Porterhouse For Two Recipe

Bring to room temperature

Remove the porterhouse from the refrigerator at least 45–60 minutes before cooking (up to 2 hours if cooler kitchen). Pat the steak dry thoroughly with paper towels—moisture prevents good sear.

Trim if needed and season

If the fat cap is excessively thick, trim to about 1/8–1/4 inch leaving most fat intact. Generously season both sides and the edges of the steak with kosher salt (about 2 tablespoons total) and freshly ground black pepper (about 2 teaspoons). If using, sprinkle 1 teaspoon garlic powder evenly. Press the seasonings into the meat so they adhere.

Preheat oven and pan

Preheat your oven to 425°F (220°C). Choose an ovenproof heavy skillet or cast-iron pan large enough to hold the porterhouse flat. Place the pan in the oven while it preheats so it becomes very hot.

Heat oil and sear

When the oven temperature and pan are hot (10–15 minutes), carefully remove the pan with oven mitts and place it over high heat on the stovetop. Add 2 tablespoons neutral high-heat oil and swirl to coat. Once the oil is shimmering and just starting to smoke, lay the steak into the pan away from you. Sear 2–3 minutes on the first side without moving to develop a deep brown crust.

Sear the other side and edges

Flip the steak and sear the second side 2–3 minutes until well browned. Use tongs to hold and sear the fat cap and the exposed edges for about 30–60 seconds each to render fat and develop color.

Finish in the oven

After searing both sides, add the 3 tablespoons unsalted butter, smashed garlic cloves, and thyme (and rosemary if using) to the skillet. Spoon a little melted butter over the top of the steak once, then transfer the pan to the preheated oven. Roast until the internal temperature reaches your 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 28–32 oz porterhouse this typically takes 8–14 minutes depending on thickness—start checking with a probe thermometer at 6–8 minutes.

Baste while finishing (optional)

If you like an extra-flavor crust, after 4–6 minutes in the oven remove the pan carefully, tilt it slightly, and use a spoon to baste the steak repeatedly with the melted butter and pan juices for 30–60 seconds, then return to the oven to finish cooking.

Rest the steak

When the steak reaches target temp, transfer it to a cutting board on a rack or plate. Tent loosely with foil and let rest 8–12 minutes—the internal temp will rise about 5°F (3°C) and juices will redistribute.

Slice

After resting, use a sharp carving knife to cut the steak away from the bone (if desired) and slice the tenderloin and strip sections across the grain into 1/2-inch (1.2 cm) slices. For a dramatic presentation, serve slices still arranged around the bone.

Season & serve

Sprinkle flaky sea salt over the slices to taste (about 1 teaspoon total), scatter chopped parsley if using and serve with lemon wedges on the side. Serve immediately.