Transform your steak night with jamie oliver’s mouthwatering porterhouse recipe

In the culinary world, there’s no denying the allure of a perfectly cooked porterhouse steak. With its juicy tenderness and robust flavor, it’s a dish that commands both respect and admiration. And when it comes to mastering the art of porterhouse perfection, there’s no better guide than the culinary maestro himself, Jamie Oliver.

Jamie Oliver’s Secret to a Succulent Porterhouse

Jamie Oliver’s approach to cooking porterhouse steak is all about simplicity and finesse. He believes in letting the natural flavors of the meat shine through, enhancing them with just a few well-chosen ingredients.

Ingredients:

• 1 porterhouse steak (1.5-2 pounds)
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 2 cloves garlic, minced
• 2 tablespoons fresh thyme leaves

Step-by-Step Guide:

1. Prepare the Steak:

• Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature.
• Pat the steak dry with paper towels to remove any excess moisture.
• Season generously with salt and pepper on both sides.

2. Heat the Pan:

• Heat a large cast-iron skillet or grill pan over high heat.
• Add the olive oil and swirl to coat the pan.

3. Sear the Steak:

• Place the steak in the hot pan and sear for 2-3 minutes per side, or until a golden-brown crust forms.

4. Add Aromatics:

• Once seared, add the garlic and thyme to the pan. Cook for 30 seconds until fragrant.

5. Baste the Steak:

• Use a spoon to baste the steak with the garlic-thyme butter for 2-3 minutes.

6. Cook to Desired Doneness:

• Reduce the heat to medium and continue cooking the steak for the following times, depending on your desired doneness:
• Rare: 6-7 minutes per side
• Medium-rare: 7-8 minutes per side
• Medium: 8-9 minutes per side
• Medium-well: 9-10 minutes per side
• Well-done: 10-11 minutes per side

7. Rest and Slice:

• Once cooked, remove the steak from the pan and let it rest for 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.

Perfect Pairings for Your Porterhouse

• Grilled Vegetables: Roasted asparagus, bell peppers, or zucchini complement the steak’s richness.
• Mashed Potatoes: Creamy mashed potatoes provide a velvety base for the juicy steak.
• Red Wine: A robust red wine, such as Cabernet Sauvignon or Merlot, enhances the steak’s savory flavors.

Tips and Tricks:

• Use a meat thermometer to ensure the steak is cooked to your desired doneness.
• Don’t overcrowd the pan when searing the steak.
• Let the steak rest before slicing to prevent the juices from escaping.
• Cook the steak over high heat to create a flavorful crust without overcooking the interior.

The Art of Simplicity: Jamie Oliver’s Philosophy

Jamie Oliver’s approach to cooking porterhouse steak is a testament to his belief in the power of simplicity. By focusing on high-quality ingredients and letting the natural flavors take center stage, he creates a dish that is both elegant and deeply satisfying.

Embark on Your Culinary Journey

With these expert tips and Jamie Oliver‘s guidance, you’re well on your way to mastering the art of cooking porterhouse steak. So fire up the grill or heat up the skillet and prepare to savor the sizzling perfection of this culinary masterpiece.

Quick Answers to Your FAQs

Q1. What is the ideal thickness for a porterhouse steak?
A1. For optimal flavor and tenderness, aim for a steak that is 1.5-2 inches thick.

Q2. How do I know when the steak is done cooking?
A2. Use a meat thermometer to check the internal temperature of the steak. Refer to the cooking times provided in the guide for different doneness levels.

Q3. Can I marinate the steak before cooking?
A3. Marinating the steak is not necessary, as the natural flavors of the meat are best showcased with minimal seasoning. However, if desired, you can marinate the steak for up to 2 hours in a simple marinade of olive oil, herbs, and spices.