How Do You Cook A Porterhouse Steak

Porterhouse steak combines two distinct cuts in one piece, so timing each side properly matters. If you want to know how do you cook a porterhouse steak, the short answer is: sear it hot, finish it in the oven, and rest it long enough for the juices to settle.

This guide walks you through the whole process. You will get a simple method, a timing chart, and fixes for common mistakes.

What Makes A Porterhouse Different

A porterhouse is basically a T-bone with more filet. One side is a strip steak. The other side is a tenderloin. A bone runs between them.

Because the two sides cook at different speeds, you cant treat it like a single steak. The filet side is tender and lean. The strip side has more fat and needs a bit more heat. The bone also slows cooking near the center.

Strip side: firmer, beefier, needs slightly more time
Filet side: softer, leaner, cooks faster
Bone: adds flavor but blocks heat in the middle

Keep this in mind and your steak will come out even.

What You Need

One porterhouse steak, about 1.5 to 2 inches thick
Kosher salt and coarse black pepper
1 tablespoon of high smoke point oil, like canola or avocado
1 tablespoon of butter
2 garlic cloves, smashed
A few sprigs of fresh thyme or rosemary
Cast iron skillet or heavy oven safe pan
Instant read thermometer
Aluminum foil

Let the steak sit at room temperature for 30 to 40 minutes before cooking. Cold meat cooks unevenly.

Step By Step Cooking Method

Pat the steak dry with paper towels. Moisture steams the meat instead of searing it.
Season both sides generously with salt and pepper. Do this right before cooking.
Heat your oven to 400°F (205°C).
Place the cast iron pan over high heat for 3 to 4 minutes. It should be smoking slightly.
Add the oil and swirl it around.
Lay the steak in the pan away from you. It will sizzle loud.
Sear for 2 to 3 minutes without moving it. You want a dark brown crust.
Flip once. Sear the other side for 2 minutes.
Hold the steak with tongs and press the fat edge against the pan for 30 seconds. This renders the fat.
Add butter, garlic, and herbs. Tilt the pan and spoon the melted butter over the steak for 1 minute.
Move the whole pan into the oven.
Roast for 4 to 6 minutes, then check the temperature.
Pull the steak when the thickest part reads 125°F for medium rare.
Transfer to a cutting board. Tent loosely with foil.
Rest for 8 to 10 minutes. Do not skip this.

The rest lets the juices redistribute. If you cut early, the juice runs out and the meat feels dry.

Porterhouse Steak Temperature Guide

Rare: 120°F to 125°F
Medium rare: 130°F to 135°F
Medium: 140°F to 145°F
Medium well: 150°F to 155°F
Well done: 160°F and up

Remember the temperature rises about 5 degrees while resting. So pull it a little early.

How To Slice A Porterhouse

Wait until the steak has rested. Then cut the strip and the filet away from the bone.

Slice each piece against the grain. The strip needs thin slices. The filet can be cut a bit thicker.

Serve the slices on a warm plate. Spoon any resting juices back over the top.

Common Mistakes To Avoid

Cooking a cold steak straight from the fridge
Using low heat, which makes the meat gray and tough
Flipping the steak many times instead of once or twice
Skipping the rest period
Cutting into the steak to check doneness instead of using a thermometer

Each of these mistakes is easy to fix. The biggest one is low heat. A porterhouse needs a hard sear to build flavor.

Pan Sauce Option

After the steak rests, you can make a quick pan sauce. Pour off most of the fat. Add a splash of red wine or beef broth to the hot pan.

Scrape the brown bits loose. Let it reduce by half. Stir in a small piece of cold butter. Spoon it over the sliced steak.

Grilling Instead Of Pan Searing

You can also cook a porterhouse on a grill. Set up two zones: one hot side and one cooler side.

Sear over the hot zone for 2 to 3 minutes per side.
Move to the cooler side and close the lid.
Cook until the thermometer reads 125°F for medium rare.
Rest for 8 to 10 minutes before slicing.

Grilling gives a smoky char. Pan searing gives a more even crust. Both work well.

Final Tips For A Great Porterhouse

Buy a steak at least 1.5 inches thick. Thin ones overcook fast.
Dry the surface well before it hits the pan.
Use a thermometer. It is the only reliable way to check doneness.
Rest the meat on a board, not a hot plate.
Slice against the grain for the most tender bite.

With a hot pan, a short oven finish, and a proper rest, you can cook a porterhouse that rivals a steakhouse. The key is treating the two sides with care and letting the meat rest before you cut it.

How Do You Cook A Porterhouse Steak