Porterhouse Pizzaiola Recipe

Bring to room temperature

Remove porterhouse from refrigerator 45–60 minutes before cooking and pat dry with paper towels. This ensures even cooking.

Season both sides of the steak generously with 2 tsp kosher salt and 1 tsp freshly ground black pepper, pressing the seasoning into the meat.

Heat a large heavy skillet (cast-iron preferred) over high heat until smoking hot, about 5 minutes. Add 2 tbsp olive oil and swirl to coat.

Place the porterhouse in the skillet and sear without moving for 3–4 minutes until a deep brown crust forms. Flip and sear the other side 3 minutes. For a medium-rare target, sear edges (fat cap) 1–2 minutes rotating to render fat.

Reduce heat to medium. Add 2 tbsp unsalted butter to the pan and baste the steak using a spoon for 1 minute. Check internal temperature: remove from pan at 115–120°F (46–49°C) for medium-rare; or 125°F (52°C) for medium. Adjust times for thicker/thinner steaks.

Transfer steak to a cutting board and tent loosely with foil. Rest 10–12 minutes before slicing; carryover will raise temp ~5–10°F.

While steak rests (or concurrently after searing step if pan large enough), wipe out excess fat from the skillet leaving about 1 tablespoon of fond. Return pan to medium heat and add 2 tbsp extra-virgin olive oil.

Add 4 sliced garlic cloves and the finely chopped onion to the pan. Sauté until onion is translucent and garlic fragrant, about 3–4 minutes, stirring so garlic does not burn.

Stir in 1 tsp crushed red pepper flakes and 1 tbsp tomato paste; cook 1 minute to deepen flavor.

Deglaze pan with 1 tbsp red wine (if using) scraping up browned bits. Add 14 oz crushed tomatoes and 1 tbsp stock. Stir to combine.

Add 1 tsp dry oregano, torn basil leaves, 1 tsp salt, 1/2 tsp freshly ground black pepper, and 1 tsp sugar if tomatoes are very acidic. Bring to a gentle simmer and cook uncovered 8–10 minutes to thicken slightly and meld flavors, stirring occasionally.

Taste and adjust seasoning. If sauce is too thick, add up to 1–2 tbsp water or stock to reach desired consistency.

If you prefer the sauce smoother, use an immersion blender to pulse briefly (optional).

Slice the porterhouse against the grain into 1/2-inch to 3/4-inch slices, keeping the filet and strip faces intact for presentation.

Spoon a generous ladle of the pizzaiola sauce over the sliced steak or place steak on a warmed platter and spoon sauce around and over the meat so each slice is sauced.

Scatter 2 tbsp chopped fresh parsley and 2 tbsp grated Parmesan over the steak. Serve with lemon wedges on the side for a bright squeeze if desired.

Serve immediately while warm. Leftover sauce can be refrigerated for up to 3 days.