Perfect Porterhouse Steak: The Ultimate Guide

Name: Perfect Porterhouse Steak: The Ultimate Guide
Prep time: 15 min
Cook time: 15 min
Total time: 40 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 large porterhouse steak (approximately 1.5 inches thick); 1 tablespoon olive oil (extra virgin); 2 teaspoons kosher salt; 1 teaspoon black pepper (freshly ground); 4 tablespoons unsalted butter (room temperature); 1 clove garlic (minced); 1 tablespoon fresh parsley (chopped); 1 teaspoon lemon zest

40 min 2 servings Medium

All Recipes

Master the art of cooking the perfect porterhouse steak with our expert tips for juicy, flavourful results every time.

Prep

15 min

Cook

15 min

Total

40 min

Servings

Difficulty

Medium

The porterhouse steak is a classic cut that combines the best of both worlds—succulent filet mignon and robust New York strip. This recipe ensures a perfect sear and juicy interior, making it ideal for steak lovers seeking restaurant-quality results at home. Our method focuses on achieving the perfect balance of flavour and texture, highlighting the natural richness of this prime cut. Whether you're a seasoned home cook or a steak enthusiast, this recipe will guide you through each step to steak perfection.

Instructions

Prepare the steak

Remove the steak from the refrigerator and let it sit at room temperature for at least 30 minutes. This ensures even cooking.

Pro tip: Season the steak generously with salt and pepper just before cooking to enhance its natural flavours.

Preheat the skillet

Place a large cast-iron skillet over high heat. Add olive oil and heat until just smoking.

Pro tip: A hot skillet is essential for a good sear on the steak.

Sear the steak

Carefully place the steak in the skillet and sear for 3-4 minutes on each side, until a golden-brown crust forms.

Pro tip: Avoid moving the steak around to develop a proper crust.

Finish in the oven

Transfer the skillet to a preheated oven at 220°C (425°F) and cook for an additional 5-7 minutes for medium-rare, or until the internal temperature reaches 57°C (135°F).

Pro tip: Use a meat thermometer for accuracy.

Prepare the herb butter

While the steak is in the oven, mix butter, garlic, parsley, and lemon zest in a small bowl until well combined.

Rest the steak

Remove the steak from the oven and let it rest on a cutting board for 10 minutes. Top with herb butter before serving.

Pro tip: Resting allows juices to redistribute for a juicy steak.

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Tips & Tricks

Choose a steak with a thickness of at least 1.5 inches for best results.
Let the steak come to room temperature before cooking for even cooking.
Use a meat thermometer to ensure perfect doneness.
Rest the steak after cooking to retain juices.

Frequently Asked Questions

How do I cook the perfect porterhouse steak?

To cook the perfect porterhouse steak, start by letting it reach room temperature, season generously with salt and pepper, sear on high heat, and finish in the oven to your desired doneness.

What is the best thickness for a porterhouse steak?

The best thickness for a porterhouse steak is about 1.5 inches. This thickness ensures a juicy interior while allowing for a well-seared exterior.

What is the ideal internal temperature for medium-rare porterhouse steak?

The ideal internal temperature for a medium-rare porterhouse steak is 57°C (135°F).

How long should I rest a porterhouse steak after cooking?

Rest a porterhouse steak for at least 10 minutes after cooking to allow the juices to redistribute.

Can I use a grill instead of a skillet for cooking porterhouse steak?

Yes, you can use a grill to cook porterhouse steak. Preheat the grill to high heat and follow similar searing and resting guidelines.

Serving Suggestions

Serve your perfectly cooked porterhouse steak with a side of roasted vegetables or a classic Caesar salad for a complete meal. Pair it with a full-bodied red wine, such as a Cabernet Sauvignon or Merlot, to complement the steak's rich flavours. If you wish to make ahead, simply prepare the seasoning mix in advance. Store any leftover steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat to retain moisture.

Nutrition per serving

750

Calories

58g

Protein

55g

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