Prime Porterhouse Recipe

Bring to room temperature

Remove the porterhouse from the refrigerator and pat it dry thoroughly with paper towels. Leave uncovered on a rack or plate for 45–60 minutes to come toward room temperature; this promotes even cooking.

Season

Generously season both sides and the edges of the steak with the kosher salt (about 2 tablespoons total) and then press the coarse black pepper into the surface so it adheres. Be sure the seasoning covers both the larger strip steak and the tenderloin sides.

Preheat skillet/grill

For skillet/sear-to-finish method: place a heavy cast-iron skillet on the stovetop and preheat over high heat for 6–8 minutes until very hot. For grill method: preheat a gas or charcoal grill to high direct heat (500–600°F / 260–315°C) and clean/ oil the grates.

Sear the steak

Add the neutral oil to the hot skillet and swirl to coat. Carefully lay the porterhouse in the pan, laying it away from you to avoid splatter. Sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side for 2.5–3 minutes. If using a grill, sear over the hottest zone for the same times.

Add butter and aromatics

Reduce heat to medium (or move skillet to a cooler burner). Add the unsalted butter, crushed garlic cloves, thyme, and rosemary to the pan. As the butter melts, tilt the pan slightly and use a large spoon to baste the top of the steak repeatedly for 1.5–2 minutes to build flavor and color.

Finish to desired doneness

Transfer the skillet (if oven-safe) to a preheated 400°F (200°C) oven to finish, or move the steak to a cooler part of the grill with the lid closed. Roast until internal temperature reaches target: 115°F (46°C) for rare, 125°F (52°C) for medium-rare, 135°F (57°C) for medium. For a 32 oz, 1.5–2" porterhouse expect 6–12 minutes in the oven depending on starting temp and thickness. Use an instant-read thermometer inserted into the center of the tenderloin (not touching bone) to check.

Rest

Remove the steak to a cutting board and tent loosely with foil. Rest for 10–15 minutes to allow juices to redistribute; carryover cooking will raise the temperature ~3–6°F.

Carve and finish

Transfer the steak to a serving board and slice the strip and tenderloin away from the bone, then cross-cut into 1/2" slices. Sprinkle with flaky sea salt to finish if desired and serve immediately with optional sauces or lemon wedges.

If using chimichurri or steak sauce, serve on the side. Offer lemon wedges for a bright finish. Leftover trimmed bits can be saved for sandwiches or steak salads.