A porterhouse chop is a thick cut of beef taken from the short loin section, where the tenderloin and strip loin meat meet. It contains a T-shaped bone and usually includes portions of both the tenderloin and strip loin on either side. Porterhouse chops are known for their tenderness and flavor. When cooked properly, they make for an indulgent, impressive meal.
In this article, we will provide a complete guide on selecting, preparing, and cooking perfect porterhouse chops at home. We will cover:
- How to choose the right porterhouse chop at the store
- Necessary equipment and ingredients
- Step-by-step instructions for preparing and cooking the chop
- Serving suggestions and side dish pairings
- Tips for maximizing tenderness and flavor
Whether you are cooking for a weeknight family dinner or hosting a special occasion, this guide will equip you with the knowledge to create restaurant-quality porterhouse chops in your own kitchen.
Selecting the Right Porterhouse Chop
The first step in cooking a great porterhouse chop is choosing the right cut of meat at the grocery store or butcher shop. Here are a few tips for identifying high-quality chops:
- Look for chops that are 1-1.5 inches thick. This thickness allows the meat to cook evenly and provides the characteristic rich, beefy flavor.
- Seek out chops with marbling throughout the meat. The white marbling indicates internal fat, which keeps the chop moist and tender as it cooks.
- Choose chops that have a bright red lean portion and white fat cap. This indicates freshness.
- Feel for firmness when raw. Avoid chops that feel overly soft or slimy.
- Examine the T-shaped bone. It should be left intact for identification and flavor.
For the highest quality, purchase USDA Prime or Choice graded porterhouse chops from the butcher counter rather than pre-packaged. The butcher can ensure you get the precise thickness and portion of tenderloin you desire.
Necessary Equipment
Cooking porterhouse chops only requires a few basic pieces of kitchen equipment:
- Heavy skillet or grill pan – Choose a heavy-duty, oven-safe pan to achieve a nice sear.
- Tongs – Use tongs to easily flip the thick chops during cooking.
- Instant-read thermometer – This allows you to test for doneness, especially with thicker chops.
- Baking sheet – If finishing the chops in the oven, place them on a rimmed baking sheet.
- Aluminum foil – Covering the pan while some chops rest keeps them from cooling too quickly.
Optional items like a meat mallet, butcher’s twine, and grill basket can help with prep tasks like pounding and tying the chops. But the essentials above are all you truly need for delicious porterhouse chops cooked on the stovetop or under the broiler.
Necessary Ingredients
Porterhouse chops themselves are the star of the show. But having a few staple ingredients on hand elevates the flavor and experience:
- Porterhouse chops – 2 chops, 1-1.5 inches thick per person
- Kosher salt and black pepper
- High smoke point oil – Grapeseed, avocado, rice bran oil
- Fresh herbs – Such as thyme, rosemary, sage (optional)
- Butter – For enriching pan sauces (optional)
- Garlic – Fresh cloves or minced garlic (optional)
Quality ingredients like fresh herbs, real butter, and extra virgin olive oil can take porterhouse from great to outstanding. But feel free to season and sauce the chops in whatever flavors you love best. The keys are high heat, a thorough sear, and proper resting time.
Step-by-Step Cooking Instructions
Follow these simple steps for perfect, mouthwatering porterhouse chops every time:
1. Allow the Chop to Reach Room Temperature
– Take the chop out of the refrigerator and let it sit on the counter for 30 minutes to 1 hour before cooking. This helps it cook more evenly later on.
2. Pat the Chop Dry
– Blot the chop with paper towels right before cooking. This ensures a better sear and keeps splattering to a minimum.
3. Generously Season Both Sides
– Coat both sides of the chop liberally with kosher salt and black pepper. Don’t be shy! The coarse salt provides a nice crust.
4. Heat the Pan or Grill to Very Hot
– Use a heavy stainless steel or cast iron skillet/grill pan on the stovetop. Heat over medium-high heat for several minutes until very hot.
5. Add Just Enough Oil to Coat the Pan
– Swirl in enough high smoke point oil (grapeseed, rice bran, avocado) to just coat the bottom of the pan.
6. Sear Both Sides for 2-3 Minutes
– Lay the chop in the pan. Let it sear undisturbed for 2-3 minutes until a dark brown crust forms. Flip and repeat on the second side.
7. Cook the Edges for Another 1-2 Minutes
– Once both sides have a nice sear, stand the chops on their sides one at a time to brown the edges, 1-2 minutes each.
8. Move the Pan to the Oven (Optional)
– For thicker chops or more even cooking, transfer the pan to a 400°F oven. Cook 5 minutes, flip, then 3-5 more minutes to desired doneness.
9. Check Temperature and Test for Doneness
| Doneness Level | Internal Temp |
|---|---|
| Rare | 120-125°F |
| Medium Rare | 130-135°F |
| Medium | 140-145°F |
| Medium Well | 150-155°F |
| Well Done | 160°F+ |
– Use an instant read thermometer to check the thickest part of the chop. Remove from heat when it reaches the desired temperature.
10. Allow the Chop to Rest
– Let it sit 5-10 minutes tented loosely with foil before slicing and serving. This allows juices to redistribute.
Serving Suggestions
Porterhouse chops make a fabulous entree served alongside one or more complementary side dishes:
- Roasted or mashed potatoes
- Sauteed mushrooms or caramelized onions
- Steamed asparagus or green beans
- Creamed spinach or roasted Brussels sprouts
- Rice pilaf or roasted root vegetables
A simple green salad or wedge salad also balances the richness of the chop. Topping the plated dish with an herb compound butter or pan sauce elevates the presentation.
Making a Pan Sauce
One way to take a porterhouse chop over the top is to make a quick pan sauce after cooking. Here’s how:
– After removing the cooked chop from the pan, pour off any excess grease.
– Over medium heat, add 1⁄4 cup dry red or white wine to the pan, stirring to deglaze the browned bits stuck on the bottom.
– Let reduce by half. Then whisk in 1-2 tablespoons of butter until melted and smooth.
– Season to taste with salt, pepper, fresh herbs like thyme or rosemary, garlic, or any other desired flavors.
– Spoon the sauce over the rested chop right before serving.
Tips for Maximizing Tenderness
Cooking any cut of beef correctly guarantees a tender, juicy result. But here are a few extra pointers for porterhouse chops:
- Let it come to room temp before cooking so the heat penetrates evenly.
- Dry brine the chops uncovered in the fridge for 1-2 hours before cooking. This seasons and tenderizes.
- Cook to no more than medium doneness to prevent overcooking.
- Always let chops rest before slicing to retain moisture.
- Cut against the grain when serving for the most tender bite.
Proper preparation is key, but choosing high-quality chops with good marbling also ensures a tender finished dish.
Conclusion
Porterhouse chops are special occasion cuts worthy of an elegant presentation. But by following the straightforward steps in this guide, you can achieve restaurant-caliber results cooking porterhouse at home. With high heat searing, savory seasoning, complementary sides, and a simple pan sauce, your chops will impress any crowd. Master this method, and porterhouse chops will become your new go-to for holidays, date nights, or anytime a decidedly decadent meal is called for.