Sep 07 2026
Restaurants›Meat On Ocean›45d Porterhouse Recipe

45d Porterhouse Recipe

Inspired by Meat On Ocean
Time1h 20m
Serves2

Make 45d Porterhouse Recipe in just 1h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Steak

For Searing & Basting

Resting & Finishing

Method

Steak

  1. 1

    Temper steak

    Remove the porterhouse from the refrigerator and let sit at room temperature for 45 minutes to 1 hour. This brings the internal temperature up for even cooking.

  2. 2

    Pat dry

    Using paper towels, thoroughly pat the steak dry on all sides and in the hollow around the bone. Removing surface moisture ensures a better sear.

  3. 3

    Season

    Generously season both sides of the steak and the exposed bone with kosher salt (about 2 tablespoons total), then sprinkle garlic powder and coarsely ground black pepper evenly. Press the seasonings lightly into the meat so they adhere.

For Searing & Basting

  1. 4

    Preheat oven and pan

    Preheat the oven to 375°F (190°C). Place a heavy, ovenproof skillet (cast iron preferred) on the stove over medium-high heat and let it get very hot (about 5 minutes).

  2. 5

    Sear steak

    Add the high-heat oil to the hot skillet and swirl to coat. Carefully lay the porterhouse into the pan away from you. Sear undisturbed for 2½–3 minutes until a deep brown crust forms. Flip and sear the other side for 2½ minutes. Sear the short loin/edge and around the bone for 30–45 seconds each to render fat and create color.

  3. 6

    Baste with butter and aromatics

    Reduce heat to medium. Add the butter, crushed garlic cloves, thyme, and rosemary to the pan. As the butter melts and foams, tilt the pan slightly and use a large spoon to continuously baste the butter and aromatics over the steak for 1 minute to build flavor.

  4. 7

    Finish in the oven

    Transfer the skillet to the preheated oven. Roast until the internal temperature reaches your desired doneness: 115–120°F for rare, 125–130°F for medium-rare, 135–140°F for medium (use an instant-read thermometer inserted into the thickest part of the strip side, avoiding the bone). For a 1½–2 in porterhouse, plan about 6–10 minutes in the oven for medium-rare depending on starting temperature and thickness.

Resting & Finishing

  1. 8

    Rest

    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 lets juices reabsorb, yielding a juicier steak.

  2. 9

    Finish and serve

    After resting, sprinkle the steak lightly with flaky sea salt to taste. Optionally top with 2 tablespoons of compound butter or a drizzle of finishing oil. Slice the strip and tenderloin sections away from the bone and cut into ¾–1 inch slices against the grain. Serve immediately.

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