Description
Make a perfect porterhouse steak with this simple, delicious method for juicy, tender, flavorful results every time.
Ingredients
Scale
- 2 (24-ounce) Porterhouse steaks, room temperature
- 1–2 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
Instructions
- Preheat and prepare: Bring steaks fully to room temperature (30–45 minutes). Preheat a cast-iron skillet or grill to high heat.
- Season generously: Pat steaks dry. Coat lightly with olive oil, then season all sides heavily with kosher salt and freshly cracked black pepper.
- Sear: Place steaks onto hot skillet/grill. Sear for 3–4 minutes without moving them to create a deep crust.
- Flip and sear again: Sear the second side for another 3–4 minutes.
- Finish to desired doneness:
- For 125°F rare: remove earlier.
- For 130–135°F medium-rare: place in a 425°F oven for 4–6 minutes or reduce grill heat.
- Rest: Transfer to a board and rest 10 minutes.
- Serve: Slice against the grain, separating both sides of the porterhouse if desired.
Notes
A dry steak browns better—pat thoroughly before seasoning.
Always use kosher salt, not table salt.
Letting the steak rest ensures juices redistribute evenly.
If your steak is very thick, reverse-searing is an excellent option.