A porterhouse steak is undoubtedly one of my favorite steaks to cook. I particularly love cooking this dish on a grill. The smokiness of the grill pairs wonderfully with the juiciness of the cut.
I come from a family of pitmasters, so my dad taught me how to prepare a porterhouse. I still have memories of fun Sunday cookouts with the family enjoying this rich steak. Today, I’ll let you in on how I make this steak so you can have amazing memories of your own. Let’s get started.
This straightforward recipe for reverse-seared porterhouse steak doesn’t require many ingredients. Here’s what you’ll need to make this tasty steak.
The first step is to take your steak out of the fridge and allow it to rest at room temperature for 20–30 minutes. This is to ensure the steak’s temperature is the same all through, so it cooks evenly.
This step also applies if you bought the steak from the store. Always let the meat rest. Once, the meat has rested, season both sides of the steak with salt and black pepper. Ensure that you coat the steak liberally.
Next, preheat your oven to 400 degrees. Then heat a cast-iron skillet in the oven until it’s hot. The cast iron skillet cooks the meat deliciously, giving it a delicious crust.
Drizzle some oil into the cast iron skillet and gently place the steak in the skillet. Cook both sides for 3 minutes until a good sear appears.
Now, add the butter to the hot skillet. Then, add the garlic cloves, thyme, and rosemary for a more savory taste.
Broil the porterhouse in the oven until it reaches your desired doneness of 135 to 145 degrees. Broil each side for 4 extra minutes if you want the perfect medium rare steak. In addition, cook each side for 6 minutes if you want medium doneness. Once done, transfer the steak to a plate and serve. Remember to use a meat thermometer to check the meat’s internal temperature.
Preheat the grill to a high temperature. I use a pellet grill for this recipe and preheat it to 300 degrees. But you can also use a charcoal grill or gas grill for this recipe. Next, slather 1 tablespoon of kosher salt and pepper on both sides of the steak.
Place the steak on the grill grates and sear for five minutes on each side. You should see a crunchy crust on the cut. Remember to use a meat thermometer to check if it is cooked to the ideal doneness. I like cooking to an internal temperature of 145 degrees for the perfect medium steak. Lastly, transfer the steak to a dish and enjoy.
A porterhouse is a large cut that is taken from the short loin section, which is where the tenderloin and the top loin are attached.
A porterhouse steak is a composite steak. This means it consists of two steaks because a T-shaped bone divides the tenderloin (also called the filet mignon) and top loin (also known as the New York strip).
This strip steak is renowned for its large size, supple texture, and flavorful taste. Porterhouse is a steak fan’s dream. That’s why this juicy steak is common on the menus of steakhouses and upscale restaurants.
This delicious steak can be enjoyed with numerous dishes. The rich, beefy flavor pairs well with crunchy veggies and hearty carbs. You can eat the porterhouse cut with:
You can buy this steak at a butcher shop or even order it online. I always recommend buying the meat yourself. This way, you’ll get a better idea of what you’re buying.
When buying a porterhouse steak, select a cut that is at least 1.5 inches thick. A large steak like this needs a lot of mass and thickness to be cooked perfectly without drying out.
Ensure the porterhouse has a rich hue with no gray spots. Moreover, the fat should be white, not yellow. Check the flesh for good marbling throughout, paying special attention to the loin. You also don’t need to break the bank to get this cut. While top-grade porterhouse steaks will be pricey, you can find an excellent choice-grade steak that is fresh and tasty for a cheaper price.
A porterhouse steak can typically be stored in its original shop packaging for up to 48 hours in your refrigerator. Repackage it in butcher paper or plastic wrap and store it in the freezer for longer storage of roughly 12 months.
Make use of it within three months to enjoy the best flavors. It’s better to vacuum-seal the steak first to prevent freezer burn during extended freezer storage. Bear in mind that you can also freeze your cooked porterhouse using this same technique.
To reheat your delicious pan-seared porterhouse steak, I recommend cooking it in an oven at a low temperature for roughly 30 minutes. Simply cook the steak at 250 degrees until it is heated all the way through. This flavorful steak can also be reheated in a microwave or air fryer.
To reheat in a microwave, place the steak on a microwave-safe dish and put a damp paper towel over the dish. The damp towel will collect any moisture and keep the steak from drying out. Make sure your microwave is on medium heat and cook the steak for 30 seconds at a time, flipping it in between intervals.
Reheating the steak in an air fryer is also straightforward. Place cooked steak in a preheated air fryer basket, and air fry for 5–6 minutes at 350°F. When almost fully heated, wrap the steak in aluminum foil and let it sit for five minutes. This will make the steak more tender.
The perfect porterhouse steak tastes like a top loin and a filet, this steak isn’t as tender as the filet, but it produces a rich meaty flavor to keep your taste buds tingling. The best thing about this flavorful cut is that you don’t need to add too many spices to unlock the delicious taste. The meat tastes amazing just the way it is.
A porterhouse is essentially the same cut as a T-bone steak, but a porterhouse is often sliced thicker and has a lot more tenderloin filet than a T-bone steak does. They also taste similar, so you won’t be missing much by getting any of these meat cuts.
That’s all for today. Cooking porterhouse steak is surprisingly quick and easy. Moreover, you can prepare this delicious cut on the grill or in the oven. Feel free to add some of your favorite spices and herbs for a more unique flavor. So, visit a butcher store and blow your guests away with this amazing recipe.
