This restaurant-quality porterhouse steak recipe is super juicy and tender and cooks in no time. It’s one of the most impressive steak recipes you can serve to a crowd!
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Why you’ll love this porterhouse steak recipe
Porterhouse steak is called “the king of steaks” for good reason: it’s a huge hunk of meat that combines filet mignon and New York strip on the same bone!
Every bite is incredibly flavorful, beefy, and melt-in-your-mouth tender. Dressed in a red wine reduction sauce and served with greens and potatoes on the side, this is a restaurant-quality meal that’s simple to make in the comfort of your kitchen!
- An impressive steak! Similar to ranch steak and flat iron steak, In both flavor and portion size, porterhouse steak is an impressive cut of beef that always pleases a crowd.
- A beefy red wine reduction. The steaks are served with a homemade red wine reduction sauce made with red wine, beef stock, dijon, thyme, and butter.
- Restaurant-quality meal. A porterhouse steak is impressive enough, with its huge size and rich, beefy flavors. But once it’s drizzled with red wine reduction sauce and served with cooked greens and potatoes, you’ll be instantly transported to your favorite steakhouse!
- Fast! Like garlic butter steak bites or air fryer steak, this cooks in no time!
Lastly, porterhouse steak is really simple to cook. There’s very little preparation involved and its rich flavor doesn’t require a marinade or dry rub, just like a sirloin tip roast, Denver steak, and tomahawk steak.
What is porterhouse steak?
A porterhouse, or t-bone steak, is a large cut of beef that’s great for sharing. It contains two different cuts of meat on one large bone – the tenderloin (filet mignon) and top loin (New York strip), making it a wonderful choice for serving whole or sliced to a crowd.
Ingredients needed
This is an elegant, yet simple meal made from a handful of fresh and flavorful ingredients. This is what you need:
- Olive oil. To sear the steaks.
- Porterhouse steaks. This outrageously beefy and tender piece of meat is one of the most impressive cuts money can buy! Both boneless and bone-in steaks can be used.
- Shallots and garlic. These two deepen the savory flavors in the red wine reduction.
- Red wine. When making a reduction sauce, it’s best to use a rich and full-bodied red wine, like Cabernet Sauvignon or Merlot.
- Beef stock. This gives the red wine sauce an irresistibly savory and beefy flavor.
- Dijon mustard. For a nice tangy flavor in the sauce.
- Thyme sprigs. Thyme is best, or you can use fresh rosemary.
- Butter. Stirring a knob of butter into the red wine reduction gives the sauce a silky smooth mouthfeel.
- Salt and pepper. To taste.
How to cook porterhouse steak
The porterhouse steaks are seared in a hot skillet before they’re dressed in a red wine reduction. Here’s how it’s done, step-by-step:
- Season the steaks. Pat the steaks dry, then season both sides with salt and pepper.
- Sear. Heat the oil in a non-stick skillet. Once it’s hot, add the steaks and sear on both sides. Transfer to a plate and loosely cover them with foil.
- Make the red wine reduction. Add more oil to the now empty skillet. Saute the shallots and garlic until fragrant, then deglaze the pan with red wine. Once reduced, stir in the beef stock, mustard, and fresh thyme and bring it to a boil. Reduce the heat and allow the sauce to simmer until it’s thickened. Stir in the butter to finish, then remove and discard the thyme sprigs.
- Serve. Plate the steaks, then drizzle some of the red wine sauce over top of each one. Enjoy!
Steak cooking temperatures
Use these temperatures and a meat thermometer to cook your steaks to your desired doneness:
- Rare – 120ºF
- Medium-rare – 130ºF
- Medium – 135ºF
- Medium-well – 140ºF
- Well-done – 150ºF
Remember that the steaks will continue to come up to temperature when they’re taken off the heat. This is why it’s best to remove them from the skillet when they’re 5 degrees away from your perfect temperature.
What to serve with this dish
Porterhouse steak is particularly fantastic when it’s served with potatoes, fries, and/or greens. Check out these recipes for ideas:
- Potatoes. Always a classic and a fabulous pairing for steak, you can never go wrong with French fries or a baked potato.
- Hearty vegetable sides. A cauliflower steak or cabbage steak will transform this meal into something quite impressive.
- Starches and grains. Any simple pasta works, as does rice or some quinoa.
- Salads. Keep things simple with dressed greens or something heartier like a Green goddess salad, Wedge salad, or German potato salad.
Storage instructions
To store: Store the leftover steak in an airtight container in the fridge for up to 3 days.
To freeze: The cooked and cooled steak can be frozen in a freezer-safe container or ziplock bag for up to 6 months. Let it thaw overnight in the refrigerator before heating up.
To reheat: Reheat the steak in a baking dish in a 275ºF oven until the internal temperature reaches 130ºF degrees.
Recipe tips and tricks
- Let the steaks come down to room temperature before cooking. To do so, take them out of the fridge at least 30 minutes ahead of time.
- Serve whole or sliced. Each porterhouse steak can be served whole or sliced into smaller pieces, depending on how hungry you and your guests are.
- Porterhouse steak is best cooked to medium-rare. Anything above medium, and you’ll miss out on its signature textures and flavors.
- Let the steaks rest for at least 10 minutes after cooking! This gives the natural juices time to soak back into the meat, giving you better tasting and juicier steak.
More impressive beef and steak recipes
- Beef Wellington
- London Broil in Oven
- Stuffed Meatloaf
- Ribeye Roast
- Steak Salad
- Grilled beef tenderloin
Frequently asked questions
Porterhouse and t-bone steaks both come from the same cut but porterhouse steaks are much thicker and contain more of the tenderloin than t-bone steak.
The thickness of porterhouse steak makes it ideal for cooking on the stovetop, grill, or broiler. And always cook it between rare and medium!
The time the steaks take to cook will depend on the thickness. Generally, one porterhouse steak should take between 8 and 10 minutes (3 to 4 minutes per side) to cook in a hot skillet on the stove.
Porterhouse Steak
Ingredients
Instructions
- Season steaks with salt and pepper.
- Add one tablespoon of oil to a non-stick skillet and place over medium heat. Once hot, add the steaks and cook for 3-4 minutes per side. Remove from the skillet and cover with foil to rest.
- Add the second tablespoon of oil to the skillet. Add the shallots and garlic and cook until fragrant. Add wine and simmer until it reduces by half. Stir in the beef stock, mustard, and thyme sprigs. Bring to a boil.
- Reduce heat to low and simmer for 8-9 minutes, until it has thickened slightly. Stir in the butter.
- Discard the thyme sprigs and serve immediately.
Notes
Nutrition
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