"Out of all the different cuts of steak, a porterhouse is one of the largest and most luxurious slabs of beef you can order. It's actually two steaks in one, consisting of the tenderloin and strip steak connected by a bone. Stewart prefers her porterhouses to be on the smaller side, but enjoys them to the fullest. "Even though I eat steak maybe once a month ... if it's well done, I can actually devour a whole little porterhouse," she said."
"Restaurants often serve porterhouses with fancy sauces and other flashy accouterments. This is the opposite of how Martha Stewart cooks her porterhouse steak, as she told Daily Meal: "I very gently salt it and pepper it, and then I sear it, and then I put it in the broiler. And I have an open-air broiler I call the salamander, and that's what I like to cook it in. But simple, simple, simple and not overdone.""
Porterhouse steaks combine two cuts—the tenderloin and the strip—connected by a bone, creating a large, luxurious piece of beef. Smaller porterhouses can still satisfy when eaten whole, depending on doneness preference. A straightforward technique showcases the cut: lightly season with salt and pepper, sear to form a crust, then finish under high heat in a broiler or salamander. Avoid heavy sauces and overcooking to preserve tenderness and flavor. Simplicity in seasoning and cooking maintains the distinct qualities of both the tenderloin and strip portions.
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