30d Porterhouse Recipe
Make 30d Porterhouse Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Steak
Cooking fats & aromatics
Finishing
Method
Preparation
- 1
Bring steak to room temperature
Remove the porterhouse from the refrigerator 45–60 minutes before cooking. Pat it dry thoroughly with paper towels. This ensures even cooking and better searing.
- 2
Season
Generously season both sides and the exposed bone edge with kosher salt (about 2 tablespoons total) and freshly ground black pepper. If using, lightly dust with garlic powder. Press seasonings into the meat so they adhere.
Searing & oven finish (pan-to-oven method)
- 3
- 4
Heat oil
Carefully remove the hot skillet from the oven using oven mitts. Place on a burners over medium-high heat and add 2 tablespoons high-smoke-point oil. Heat until shimmering and just beginning to smoke.
- 5
Sear steak
Place the porterhouse in the skillet, presentation side (fat/loin side) down first, pressing gently so the meat contacts the pan. Sear undisturbed for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side for 2–3 minutes. Sear the edges for about 30–45 seconds, holding with tongs to render fat.
- 6
Add aromatics
Reduce heat to medium. Add 2 tablespoons unsalted butter, crushed garlic cloves, and the thyme and rosemary sprigs to the pan. Tilt the pan slightly so the butter pools, and use a spoon to baste the steak with the melted butter and pan juices for 30–60 seconds to develop flavor.
- 7
Finish in oven
Transfer the skillet to the preheated oven. Roast until the internal temperature reaches your desired doneness: 120°F (49°C) for rare, 125°F (52°C) for medium-rare, 135°F (57°C) for medium. For a 30 oz porterhouse, expect 6–12 minutes in the oven depending on thickness and starting temperature—check with an instant-read thermometer after 6 minutes.
Resting & finishing
- 8
Rest the steak
Carefully remove the skillet from the oven and transfer the porterhouse to a cutting board. Tent loosely with foil and rest for 8–12 minutes. Resting allows juices to redistribute and completes carryover cooking (temperature will rise a few degrees).
- 9
Finish and serve
If desired, place 1 tablespoon compound or finishing butter on top of the steak while it rests so it melts into the meat. Sprinkle flaky sea salt to taste just before slicing. Slice the steak against the grain on the tenderloin and the strip portions; present bone-in and serve immediately.