The Ultimate Porterhouse Steak Experience

Porterhouse Steak Recipe

The porterhouse steak, the undisputed king of beef, is a culinary masterpiece that blends the New York strip (sirloin) and filet mignon cut (tenderloin) into a single, mouth-watering delight. These two sensational cuts are divided by a T-bone, resulting in the best of both worlds and making the porterhouse steak the ultimate choice for those seeking a shared gastronomic experience.

To elevate this already extraordinary cut of beef, I present to you three exceptional homemade dipping sauces: Chimichurri, horseradish sauce, and au poivre. Each sauce offers distinct textures and flavors that will elevate your steak to new heights. Together, they create the perfect sampler platter, giving you a taste of three different flavor profiles that harmoniously complement the richness of the porterhouse steak.

Porterhouse Steak Recipe

Tips for Selecting the Perfect Porterhouse Steak

To ensure an unforgettable dining experience, choose a 32-ounce porterhouse steak that is approximately 1.5-2 inches thick. This will provide you with ample beef and serve as a testament to the authenticity of your porterhouse selection. Beware of imposters trying to pass off a T-bone steak as a porterhouse.

Examine the cut carefully, paying particular attention to the tenderloin portion. This smaller, circular section is not only the most expensive but also the most flavorful. It should appear plump and oval-shaped, devoid of any large portions removed from it. The left and right sides should exhibit uniformity from top to bottom.

Unlocking the Secret to the Perfect Porterhouse Steak

The secret to achieving steak perfection lies in the combination of pan-searing and oven finishing. This technique results in a beautifully seared exterior and a tender, juicy interior. Begin by searing the porterhouse on high heat in a cast-iron skillet with oil, then swiftly transfer it to a preheated oven set to 415°F.

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For medium-rare doneness, sear each side for approximately 2 minutes, then bake for an additional 5-6 minutes. The versatility of cast iron allows for a seamless transition from stovetop to oven, ensuring the most optimal cooking method for your porterhouse steak.

To achieve consistent results, meticulous timing is the key. Trust me on this: use a timer to track each side’s cook time on the skillet and in the oven. By adhering to precise cooking times, you will never overcook a steak again.

Temperatures for Steak Perfection

The timing and temperature chart below is tailored to the pan-sear/oven method outlined in this recipe. It serves as an excellent reference if you choose a porterhouse steak of similar size and thickness. For accurate doneness, I recommend using a digital thermometer to verify the desired level of doneness.

Doneness Temperature Oven Duration
Rare 120°F-125°F 125°F-130°F
Medium Rare 135°F-140°F 145°F-150°F
Medium 160°F and above


As a precaution, I must warn you that cooking steaks at high temperatures in a skillet tends to generate smoke. Therefore, before you embark on this culinary adventure, open a kitchen window and turn on your kitchen’s overhead vent fan to ensure proper ventilation.

Expand Your Steak Repertoire

If you’re a steak enthusiast, you’ll find delight in exploring these other exceptional steak recipes:

  • Coffee rubbed steak
  • Reverse seared steak
  • Steak frites with chimichurri
  • T-bone steak
  • Ribeye with blue cheese butter
  • Pan-seared filet mignon
  • Everything you need to know about sous vide steak

Porterhouse Steak Recipe

Now that you’ve uncovered the secrets to mastering the ultimate porterhouse steak, it’s time to embark on a culinary journey worth savoring. Gather your loved ones, fire up the grill, and let the rich flavors of the porterhouse steak transport you to an unparalleled dining experience.

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Don’t wait any longer. Learn more about the art of grilling at Rowdy Hog Smokin BBQ.