Porterhouse Steak Recipe

Bring steak to room temperature

Remove the porterhouse from the refrigerator 45–60 minutes before cooking and leave loosely covered at room temperature. Pat dry thoroughly on both sides with paper towels.

Season both sides generously: sprinkle 2 tsp kosher salt, 1 tsp freshly ground black pepper and 1/2 tsp garlic powder, pressing gently so the seasoning adheres.

Preheat oven to 400°F (200°C). Place a large oven-safe heavy skillet (cast iron preferred) over high heat until very hot, about 5 minutes.

Add 2 tbs neutral oil to the hot skillet and swirl to coat. Carefully place the porterhouse in the pan, laying it away from you to avoid splatter. Sear without moving for 2¾–3½ minutes, until a deep brown crust forms.

Flip the steak and sear the other side for 2¾–3½ minutes. If the bone side or edges need contact, hold the steak with tongs and sear the exposed fat/edge for 30–60 seconds to render fat and crisp edges.

Reduce heat to medium-high. Add 3 tbs unsalted butter, the 3 crushed garlic cloves, 3 thyme sprigs and 1 rosemary sprig to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the melted butter and aromatics over the top of the steak continuously for 1 minute.

Transfer the skillet to the preheated oven. Roast until the internal temperature reaches desired doneness: 115–120°F (46–49°C) for rare, 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium. For a 23 oz porterhouse, plan ~6–12 minutes in the oven depending on thickness and target temp. Use an instant-read thermometer in the thickest part of the strip side (not touching bone).

Remove steak from oven, transfer to a cutting board, and tent loosely with foil. Rest 8–12 minutes to allow carryover cooking and redistribute juices.

Just before serving, sprinkle 1/4 tsp finishing sea salt flakes evenly over the steak, if using.

While the steak rests (or concurrently if you have two burners), heat a medium skillet over medium-high heat. Add 1 tbs olive oil and 1 tbs unsalted butter and let the butter foam.

Add the 4 cleaned mushroom caps, cavity-side down first if using portobellos, and sear undisturbed for 3–4 minutes until well browned.

Flip the mushrooms, add the minced shallot, and sauté 1–2 minutes until softened. Season with 1/2 tsp salt and 1/4 tsp black pepper. Continue cooking 1–2 minutes more so mushrooms are tender but still juicy.

Remove from heat and stir in 1 tbs chopped fresh parsley and a squeeze of the lemon wedge if using. Keep warm until steak is ready.

Slice the porterhouse against the grain: separate the strip and tenderloin portions at the bone, then slice each into 1/2-inch thick pieces. Arrange slices on a warm plate or cutting board alongside the mushroom caps.

Spoon any reserved pan juices or melted butter from the resting board over the slices. Serve immediately.