Porterhouse Steak – Grilled or Pan-Seared for a Restaurant-Quality Dinner

Ingredients You’ll Need

For the steak:

• 1 porterhouse steak, at least 1.5–2 inches thick
• 1 tbsp olive oil or neutral oil
• 1 tbsp kosher salt
• 1 tbsp fresh cracked black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika (optional, for color and depth)
• ½ tsp onion powder (optional)

For finishing (optional but highly recommended):

• 2 tbsp unsalted butter
• 2–3 cloves garlic, smashed
• Fresh rosemary or thyme sprigs

To serve:

• Flaky salt for sprinkling
• Lemon wedge (optional, for brightness)

Tools You’ll Need

You don’t need a steakhouse kitchen to pull this off, just a few basics:

• Cast iron skillet (for pan-seared method)
• Oven (for finishing, if pan-searing)
• Or a gas or charcoal grill
• Long tongs
• Instant-read thermometer
• Small spoon (for basting)
• Cutting board and sharp carving knife

How to Make Grilled or Pan-Seared Porterhouse Steak

You can choose your own adventure here: cast iron + oven, or grill. The prep stays the same.

1. Prep the Porterhouse Steak

1. Take the porterhouse steak out of the fridge 30–60 minutes before cooking. Letting it warm slightly helps it cook more evenly.
2. Pat it completely dry with paper towels on all sides. Dry steak equals better crust.
3. Drizzle the steak with oil and rub it all over.
4. In a small bowl, mix salt, pepper, garlic powder, smoked paprika, and onion powder.
5. Season the steak generously on all sides, pressing the seasoning into the meat. Don’t be shy; it’s a thick cut.

2. Option A – Cast Iron Sear + Oven Finish

1. Preheat your oven to 425°F (220°C).
2. Place a cast iron skillet over high heat until it’s smoking hot. Really let it preheat.
3. Carefully lay the porterhouse steak in the skillet. It should sizzle loudly.
4. Sear for 2–3 minutes per side, until a deep brown crust forms. Don’t move it around too much.
5. Add butter, smashed garlic, and herb sprigs to the pan.
6. Tilt the pan slightly and spoon the melted butter over the steak for about 1 minute.
7. Transfer the skillet to the oven and cook to your preferred doneness:
   • Rare: 120–125°F (49–52°C)
   • Medium-rare: 130–135°F (54–57°C)
   • Medium: 140–145°F (60–63°C)

Check the temperature in the thickest part, away from the bone.

3. Option B – Grilled Porterhouse Steak

1. Preheat your grill to high heat, around 450–500°F.
2. Clean and oil the grates so the steak doesn’t stick.
3. Place the porterhouse steak over direct heat and grill for 3–4 minutes per side to get a strong sear and marks.
4. Move the steak to indirect heat (cooler side of the grill).
5. Close the lid and cook until the steak reaches your desired internal temperature, using the same doneness guide above.
6. If you’d like, you can melt the butter with garlic and herbs in a small pan, then pour it over the steak after grilling.

4. Rest, Slice, and Serve

1. Transfer the cooked porterhouse steak to a cutting board.
2. Tent it loosely with foil and let it rest for 10 minutes. This step lets the juices redistribute so the meat stays juicy.
3. To serve, slice the strip and filet portions away from the bone, then slice them against the grain into thick strips.
4. Drizzle with the buttery pan juices or melted butter.
5. Finish with a sprinkle of flaky salt and a squeeze of lemon if you like a little brightness.

Serve it family-style with the bone in the center. It looks impressive and feels like a steakhouse moment at home.

The first time I brought home a thick porterhouse steak, I felt like I’d just adopted a small dinosaur. It took up half the cutting board, and I was sure I’d mess it up. But then I learned this simple method: high heat, bold seasoning, good butter, and a little patience. Now, this grilled or pan-seared porterhouse steak is my “instant steakhouse at home” move. It’s got a deep, smoky crust, a juicy, rosy center, and that melt-in-your-mouth tenderness that makes everyone go quiet for the first few bites.

What Makes This Porterhouse Steak Special

• Two steaks in one. You get a strip steak on one side and a filet on the other, so every bite feels extra luxe.
• Grill or pan – your choice. You can go full backyard grill hero or stay cozy indoors with a cast iron skillet.
• Big flavor, minimal ingredients. Simple pantry spices plus butter, garlic, and herbs create a steakhouse-level finish.
• Perfect for date night or guests. It looks dramatic on the plate but stays easy and repeatable once you know the steps.

Quick Ingredient Swap Table

What to Serve With Porterhouse Steak

A steak this special deserves sidekicks that can keep up.

• Creamy potato sides. Think mashed, baked, or cheesy. For a loaded, cozy side, pair it with a hearty dish like Steak and Cheddar Potato Casserole for the ultimate steakhouse-at-home spread.
• Carby comfort with a twist. If you love rice, a dish like Steak Queso Rice turns a classic porterhouse steak night into full-on comfort-food heaven.
• More steak for a crowd. When you’re feeding steak lovers, you can lay out a platter with this porterhouse, some Garlic Butter Steak slices, and even Cajun Steak Bites for different flavor vibes on one table.

Add a simple green salad or roasted veggies, and you’re basically running your own mini steakhouse.

