Porterhouse Recipe

Bring to room temperature

Remove the porterhouse from the refrigerator and let sit on a plate, uncovered, for 45–60 minutes until it reaches near room temperature. This promotes even cooking.

Pat dry and oil

Pat the steak thoroughly dry with paper towels on all sides. Rub both sides and edges with the olive oil to help the seasoning adhere and to encourage browning.

Season both sides generously with kosher salt, then sprinkle the black pepper and garlic powder evenly on both faces and the steak edges. Press the seasoning lightly into the meat.

Preheat oven and pan

Preheat your oven to 400°F (200°C). Place a heavy, oven-safe cast-iron skillet on the stovetop and heat over high for 5 minutes until very hot. Alternatively preheat a grill for high direct heat if grilling.

Sear both sides

Carefully transfer the hot skillet to the stovetop heat (if not already). When the pan is smoking lightly, lay the steak away from you into the pan. Sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side for 2.5–3 minutes. Sear the edges for 30–60 seconds, using tongs to hold the steak upright to render fat and brown the perimeter.

Add butter and aromatics

Reduce heat to medium-low. Add the unsalted butter, smashed garlic cloves, thyme sprigs, and rosemary (if using) to the pan. As the butter melts, tilt the pan slightly and use a large spoon to baste the melted butter and aromatics repeatedly over the top of the steak for 1 minute to infuse flavor.

Finish in the oven

Transfer the skillet to the preheated oven. Roast until the internal temperature reaches your desired doneness measured with an instant-read thermometer inserted into the thickest part of the strip side (away from bone): 120–125°F for rare, 125–130°F for medium-rare, 130–135°F for medium. For a 1¾–2-inch porterhouse expect 6–10 minutes depending on thickness and desired doneness. Check at the lower time to avoid overcooking.

Rest the steak

Carefully remove the skillet from the oven and transfer the porterhouse to a cutting board. Spoon any pan juices and melted butter over the steak. Tent loosely with foil and let rest for 8–12 minutes so juices redistribute; carryover cooking will raise the internal temperature 3–5°F.

Slice and finish

If serving sliced, hold the bone and slice across the strip and tenderloin sections into thick slices. Sprinkle coarse finishing salt to taste, and optionally serve with lemon wedges. Serve immediately with reserved pan juices spooned over the slices or on the side.