In Australia, the term “porterhouse steak” is commonly used to refer to a boneless sirloin steak. This cut of beef is lean, tender, rich in flavour, and juicy. It comes from an area of the animal where the muscles do less work, making the sirloin full of flavour and well-suited to roasting.
In other countries, the term “porterhouse steak” may refer to different cuts of beef. For instance:
- In the United States and Europe, a porterhouse steak is a T-bone steak but with a larger portion of filet mignon. The United States Department of Agriculture (USDA) defines a porterhouse steak as a T-bone steak where the filet is at least 3.2 cm wide.
- In New Zealand, like in Australia, a porterhouse steak refers to a boneless sirloin steak.
- In Canada, the equivalent cut is often referred to as a strip loin.
These terms can vary regionally and between different restaurants and butchers. When asking for a steak, be specific if you’re unsure.
Ingredient
- Porterhouse steak
- Salt
Equipment
- Air fryer
- Knife
Instructions
- Unwrap the meat.
- Place the meat onto a rack.
- Season the meat with salt.
- Refrigerate the meat uncovered, overnight.
- Put the meat into the air fryer.
- Cook for 25 minutes at 120 °C.
- Rest the meat for 5 minutes.
- Slice the meat.
- Season to taste.
Photographs
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