Nothing is more enjoyable than a high-quality Porterhouse steak that’s been expertly aged and cooked to perfection. The end goal? A medium rare steak on either side of the bone. It’s a work of art. Mastering that art? Let’s just say that’s one of the ways our 1800° broilers set our Porterhouse steaks apart.
Cooking a Porterhouse to perfection at home calls for two things: a lot of power and a lot of heat. A grill can reach high temperatures, but the broiler is better suited for the Porterhouse. Remember that you can always cook a steak longer if it’s on the rare side at first, but you don’t want to ruin this premium cut by overcooking it.
Factor in, too, that steak will continue to cook for a few minutes once it’s rested. For a larger cut, that can mean your final temperature is as much as 10-15° higher than when it was taken out of the oven, if properly rested.
The other main distinction is size. The tomahawk is cut according to the thickness of the rib bone, and is generally about 2 inches thick, while typically weighing between 30 and 45 ounces.