450z Porterhouse Recipe

Bring to room temperature

Remove the porterhouse from the refrigerator at least 45–60 minutes before cooking so it comes to room temperature. Pat dry thoroughly with paper towels — surface dryness promotes a good sear.

Season

Combine the coarse kosher salt, black pepper, garlic powder, and smoked paprika in a small bowl. Generously season both sides and the edges of the steak, pressing the seasoning into the meat. Reserve a small pinch of salt and pepper to finish after resting.

Preheat oven to 450°F (232°C). Place a heavy ovenproof skillet (cast iron preferred) on the middle rack while the oven preheats so the pan becomes very hot.

Sear the steak

Carefully remove the hot skillet from the oven (use oven mitts) and place over high heat on the stovetop. Add the high-smoke-point oil and heat until shimmering and just beginning to smoke. Place the porterhouse in the pan, laying it away from you to avoid splatter. Sear without moving for 2½–3 minutes until a deep brown crust forms.

Flip and baste

Flip the steak and sear the other side for 2–3 minutes. Reduce heat to medium-high, add the unsalted butter, smashed garlic cloves, thyme, and rosemary to the pan. Tilt the pan slightly and use a spoon to baste the melted butter, herbs, and garlic over the steak continuously for 1–2 minutes to build flavor and color.

Finish in the oven

Transfer the skillet to the preheated 450°F oven. Roast until the internal temperature reaches your preferred doneness measured with an instant-read thermometer inserted into the thickest part of the meat (away from bone): 120–125°F for rare, 125–130°F for medium-rare, 135°F for medium. Because porterhouse has varying thickness (filet and strip), check both sides of the T-bone area. Typical total time in oven will be 4–8 minutes depending on thickness and starting temperature.

Rest

Remove the skillet from the oven, transfer the steak to a cutting board and tent loosely with foil. Let rest 10–15 minutes. Resting allows juices to redistribute and carryover will raise internal temp a few degrees.

Finish and slice

Sprinkle flaky sea salt and the reserved pinch of pepper over the steak. Optionally top with compound butter or serve steak sauce on the side. Slice the strip and filet portions against the grain into 1/2-inch slices, being mindful of the bone.

Serve warm with pan juices spooned over slices.