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This Porterhouse Steak rivals that of your favorite steakhouse restaurant! For an expensive cut like this, you will want it to come out amazingly tender, juicy and flavorful. Here you'll learn everything you need to know to make them perfect every time!

This Porterhouse Steak rivals that of your favorite steakhouse restaurant! For this expensive cutting, y'all'll want it to come up out tender, juicy and flavorful. Here you'll find everything you demand to brand a perfect porterhouse every time!

A Porterhouse steak recipe that's been pan seared at high temperature and finished in the oven producing a beautiful golden crust

Perfect porterhouse steak recipe

A porterhouse is often chosen the rex of steaks for sumptuous flavor and tender meat. There's a filet mignon (tenderloin) on one side of the bone and a New York strip (striploin) on the other, making for an exquisite steak dinner!

Since the porterhouse is usually a thick cutting, the all-time way to melt it is pan-searing at high temperature earlier finishing in the oven. This "stove to oven" method helps to lock in the wet for juicy steak. Other options include grilling or broiling.

Overhead view of a raw porterhouse steak showing the t-shaped bone in the middle with the striploin on the right side and the much smaller tenderloin (filet mignon) on the left.

Difference between porterhouse and T-bone

In that location's often defoliation nigh the difference between a porterhouse and t-bone. Both cuts come from the brusque loin and include a T-shaped os with New York strip (striploin) on 1 side and filet mignon (tenderloin) on the other.

If the filet measures more than than 1 ane/iv inches at the widest department, it'southward classified as porterhouse by the USDA (although definitions vary in other countries). The porterhouse steak price is likewise priced college than t-bone, making information technology among the virtually expensive steak cuts along with ribeye and New York Strip. Porterhouse has 420 calories per 6oz co-ordinate to the USDA.

How to melt porterhouse steak (pan sear + oven finish)

  • Permit the porterhouse sit at room temperature for 30-threescore minutes before cooking.
  • Pat dry with paper towels.

Pat dry the steak with paper towels.

  • Rub the steak with oil and season with common salt and pepper on both sides.

Seasoned with salt, pepper and oil.

  • Rut a cast-iron skillet over high estrus.
  • Add oil to the hot skillet and add steak when it begins to fume.
  • Sear the steak for two minutes for the first side.

Searing the first side of the steak in a cast-iron skillet.

  • Flip and sear ii minutes.

Searing the other side.

  • Add minced garlic, butter, and fresh herbs.
  • Transfer the steak to a 425°F (218°C) oven.
  • Cook until it reaches the desired doneness.
  • Remove from the oven and rest for five minutes.
  • Cut steak from the bone to serve.

Porterhouse on a cutting board after being prepared for serving by cutting the meat away from the bone and slicing into thin pieces

Seasonings for porterhouse steak

Since porterhouse is already a flavorful steak, it doesn't really need marinating or heavy seasoning. For this item cut, simple is the best. In this recipe, I use salt, pepper, garlic along with fresh rosemary and thyme. Calculation some butter towards the end further enhances the rich flavors of the steak.

Benefits of an oven finish

There's null quite like an oven cease on a porterhouse after pan searing. The oven'south indirect heat helps to seal in the steak's juices for an extra-tender, melt-in-your-mouth texture.

Pan seared porterhouse steak served on a serving plate garnished with sprigs of fresh rosemary and thyme

How do y'all know when it's done?

Steak cook time depends on the thickness and your target doneness. Beneath are guidelines based on a one-inch (two.5cm) thick porterhouse and a 425°F (218°C) oven:

  • Rare (125°F/52°C): ii minutes per side in skillet + 1-two minutes in oven
  • Medium rare (130°F/54°C): two minutes per side in skillet + 2-iii minutes in oven
  • Medium (140°F/lx°C): 2 minutes per side in skillet + 3-iv minutes in oven
  • Well done (160°F/71°C): 2 minutes per side in skillet + v-6 minutes in oven

For thicker steaks, add 2-3 minutes more in the oven for each additional ½-inch of thickness.

Note: Every bit kitchen equipment may vary in the amount of heat produced, it's best to check doneness using an instant-read thermometer rather than relying on fourth dimension alone.

