Crisp on the outside, melt soft in the middle, this Porterhouse Steak hits hard with a hot stovetop sear and a fast oven finish.
This is the ultimate steak recipe, perfect for a romantic Dinner Recipe or to get the steakhouse experience at home. For more steak recipes, you can also try Classic Ribeye Steak or Filet Mignon.
Why You’ll Love This Steak?
- Big flavor fast! Just a quick sear, juicy center and a total win.
- For steakhouse vibes add the compound butter on top = instant upgrade.
Sabrina’s Porterhouse Steaks Recipe
I make Porterhouse when I want huge flavor with almost no fuss. A hot sear gives me that caramelized crust, the oven keeps it juicy, and a pat of compound butter sends it straight into steakhouse territory. Add mashed potatoes or roasted veggies and dinner feels like a win.
Recipe Card
Ingredients
Porterhouse Steaks:
- 2 porterhouse steaks , about 1 pound each
- 2 tablespoons vegetable oil
- 2 teaspoons kosher salt
- 1 teaspoon coarse ground black pepper
Maitre d’Hotel Butter:
- 1/2 cup unsalted butter , softened
- 2 tablespoons parsley , chopped
- 2 teaspoons lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
Instructions
Porterhouse Steaks:
- Preheat oven to 450 degrees.
- Season steaks with oil, salt and black pepper and let sit for 30 minutes at room temperature.
- Add oil to a large cast iron skillet on high heat.
- Sear steaks for 4 minutes on each side until a golden-brown crust forms.
- Place in oven for 5 minutes to bake.
- Remove from the oven and let rest for 5-10 minutes before serving
Maitre d’Hotel Butter:
- Mix butter, parsley, lemon juice, salt and pepper together with a fork in a small bowl.
- Add mixture to a piece of parchment paper or plastic wrap and roll into a log.
- Refrigerate for at least 1 hour before serving.
To Serve:
- To serve, cut the meat away from the bone, slice into 3/4″ thick slices and present with slices nestled in the bone.
- Serve topped with butter on plates with potatoes.
Nutrition
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Chef’s Note
A great Porterhouse starts with a thick cut, about 1.25 to 1.5 inches, so it sears beautifully and stays juicy. I look for deep pinkish-red meat with bright white fat, the clearest signs of freshness and flavor. And because a true Porterhouse has a generous tenderloin side, I always make sure that portion is substantial before I buy.
Table of contents
Can this be made ahead of time?
I can prep parts of this Porterhouse ahead, but I always cook the steak right before serving because that fresh sear is everything. I’ll salt it early to deepen the flavor, and I’ll make the compound butter and sides in advance. But when it’s time to eat, I want that steak hitting the skillet hot and finishing in the oven so the crust stays crisp and the center stays juicy.
How to Store
- Serve: After cooking, don’t leave your steak sitting out for more than 2 hours, or it can go bad.
- Store: If you have any leftovers, you can keep the Porterhouse Steak in an airtight container in the fridge for 3-4 days. Wait for the recipe to cool completely before storing the recipe.
- Freeze: You can also package the steak in a freezer bag or another freezer-safe airtight container to keep frozen for up to 6 months.
Variations
- Seasonings: There are a variety of ways to flavor this easy Porterhouse Steak recipe. When you add the salt and pepper, you can also include other flavorful ingredients such as garlic powder or minced garlic, fresh thyme, rosemary, onion powder, or smoked paprika.
- Topping options: Instead of the Maitre d’Hotel Butter included n this recipe, you could try other delicious steak topping options, such as Blue Cheese Butter, Bordelaise Sauce, or garlic butter.
- Bacon-wrapped steak: If you want to add a tasty, salty outer layer to your steak, you can wrap the steak in bacon. Cook the bacon slices in a skillet until they’re cooked but still pliable and not yet crispy. Then you can wrap the bacon around the steak before the oven time.
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