How long should I let the porterhouse rest after cooking?
When it comes to cooking a porterhouse steak, letting it rest after cooking is a crucial step that can make all the difference in the tenderness and juiciness of the final product. Ideally, you should let a porterhouse rest for at least 10-15 minutes after cooking, depending on the thickness of the steak and the level of doneness you prefer. This allows the juices to redistribute and the fibers to relax, making the steak easier to slice and more enjoyable to eat. To get the most out of this process, it’s essential to tent the steak with foil to retain heat and prevent it from cooling down too quickly. During this time, the internal temperature of the steak will continue to rise, ensuring that it reaches a safe minimum internal temperature of 135°F for medium-rare, 145°F for medium, and 160°F for medium-well. By letting your porterhouse steak rest, you’ll be rewarded with a tender, flavorful, and perfectly cooked meal that’s sure to impress even the most discerning palates.