Porterhouse Steak Recipe

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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 (top loin) and filet mignon cut (tenderloin), separated by a “T bone”. It’s the best of both worlds and the ultimate steak for sharing on date night.

A sliced medium rare porterhouse steak on a wooden cutting board with three steak dipping sauces.

The cooking technique in this recipe consists of pan searing with an oven finish for a nice seared exterior and juicy tender inside. If you’ve cooked my popular filet mignon recipe, you’re well aware of the simplicity and consistency of this technique. The porterhouse is also a great candidate for reverse searing.

If you enjoyed this recipe also try my blue cheese butter ribeye steak and my coffee-rubbed steak recipe. If you love steak and chimichurri, you must try my steak and chimichurri crostini.

Why I Love This Recipe

I’ve paired this delicious cut with three simple homemade dipping sauces. Chimichurri, horseradish sauce, and au poivre. All three sauces offer very different textures and flavors that are equally delicious in their own right. It’s the perfect sampler that gives you the best of three 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 a day in advance. Don’t skip these! It’s the absolute best part.

Why This Recipe Works

The secret to perfect steak is combining pan searing with an oven finish. This gives your steak a nice seared exterior with a perfectly juicy and tender inside that’s evenly cooked throughout.

I typically sear the steak for 2 minutes per side and then bake for 5-6 minutes for a medium-rare finish. A cast iron skillet is ideal for this recipe because it is phenomenal for searing and you can easily transfer it from stovetop to oven.

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.

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.

Remember, don’t fall victim to a T-bone trying to pass as a porterhouse. The T-bone contains much less of the tenderloin and appears as though the majority of it has been sliced off.

Ingredients

Raw porterhouse steak ingredients laid out on a cutting board with butter, herbs, spices, and condiments.

There are a lot of ingredients in this recipe due to the three sauces. It looks far more overwhelming than it is to prepare. All three sauces come together quickly and 2/3 can be prepared in advance.

  • Porterhouse steak: look for a 2-pound cut that is roughly 1 1/2-2 inches thick. Get as close to this size as possible.
  • Kosher salt and cracked pepper: kosher salt and coarse pepper is my favorite way to season a steak for searing.
  • Canola/vegetable oil: both of these oils have higher smoke points, making them ideal for searing. Butter and olive oil have much lower smoke points.

Chimichurri sauce: an Argentinian condiment that is mildly spicy, tangy, and garlicky. It’s delicious on steak and chicken.

  • Fresh Italian parsley: flat-leaf parsley is traditional and preferred.
  • Fresh cilantro: cilantro adds phenomenal depth and flavor. It’s simply not the same without it.
  • Olive oil: you don’t need to use expensive olive oil but use a balanced cooking blend that’s not overly potent. I like California Extra Virgin Olive Oil for everyday cooking.
  • Red wine vinegar: adds a delicious tang to the sauce, it’s simply not the same without it. It’s much more mild and flavorful than white vinegar.
  • Garlic: the garlic in this recipe can be potent since it’s uncooked. Use sparingly if you have larger cloves.
  • Crushed red pepper or chili flakes: traditionally chimichurri is made with red chilis, but red pepper flakes are a common substitute.
  • Oregano: you can use fresh oregano or substitute with dried oregano.

Au poivre sauce: a creamy, peppery sauce with beautiful nuances from the cognac and shallot. One of my favorite beef pairings.

  • Coarsely cracked black peppercorns: set your pepper mill to the largest setting. Pepper chunks should be on the larger side and cracked into 2-3 chunks if possible. If you enjoy the flavor, try cacio e pepe next!
  • Butter: butter helps to soften the onion, add flavor, and contribute to overall richness.
  • Shallot: shallots are like small onions that are sweet and flavorful when cooked.
  • Cognac or brandy: cognac/brandy adds tremendous flavor to the sauce. The majority of the alcohol will burn off when cooking. You don’t need to use expensive brandy!
  • Heavy cream: heavy cream is best for heating and simmering thanks to its higher fat content. Don’t substitute for light cream or half and half or it can separate.

Horseradish sauce: a mild and creamy sauce with notes of horseradish and onion. It tastes similar to sour cream and onion dip yet more sophisticated and light.

  • Sour cream: sour cream is the base of horseradish sauce and the most important ingredient. You can use light sour cream if you prefer.
  • Prepared horseradish: usually sold in small jars in pureed form. It’s usually with the other condiments in the grocery store.
  • Dijon mustard: dijon mustard adds depth and flavor thanks to its distinct sharpness. You can use regular mustard if that’s all you have on hand.
  • Mayonnaise: mayo adds creaminess and flavor. Can be omitted or substituted for vegan mayonnaise if needed.
  • Chopped chives: my favorite part of this sauce is the chives. It adds color and delicious flavor, similar to sour cream and onion dip.

