Porterhouse Steak Recipe

The infamous porterhouse steak is the king of all things beef. The porterhouse steak is a large cut of beef that contains both the New York strip (sirloin) and filet mignon cut (tenderloin), separated by a T bone. It’s the best of both worlds and the ultimate steak for sharing.

I’ve paired this delicious cut with three simple homemade dipping sauces. Chimichurri, horseradish sauce, and au poivre. All three sauces offer different textures and flavors that are equally delicious in their own right. It’s the perfect sampler that gives you the best of 3 worlds.

While the sauces may look like a lot of ingredients and extra prep, they come together very quickly and 2 of 3 can be made in advance. Don’t skip! It’s the best part.

Tips For Picking Out Porterhouse Steak

This recipe is best suited for a 32-ounce porterhouse that is roughly 1.5-2 inches thick. This is going to give you ample beef and is also a sure sign you have a true porterhouse steak. Don’t fall victim to a T-bone trying to pass as a porterhouse.

Look for a well-balanced cut that contains the whole tenderloin portion of the steak. This is very important. The tenderloin is the smaller, more circular portion of the steak, and of course the most expensive and flavorful. It should appear plump and oval-shaped with no large portions removed from it. The left and right sides should look reasonably uniform from the top to about 3/4 from the bottom.

What to Serve with Steak

You can never go wrong with steak and potatoes. Pair this porterhouse steak with my parmesan roasted fingerling potatoes or my garlic butter roasted red potatoes. If you’re looking for ultra-crispy potatoes, try my pesto smashed potatoes! If you prefer mashed potatoes, try my rich and delicious cream cheese mashed potatoes.

Lastly, my favorite veggie of choice will always be my roasted bacon and parmesan Brussels sprouts.

Perfect Steak Every Time

The secret to perfect steak is combining pan searing with an oven finish. This gives you a nicely seared outside with a juicy tender inside. Sear the porterhouse on the stovetop in a cast iron skillet on high heat with oil and then immediately transfer to a preheated oven at 415°F.

I typically sear for 2 minutes per side and bake for 5-6 minutes for medium-rare. That’s the beauty of cast iron, you can easily transfer from stovetop to oven. This is the best way to cook a porterhouse steak.

Carefully timing your cook time for steak always yields consistent results. It may sound like overkill, but I use my phone to time each side on the skillet and then in the oven. If you really adhere to cooking times I promise you will never overcook a steak again.

Temperature For Steak

The timing/temperature chart below corresponds to the pan sear/oven method in this recipe. It’s a great guide assuming you choose a porterhouse of similar size and thickness as listed in the recipe. I recommend a digital thermometer to verify your desired level of doneness.

Doneness	Temperature Range	Oven Duration
Very Rare/rare	120°F to 125°F	4 minutes
Medium rare	125°F to 130°F	5-6 minutes
Medium	135°F to 140°F	6-7 minutes
Medium well	145°F to 150°F	8-9 minutes
Well done	160°F and above	10+ minutes

SMOKE WARNING: Cooking steaks at high temps in a skillet tends to get smokey. Open a kitchen window and turn on your kitchen’s overhead vent fan before you start to help with ventilation.

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