Sep 07 2026
Restaurants›Clearman's Galley›Porterhouse Recipe

Porterhouse Recipe

Inspired by Clearman's Galley
Time1h 35m
Serves2

A 25-ounce bone-in cut of filet mignon and New York strip, joined by a T-bone.

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Ingredients

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Steak

Cooking fat & aromatics

Finishing & optional

Method

Prepare steak

  1. 1

    Bring to room temperature

    Remove the porterhouse from the refrigerator and unwrap. Pat it dry thoroughly with paper towels on all sides. Let sit at room temperature for 45–60 minutes before cooking (this promotes even cooking).

  2. 2

    Season

    About 20 minutes before cooking, season both sides and the exposed bone liberally with the kosher salt and freshly ground black pepper, pressing the seasoning into the meat so it adheres. If you prefer a lighter salt, apply half the salt initially and finish with flaky sea salt after cooking.

Cook steak (pan-sear then oven)

  1. 3

    Preheat oven and skillet

    Preheat the oven to 400°F (205°C). Place a large ovenproof cast-iron skillet over high heat and let it get very hot for 5 minutes. The skillet should be smoking slightly when ready.

  2. 4

    Sear first side

    Add the high-smoke-point oil to the hot skillet, swirling to coat. Carefully place the porterhouse into the skillet, laying it away from you. Sear undisturbed for 2.5–3 minutes until a deep brown crust forms.

  3. 5

    Sear second side

    Flip the steak using tongs. Sear the second side 2–3 minutes until a crust forms. If the bone or thicker filet side needs extra contact, you can briefly press the steak for better contact but do not move it constantly.

  4. 6

    Render fat on edges (if applicable)

    If the steak has a fat cap or thick edges, tilt the pan and hold the steak on its edge with tongs, searing the fat for 30–45 seconds to render and brown it.

  5. 7

    Add butter and aromatics

    Reduce heat to medium-high. Add the unsalted butter, crushed garlic cloves, thyme and rosemary to the pan. As the butter melts and foams, tilt the pan and use a spoon to baste the melted butter and aromatics over the top of the steak continuously for about 30–45 seconds to build flavor.

  6. 8

    Finish in the oven

    Transfer the skillet to the preheated oven. Roast until the internal temperature reaches your desired doneness measured at the thickest part of the filet side: 115°F (46°C) for rare, 125°F (52°C) for medium-rare, 135°F (57°C) for medium. For a 25-oz porterhouse, expect ~6–10 minutes in the oven for medium-rare depending on thickness. Check with an instant-read thermometer.

Rest and finish

  1. 9

    Rest

    Remove the skillet from the oven and transfer the porterhouse to a cutting board. Tent loosely with foil and rest for 10–12 minutes. Resting lets the juices redistribute and the carryover cooking raises the temperature a few degrees.

  2. 10

    Carve and season

    Remove and discard garlic skins and herbs if desired. Slice the porterhouse by cutting perpendicular to the bone, separating the filet and strip portions if you prefer. Cut into 1/2-inch slices. Sprinkle lightly with flaky sea salt to finish and serve with optional lemon wedges.

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