Australian Porterhouse 500/G


Why are they called Australian Porterhouse?
Steak that is derived from the Beef Short Loin. The name Porterhouse originated from English pubs that served “Porter” ale. It is differentiated from the T-Bone steak by its larger Tenderloin muscle, which measures not less than 1¼ inches across. The cut location is the large end of the Short Loin.

Preheat a heavy skillet or cast-iron skillet over high heat until very hot, about 5 minutes. A hot skillet delivers the best sear. Add some butter or oil and sear steaks for one minute each side. The final internal temperature of your steak should be 135°F for medium-rare and 145°F for medium.

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