Porterhouse Steak Recipe

Bring steak to room temperature

Remove the 20 oz porterhouse from the refrigerator and pat dry with paper towels. Let rest uncovered at room temperature for 30–45 minutes to take the chill off (this helps even cooking).

Season

Rub the steak lightly with 2 tablespoons olive oil. Generously season both sides and the edges with 2 tablespoons kosher salt, 1 tablespoon cracked black pepper and 1 teaspoon garlic powder, pressing the seasoning into the meat.

Preheat pan or grill

If using a cast-iron skillet, place it over high heat for 8–10 minutes until very hot. If grilling, preheat to high (500–550°F / 260–290°C) and oil the grates.

Sear the steak

For stovetop skillet method: add a thin film (about 1 teaspoon) of high-heat oil to the hot skillet. Place the steak in the pan and sear without moving for 3–4 minutes until a deep brown crust forms. Flip and sear the other side 3–4 minutes. For a grill: place steak over direct high heat and sear 3–4 minutes per side, covering if possible.

Finish to temperature

After searing, reduce heat to medium (or move steak to cooler part of grill). Insert an instant-read thermometer into the thickest part of the strip (not touching bone). Cook to desired doneness: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. This usually takes another 4–8 minutes depending on thickness and method.

Baste with butter

During the final 2–3 minutes of cooking in the skillet, add 3 tablespoons unsalted butter, the crushed garlic cloves, rosemary and thyme to the pan. Tilt the pan and use a spoon to baste the melted butter and aromatics over the steak continuously for 1–2 minutes to build flavor.

Rest the steak

Remove the steak to a cutting board and spoon any pan juices and melted butter over it. Tent loosely with foil and rest 8–10 minutes to allow juices to redistribute (carryover cooking will raise temperature ~5°F).

Slice and serve

Using a sharp knife, slice the strip and tenderloin portions against the grain in 1/2-inch slices. Serve with pan juices spooned over the meat.

Par-cook potatoes

While the steak comes to room temperature, par-cook the potatoes: bring a pot of salted water to a boil and simmer the baby potatoes 8–10 minutes until just tender. Drain and let dry.

Pan-roast potatoes

Heat a medium skillet over medium-high heat. Add 1 tablespoon olive oil. Add the drained potatoes cut-side down and cook undisturbed 4–5 minutes until golden. Toss or flip and cook another 3–4 minutes until cooked through and crisp.

Season and finish

Season the potatoes with 1 teaspoon salt and 1 teaspoon black pepper. Remove from heat and toss with 1 tablespoon chopped fresh parsley. Serve alongside the steak.