I love to pan sear my porterhouse, then finish it in the oven. This yields a juicy, restaurant quality steak in the comfort of your home. When buying a porterhouse, look for a well balanced steak, with a good sized filet on one side (the smaller, round side) and a well marbled NY Strip on the other side. Get as close to 2lbs (32 oz) as you can, and remember, the bone adds to the weight, you’re not really eating 2 lbs of meat!

Finishing the steak with butter, garlic and fresh herbs is what will take your dinner to flavor town.

Here’s a handy dandy reference for desired steak temperatures:

Rare: 120° F to 125° F

Medium rare: 125° F to 130° F

Medium: 135° F to 140° F

Medium well: 145° F to 150° F

Well done: 160° F and above

 

 

Happy cooking!

Xo Liz

 

 

Print Recipe
Porterhouse for 2
Perfectly cooked porterhouse steak for 2
Course Main Dish
Cuisine Beef
Keyword Steak
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Beef
Keyword Steak
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Take the chill off the steak by removing it from the fridge about 30 minutes before you’re ready to sear it.
  2. Pre-heat oven to 400 F.
  3. Pre-heat a heavy bottomed pan (my preference is to use a cast iron pan) to medium-high.
  4. Liberally salt each side of the porterhouse.
  5. Add the grapeseed oil to the pan and sear the steak on medium high heat for 3-4 minutes on each side.
  6. Remove from the heat and add the butter, smashed garlic and herbs to your oven proof skillet/pan.
  7. Baste the steak with the butter herb juices, then roast in the oven for 5-7 minutes for medium rare, or 8-10 minutes for medium.
  8. Let the porterhouse rest for a few minutes before slicing into it. This keeps the juices in the steak and off your plate.
  9. Season with your preferred finishing salt (I like Maldon or Amagansett) and fresh cracked pepper.
Recipe Notes

I think a cast iron skillet is the best pan to use for this recipe.

Please use oven mitts when transferring the pan to the oven, it will be HOT HOT HOT!

Check out my smashed yukon golds recipe to pair with your perfect porterhouse!