Porterhouse Steak

Keep raw steak refrigerated and cook within 3-5 days, or freeze for longer storage. If frozen, thaw in the refrigerator before cooking.

For a perfect sear, ensure the steak is completely dry before seasoning and cooking.

Allow the steak to come to room temperature for about 30-60 minutes before grilling or pan-searing for more even cooking.

Rest the steak for at least 10 minutes after cooking before slicing to allow the juices to redistribute.

Classic steakhouse sides like mashed potatoes, creamed spinach, or roasted asparagus.

Robust red wines such as Cabernet Sauvignon, Merlot, or Malbec.

Garlic butter, béarnaise sauce, or a simple herb crust.

Cooking a cold steak straight from the refrigerator, which can lead to uneven cooking.

Cutting into the steak immediately after cooking, resulting in a loss of flavorful juices.

Overcrowding the pan when searing, which can steam the steak instead of searing it.