The Porterhouse* Recipe

Bring to temperature

Remove the porterhouse from the refrigerator 45–60 minutes before cooking so it reaches near room temperature. Pat it very dry on all sides with paper towels.

Season both sides and the edges generously with kosher salt (about 2 tsp total) and freshly ground black pepper. Press the seasonings lightly so they adhere.

Preheat oven and skillet

Preheat your oven to 400°F (200°C). Place a heavy oven-safe skillet (cast iron recommended) on the stovetop over high heat and let it get very hot for 5 minutes.

Add oil and sear

Add 2 tablespoons neutral oil to the hot skillet and swirl to coat. Carefully lay the porterhouse in the pan, t-bone side down first if needed to fit. Sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes. Sear the exposed edges for 30–60 seconds each, especially the fatty edges, using tongs to hold the steak upright.

Transfer to oven

After searing both faces and edges, transfer the skillet to the preheated oven. Roast until the steak reaches your desired doneness on an instant-read thermometer inserted into the thickest part of the filet section (not touching bone): 120–125°F for rare, 125–130°F for medium-rare, 135°F for medium. For a 1 1/4–1 1/2 lb porterhouse this generally takes 6–10 minutes; check at 6 minutes.

Baste with butter

During the last 2 minutes of oven time (or after removing from oven if preferred), return skillet to medium-low heat on the stovetop. Add 3 tbsp butter, crushed garlic, thyme sprigs and optional rosemary. When the butter melts and becomes foamy, tilt the pan slightly and use a spoon to continuously baste the steak with the melted butter and aromatics for about 1–2 minutes, coating both sides.

Rest the steak

Transfer the porterhouse to a cutting board and tent loosely with foil. Let it rest undisturbed for 8–10 minutes (this allows juices to redistribute and carryover cooking to finish).

If desired, sprinkle 1/2 teaspoon coarse sea salt over the steak just before slicing for added finishing saltiness.

Using a sharp chef’s knife, slice the steak by cutting along the bone to separate the strip and filet sections, then slice the meat across the grain into 1/2-inch thick slices. Arrange on a warmed platter.

Serve immediately with pan juices and any remaining butter and aromatics spooned over the slices. Offer lemon wedges on the side to brighten if desired.