How Martha Stewart Cooks The Perfect Porterhouse Steak Every Time

Martha Stewart is renowned for her culinary expertise, and her method for cooking the perfect porterhouse steak is both straightforward and effective. She begins by selecting a high-quality, well-marbled steak, ensuring it is at room temperature before cooking to promote even cooking. Seasoning is simple yet essential, as she prefers a liberal amount of coarse salt and freshly ground black pepper to enhance the steak’s natural flavors. Martha uses a heavy, preheated cast-iron skillet to achieve a perfectly seared crust. The steak is placed in the hot skillet without any oil, allowing the fat from the meat to render and create a flavorful crust. Searing for a few minutes on each side ensures a beautiful caramelization. To finish, she transfers the skillet to a preheated oven, cooking the steak to the desired doneness. Martha emphasizes the importance of using a meat thermometer to achieve precise results, aiming for a temperature of around 130-135°F for medium-rare. After cooking, she lets the steak rest for several minutes, allowing the juices to redistribute. To serve, she often slices the steak against the grain, ensuring tenderness, and suggests pairing it with a simple side dish to let the steak shine as the star of the meal.