45 Oz Porterhouse Recipe

Bring steak to room temperature

Remove the porterhouse from the refrigerator 1 to 2 hours before cooking (longer for very cold storage). Pat the steak dry with paper towels on all sides. Let sit uncovered on a rack set over a tray to air-dry slightly — this helps achieve a better sear.

Season

Generously season both sides and the edges of the porterhouse with coarse kosher salt (use about 3 tablespoons total) and freshly ground black pepper. Press seasoning gently into the meat so it adheres. Do not trim further; fat cap should remain for flavor.

Preheat pan and oven

Preheat oven to 375°F (190°C). Place a heavy, oven-safe skillet (cast iron preferred) on the stove over medium-high heat. Add 2 tablespoons neutral oil and heat until shimmering and just beginning to smoke.

Sear the steak

Carefully place the porterhouse into the hot skillet, laying it away from you to avoid splatter. Sear without moving for 3 to 4 minutes until a deep brown crust forms. Using tongs, sear the opposite side for another 3 to 4 minutes. Sear the fat-edged side for 1 to 2 minutes to render and brown the fat cap.

Finish in the oven

Reduce heat under the skillet briefly, then add the skillet to the preheated oven. Roast the porterhouse until the internal temperature reaches your target: 120–125°F (49–52°C) for rare, 125–130°F (52–54°C) for medium-rare, or 135°F (57°C) for medium. For a 45 oz porterhouse about 1–1.5 inches thick, expect roughly 8–12 minutes in the oven; thicker steaks will take longer. Use an instant-read thermometer inserted into the thickest part of the meat (not touching bone) to check doneness.

Prepare butter and aromatics

While the steak is finishing in the oven, melt 6 tablespoons unsalted butter in a small sauté pan over medium-low heat with the smashed garlic cloves and the thyme and rosemary sprigs. Warm gently until butter is melted and aromatics are fragrant, about 2 to 3 minutes; do not brown the butter.

Baste (optional but recommended)

If your skillet is large enough and you have oven-proof tongs, remove the steak from the oven when it is a few degrees below your target temperature. Return the skillet to the stovetop over medium-low, add the melted butter and aromatics, and tilt the pan so melted butter pools. Using a spoon, continuously baste the top and sides of the steak with the flavored butter for 1 to 2 minutes while rotating the steak. This adds flavor and helps even carryover cooking.

Rest the steak

Transfer the porterhouse to a cutting board or tray lightly oiled (about 1 tsp) to prevent sticking. Tent loosely with foil and rest for 10 to 15 minutes. Internal temperature will rise about 5°F (3°C) during resting. Reserve the butter and aromatics to spoon over slices when serving.

Slice and serve

Using a sharp carving knife, slice the filet (tenderloin) side and the strip side away from the bone, then cut crosswise into 1/2-inch to 3/4-inch slices. Arrange on a warmed platter, spoon reserved butter and aromatics over the slices, and serve immediately. Provide coarse salt and freshly ground black pepper at the table to taste.

Use a heavy skillet (cast iron) for best crust; ensure it is oven-safe. Use a meat thermometer for accuracy. A small amount of oil in the resting tray prevents sticking and helps presentation.