This post may contain affiliate links. See my privacy policy for details.
In case you’re wondering what a porterhouse steak is, it’s basically a supersize T-Bone steak. I personally think it’s one of the best steak recipes around and it’s perfect for a few people to share. The cut contains both the strip steak and a full portion of filet mignon so it really is the holy grail for steak lovers!
This really is a favourite of mine and it’s a really filling evening meal that you can sit down to enjoy (with some wine!) after a hectic day.
How to cook the perfect porterhouse steak
- Let the steak sit out on the counter for 30 minutes until it comes to room temperature.
- Pat with paper towels then rub a generous amount of the steak spice on both sides.
- Start your oven broiler with one oven rack at the top, and one oven rack in the middle.
- Place the oil in the bottom of a cast iron or oven-safe skillet and place on the top oven rack and heat up.
- Once the oil is heated, place the steak into the hot skillet and sear on both sides for 2 minutes, or until browned as you like.
- Once the steak is browned, reduce the oven heat to 300 °F and place the skillet on the middle oven rack. You can place the thyme sprigs on top and around if desired.
- Cook for another 7-10 minutes until the steak reaches the desired temperature. Remove and place the porterhouse steak into a cutting board to rest for 5 minutes. The steak will rise another 5 degrees in temperature, so take that into consideration when removing from the oven.
What’s the difference between T-Bone and Porterhouse Steak?
Like I said earlier, these are essentially the same steak. The porterhouse is just bigger because it’s carved from a larger portion of the tenderloin. Specifications from the USDA state that the fillet portion must be a minimum of 1.25” thick at its widest point to be labeled a Porterhouse Steak. In comparison, a T-Bone Steak only has to be 0.25” thick. Anything smaller is referred to as a Club Steak. So size really is the only difference here!
What side dish and wine options are best served with Porterhouse Steak?
Once you’ve perfected your mouth-watering Porterhouse Steak, the last thing you want to do is serve it with a sub-par side dish! Some great side dish options include: twice baked stuffed potatoes or Duchess Potatoes, Brown Sugar and Dill Roasted Carrots, homemade coleslaw, sliced tomatoes or corn on the cob!
When choosing a wine, there are so many to compliment this steak that it all depends on your budget. You really can’t go wrong with a full-bodied red such as Merlot or Cabernet Sauvignon if you’re serving with a rich sauce. And Syrah is a great choice in either instance because of its notes of hearty black fruits.
Tips and tricks for cooking the perfect Porterhouse Steak
- Warm your steak at room temperature before cooking. All steaks (not just Porterhouse) should be warmed to room temp (or 70 F) before cooking. If you just stick a cold steak in a hot grill you’re going to end up with a tough and hard crust on the outside. Why? Well if the steak is cold going into the hot grill, the meat tissue sharply contracts which results in this nasty tough crust.
- Season with salt when serving and not before. Salt draws moisture out of meat when it’s cooking and the water accumulates at the meat surface, which will leave you with a partially steamed steak, i.e. not the tasty brown steak you’re looking for.
I hope you enjoy this hearty protein-packed meal!
Happy cooking!!
Karlynn
More steak recipes for you to try
- Steak Oscar Recipe: this steak recipe is so easy to make but it’ll make an amazing impression on your dinner guests!
- Instant Pot Low Carb Cube Steak and Gravy: low in carbs, low in prep time, and SUPER tasty. What more could you want?
- Sour Cream Steak Enchiladas: a family favourite! If your family are as fond of Mexican food as mine, you’ll definitely want to give this a go.
Happy cooking!
Love,
Karlynn
How to Cook a Perfect Porterhouse Steak
Ingredients
- one 2 pounds porterhouse steak
- 2 tablespoons oil
- 1-2 tablespoons Montreal Steak Spice
- sprigs of thyme optional
Instructions
- Let the steak sit out on the counter for 30 minutes until it comes to room temperature.
- Pat with paper towels then rub a generous amount of the steak spice on both sides.
- Start your oven broiler with one oven rack at the top, and one oven rack in the middle.
- Place the oil in the bottom of a cast iron or oven safe skillet and place on the top oven rack and heat up.
- Once the oil is heated, place the steak into the hot skillet and sear on both sides for 2 minutes, or until browned as you like.
- Once the steak is browned, reduce the oven heat to 300 °F and place the skillet on the middle oven rack. You can place the thyme sprigs on top and around if desired.
- Cook for another 7-10 minutes until the steak reaches the desired temperature. Remove and place the porterhouse steak into a cutting board to rest for 5 minutes. The steak will rise another 5 degrees in temperature, so take that into consideration when removing from the oven.
busyinoc says
Check the sodium content on that Montreal Steak Seasoning. You are definitely salting before serving if you’re using that before cooking.
Karlynn says
You are 100% right, that’s why you only use the steak spice. It has salt in it already.
SeasonedRight says
Steak should be salted well in advance of cooking, not at serving time. The issue with excess moisture is only a problem if you don’t give the salt enough time to break down muscle tissue and for the liquid to re-absorb. Salt your steak 45+ minutes early, or even overnight (uncovered in fridge). The results will be FAR better than salting at serving time.
Karlynn says
Yes, Montreal Steak spice has salt in it, you would be over salting the meat. You can then add more to taste before serving, but not with the seasoning mix.
Dan says
You say “start your broiler” and later “reduce to 300 degrees.” So what temp should the broiler be when you first put the steak in?