Jul 14 2026
Restaurants›CASA NEOS›48oz Wagyu Porterhouse Recipe

48oz Wagyu Porterhouse Recipe

Inspired by CASA NEOS
Time1h 15m
Serves4

Make 48oz Wagyu Porterhouse Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Meat

Seasoning

Cooking

Method

Preparation

  1. 1

    Prepare the Steak

    Remove the Wagyu Porterhouse from the refrigerator and allow it to come to room temperature for 30-60 minutes before cooking. This helps ensure even cooking.

  2. 2

    Season the Steak

    Generously season both sides of the steak with kosher salt, black pepper, garlic powder, and fresh rosemary, making sure to rub the seasonings into the meat. Let it rest for an additional 15 minutes.

Cooking

  1. 3

    Preheat the Grill or Oven

    If you are using a grill, preheat it to high heat (around 450°F to 500°F). For an oven, preheat to 400°F.

  2. 4

    Sear the Steak

    In a large cast-iron skillet, heat the olive oil over medium-high heat until shimmering. Add the steak to the skillet and sear for about 4-5 minutes on each side, achieving a nice crust.

  3. 5

    Baste the Steak

    Once both sides are seared, add the unsalted butter to the skillet and, using a spoon, continuously baste the steak with the melted butter for an additional 2-3 minutes for extra flavor.

  4. 6

    Check Doneness

    Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130°F to 135°F.

  5. 7

    Rest the Steak

    Remove the steak from the skillet or grill and let it rest on a cutting board for at least 10 minutes before slicing. This allows the juices to redistribute within the meat.

Serving

  1. 8

    Slice and Serve

    After resting, slice the steak against the grain into thick slices. Serve with your favorite sides and enjoy the rich flavor of the Wagyu Porterhouse.

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