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