Porterhouse Steak

5.0

(9)

10 Reviews

Bryan and Michael Voltaggio sear their porterhouse on one side in a cast-iron skillet, then flip the steak and transfer it to the oven to roast until it's medium-rare.

Bryan Voltaggio

and

Michael Voltaggio

Updated on September 20, 2023

Tested by

Food & Wine Test Kitchen

Frequently asked questions

What two steaks are in a porterhouse?

It's no wonder why the gigantic porterhouse is king of the steakhouse: It's actually two types of steak in one, joined together by a bone running down the middle. With tender filet mignon on one side and robustly flavored New York strip on the other, this best-of-both-worlds cut is enough meat to feed two to four people, depending on its size. It's basically a larger version of a T-bone but with a higher proportion of tenderloin. A whole cow can only yield a single porterhouse, hence its more expensive price point.

What is the best cooking method for porterhouse steak?

While the grill is a popular choice for cooking porterhouse steak, preparing it in a cast-iron skillet is also an excellent way to go. Here, the steak starts cooking on the stovetop; once it's browned and crusty on one side, a tablespoon of butter is tossed in the pan, the meat is flipped, and the pan is transferred to the oven. The steak then roasts until it's medium-rare, about 12 to 15 minutes.

Note from the Food & Wine Test Kitchen

For a perfectly tender and crusty steak, brothers Bryan and Michael Voltaggio salt their meat up to 12 hours before cooking and let it sit, uncovered, in the refrigerator. This step seasons the meat to its core and pulls out moisture for a better sear.

Ingredients

1 (36-ounce) porterhouse steak, cut 2 inches thick
1 tablespoon kosher salt, plus more for seasoning
Freshly ground black pepper
1 tablespoon unsalted butter

Directions

Set a rack in a rimmed baking sheet. Season the steak with 1 tablespoon of salt and transfer to the rack. Refrigerate, uncovered, overnight. Let the steak come to room temperature 30 minutes before cooking.
Preheat the oven to 400°F. Heat a large cast-iron skillet until very hot, about 5 minutes. Pat the steak dry with paper towels and season with salt and pepper. Cook the steak over moderate heat until browned and crusty, about 3 minutes. Add the butter, turn the meat, and transfer the skillet to the oven. Roast until an instant-read thermometer inserted in the thickest part registers 120°F for medium-rare, 12 to 15 minutes. Transfer the steak to a work surface and let rest for 10 minutes before serving.