Porterhouse is one of the most striking steaks that you can place on your plate. It’s often the same size as a whole plate so there’s little room for other things.
This cut is also a unique one, as it includes both strip steak and tenderloin in one. It gives you lots of flavor and a delicious texture in every bite. It’s dual-steak structure means that it requires extra care when you cook, no matter if you’re pan-searing or baking in the oven.
5 different ways to cook a Porterhouse steak
To begin, salt the porterhouse generously on both sides before cooking. This will create a brine which helps it crisp up and sear. It should be allowed to sit at room temperature for approximately 45 minutes before you begin cooking.
Grilling Porterhouse Steak
- Pre-heat the grill to high (or about 230°C).
- Olive oil should be used on both sides of the porterhouse steak. Season the steak with a little salt and freshly grated black pepper.
- Place steaks in the hot area of the grill and cook for 4-5 minutes.
- Flip the filet with tongs and cook for another 4-5 minutes, or until it is seared.
- The temperature should be checked. Medium-rare should be cooked at 120 to 125 °C. You can cook the steak for a longer time by moving it to a lower heat area of the grill and closing the lid.
- Before serving, let the foil-covered plate rest for 5-10 minutes.
Pan-Seared Porterhouse Steak
- Preheat oven to 200°C
- One tablespoon olive oil can be heated in a cast iron skillet on medium heat. Season the steaks with salt and pepper to your liking.
- In a skillet, cook the porterhouse steak for 2 to 3 minutes. Flip the steak with tongs and repeat the process on the opposite side.
- The meat’s thickest section should be checked for internal temperature. Medium-rare should reach 50°C. If your steak requires more time, reduce heat to low and continue cooking for another 1-2 mins.
- Place steaks on a plate covered with foil and let them rest for five to ten minutes.
Oven Cooking Porterhouse Steak
- Preheat the oven to 220°C
- Brush olive oil on steaks. Sprinkle salt and pepper on both ends.
- Toast each side in a cast-iron skillet for about 1-2 minutes.
- The skillet can be transferred to the oven for an additional 5-10 minutes depending on the desired doneness. Medium-rare steaks should be 50°C.
- Take the porterhouse steaks out of the oven. Place them on a plate covered with aluminum foil. Allow to rest for 5-10 minutes before serving.
Porterhouse: Reverse Sear Method
- Pre-heat oven to 120°C Olive oil and porterhouse steaks should be brushed. Season both sides with salt and pepper.
- Place in a cast iron skillet and drizzle olive oil over it. Cook for 20-30 minutes or until the internal temperature reaches 120 degrees.
- Set the stove burner to medium heat. Sear the steaks for about 1-2 minutes on each side, until they form a golden brown crust.
- For 5-10 minutes, place the porterhouse steaks on a plate covered with foil.
Porterhouse Steak Sous Vide
- Preheat the water bath to 55°C.
- Season porterhouse steaks using salt and pepper. You can add your choice of aromatics such as rosemary, garlic, or thyme to the steaks in a sealed bag.
- Seal the bag with a vacuum sealer and place the steaks in the hot water bath.
- Cook for approximately one hour.
- Place a cast iron skillet on medium heat. Add a little olive oil to the skillet. Place the steaks in the skillet and cook for about 1-2 minutes each side until they are seared.
- Let steaks rest on a foil-covered plate for 5-10 minutes.
Porterhouse steaks can be prepared with a light seasoning of salt, pepper and garlic. Season both sides of the steak as salty and peppery as you like. For extra flavor, you can add steak seasoning or garlic powder, onion powder or thyme. You can also brush your steaks with Worcestershire sauce while pan-frying.
Marinating Porterhouse Steak
For porterhouse steak, make a simple marinade with 1 part olive oil and 2 parts soy sauce. Add garlic cloves, pepper, and some thyme. Marinate the steaks for at least 2 hours in the refrigerator, but preferably overnight. Let the steaks rest at room temperature for 20-30 mins before you cook.
How long to cook a Porterhouse steak
With the most popular cooking methods, porterhouse steak is quick and easy to prepare. Sous vide takes about an hour to cook, sear and rest the steaks. Allow 45 minutes for a porterhouse steak that has been reverse-seared. A porterhouse takes less time to cook, pan-sear and bake, typically around 20-30 minutes.
How to know when your porterhouse steak is done
The key to getting the porterhouse steak you want is measuring its doneness. To determine the thickness of your porterhouse steak, use a meat thermometer. This is usually the tenderloin end of the bone. After the steak has rested for five minutes, the thermometer should read between 55-60°C. For more information, please refer to our meat thermometer.