50oz Porterhouse Steak Recipe

Bring steak to temperature

Remove the 50 oz porterhouse from refrigeration and let sit on the counter, uncovered, for 45–60 minutes until it reaches near room temperature (this promotes even cooking). Pat the steak dry thoroughly with paper towels.

Season

Evenly coat both sides and the exposed bone with kosher salt (about 2 tablespoons total). Sprinkle coarse black pepper and garlic powder over both sides, pressing lightly so the seasoning adheres. Do not season too far in advance to avoid drawing moisture out.

Preheat pan and oven

Position an oven rack to the center and preheat the oven to 375°F (190°C). Heat a large heavy-bottomed oven-safe skillet (cast iron preferred) over high heat until very hot, about 5 minutes. Add the high smoke point oil and swirl to coat.

Sear

Carefully place the porterhouse in the hot pan, laying it away from you to avoid splatter. Sear undisturbed for 3–4 minutes until a deep brown crust forms. Flip and sear the other side 3–4 minutes. If the bone side or edges need browning, use tongs to sear the fat cap and edges for 30–60 seconds each.

Finish in oven with butter baste

Reduce heat to medium. Add the unsalted butter, smashed garlic cloves, thyme and rosemary to the pan. Tilt the pan slightly and, using a large spoon, continuously baste the butter and aromatics over the steak for 1 minute to coat. Transfer the skillet to the preheated oven. Roast until the internal temperature registers 125°F (52°C) for medium-rare or 130–135°F (54–57°C) for medium, about 8–16 minutes depending on thickness. Use an instant-read thermometer inserted into the thickest part of the filet side (not touching bone) to check doneness.

If desired, during the last 2 minutes of oven time baste again with the melted butter and aromatics for extra flavor. Once the steak reaches target temperature, transfer it to a cutting board and spoon any pan juices and melted butter over the top.

Tent the steak loosely with foil and let rest for 10–15 minutes. Resting allows juices to redistribute and carryover cooking will raise the temperature a few degrees (to about 130–140°F depending on target).

Slice the porterhouse: cut along the bone to separate the strip and tenderloin if desired, then slice the meat across the grain into thick slices. Sprinkle flaky sea salt to taste and optional chopped parsley. Serve immediately with reserved pan juices.