Porterhouse Recipe
Make Porterhouse Recipe in just 1h 15m. 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 temperature
Remove the porterhouse from the refrigerator 45–60 minutes before cooking and place on a rack or plate at room temperature. Pat very dry on all sides with paper towels.
- 2
Cooking fats & aromatics
- 3
- 4
Sear the steak
Add the neutral oil to the hot pan and swirl to coat. Carefully place the porterhouse into the pan, laying it away from you to avoid splatter. Sear without moving for 2½–3 minutes until a deep brown crust forms. Flip and sear the other side for 2½–3 minutes. Also sear the edges for about 30–45 seconds each by holding the steak with tongs.
- 5
Baste with butter and aromatics
Reduce heat to medium. Add the unsalted butter, smashed garlic cloves, thyme sprigs, and rosemary to the pan. As the butter foams, tilt the pan slightly and use a spoon to continuously baste the melting butter and aromatics over the top of the steak for 1½–3 minutes, or until internal temperature approaches desired doneness (see temperatures below). Insert an instant-read thermometer into the thickest part of the tenderloin (away from bone) to check temperature: 120°F for rare, 125°F for medium-rare, 135°F for medium. For a 1.25–1.5 inch porterhouse aim for 125°F (medium-rare) after resting.
Finishing & optional
- 6
Rest
Transfer the steak to a cutting board and tent loosely with foil. Let rest for 8–12 minutes (rest time allows juices to redistribute and internal temperature to rise ~5°F).
- 7
- 8