How to Cook Porterhouse Steak (Perfect Recipe)
How to Cook Porterhouse Steak? The porterhouse is unquestionably one of the most appealing steaks you can serve. That’s possible because there isn’t much place for anything else considering it is often the size of an entire plate.
It’s also a unique cut that combines the flavors of two well-known steaks, strip steak and tenderloin, giving you a mouthwatering flavor and an alluring texture with every bite.
But whether you’re grilling, searing in a skillet, or baking it in the oven, it needs a little more care during cooking because of its dual-steak structure.
Learn all there is to know about cooking porterhouse steak by following this article.
What is Porterhouse Steak
You can sort of comparing a porterhouse steak to a T-bone steak if you are familiar with the former.
They used the same cuts of cattle in both steaks, which makes them comparable.
Strip steak is on one side of the bone that cuts straight through the middle; tenderloin is on the other.
The porterhouse, however, is a larger piece of meat than the T-Bone.
The USDA establishes standards that aid in differentiating between the two cuts.
To be considered a porterhouse, the tenderloin part must be at least 1 14 inches thick.
Anything less will cause a T-Bone for you.
These substantial beef cuts, which can weigh two pounds or more, are great choices for a steak dinner for two (or three, or four).
They can remove off the bone and chopped into individual steaks or sliced thinly for steak salads, sandwiches, and other dishes, however, they are typically served whole.
What Cut of Beef is Porterhouse
The short loin, which is located directly behind the ribs, is used to make porterhouse steak by butchers.
The tenderloin extends into the short loin.
The short loin portion of a porterhouse, which contains the strip steak and tenderloin, is sliced, but the attached bone is not removed.
Ways to Cook Porterhouse Steak
They should generously salt porterhouse on both sides before being cooked using any method to assist create a brine that will help it crisp up with a lovely sear.
Before cooking, let it sit at room temperature for 45 minutes.
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Grilling Porterhouse Steak
These are the steps to take when grilling porterhouse steak:
1. Grill at a high temperature, or roughly 450 degrees.
2. They should apply olive oil to both sides of a porterhouse steak. Add some additional salt and freshly ground black pepper to taste.
3. Steaks should be moved to the grill’s hot spot and seared for four to five minutes.
4. The filet should be flipped over with tongs and cooked for an additional 4-5 minutes.
5. Take a temperature reading. It should be 120–125 degrees for medium-rare.
If the steak needs a little more time, move it to an area of the grill with low heat, close the lid, and cook it for an additional one to two minutes.
6. Before serving, allow it to rest for 5 to 10 minutes on a foil-covered dish.
Porterhouse Grilling Guide:
Pan-Seared Porterhouse Steak
1. preheat the oven to 400 degrees.
2. Heat one tablespoon of olive oil in a cast-iron skillet over medium-high heat. Then, season the steaks with a little more salt and some pepper, to taste.
3. Sear porterhouse steak in the skillet for 2-3 minutes. Flip with tongs, and do the same to the other side.
4. Check the internal temperature of the thickest part of the meat.
For medium-rare, it should be 120-125 degrees.
5. Reduce heat to low and cook for another 1-2 minutes if your steak needs more time to reach your desired doneness level.
6. Transfer steaks to a plate tented with foil to rest for 5-10 minutes.
Cooking Porterhouse Steak in the Oven
1. Set the oven’s temperature to 425.
2. Infuse steaks with olive oil. After that, season both sides with salt and pepper.
3. Sear for one to two minutes on each side in a hot cast-iron pan.
4. Depending on doneness you desire, place the pan in the oven to cook for a further 5–10 minutes. Medium-rare steaks should register 120–125 degrees.
5. Take the porterhouse steaks out of the oven and place them on a platter covered in foil. Before enjoying, rest for 5 to 10 minutes.
Reverse Sear Method for Porterhouse
1. You should heat the oven to 250 degrees.
2. You should apply olive oil to both sides of the porterhouse steaks before seasoning with salt and pepper.
3. Add a thin layer of olive oil and transfer to a cast-iron skillet.
4. Cook for 20 to 30 minutes, or until a thermometer inserted into the meat registers 120 degrees.
5. Set the medium-high burner on the stove.
6. You should sear steaks for 1-2 minutes on each side, or until a golden-brown crust forms.
Porterhouse steaks should be placed on a clean platter and covered with foil to rest for five to ten minutes.
Sous-vide Porterhouse Steak
1. You should heat the water bath to 130 degrees.
2. Salt and pepper porterhouse steaks before serving.
3. Place the steaks in a sealable bag along with your choices of aromatics, such as rosemary, garlic, or thyme.
4. The bag is vacuum sealed, and add the steaks to the water bath, fully submerged.
Cooking takes roughly one hour.
5. Over medium-high heat, preheat a cast-iron pan with a sprinkle of olive oil. Transfer the steaks to the skillet, and sear them for a few seconds on each side.
