Broiled Porterhouse Steak Recipe

Bring to room temperature

Remove the porterhouse from the refrigerator 45–60 minutes before cooking so it comes to room temperature. Pat the steak dry very thoroughly with paper towels to remove surface moisture — this promotes even browning.

Preheat broiler and prepare pan

Arrange oven rack so the top of the steak will sit about 4–6 inches from the broiler element (usually the top rack). Position an oven-safe wire rack inside a rimmed baking sheet (or use a broiler pan) to allow air and heat circulation beneath the steak. Preheat the broiler on high for at least 10 minutes.

Season

Generously season both sides and the edges of the steak with kosher salt and freshly ground black pepper. Press the seasoning into the meat. If you prefer, season just before broiling; for deeper flavor you may salt 40–60 minutes before cooking (already accounted by room temp step).

Initial broil

Place the steak on the prepared rack and put the baking sheet under the hot broiler. Broil the steak for 5–6 minutes per side for medium-rare (internal temp about 125–128°F / 52–53°C). Exact time will vary with thickness and broiler intensity — use an instant-read thermometer inserted into the thickest part of the meat (avoid bone contact) to check doneness. While broiling the first side, do not move the steak; this allows a good sear to form.

Flip and continue broiling

Using tongs, flip the steak and broil the second side for another 5–6 minutes. If one side cooks faster due to broiler positioning, rotate the pan as needed halfway through each side’s cook time to promote even browning.

Melt butter and infuse

While the second side broils (or right after flipping), put a small stainless-steel or oven-safe skillet with the 3 tbs unsalted butter, crushed garlic cloves, thyme, and optional rosemary on the stovetop over medium-low heat just until the butter melts and begins to foam and the garlic becomes aromatic (about 1–2 minutes). Do not allow the garlic to burn. If you prefer, melt the butter in the microwave briefly and combine with herbs and garlic in a heatproof dish.

Baste

As soon as you remove the steak from the broiler (when it reaches your target temperature: 120–122°F for rare, 125–128°F for medium-rare, 135°F for medium), transfer it to a cutting board or leave on the rack. Using a spoon, baste the top and sides of the steak with the melted herb-garlic butter repeatedly for 30–60 seconds to add flavor and gloss. If you have an ovenproof skillet you broiled in, you can spoon from that.

Rest

Let the steak rest uncovered (or tented lightly with foil if desired) for 8–10 minutes. Resting allows juices to redistribute and carries the internal temperature up a few degrees (carryover cooking).

Slice and serve

After resting, if serving sliced, cut the steak perpendicular to the bone into 1/2-inch thick slices for the strip side and a few thinner slices for the tenderloin side. Arrange on a warm platter, drizzle any remaining herb butter over the slices, and finish with a light sprinkle of flaky sea salt and optional lemon wedges for brightness.

Serve immediately while hot. Offer additional flaky sea salt and lemon wedges at the table. Leftovers can be cooled, wrapped, and refrigerated for up to 3 days.