whats the best way to cook a porterhouse steak? i was thinking

>>9007097
I'd suggest boiling them for 3 minutes per side

>>9007103
flour, egg wash, breadcrumbs, then boil

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whethers its porterhouse, ny strip or ribeye, i usually do steaks the same way every time.

>roaring hot cast iron
>olive oil in
>steak in after oil is smoking
>flip every minute for 7 minutes
>4 minutes in, add butter, garlic cloves and fresh rosemary
>toss in the sauce while continuing to flip
>rest steak 10 minutes
>transfer to room temperature plate

its pretty rudimentary

>>9007158
I don´t even start in a roaring hot pan anymore, since my stove gets very hot, VERY quickly. I start at medium heat and then raise the temp as i put in the steak. So there is not this instant evaporation that, imo is counterproductive to get a good crust.

>>9007097

A porterhouse is bone-in. Therefore you might have trouble getting a good sear using a pan because the bone can prevent the meat from having complete contact with the pan. I'd suggest grilling it over charcoal or wood.

The pan is great for boneless steaks that will actually sit flat in the pan and make full contact.

>>9007158

ALSO USE TONGS NOT A FORK

WHOOPS I HIT CAPS LOCK WHEN I WENT FOR THAT FIRST A

>>9007097
>Won them
>Meat lottery
>I want this to be a thing

>>9007389
>money can be exchanged for meat

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>>9007097
im about to make some sirloin steaks but ill probably fuck it up like i fuck everything up cuz im a piece of shit fuck up

>>9007595
how thicc are they?

>>9007605
idk
i butterfly cut them
maybe like in between .5 to an 1 inch at the thickest parts
i made a couple stakes
they actually turned out ok
but thats saying more about the quality of the beef than my cooking skill

>>9007389
Meat draws are a real thing.

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>>9007409

>>9007168
Just use extra oil and it will work fine in a pan.