Porterhouse Recipe
A 28 Oz. Statement! The Best Of Both Worlds!
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Ingredients
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Steak & Seasoning
Cooking Fats & Aromatics
Finishing & Resting
Method
Steak & Seasoning
- 1
Temper and pat dry
Remove the porterhouse from the refrigerator 45–60 minutes before cooking to come to near room temperature. Pat all surfaces very dry with paper towels; moisture prevents a proper sear.
- 2
Season generously
Mix kosher salt, coarse black pepper, garlic powder, and onion powder. Evenly coat both sides and the edges of the steak with the seasoning blend, pressing gently so it adheres. Apply seasoning just before cooking if salt is coarse and steak was recently brought to temperature.
Cooking Fats & Aromatics
- 3
- 4
Sear steak
Place the porterhouse in the hot pan, laying it away from you to avoid splatter. Do not move for 2½–3 minutes to develop a deep brown crust. Flip and sear the other side for 2½–3 minutes. If edges need contact, use tongs to hold the steak on its fat cap/edges for 30–45 seconds to render and brown.
- 5
Baste with butter and aromatics
Reduce heat to medium-high. Add the butter, smashed garlic, thyme, and rosemary (if using) to the pan. As the butter melts and foams, tilt the pan slightly and spoon the melted butter and aromatics over the steak repeatedly (basting) for 1½–3 minutes to add flavor and finish the crust.
- 6
Finish to temperature
For a 1.5–2 in. porterhouse, after initial sear and basting, transfer skillet to a 375°F (190°C) oven if you prefer oven finishing, or continue on the stovetop with reduced heat. Use an instant-read thermometer: target temperatures are 125°F (52°C) for rare, 130°F (54°C) for medium-rare, 140°F (60°C) for medium. With the outlined sear and basting, expect medium-rare in about 5–8 additional minutes depending on thickness and starting temperature. Cook to 5–10°F below final desired temp if carryover heat is desired.
Finishing & Resting
- 7
Rest the steak
Remove the porterhouse to a cutting board and loosely tent with foil. Rest for 10–15 minutes so juices redistribute; this ensures a juicy steak and allows carryover cooking to reach final temperature.
- 8
Finish and slice
After resting, sprinkle flaky sea salt over the steak and, if desired, a little freshly chopped parsley. Slice the porterhouse perpendicular to the bone: first slice the larger strip steak (New York side) and then the smaller tenderloin (filet side), cutting across the grain for each. Serve immediately.