22oz Beef Porterhouse Recipe
Make 22oz Beef Porterhouse Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef & Seasoning
Finishing & Optional
Method
Preparation
- 1
Bring steak to room temperature
Remove the porterhouse from the refrigerator 45–60 minutes before cooking and keep loosely covered so it comes to room temperature. Pat both sides and the edges dry with paper towels.
- 2
Searing & Oven Finish
- 3
- 4
Sear steak
Add 2 tbs olive oil to the hot pan. When oil just begins to smoke, carefully place the porterhouse in the skillet, presentation side down. Sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side 2–2.5 minutes. Sear the edges for 30–45 seconds to render fat and create color.
- 5
Add aromatics and butter
Reduce heat to medium-high. Add the 3 tbs unsalted butter, crushed garlic cloves, and thyme sprigs to the pan. As butter melts, tilt the pan slightly and spoon the melted butter and aromatics over the steak (baste) for 30–60 seconds.
- 6
Finish in oven
Transfer the skillet to the preheated oven. Roast until the internal temperature reaches desired doneness: 120°F (49°C) for rare, 125–130°F (52–54°C) for medium-rare, or 135°F (57°C) for medium. For a 22 oz, 1.5–2" porterhouse this typically takes 6–10 minutes. Use an instant-read thermometer inserted into the thickest part of the loin (not touching bone).
Resting & Serving
- 7
Rest steak
Carefully remove the skillet from the oven and transfer the steak to a cutting board. Tent loosely with foil and rest for 8–12 minutes. Resting lets juices redistribute and raises internal temp a few degrees.
- 8
Finish and slice
If desired, sprinkle 1 tsp coarse finishing salt over the steak while resting. Slice the porterhouse by cutting parallel to the bone to separate the strip and tenderloin if you want individual portions, then slice across the grain into 1/2" slices. Spoon any pan juices and remaining butter and aromatics over the sliced steak. Serve with optional pan sauce on the side.
- 9