There's no better way to showcase how to cook a steak than with the "King of Steaks," the porterhouse. Most people are more familiar with the ribeye, owing much of its fame to its rich marbling. Both are very distinct and are actually from different cuts of meat. While the ribeye tends to be richer because of its high-fat content, the porterhouse is in the middle ground, not as tender as a tenderloin, nor as decadent as a ribeye but hits just right and is cheaper than both. For most people, that amounts to perfection.
With the porterhouse, you have two steaks in one separated by bone with the striploin on the larger side, and the tenderloin on the other. The problem here is, by the time your striploin is medium-rare, the tenderloin will be well done and overcooked. Sonny, the great chef that he is, does an excellent job showing the best and most efficient way of navigating through this problem--basting.
Basting is what it sounds like: pouring hot fat over the meat so that it cooks evenly. Basting is the best way to cook larger cuts of steak, and not only would it cook better, but it cooks faster as well. Not only that, but basting is a great way to infuse some flavours into your meat, and develop your crust in those hard to reach places of the steak. When you baste, you add flavour and each spoonful of fat that you pour over your steak serves to intensify that flavour.
So, make sure to follow Sonny's steps and advice, and make sure to baste at least a hundred times!
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