Gordon Ramsay cooks porterhouse by bringing it to room temperature, searing it in a hot, oiled skillet with aromatics (garlic, thyme, rosemary), basting with butter, and finishing in the oven, resting it well before slicing, focusing on a hard sear for flavor and using a thermometer for precise doneness. The key is room temp, high heat searing, butter basting, and crucial resting for a juicy result.
For the most authentic steakhouse flavor, cook your porterhouse on the BBQ preferably a charcoal one. You can also get great results in the broiler or in a smoking hot cast iron skillet on the stovetop. Use a generous amount of Himalayan salt and cook the steak to medium-rare or 130°F.
He prefers them on the rare side, and generally uses a technique such as sous-vide to raise the internal temperature to 165F, then quickly sears them on a very hot iron skillet to give them a nice texture and colour on the outside.
The 3-3-3 rule for steak is a simple guideline for getting a great sear and even cooking: sear one side for 3 minutes on high heat, flip and sear the other side for 3 minutes, then reduce heat and cook for another 3 minutes (or use indirect heat) to finish to your desired doneness, then rest. This method, often adapted for thicker cuts, focuses on building a crust and gently bringing the interior to temperature for a juicy result, with some variations suggesting a 3-3-2-2 rule for more precise control.
7 Ways to Tenderize Steak
The practice of marinating is used to help soften tougher cuts of meat, which requires acids or other compounds known for breaking down muscle tissue and introducing more flavor. Whether you plan to marinate your Porterhouse steak for an hour or three days, you can make the most of this cut with the right recipe.
That's right: Go ahead and plop the ribeye on your cutting board and walk away for—surprise—five minutes (give or take). We know it's super tempting to dive right in, but you should resist slicing your steak for about five to ten minutes after it comes off the heat. The result? A juicier, more flavorful meal.
The Bavette steak, often known as the butcher's secret, has long been a hidden gem in the world of beef. This cut, taken from the lower sirloin, boasts a texture similar to flank or skirt steak but with a richer flavor profile that rewards careful preparation.
Red meat, such as lamb, beef, pork and venison, is a rich source of iron and is important in preventing the condition anaemia. Eating red meat once or twice a week may fit into a healthy diet, especially for toddlers and women of reproductive age.
(Oils with a higher smoke point are better for searing steak, which is likely why Jay uses light olive oil instead of extra virgin olive oil. I would recommend using avocado oil for preparing steak, because it has an even higher smoking point.)
Gordon Ramsay was diagnosed with basal cell carcinoma (BCC), a common and treatable form of skin cancer, which required surgical removal from his jawline near his ear in late August 2025, leading him to share his experience online to urge fans to use sunscreen and protect their skin. He posted photos of his bandages, emphasizing sun safety and thanking his medical team.
The Beef Wellington would enjoy a firm place in the English culinary scene, even making waves abroad (it was reportedly one of Richard Nixon's favourites!) But would gain the most popularity when Gordon Ramsay picked it up as his favourite, signature dish. Wanting to get a culinary career in a Gordon Ramsay restaurant?
The Mistake: Not Taking the Temperature of Your Steak
Undercooked steak can be rubbery and even cold inside, and overcooked meat will be dry and will have lost a lot of flavorful juices. Cutting into the meat to check its doneness is time-consuming and causes those all-important juices to leak out.
Cooking Instructions: Porterhouse
The Porterhouse steak offers a unique dining experience, with its dual-cut profile bringing together the tender, buttery texture of the tenderloin and the rich, beefy flavor of the New York strip, creating a balanced flavor profile with layers of depth.
The 3-3-3 rule for steak is a simple guideline for getting a great sear and even cooking: sear one side for 3 minutes on high heat, flip and sear the other side for 3 minutes, then reduce heat and cook for another 3 minutes (or use indirect heat) to finish to your desired doneness, then rest. This method, often adapted for thicker cuts, focuses on building a crust and gently bringing the interior to temperature for a juicy result, with some variations suggesting a 3-3-2-2 rule for more precise control.
Nick Boukes Preheat pan a few minutes on medium, add oil Steak 3 mins on then flip 3 mins again, flip 2 mins, flip 2 mins, remove Let rest for 5-10. Id been using higher heat methods per usual but found this on a website and tried it. Came out good.
The "poor man's ribeye" cut is the chuck eye steak, a flavorful and budget-friendly steak from the shoulder (chuck) that's right next to the ribeye section, offering similar taste and marbling at a fraction of the price, though it can be slightly less tender unless cooked well. It comes from the area where the chuck and rib primals meet, especially near the fifth rib, making it an excellent, beefy alternative for grilling or searing.
Flipping your steak every 30 seconds is not just a culinary trick; it's a method grounded in the science of heat transfer. This frequent flipping ensures that heat penetrates the meat more evenly, significantly reducing the temperature gradient within the steak.
Low and Slow: For certain cuts, it's better to cook them at a lower temperature for a longer time. This method allows the collagen in the meat to break down, making it more tender. Slice Against the Grain: When you're ready to serve, make sure you slice your steak against the grain.
The 3-3-3 Rule is a simple, memorable cooking method that helps you sear and finish steaks evenly. For a 1-inch steak, sear one side for 3 minutes, flip and sear the other side for 3 minutes, then move to indirect heat and cook each side for another 3 minutes.
See how Gordon Ramsay's Steak Marinade comes to life with a combination of soy sauce, lemon juice, olive oil, Worcestershire sauce, garlic, Italian seasoning, pepper, salt, and a hint of red pepper. This straightforward method can turn a 1.5-pound steak into a succulent treat in about 2 hours.
Anthony Bourdain's top beef pick: the bone-in ribeye, aka côte de boeuf. Its rich marbling delivers flavor, juiciness, and melt-in-your-mouth texture. Bourdain's cooking method: sear on high, roast in oven, then rest before slicing.
Best Steak Marinade in Existence Ingredients : ⅓ cup soy sauce ½ cup olive oil ⅓ cup fresh lemon juice ¼ cup Worcestershire sauce ½ tablespoons garlic powder 3 tablespoons dried basil ½ tablespoons dried parsley flakes 1 teaspoon ground white pepper ¼ teaspoon hot pepper sauce (Optional) 1 teaspoon dried minced garlic ...