Porterhouse Recipe

Porterhouse Steak

1. 1

   Bring steak to room temperature & season

   Remove the porterhouse from the refrigerator 45–60 minutes before cooking so it comes close to room temperature (this promotes even cooking). Pat the steak very dry on all sides with paper towels. Evenly rub both sides and the edges with 2 tablespoons kosher salt and 2 teaspoons freshly ground black pepper. Press the seasoning into the meat so it adheres.

2. 2

   Preheat oven and skillet

   Preheat the oven to 400°F (205°C). Meanwhile, choose a heavy ovenproof skillet (preferably cast iron) large enough to hold the steak flat. Place the skillet on the stovetop and heat over medium-high until very hot, about 4–6 minutes. Add 2 tablespoons neutral oil and swirl to coat; the oil should shimmer but not smoke heavily.

3. 3

   Sear the steak

   Carefully place the seasoned porterhouse in the hot skillet, presentation side down. Sear without moving for 2½–3 minutes until a deep brown crust forms. Using tongs, flip the steak and sear the other side 2–3 minutes until well-browned. Sear the fat/edge by holding the steak with tongs and pressing the fat cap against the pan for 30–45 seconds to render any surface fat.

4. 4

   Baste and finish in oven

   Reduce heat to medium-low. Add 3 tablespoons unsalted butter, 3 smashed garlic cloves, 2 rosemary sprigs, and 2 thyme sprigs to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the steak repeatedly for 30–60 seconds. Immediately transfer the skillet to the preheated oven. Roast until the internal temperature reaches your desired doneness: 118–122°F for rare, 125–129°F for medium-rare, 135–139°F for medium. For a 32 oz porterhouse roughly 1¾–2½ inches thick, plan about 6–10 minutes in the oven for medium-rare, but rely on an instant-read thermometer for accuracy.

5. 5

   Rest the steak

   Remove the skillet from the oven and transfer the steak to a cutting board. Tent loosely with foil and let rest 10–15 minutes; carryover cooking will raise the internal temperature a few degrees and juices will redistribute.

6. 6

   Finish and serve

   If desired, sprinkle flaky sea salt lightly over the sliced steak. Slice the porterhouse against the grain—note that a porterhouse has two muscles (tenderloin and strip); slice each section against its grain. Serve immediately with pan drippings spooned over or reserved melted butter from the pan.