Celebrity chef Bobby Flay swears by a simple yet critical timing technique to achieve the perfect porterhouse steak. According to his method, removing the meat from the heat after just four minutes on each side—regardless of thickness—ensures a juicy, evenly cooked result. The key lies in letting the steak rest afterward, allowing residual heat to finish the cooking process without overcooking the interior. For home cooks and steak enthusiasts, this approach offers a foolproof way to elevate a classic dish.
Bobby Flay Follows This 4-Minute Rule For The Ultimate Porterhouse Steak Chowhound
