Porterhouse Steak Recipe (2024)

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The infamous porterhouse steak is the king of all things beef. The porterhouse steak is a large cut of beef that contains both the New York strip (top loin) and filet mignon cut (tenderloin), separated by a “T bone”. It’s the best of both worlds and the ultimate steak for sharing on date night.

The cooking technique in this recipe consists of pan searing with an oven finish for a nice seared exterior and juicy tender inside. If you’ve cooked my popular filet mignon recipe, you’re well aware of the simplicity and consistency of this technique. The porterhouse is also a great candidate for reverse searing.

If you enjoyed this recipe also try my blue cheese butter ribeye steak and my coffee-rubbed steak recipe. If you love steak and chimichurri, you must try my steak and chimichurri crostini.

Why I Love This Recipe

I’ve paired this delicious cut with three simple homemade dipping sauces. Chimichurri, horseradish sauce, and au poivre. All three sauces offer very different textures and flavors that are equally delicious in their own right. It’s the perfect sampler that gives you the best of three worlds.

While the sauces may look like a lot of ingredients and extra prep, they come together very quickly and 2 of 3 can be made a day in advance. Don’t skip these! It’s the absolute best part.

Why This Recipe Works

The secret to perfect steak is combining pan searing with an oven finish. This gives your steak a nice seared exterior with a perfectly juicy and tender inside that’s evenly cooked throughout.

I typically sear the steak for 2 minutes per side and then bake for 5-6 minutes for a medium-rare finish. A cast iron skillet is ideal for this recipe because it is phenomenal for searing and you can easily transfer it from stovetop to oven.

Tips For Picking Out Porterhouse Steak

This recipe is best suited for a 32-ounce porterhouse that is roughly 1.5-2 inches thick. This is going to give you ample beef and is also a sure sign you have a true porterhouse steak.

Look for a well-balanced cut that contains the whole tenderloin portion of the steak. This is very important. The tenderloin is the smaller, more circular portion of the steak, and of course the most expensive and flavorful.

It should appear plump and oval-shaped with no large portions removed from it. The left and right sides should look reasonably uniform from the top to about 3/4 from the bottom.

Remember, don’t fall victim to a T-bone trying to pass as a porterhouse. The T-bone contains much less of the tenderloin and appears as though the majority of it has been sliced off.

Ingredients

There are a lot of ingredients in this recipe due to the three sauces. It looks far more overwhelming than it is to prepare. All three sauces come together quickly and 2/3 can be prepared in advance.

• Porterhouse steak: look for a 2-pound cut that is roughly 1 1/2-2 inches thick. Get as close to this size as possible.
• Kosher salt and cracked pepper: kosher salt and coarse pepper is my favorite way to season a steak for searing.
• Canola/vegetable oil: both of these oils have higher smoke points, making them ideal for searing. Butter and olive oil have much lower smoke points.

Chimichurri sauce: an Argentinian condiment that is mildly spicy, tangy, and garlicky. It’s delicious on steak and chicken.

• Fresh Italian parsley: flat-leaf parsley is traditional and preferred.
• Fresh cilantro: cilantro adds phenomenal depth and flavor. It’s simply not the same without it.
• Olive oil: you don’t need to use expensive olive oil but use a balanced cooking blend that’s not overly potent. I like California Extra Virgin Olive Oil for everyday cooking.
• Red wine vinegar: adds a delicious tang to the sauce, it’s simply not the same without it. It’s much more mild and flavorful than white vinegar.
• Garlic: the garlic in this recipe can be potent since it’s uncooked. Use sparingly if you have larger cloves.
• Crushed red pepper or chili flakes: traditionally chimichurri is made with red chilis, but red pepper flakes are a common substitute.
• Oregano: you can use fresh oregano or substitute with dried oregano.

Au poivre sauce: a creamy, peppery sauce with beautiful nuances from the cognac and shallot. One of my favorite beef pairings.

• Coarsely cracked black peppercorns: set your pepper mill to the largest setting. Pepper chunks should be on the larger side and cracked into 2-3 chunks if possible. If you enjoy the flavor, try cacio e pepe next!
• Butter: butter helps to soften the onion, add flavor, and contribute to overall richness.
• Shallot: shallots are like small onions that are sweet and flavorful when cooked.
• Cognac or brandy: cognac/brandy adds tremendous flavor to the sauce. The majority of the alcohol will burn off when cooking. You don’t need to use expensive brandy!
• Heavy cream: heavy cream is best for heating and simmering thanks to its higher fat content. Don’t substitute for light cream or half and half or it can separate.

Horseradish sauce: a mild and creamy sauce with notes of horseradish and onion. It tastes similar to sour cream and onion dip yet more sophisticated and light.

• Sour cream: sour cream is the base of horseradish sauce and the most important ingredient. You can use light sour cream if you prefer.
• Prepared horseradish: usually sold in small jars in pureed form. It’s usually with the other condiments in the grocery store.
• Dijon mustard: dijon mustard adds depth and flavor thanks to its distinct sharpness. You can use regular mustard if that’s all you have on hand.
• Mayonnaise: mayo adds creaminess and flavor. Can be omitted or substituted for vegan mayonnaise if needed.
• Chopped chives: my favorite part of this sauce is the chives. It adds color and delicious flavor, similar to sour cream and onion dip.

See the recipe card for full information on ingredients and quantities below.

How to Cook Porterhouse Stea k

Frequently Asked Questions

Temperature For Steak

The timing/temperature chart below corresponds to the pan sear/oven method in this recipe. It’s a great guide assuming you choose a steak of similar size and thickness as listed in the recipe. I recommend a digital thermometer to verify your steak’s internal temperature for the desired level of doneness. Always measure in the middle of the thickest part of the steak.

SMOKE WARNING: Cooking steaks at high temps in a skillet tends to get smokey. Open a kitchen window and turn on your kitchen’s overhead vent fan before you start to help with ventilation.

What to Serve with Steak

You can never go wrong with steak and potatoes. Pair this porterhouse steak with my parmesan roasted fingerling potatoes or my garlic butter roasted red potatoes. If you’re looking for ultra-crispy potatoes, try my pesto smashed potatoes! If you prefer mashed potatoes, try my rich and delicious cream cheese mashed potatoes.

Lastly, my favorite veggie of choice will always be my roasted bacon and parmesan Brussels sprouts.

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