Porterhouse Recipe
Make Porterhouse Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Steak & Seasoning
Cooking Fats & Aromatics
Finishing (optional)
Method
Steak & Seasoning
- 1
Bring steak to room temperature
Remove the porterhouse from the refrigerator 45–60 minutes before cooking. Pat dry thoroughly on all sides with paper towels—dry surface promotes a better sear.
- 2
Trim and score (if needed)
If there are thick fat pockets, trim lightly leaving a thin cap for flavor. Optionally score the fat edge with shallow slashes every 1 inch to prevent curling.
- 3
Season
Generously season both sides and the edges of the steak with kosher salt and freshly ground black pepper. If using, sprinkle garlic powder evenly. Press seasoning into the meat. For best results, season at least 30 minutes before cooking (or up to overnight in the refrigerator uncovered for a dry-brined effect) — if refrigerating, bring back to room temperature 45–60 minutes before cooking.
Pan-Sear & Finish with Butter
- 4
- 5
Heat oil
Add the neutral oil to the hot pan and swirl to coat. The oil should shimmer and just begin to smoke.
- 6
Sear steak
Carefully place the porterhouse in the pan, bone-side toward you so the meat makes full contact. Sear without moving for 2 1/2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 1/2–3 minutes. While searing the second side, use tongs to hold and quickly sear the fat edge for 30–45 seconds to render and brown the fat.
- 7
Add aromatics and baste
Reduce heat to medium. Add the butter, smashed garlic cloves, rosemary, and thyme to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to continuously baste the steak with the butter and pan juices for 1–2 minutes to infuse flavor and begin finishing the crust.
- 8
Finish in the oven
Transfer the skillet to the preheated oven to finish cooking. Roast until the internal temperature reaches desired doneness: 120°F (49°C) for rare, 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium. For a 1 1/4–1 1/2-inch porterhouse expect ~4–8 minutes in the oven depending on starting temperature and thickness. Use an instant-read thermometer inserted into the thickest part of the meat (away from the bone) for accuracy.
- 9
Rest the steak
Remove the skillet from the oven and transfer the steak to a cutting board. Tent loosely with foil and rest for 8–12 minutes. Resting allows juices to redistribute and carryover cooking will raise the internal temperature a few degrees.
Serving & Finishing
- 10
- 11