See the recipe card for full information on ingredients and quantities below.

How to Cook Porterhouse Stea k

Step 1.

For the chimichurri sauce, finely mince garlic, cilantro, and parsley (image 1a). Add to a small bowl and stir in the oil, vinegar, oregano, salt, and crushed red pepper flakes (image 1b).

Minced garlic, parsley, and cilantro on a wooden cutting board.
Chimichurri sauce in a small glass bowl on a wooden cutting board.

Quick tip

Chimichurri is traditionally minced with a sharp knife however you can also gently pulse ingredients with a blender. Do not over blend, the sauce should be coarse.

Step 2.

For the horseradish sauce, combine all ingredients in a small bowl (image 2a) and mix until combined (image 2b). Can be made a day ahead and stored covered in the fridge.

Chives, sour cream, mayonnaise, horseradish sauce, and Dijon mustard in a small bowl with a spoon.
Creamy horseradish dipping sauce in a small glass bowl on a cutting board.

Step 3.

Preheat the oven to 415°F. Remove the steak from the fridge 30 minutes prior to cooking. This is to bring the steak to room temperature and ensure your cooking times are more accurate. Season all sides liberally with salt and pepper. This can be done while your steak comes to room temp.

An uncooked seasoned porterhouse steak on a cutting board with kosher salt and pepper.

Step 4.

Add 1-2 tablespoons of oil to an oven-safe cast iron skillet and turn the heat up high, allowing the skillet to become very hot. Twirl the pan to distribute oil as it heats. Once the oil starts to smoke, place the porterhouse face down and sear undisturbed for 2 minutes (image 4a). Flip the steak and sear for an additional 2 minutes (image 4b). This will give your steak a nice seared edge.

A uncooked porterhouse steak searing in a cast iron skillet.
A golden caramelized porterhouse steak searing in a cast iron skillet.

Step 5.

Transfer your skillet directly to the oven. [WARNING] The skillet may be hot, handle it with oven mitts. For rare, bake for 4 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Medium well, 8-9 minutes. Remember, depending on the size of the steak, the more or less time it will take. This recipe is ideal for a 32-ounce porterhouse, roughly 1.5-2 inches thick.

Step 6.

Remove steak from the skillet and place on a cutting board to rest for 10 minutes as you prepare the au poivre sauce.

Step 7.

For the au poivre sauce, return the same skillet, with the pan drippings, to the stove over medium-low heat. Melt butter and add the shallots and peppercorns (as coarse as possible). Cook until shallots start to soften, about 2-3 minutes (image 7a). Stir occasionally to prevent burning. Add the cognac and cook until mostly evaporated, about 2 minutes (image 7b).

Coarse pepper, shallot, and butter simmering in a cast iron skillet.
Adding cognac to caramelized minced shallots in a cast iron skillet.

Step 8.

Add cream and bring to a simmer (image 8a, 8b). Cook until thickened enough to coat the back of a spoon. About 1 minute. The sauce should be thick enough that you can run a spoon through it, maintaining a valley (image 8c).

Adding heavy cream to caramelized shallots in a cast iron skillet.
Simmering heavy cream in au poivre sauce in a cast iron skillet.
Finished golden au poivre sauce in a skillet with coating the back of a metal spoon.

Step 9.

Slice the porterhouse into 1-inch thick strips, separating from the bone. Serve with au poivre, chimichurri, and horseradish sauce.

Sliced pink porterhouse steak served with au poivre sauce, chimichurri, and creamy horseradish sauce on a wooden cutting board.

Frequently Asked Questions

What’s the difference between a porterhouse and a t-bone steak?

While very similar in appearance, the porterhouse contains more or all of the tenderloin portion than the T-bone.

What two steaks are in a porterhouse?

The porterhouse consists of the tenderloin (filet mignon), and top loin (NY strip, separated by a T-shaped bone.

Expert Tips

  • Prepare your chimichurri and horseradish sauce the morning of or the day before. This eliminates a lot of dinner prep and lets the flavors meld.
  • You can make this recipe with a 1-inch thick porterhouse, just be sure to reduce the oven cooking duration to account for the thinner steak.
  • A digital thermometer is critical for perfectly cooked steak. Steak should be removed from the heat 5-7 degrees F below the desired final serving temp.
  • 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.

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 steak of similar size and thickness as listed in the recipe. I recommend a digital thermometer to verify your steak’s internal temperature for the desired level of doneness. Always measure in the middle of the thickest part of the steak.

