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This Porterhouse Steak rivals that of your favorite steakhouse restaurant! For an expensive cut like this, you will want it to come out amazingly tender, juicy and flavorful. Here you’ll learn everything you need to know to make them perfect every time!
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5 from 1 vote

Porterhouse Steak Recipe

This Porterhouse Steak rivals that of your favorite steakhouse restaurant! Here you’ll learn everything you need to know to make a perfect porterhouse every time.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: dinner, Main Course
Cuisine: American
Keyword: Porterhouse Steak, Porterhouse,
Servings: 4 people
Calories: 469kcal
Author: Cindy


  • 1 1/2 pounds porterhouse steak  about 1-inch (2.5cm) thick*
  • 2 tablespoons olive oil divided**
  • 1 teaspoon coarse salt  or to taste
  • 1 teaspoon black pepper  freshly ground, or to taste
  • 2 cloves garlic  minced (2 teaspoons)
  • 1 tablespoon  unsalted butter
  • fresh herbs such as rosemary and thyme, optional


  • Remove the porterhouse steak from refrigerator 30-60 minutes before cooking to let it reach room temperature. This promotes even cooking for the juiciest steak.
  • Position the oven rack in the middle and preheat oven to 425°F (218°C).
  • Place a large cast-iron skillet over high heat and allow to heat for 5 minutes until extremely hot. (You can also place in the preheated oven for 15 minutes.)
  • Pat dry the steak with paper towels to remove excess moisture that could interfere with searing.
  • Rub 1 tablespoon of olive oil on both sides.
  • Season both sides with salt and pepper.
  • Add the remaining 1 tablespoon oil to the pan and swirl to coat.
  • Carefully place the porterhouse in the pan using kitchen tongs, laying it away from you to avoid splatter.
  • Sear the first side for 2 minutes.
  • Flip using kitchen tongs and sear the other side for 2 minutes.
  • Add garlic, butter and fresh herbs to the pan. Then immediately transfer the skillet to the oven.
  • Bake without flipping the steak according to your desired doneness: 1-2 minutes for rare, 2-3 minutes for medium-rare, 3-4 minutes for medium, and 5-6 minutes for well-done. Check doneness using an instant-read thermometer***.
  • Remove steak to a plate or cutting board covered with aluminum foil to rest for 5 minutes so the juices can retreat back into the meat.
  • To serve, cut the meat away from the bone and slice across the grain into strips.


  • *Porterhouse steaks that are at least 1-inch (2.5cm) thick are juicier and less likely to be overcooked.
  • ** Regular refined olive oil works best, as it has a higher smoke point than extra virgin olive oil.
  • ***Insert the thermometer into the strip section about 1-inch from the bone: 120°F/49°C is rare, 130°F/54°C is medium-rare, 140°F/60°C is medium, 150°F/66°C is medium-well and 160°F/71°C is well-done. (Note that the temperature will continue rise several degrees more after cooking.) For thicker porterhouse steaks, you'll need 2-3 minutes of extra baking time per additional 1/2-inch.


Serving: 6oz | Calories: 469kcal | Carbohydrates: 1g | Protein: 35g | Fat: 35g | Saturated Fat: 13g | Cholesterol: 103mg | Sodium: 674mg | Potassium: 526mg | Fiber: 1g | Sugar: 1g | Vitamin A: 92IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 3mg