Porterhouse Recipe

Bring to room temperature

Remove the porterhouse from the refrigerator at least 60 minutes (up to 90 minutes for a 30–50 oz roast) before cooking. Pat the steak very dry with paper towels — moisture prevents a good sear.

Season

Generously season both sides and the exposed bone edge with kosher salt (about 1–1½ tablespoons per side) and freshly ground black pepper. Press the seasoning into the meat so it adheres. Do not trim fat; leave the cap for flavor.

Preheat oven and pan

Preheat oven to 375°F (190°C). Place a heavy ovenproof skillet (cast iron preferred) on the stovetop and heat over high until very hot, about 6–8 minutes. Meanwhile, add the neutral oil to the pan just before adding the steak.

Sear the steak

When the skillet is smoking lightly, lay the porterhouse away from you into the pan. Sear undisturbed for 3–4 minutes until a deep brown crust forms. Flip and sear the other side 3–4 minutes. Sear the fat cap and edges by holding the steak with tongs and pressing the fat against the pan for 30–60 seconds to render and crisp.

Add aromatics and baste

Reduce heat to medium-high. Add the butter, crushed garlic, rosemary, and thyme to the pan. As butter melts, tilt the pan slightly and use a large spoon to baste the melted butter and rendered fat over the top of the steak repeatedly for 1–2 minutes to impart flavor and color.

Finish in the oven

Transfer the skillet to the preheated oven. Roast until the internal temperature (measured at the thickest part of the strip side, not touching bone) reaches: 120°F (49°C) for rare, 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium. For a 1½–2" thick porterhouse, expect 6–12 minutes in the oven depending on thickness and target temp. Check with an instant-read thermometer early to avoid overcooking.

Rest

Remove the steak from oven when 5°F (2–3°C) below your target (carryover will raise temp). Transfer to a cutting board and tent loosely with foil. Rest 10–15 minutes for a large 30–50 oz steak. Resting redistributes juices and finishes cooking.

Separate the tenderloin and strip: Place the steak bone-side toward you. Using a long, sharp carving knife, cut along the bone to remove the tenderloin (filet) portion. Then slice the strip side in crosswise slices about 3/4" thick. Alternatively, present whole for guests to carve at the table.

Finish and serve: If desired, sprinkle a little coarse sea salt or flaky finishing salt over the slices. Spoon any reserved buttery pan juices over the meat. Serve with optional steak sauce or chimichurri and lemon wedges on the side.

Leftovers and timing notes: A 30–50 oz porterhouse will comfortably serve 4–6 people depending on appetites. Total active cook time will vary; estimated total time below.