Ideal for pan searing, the porterhouse steak gives a premier restaurant presentation but is easily over or undercooked due to its size. But with this tried and true method, you can master the pan sear for this perfect porterhouse steak.

The porterhouse, the king of all steaks, is begging for a good pan sear. It’s a cut of beef every steak lover should master to truly enjoy an elevated steak recipe at home.

What is a Porterhouse Steak?

A porterhouse steak is a large, high-quality cut of beef that comes from the short loin section of the cow, where the tenderloin and the top loin meet. It is a composite steak (meaning its technically two steaks), that includes portions of both the tenderloin (filet) and the top loin (New York strip) muscles, separated by a T-shaped bone. It’s also called the King Steak and for a good reason.

The porterhouse is known for its generous size, tenderness, and rich flavor. It’s thicker than a standard t-bone steak and is similar to a ribeye steak. It’s often considered one of the finest and most luxurious steak cuts, and is a popular choice at steakhouses and fine dining restaurants. And now in your kitchen.

To cook a porterhouse steak, it’s usually seared in a hot pan or grilled, and then finished by roasting in the oven or cooking over indirect heat. This method ensures a beautiful crust on the outside and a tender, juicy interior without overcooking it.

Ingredients for the Best Porterhouse Steak

Few ingredients are needed to make this simple porterhouse steak recipe. With just a few items from the fridge, you’ll have the perfect steak to enjoy.

• Porterhouse Steaks – 1 to 2 steaks, about 2″ thick, with a nice bone. These steaks can be cut by an experienced butcher at your local grocery store or check our article on the best online meat delivery services for where we buy meat online.
• Vegetable oil or canola oil – or your favorite neutral cooking oil with a high smoke point.
• Salt and Black Pepper – we use kosher salt and freshly ground black pepper when cooking.
• Butter – we use unsalted butter while cooking and homemade compound butter like herbed butter to finish for extra flavor.

How to Make a Porterhouse Steak

• Start by patting your cut of meat dry with paper towels. Allow the steak to sit at room temperature for 30 minutes to help it cook evenly.
• Coat the steak in oil.
• Season your steak with salt.
• With the oven rack in the middle position, preheat the broiler.
• Heat a heavy cast-iron skillet over medium heat. It’s ready when it’s just starting to smoke.
• Carefully place steaks in the large skillet and sear steaks without moving for 4 minutes until a deep brown crust forms.

• Flip the steak and put some butter on top.
• Slide the steak under the broiler and cook for 4-6 minutes. The time will depend on the thickness of the steak. Cook to your desired internal temperature.

• Remove the steak from the oven and allow it to rest for at least 10 minutes, covered in foil.
• On a clean cutting board, slice the steak from the bone and then into thin strips. Serve topped with flavorful juices from the pan and your favorite steak sauce like our red wine pan sauce or our brandy peppercorn sauce.

What to Serve with Steak

The king of t-bone steak certainly needs delicious side dish recipes to round out the meal and the big beefy flavor. Try serving your tender steaks with our favorite smoked crab imperial recipe is a way to dress up any occasion. For more side dishes, try BBQ Glazed Smoked Brussels Sprouts with Bacon or Domino Potatoes. You can never go wrong with a side of creamy mashed potatoes or a smoked baked potato, or a kale salad packed with greens.