6. Steaks should rest for five to ten minutes on a platter covered with foil.
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Seasoning Porterhouse
For porterhouse steak, a modest amount of salt and pepper works well.
Sprinkle as much salt and pepper as you’d like on the steak’s two sides.
For added taste, you can also mix in a little bit of thyme, garlic powder, onion powder, or steak spice.
When grilling or pan searing steaks, spray them with Worcestershire sauce for a little something different.
Marinating Porterhouse Steak
One part olive oil to two parts soy sauce, together with garlic cloves, pepper, and thyme, can make a straightforward marinade for porterhouse steak.
You should marinate the steaks for at least two hours and ideally overnight in the refrigerator.
Before cooking, let the food sit at room temperature for 20 to 30 minutes.
Cooking Times
With the most common cooking techniques, porterhouse steak cooks quickly.
The steaks will need to be sous vide for the longest, which will take around an hour and a half in total.
Reverse-seared porterhouse steaks should be cooked and rested for approximately 45 minutes.
A porterhouse cooks faster on the grill, in a skillet, and the oven, often in 20 to 30 minutes.
Measuring Doneness
The secret to attaining the result you were hoping for is measuring the level of doneness of your porterhouse steak.
Take the temperature of the thickest section of your porterhouse steak using a meat thermometer.
That side of the bone is often the tenderloin side for this cut. After the steak has rested for at least five minutes, the thermometer should read 130–135 degrees for a medium-rare cook.
For extra help, consult our steak temperature chart.
Get premium, aged porterhouse steaks delivered to your home by ordering from Chicago Steak Company today.
No matter what way you pick, our guide will teach you how to cook them.
If you have a grill, turn it on and try our easy recipe for grilled porterhouse steak to make steaks that are similar to those you might find at your preferred steakhouse restaurant.
Frequently Asked Questions
1. How Should Porterhouse Steak be Cooked?
Preheat the oven to 250 degrees. Brush porterhouse steaks with olive oil, and sprinkle with a little salt and pepper on both sides.
Transfer to a cast-iron skillet with a drizzle of olive oil. Cook for about 20-30 minutes, or until the internal temperature reads 120 degrees.
2. How is Porterhouse Best Cooked?
The best way to cook a Porterhouse steak is on the grill, but pan-seared Porterhouse steak is also delicious.
You can broil Porterhouse steak in the oven, smoke in a smoker, or even use the sous vide method.
3. How Long do You Cook a Porterhouse on Each Side?
To bake porterhouse steak, sear it first in a cast iron skillet with 1 tbsp olive oil for 2-3 minutes on each side.
Then, transfer it to a 425°F oven and finish cooking for 2-5 minutes, depending on your desired doneness level.
Use a meat thermometer to check the internal temperature before serving.
4. How do You Know if a Porterhouse Steak is Done?
Remember, the difference between a T-bone and Porterhouse is size, specifically on the tenderloin side.
The steak on the left is one of our T-Bones.
The steak on the right is a Porterhouse. You can see the Porterhouse has a significantly larger portion of filet meat.
5. Can You Fry Porterhouse Steak?
Heat a cast iron skillet with about 1 teaspoon of Canola Oil in it over medium-high heat.
Generously season both sides of your porterhouse with salt. Once the oil and pan are hot, place your porterhouse in the pan and let cook for 4 minutes on one side (don’t touch it just let it cook).
6. Is Porterhouse a Good Steak?
As for its flavor profile, they considered porterhouse one of the highest-quality cuts available, which means it requires little in the way of adornments to deliver a delicious meal.
7. What is the Best Way to Cook at Bone Steak?
Add oil to a hot skillet and when it smokes add steak.
Reduce heat slightly and cook steak until browned, about 4 minutes on each side.
Transfer the skillet to the oven. Roast until an instant-read thermometer inserted sideways into the steak registers 120 degrees F for medium-rare, about 6 to 8 minutes.
8. How Long do You Cook a 1 Inch Porterhouse?
For the perfect medium-rare Porterhouse Steak, grill for 8-10 minutes for a 1-inch steak, and 12-14 minutes for a 1½-inch steak.
A meat thermometer should read between 130- 135°F for medium-rare (remember the temperature will rise 5-10 degrees after removing from the grill).
9. What Oil is Best for Steak?
The three best cooking oils for grilled steak are vegetable, canola, and peanut.
All three of these oils are readily available, have a neutral flavor, and won’t burn at higher temps.
This means you could use these oils on a super hot grill without affecting your steak’s flavor.
10. Is Porterhouse Better Than Ribeye?
Here, the two sides of the porterhouse change leaders, the strip packs more flavor than the loin side, though both sides are excellent.
But, a ribeye is, hands-down, the more flavorful of these two steaks.
The taste is rich and beefy, thanks to the combination of marbling, fat intrusions, and tender texture.
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