keep the meat under the crust from turning gray.