Our Porterhouse Steak is a delicious beef cut from further back on the sirloin. Keeping the bone in adds extra flavour and helps retain the moisture to get an incredibly tender steak.
Nutrition per 100g
To shallow fry a steak using the given instructions, follow these steps:
Rub or brush the steak with a little oil on both sides. This will help prevent sticking and enhance the flavor. Season the steak with sea salt and freshly ground black pepper according to your taste preferences.
Heat a heavy-based frying pan over high heat for 2-3 minutes until it becomes smoking hot. The high heat will help sear the steak and create a flavorful crust.
Once the pan is hot, carefully place the seasoned steak in the dry pan. Be cautious as the pan and oil may sizzle and splatter.
Cook the steak over high heat for 1 minute on each side. This initial high-heat sear will help to lock in the juices and develop a delicious outer crust.
Reduce the heat to medium and continue cooking the steak. Cook for an additional 30 seconds to 1 minute on each side for a rare steak, 2-3 minutes on each side for a medium steak, or 4-5 minutes on each side for a well-done steak. Adjust the cooking time based on your preference and the thickness of the steak. Thicker steaks will require more cooking time.
Once the steak reaches your desired doneness, remove it from the pan and let it rest for about 3 minutes. Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
After the resting period, your steak is ready to be served. You can slice it against the grain for a tender bite.
Remember that these instructions are given as a guideline and the cooking time may vary depending on the thickness of the steak and personal preferences. It's always a good idea to use a meat thermometer to ensure the steak reaches the desired internal temperature: 130°F (54°C) for medium-rare, 140°F (60°C) for medium, and 160°F (71°C) for well-done. Enjoy your delicious shallow-fried steak!