Welcome, Guest. Please login or register.
Porterhouse Cooking Times
Porterhouse Cooking Times Chart:

For the best results, cook steaks using an accurate Meat Thermometer instead of a timetable. Steaks should be allowed to rest up to 10 minutes before serving. This resting period allows the juiced to distribute in the meat. Keep in mind that your meat will continue to cook while it is resting, so adjust grilling times accordingly (temperature of meat can raise up to 10 degrees).

120 to 125F   
(Center is bright red, pinkish toward the exterior portion).

Medium Rare
130 to 135F
(Center is very pink, slightly brown toward the exterior portion).

140 to 145F
(Center is light pink, outer portion is brown).

Medium Well
150 to 155F
(No pinkness)

Well Done
160F and above
(steak is uniformly brown throughout).

adamt56 made the following comment on January 30, 2007, 01:59:13 am:

The Porterhouse Steak is very similar to a T-bone steak. However the tenderloin muscle is much larger and an extra muscle is located in the center of the porterhouse steak on the upper side.

Due to their larger size and the fact that a Porterhouse cut contains two of the most prized pieces of meat (short loin and tenderloin), T-bone steaks are often considered one of the highest quality steaks that money can buy.

Powered by MySQL Powered by PHP Valid XHTML 1.0! Valid CSS!
Powered by SMF 1.1.13 | SMF © 2006-2011, Simple Machines LLC
WikiStyle design by Bloc