Porterhouse Steak Recipe: How to Cook a Porterhouse Steak

A porterhouse steak is a large cut of beef from the rear end of the short loin of a cow. The composite cut combines tenderloin steak (a boneless cut also known as a fillet) with New York strip steak, and a center bone holds the two pieces of meat together. Due to its size and rich flavor, this large steak is a popular shareable steakhouse cut.

A porterhouse is a composite steak, offering two cuts in one. The beef cut has filet mignon’s buttery, tender texture combined with the slightly tougher, more flavorful strip steak.

Serve this cut of steak at the recommended medium-rare doneness with minimal garnishes for the best flavor.

While these popular cuts of meat share many similarities, there are some key distinctions between the porterhouse, T-bone, and ribeye, including:

• Bones: While it’s acceptable to serve ribeye with or without the bone, chefs typically remove then slice the meat off porterhouse and T-bone steaks and present it alongside the bone.
• Location: While the porterhouse and T-bone are both cut from the short loin section of the cow, the ribeye comes from the rib primal. Learn about the primal cuts of beef.
• Thickness: Thickness is also a key differentiator between these cuts. The USDA has designated Institutional Meat Purchase Specifications that differentiate T-bone steaks and porterhouse steaks based on the width or size of the tenderloin portion. A T-bone steak can have a tenderloin section 0.51–1.24 inches wide at its widest point, while a porterhouse steak’s tenderloin will be above 1.25 inches wide. The thickness of a ribeye depends on how the butchers make their cuts.

To get the most out of this special occasion cut, cook your porterhouse steak quickly using the direct heat of grilling, pan-roasting, or broiling.

• Broiling: To cook a porterhouse entirely in the oven, preheat a cast-iron pan under the broiler, then oil and season your steak. When the pan is hot, add the oiled porterhouse to the pan. Broil until it forms a thick brown crust on the bottom, then, using tongs, carefully flip the steak and repeat on the other side. Learn how to broil in the oven.
• Grilling: Rub the steak with a light coat of oil, then prepare a grill by lightly oiling the grates or spraying with nonstick cooking spray. (For a gas grill, preheat to medium-high heat.) Cook the steak until a deep brown crust forms, about two to three minutes per side for medium-rare. For medium-well, cook the steak for an additional couple of minutes per side. Let the steak rest for ten minutes, then slice it into thin strips against the grain. Learn how to make grilled steak with herb butter at home.
• Pan-roasting: Pan-roasting is one of the easiest ways to cook a porterhouse at home. Start by searing the steak in a cast-iron skillet on the stovetop until it forms a deep brown crust, about two minutes per side, then finish the steak in a hot oven.