Tips for Perfect Results

• Start with a dry steak. Always pat the porterhouse steak dry so the surface sears instead of steaming.
• Use an instant-read thermometer. Guessing leads to overcooked steak. Checking the temp takes the stress out.
• Don’t skip the rest. Resting feels like waiting forever, but it turns good steak into great steak by keeping the juices inside.

Storage Instructions

If you somehow have leftover porterhouse steak, you definitely shouldn’t waste it.

• Fridge: Store sliced steak in an airtight container for up to 3–4 days.
• Reheat gently: Rewarm slices in a low oven (around 275°F) or in a skillet over low heat with a splash of beef broth or butter.
• Use leftovers creatively: Turn chilled slices into steak salads, sandwiches, or even add them to a pasta bake or rice dish.

FAQ – Porterhouse Steak

1. Is porterhouse steak better grilled or pan-seared?

Both methods work beautifully. Grilling porterhouse steak gives you smoky flavor and char, while pan-searing in cast iron gives you a deep, even crust and a rich butter baste. Choose based on the weather and your mood.

2. How long should a porterhouse steak rest before and after cooking?

Let your porterhouse steak sit at room temperature for 30–60 minutes before cooking, so it cooks more evenly. Then rest it for about 10 minutes after cooking, so the juices redistribute and every slice stays juicy.

3. What temperature is best for medium-rare porterhouse steak?

For classic medium-rare porterhouse steak, aim for an internal temperature of 130–135°F (54–57°C). Pull it off the heat a couple of degrees earlier, because it will continue to rise slightly as it rests.

4. Do I need to marinate a porterhouse steak?

You don’t need to marinate porterhouse steak. It already has great flavor and tenderness. A simple rub of salt, pepper, garlic powder, and a butter baste with garlic and herbs usually gives you all the flavor you need.

5. How do I get a really good crust on porterhouse steak?

To get a great crust on porterhouse steak, dry the surface well, use high heat, and avoid moving it around too much. A ripping-hot cast iron skillet or a hot grill grate, plus oil with a high smoke point, will help build that restaurant-style sear.

6. What can I do with leftover porterhouse steak?

You can slice leftover porterhouse steak thin and use it in salads, sandwiches, quesadillas, or creamy pasta dishes. Because it’s already cooked, you only need to warm it gently or serve it at room temperature to keep it from drying out.

Conclusion

A thick porterhouse steak can look intimidating, but once you’ve tried this simple method, it turns into your secret weapon. With a bold seasoning blend, a hard sear, a buttery herb baste, and a little patience while it rests, you get steakhouse results without leaving your kitchen or backyard.

So, pick up that gorgeous porterhouse steak, fire up your skillet or grill, and treat yourself to the kind of dinner that feels special any night of the week. When you make it, snap a photo, share it on TikTok or Instagram, and tag your steak-loving friends. And if you’re into easy, impressive mains like this, be sure to subscribe to the EasyMealsToPrep newsletter so you never miss a new recipe.

Porterhouse Steak – Grilled or Pan-Seared for a Restaurant-Quality Dinner

Sharis Mariner

This thick-cut porterhouse steak delivers steakhouse-level flavor at home with a simple seasoning blend, high-heat sear, and buttery herb finish. Whether grilled or pan-seared, it’s juicy, tender, and unforgettable.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dinner, Main Course

Cuisine American, Steakhouse

Servings 2 steak servings

Calories 750 kcal

Equipment

• cast iron skillet
• Oven
• grill (gas or charcoal)
• long tongs
• instant-read thermometer
• small spoon for basting
• Cutting board
• sharp carving knife

Ingredients

  

• 1 porterhouse steak (1.5–2 inches thick)
• 1 tbsp olive oil or neutral oil
• 1 tbsp kosher salt
• 1 tbsp fresh cracked black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika (optional)
• 0.5 tsp onion powder (optional)
• 2 tbsp unsalted butter (for finishing)
• 2–3 cloves garlic, smashed
• fresh rosemary or thyme sprigs
• flaky salt, to serve
• lemon wedge, optional

Instructions

 

• Remove the porterhouse from the fridge 30–60 minutes before cooking. Pat dry and drizzle with oil.
• Mix salt, pepper, garlic powder, smoked paprika, and onion powder in a bowl. Rub the blend generously all over the steak.
• For pan-seared method: Preheat oven to 425°F. Heat cast iron skillet until smoking hot. Sear steak 2–3 min per side.
• Add butter, smashed garlic, and herbs. Baste with butter for 1 minute. Transfer to oven and cook to preferred doneness (e.g. 130–135°F for medium-rare).
• For grilled method: Preheat grill to 450–500°F. Grill steak 3–4 min per side over direct heat. Move to indirect heat and finish to desired doneness.
• Transfer steak to a cutting board. Tent with foil and rest 10 minutes.
• Slice steak off the bone, then cut into thick strips. Drizzle with pan juices or melted butter. Finish with flaky salt and lemon if desired.

Notes

For best results, let the steak rest before and after cooking. Use a meat thermometer to hit your ideal doneness. Serve family-style for drama, and reuse leftovers in salads or sandwiches.

Keyword cast iron steak, date night dinner, grilled steak, porterhouse steak