The Best Porterhouse Steak Recipe

When it comes to making the best dinner for Dad on Father’s Day, there is no doubt that Porterhouse Steak is at the top of the list. A thick and hearty steak that turns out tender, juicy and perfectly cooked every time.

When it comes to cooking steak, the cut you choose makes all the difference. And the porterhouse is a superb choice when it comes to cooking dinner for special occasions.

This exquisite cut combines the tenderness of the filet mignon and the rich flavor of the New York strip. The two sections of meat are split by a large bone which also provides amazing flavor as it cooks.

However, instead of going out to an expensive steakhouse to enjoy a special dinner, do yourself a favor and make dinner at home! With just a few key tips and tricks you will be able to make the best steak that you have ever had!

And you don’t even have to go outside to fire up the grill! This steak is made entirely in your kitchen using both your stove top and oven.

Although before you head to the store, keep reading so that you know a little more about what to look for when purchasing the steak. Because the steak is on the more expensive side, you want to make sure you have all the information you need to make a great purchase.

WHAT IS A PORTERHOUSE STEAK

The porterhouse comes from the rear end of the short loin. This is where the tenderloin and strip loin meet. The tenderloin is the most tender cut of beef. However it is also one of the most expensive.

The strip loin that is on the other side of the bone is a flavorful, well-marbled cut. Combine the two cuts of meat and you have a steak with rich flavor that is super tender when cooked right.

However, don’t look for a small T-bone steak. The best porterhouse steaks are typically 1.25 to 2 inches thick, and it can weigh up to 4 pounds.

This is why I save this type of steak for special occasions, like Father’s Day!

WHY IS IT CALLED PORTERHOUSE STEAK

Although the origin is somewhat disputed, the porterhouse steak’s name is believed to have originated from 19th-century American porterhouse restaurants. The taverns offered a large cut of beef on their menu which was served alongside their signature porter beer.

This hearty combination quickly became a popular choice among patrons. Therefore, the large beefy steak became known as the porterhouse.

However, another theory is that the porterhouse steak was named after a hotel in New York City. The Porter House hotel was known for its fine dining, and its steaks were considered to be among the best in the city.

Whatever the origin of its name, the porterhouse steak is a delicious and popular cut of beef. It has rich flavor and is tender, which makes it a favorite among steak lovers.

THE DIFFERENCE BETWEEN PORTERHOUSE & T-BONE STEAK

Both porterhouse and T-bone steaks come from the short-loin section of the cow and feature the classic T-shaped bone. The main difference lies in the size of the tenderloin.

The porterhouse has a large tenderloin portion, while the T-bone has a smaller tenderloin. And that is where the cost difference comes from as well.

The t-bone is a fairly inexpensive steak. However the larger porterhouse steak will cost more because of the larger tenderloin section.

PURCHASING A PORTERHOUSE STEAK

When you go to pick out your steak look for a steak that has a good amount of fat marbling. This means that the steak has thin streaks of fat running through the meat. The fat will help to keep the steak moist and flavorful when it is cooked.

Second, look for a steak that is bright red in color. This indicates that the steak is fresh. If the steak has any brown or gray sections that means it is not fresh and should not be purchased.

Finally, pick out a steak that is the correct size. Porterhouse steaks can range in size from 12 ounces to 4 pounds.

An average main dish serving of steak should equal out to 5-6 ounces per person. However, if you are cooking this for Dad on Father’s Day, you may want to increasing the serving size.

The key here is to pick out a large enough steak to feed everyone. However, even you are making a steak for one person, be sure that the porterhouse steak is at least 1.5 inches thick for best results.

HOW TO SEASON THE STEAK

Beyond popular belief, a good quality steak needs nothing more than salt and pepper as the seasoning. Therefore, put down those store-bought steak seasoning blends and grab the Kosher salt and your pepper grinder.

Once the steak is seasoned, allow it to rest at room temperature for about 30 minutes before cooking to let the seasoning penetrate the meat and enhance its flavor.

THE BEST WAY TO COOK STEAK

Although their are several methods that can produce a tender and juicy steak, including grilling, sous vide, and reverse searing, there is one fail-proof method that I turn to every time.

This method starts with pan-searing the steak in a hot cast iron skillet. This creates a delicious crust on the steak.

Then the steak is put into the oven so that it can finish cooking to the desired doneness. Baking ensures even cooking and offers precise temperature control.

This combination allows you to achieve a perfectly cooked and succulent steak. Although the best porterhouse steak is cooked to medium-rare, you can continue to bake the steak to your preferred level of doneness.

LET THE STEAK REST

Once your steak is cooked, remove it from the oven and let it rest for 5-10 minutes before serving. Resting your steak after cooking allows the juices to redistribute throughout the meat.

This will ensure that the steak is tender and juicy. You spent a lot of money on this steak, and skipping this step can result in a dry, less flavorful steak that may disappoint you.

HOW TO SLICE A PORTERHOUSE STEAK

To slice a porterhouse steak, first remove the filet mignon and New York strip from the bone by cutting along the T-shaped bone.

Then, slice each section against the grain into thin, even pieces for maximum tenderness.

WHAT TO USE IF YOU DON’T HAVE A CAST IRON PAN

If you don’t have a cast iron pan, you can use a heavy-bottomed stainless steel or an oven-safe, non-stick skillet instead. Or you can use a large baking sheet.

Just make sure that the whatever pan you choose is safe for high temperatures and can be transferred to the oven.

The Best Porterhouse Steak Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 24-ounce Porterhouse Steak, 1.5 inch thickness
• 1 tablespoon Olive Oil, divided
• Kosher Salt
• Fresh ground black pepper
• 2 tablespoon butter, unsalted & cut in smaller pieces

INSTRUCTIONS

Remove the Porterhouse steak from the refrigerator at least 30 minutes before cooking to let it reach room temperature.

Position the oven rack in the middle and preheat oven to 425°F (218°C).Place a large cast-iron skillet over high heat on the stove and allow it to heat for 5 minutes until it becomes extremely hot.

While the skillet is heating up pat the steaks dry with paper towels to remove excess moisture. Then rub half of olive oil on both sides. (Be sure not to use extra virgin olive oil)

Season both sides liberally with salt and pepper. Then add the remaining olive oil to the pan and swirl to coat.

Pan Sear

Carefully place the porterhouse in the pan using kitchen tongs, laying it away from you to avoid splatter. Sear the first side for 3 minutes.

Then flip and sear the other side for 3 minutes. Add the butter pieces on top of the steak and then immediately transfer the skillet to the oven.

Bake

Bake (without flipping the steak) according to your desired doneness, approximately 4-7 minutes for medium-rare. The actual cook time will depend on how thick the steaks are.

However be sure to check for doneness using an instant-read thermometer placed in the side of the steak at the thickest point.

Remove the steak to a plate or cutting board and cover with aluminum foil to rest for at least 5 minutes so the juices can absorb back into the meat.

To serve, cut the meat away from the bone and slice across the grain into strips.

Serve immediately.

Enjoy! Mary

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