DonenessTemperature RangeOven Duration
Very Rare/rare120°F to 125°F 4 minutes
Medium rare125°F to 130°F5-6 minutes
Medium135°F to 140°F6-7 minutes
Medium well145°F to 150°F8-9 minutes
Well done160°F and above10+ 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.

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.

More Steak Recipes

Enjoy this recipe? If you made this recipe, please leave a ★ ★ ★ ★ ★ star rating in the recipe card below & a review in the comments!
5 from 1 vote

Porterhouse Steak Recipe

Servings: 2
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Pan-seared porterhouse steak prepared with homemade horseradish sauce, chimichurri sauce, and au poivre sauce.

Ingredients 

  • 2 pound (32-ounce) porterhouse steak, roughly 1 1/2-2 inches thick
  • kosher salt and cracked pepper to taste
  • 1 tablespoon canola/vegetabke oil, for searing

Chimichurri sauce

  • 1 cup packed fresh flat-leaf Italian parsley, minced
  • 1/4 cup packed fresh cilantro, minced
  • 1/2 cup olive oil
  • 2-3 tablespoons red wine vinegar
  • 1-2 garlic cloves, minced
  • 1 teaspoon crushed red pepper/chili flakes
  • 3/4 teaspoon dried oregano
  • salt, to taste

Au poivre sauce

  • 1 tablespoon coarsely cracked black peppercorns
  • 2 tablespoons butter
  • 1 large shallot, finely chopped
  • 1/3 cup cognac or brandy
  • 1/2 cup heavy cream

Horseradish sauce

  • 1/4 cup sour cream
  • 1 tablespoon prepared horseradish
  • 1 teaspoon Dijon mustard
  • 1 tablespoon mayonnaise
  • 1 tablespoon finely chopped chives
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Instructions 

  • For the chimichurri sauce, finely mince garlic, cilantro, and parsley. Add to a small bowl and stir in the oil, vinegar, oregano, salt, and crushed red pepper flakes. You can also chop in a blender by gently pulsing.
  • For the horseradish sauce, combine all ingredients in a small bowl and mix until combined. Can be made a day ahead and stored covered in the fridge.
  • Preheat the oven to 415°F. Remove the steak from the fridge 30 minutes prior to cooking. This is to bring the steak to room temperature and ensure your cooking times are more accurate. Season all sides liberally with salt and pepper. This can be done while your steak comes to room temp.
  • Add 1-2 tablespoons of oil to an oven-safe cast iron skillet and turn the heat up high, allowing the skillet to become very hot. Twirl the pan to distribute oil as it heats. Once the oil starts to smoke, place the porterhouse face down and sear undisturbed for 2 minutes. Flip the steak and sear for an additional 2 minutes. This will give your steak a nice seared edge.
  • Transfer your skillet directly to the oven. [WARNING] The skillet may be hot, handle it with oven mitts. For rare, bake for 4 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Medium well, 8-9 minutes. Remember, depending on the size of the steak, the more or less time it will take. This recipe is ideal for a 32-ounce porterhouse, roughly 1.5-2 inches thick.
  • Remove steak from the skillet and place on a cutting board to rest for 10 minutes as you prepare the au poivre sauce.
  • For the au poivre sauce, return the same skillet, with the pan drippings, to the stove over medium-low heat. Melt butter and add the shallots and peppercorns (as coarse as possible). Cook until shallots start to soften, about 2-3 minutes. Stir occasionally to prevent burning. Add the cognac and cook until mostly evaporated, about 2 minutes.
  • Add cream and bring to a simmer. Cook until thickened enough to coat the back of a spoon. About 1 minute.
  • Slice the porterhouse into 1-inch thick strips, separating from the bone. Serve with au poivre, chimichurri, and horseradish sauce.

Notes

Prepare your chimichurri and horseradish sauce the morning of or the day before. This eliminates a lot of dinner prep.
You can make this recipe with a 1-inch thick porterhouse, just be sure to reduce the oven cooking duration to account for the thinner steak.
A digital thermometer is critical for perfectly cooked steak. Steak should be removed from the heat 5-7 degrees F below the desired final serving temp.
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.
Temperatures for steak 
Rare: 120°F to 125°F 
Medium rare: 125°F to 130°F 
Medium: 135°F to 140°F 
Medium well: 145°F to 150°F 
Well done: 160°F and above

Nutrition

Calories: 724kcalProtein: 92.5gFat: 36.7gSaturated Fat: 15.8gCholesterol: 207mgSodium: 262mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner
Cuisine: American
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About Shawn Williams

My name is Shawn, author behind Kitchen Swagger. I'm a food & drink enthusiast bringing you my own simple and delicious restaurant-inspired recipes.

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