How to grill porterhouse steak

Some other great pick is grilled porterhouse steak. The preparation is the same, but the cooking method is different. Yous desire to let the steak reach room temperature, pat dry with newspaper towels and rub with oil + seasonings.

Preheat the grill to loftier heat or 500°F / 260°C. When the grill is hot, make clean and lightly oil the grates. Grill the steak for i minute per side, flipping every minute for even cooking. It'll take half dozen-10 minutes to cook a 1-inch (2.v cm) porterhouse medium-rare depending on the efficiency of the grill.

What to serve with porterhouse steak:

  • Potatoes
  • Broccoli
  • Parsnips

Porterhouse Steak in a cast iron pan after being seared and oven baked to caramelized perfection with salt, pepper, garlic, butter and sprigs of fresh rosemary and thyme

More Steak Recipes:

  • Sirloin steak
  • Steak sauce
  • Steak salad

View All Steak Recipes

Porterhouse Steak Recipe

This Porterhouse Steak rivals that of your favorite steakhouse restaurant! Hither y'all'll learn everything yous need to know to brand a perfect porterhouse every fourth dimension.

  • 1 1/2 pounds porterhouse steak,  about 1-inch (2.5cm) thick*
  • ii tablespoons olive oil, divided**
  • one teaspoon coarse salt,  or to taste
  • ane teaspoon black pepper,  freshly footing, or to taste
  • 2 cloves garlic,  minced (two teaspoons)
  • 1 tablespoon unsalted butter
  • fresh herbs, such as rosemary and thyme, optional

  • Remove the porterhouse steak from fridge xxx-hour before cooking to let information technology attain room temperature. This promotes even cooking for the juiciest steak.

  • Position the oven rack in the middle and preheat oven to 425°F (218°C).

  • Place a large cast-fe skillet over high heat and permit to oestrus for 5 minutes until extremely hot. (You tin can besides place in the preheated oven for 15 minutes.)

  • Pat dry the steak with newspaper towels to remove excess moisture that could interfere with searing.

  • Rub 1 tablespoon of olive oil on both sides.

  • Season both sides with salt and pepper.

  • Add the remaining 1 tablespoon oil to the pan and swirl to glaze.

  • Advisedly place the porterhouse in the pan using kitchen tongs, laying information technology abroad from y'all to avoid splatter.

  • Sear the showtime side for 2 minutes.

  • Flip using kitchen tongs and sear the other side for 2 minutes.

  • Add garlic, butter and fresh herbs to the pan. So immediately transfer the skillet to the oven.

  • Bake without flipping the steak according to your desired doneness: 1-two minutes for rare, ii-three minutes for medium-rare, three-iv minutes for medium, and 5-half-dozen minutes for well-done. Bank check doneness using an instant-read thermometer***.

  • Remove steak to a plate or cutting lath covered with aluminum foil to balance for 5 minutes so the juices can retreat dorsum into the meat.

  • To serve, cut the meat abroad from the bone and slice beyond the grain into strips.

  • *Porterhouse steaks that are at least one-inch (2.5cm) thick are juicier and less likely to exist overcooked.
  • ** Regular refined olive oil works best, every bit it has a higher smoke signal than actress virgin olive oil.
  • ***Insert the thermometer into the strip section about i-inch from the bone: 120°F/49°C is rare, 130°F/54°C is medium-rare, 140°F/60°C is medium, 150°F/66°C is medium-well and 160°F/71°C is well-done. (Annotation that the temperature will continue rise several degrees more after cooking.) For thicker porterhouse steaks, y'all'll need 2-3 minutes of extra baking time per boosted 1/ii-inch.

Nutrition Facts

Porterhouse Steak Recipe

Amount Per Serving (six oz)

Calories 469 Calories from Fat 315

% Daily Value*

Fat 35g 54%

Saturated Fat 13g 65%

Cholesterol 103mg 34%

Sodium 674mg 28%

Potassium 526mg 15%

Carbohydrates 1g 0%

Cobweb 1g 4%

Sugar 1g i%

Protein 35g 70%

Vitamin A 92IU 2%

Vitamin C 1mg one%

Calcium 13mg 1%

Iron 3mg 17%

* Percentage Daily Values are based on a 2000 calorie nutrition.

Please read our nutrition disclaimer.

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Cooking Tools:

  • Cast iron pan
  • Kitchen tongs
  • Instant read thermometer