A Porterhouse steak is a thing of beauty. Part Filet Mignon. Part New York Strip. It’s the most delicious Frankenstein you’ll ever cook. In this video, I show you how to cook a Porterhouse steak insdie on a pan/in the oven. Of course, even those I'm using the oven, the same techniques used here, apply to the grill as well, which I also love to use. Cooked right, the Porterhouse gets a great, flavorful crust on the outside with a perfect medium rare (my preference) center. I like to start with steaks about 2 inches thick, which for me, is enough for two. If your steak is thinner or thicker, you may have to adjust the cooking time (not the temp) to get to you preferred doneness.
How to Cook a Porterhouse Steak
- Preheat the oven to 450 degrees
- While the oven heats, allow the Porterhouse to come up to room temperature on the counter top
- Season liberally with salt and pepper on both sides. If you like other seasoning, now is the time to put it on, but I generally prefer simple salt and fresh ground black pepper
- Heat an oven proof pan that’s large enough to comfortably fit the porterhouse, over high heat, until it just reaches the smoke point (the high heat gets the crust on the steak)
- Add a bit of oil to the pan (I use olive oil, but many people prefer something with a higher smoke point, like peanut oil), and lay the Porterhouse down
- Turn the heat down just a bit to med-high
- Allow the steak to sear on that side, without moving or touching for 4 – 5 minutes, or until the steak has a nicely bowned crust
- Turn the Porterhouse over, and sear on the second side (again, don’t touch or flip) for another 3 – 4 minutes so you get the sear
- Move the entire pan & steak into the oven for another 3 – 5 minutes, or until the steak reaches 125 degrees internal temperature for medium rare. Leave the steak in longer if you like the Porterhouse more well done, about 3 minutes for each stage of doneness
- Remove the steak from the oven and move to a cutting board to rest for about 5 minutes before cutting into it (to allow the juices to settle back into the meat) – a great time to make a sauce
- Serve this Porterhouse up, and enjoy!!