Double Cut Dry-aged Porterhouse Recipe
aged for at least 21 days, large format sharing steak
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Ingredients
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Steak
Finishing Butter & Aromatics
Resting & Serving
Method
Steak
- 1
Bring to temperature
Remove the dry-aged porterhouse from refrigeration at least 1 hour before cooking (1.5–2 hours if refrigerated very cold). Pat the steak dry thoroughly with paper towels — moisture prevents proper sear.
- 2
Season
Generously rub both sides and the edges of the steak with the 2 tbs kosher salt and 2 tbs freshly cracked black pepper. Press the seasonings into the meat so they adhere.
- 3
- 4
Sear the steak
Add 2 tbs neutral oil to the pan and swirl. Place the porterhouse in the skillet and do not move for 2–3 minutes to form a deep crust. Rotate 90° and sear an additional 1–2 minutes to create cross-hatch marks. Flip and repeat on the other side: 2–3 minutes, then rotate 90° and sear 1–2 minutes. If pan becomes excessively smoky, lower heat slightly but maintain strong searing temperature.
- 5
- 6
Finish to temperature
After searing both sides, move the steak to the cooler side of the grill or reduce oven to 375°F (190°C) and transfer the skillet to the oven. Roast until internal temperature reaches target (use instant-read thermometer): 120°F (49°C) for rare, 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium. For a thick double-cut porterhouse expect 8–18 minutes in the oven depending on thickness and desired doneness. Monitor closely.
Finishing Butter & Aromatics
- 7
Prepare aromatics
While the steak is finishing, place 4 tbs butter, smashed garlic cloves, and herb sprigs in a small heatproof bowl near the stove.
- 8
Baste
In the last 2–3 minutes of cooking (pan or oven), return skillet to medium-high if removed. Add the butter to the pan; when it melts and foams, tilt the pan slightly and use a spoon to baste the melted butter, garlic and herbs over the steak continuously for 1–2 minutes. This adds flavor and helps finish the crust.
Resting & Serving
- 9
Rest
Remove the steak to a cutting board on a wire rack. Tent loosely with foil and let rest 10–15 minutes for juices to redistribute. Resting time equalizes temperature and yields a juicier steak.
- 10
Finish and slice
While resting, optionally sprinkle the steak edges with 1 tsp coarse finishing salt. Using a sharp carving knife, slice the porterhouse perpendicular to the bone into thick 3/4–1 inch slices (for sharing) — the porterhouse contains both strip and tenderloin; cut to present both. Alternatively serve whole for guests to carve.
- 11
Serve
Arrange slices on a warm platter, spoon any accumulated juices from the cutting board over the steak, and pass optional steak sauce or chimichurri to taste. Serve immediately.