Porterhouse For Two Recipe

Bring to room temperature

Remove porterhouse from the refrigerator 45–60 minutes before cooking and leave wrapped loosely on a plate at room temperature. This ensures even cooking and better sear.

Pat dry and trim

Pat the steak thoroughly dry with paper towels. Trim any large exterior fat pockets if desired, but keep most of the fat for flavor and moisture.

Season

Generously season both sides and the edges of the steak with kosher salt and coarsely ground black pepper. If using garlic powder, sprinkle it lightly on both sides. Press the seasoning gently into the meat.

Preheat pan and oven

Preheat your oven to 400°F (200°C). Place a large heavy skillet (preferably cast iron) over high heat for 5 minutes so it is very hot.

Sear steak

Add the neutral oil to the hot skillet and swirl to coat. Carefully place the porterhouse in the pan, laying it away from you. Sear undisturbed for 2.5–3 minutes until a deep brown crust forms. Using tongs, flip and sear the other side for 2.5–3 minutes.

Sear edges

Hold the steak on its edges with tongs and sear the fat cap and around the bone for about 30–60 seconds per side to render fat and develop color.

Add butter and aromatics

Reduce heat to medium. Add the unsalted butter, smashed garlic cloves, thyme and rosemary to the pan. When the butter foams, tilt the pan slightly and use a spoon to baste the steak with the melted butter and juices for 30–45 seconds.

Finish in oven

Transfer the skillet to the preheated oven (use an oven mitt). Roast until the internal temperature reaches your desired doneness: about 6–10 minutes for medium-rare (125–130°F / 52–54°C after resting), longer for medium. Use an instant-read thermometer inserted into the thickest part of the strip (not touching bone) to check temperature.

Rest

Remove the skillet from the oven and transfer the steak to a cutting board. Tent loosely with foil and let rest for 8–12 minutes so juices redistribute and internal temperature rises a few degrees.

Finish and slice

If desired, sprinkle coarse finishing salt over the top and scatter chopped parsley. Slice the porterhouse by cutting the T-bone to separate the strip and the tenderloin if you want to plate them separately; then slice each section across the grain into 1/2-inch thick slices. Serve with lemon wedges if using.

Notes on doneness

Target internal temperatures before resting: 120–125°F for rare, 125–130°F for medium-rare, 135°F for medium. Remember the temperature will rise ~3–7°F while resting.