Porterhouse Steak

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5 from 6 votes
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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!

porterhouse steak.

My family loves it when I cook steak, so I try to cook it at least once a week. Porterhouse steaks are one of my favorites to make because it’s easy to find, affordable, and easy to jazz up.

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 steak on the same bone!

Every bite is incredibly flavorful, beefy, and melt-in-your-mouth tender. I keep things simple with a wine reduction sauce, and honestly, it tastes better than anything from a steakhouse…and it’s so much cheaper, too!

Table of Contents
  1. Recipe highlights
  2. Ingredients needed
  3. How to cook a porterhouse steak
  4. Recipe tips and variations
  5. Storage instructions
  6. Frequently asked questions 
  7. More impressive steak recipes
  8. Porterhouse Steak (Recipe Card)

Recipe highlights

  • Simple to cook. Cooking porterhouse steak needs very little preparation involved, and its rich flavor doesn’t require a marinade or dry rub.
  • Fast! Like garlic butter steak bites or air fryer steak, this cooks in no time.
  • Perfect texture. If you aren’t a fan of super chewy steaks, this one is for you. It’s tender but soft to bite into- it almost melts in your mouth.
  • Multiple cooking methods. I like to grill or pan-fry it, but you can air fry and also smoke it.

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. I typically use butter with frying or grilling steaks too, but as this is already in the reduction, we can omit it.
  • Porterhouse steaks. Both boneless and bone-in steaks can be used. I prefer to get my steaks from a butcher so I can choose one with more meat than bone and with little marbling.
  • 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.
  • Kosher salt and black pepper. To taste.

Find the printable recipe with measurements below.

How to cook a porterhouse steak

What I love about this recipe is just how hands-off it is. Once the steak hits the pan, there is very little work to do.

Step 1- Season the steaks. Pat the steaks dry, then season both sides with salt and pepper.

seasoned poterhouse steak.

Step 2- Sear. Heat the oil in a cast iron skillet. Once it’s hot, add the steaks and sear on both sides. Transfer to a plate and loosely cover them with foil.

how to cook porterhouse steak.

Step 3- 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.

red wine reduction for steak.

Step 4- Serve. Plate the steaks, then drizzle some of the red wine sauce over top of each one. Enjoy!

porterhouse steaks.

Steak cooking temperature

Use these temperatures and an instant-read thermometer to cook your steaks to your desired level of 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.

Recipe tips and variations

  • 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.
  • 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.
  • I sometimes change up the flavor by soaking the meat in a flavorful marinade for 1-2 hours before cooking. Asian sauces, like bulgogi sauce or eel sauce, are especially tasty.

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. 

porterhouse.

Frequently asked questions 

Are porterhouse and t-bone steak the same thing?

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.

What’s the best way to cook a porterhouse 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!

How long does porterhouse steak take to cook?

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.

More impressive steak recipes

porterhouse steak recipe.

Porterhouse Steak

5 from 6 votes
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!
Servings: 4 servings
Prep: 2 minutes
Cook: 16 minutes
Total: 18 minutes

Ingredients  

  • 2 tablespoons olive oil
  • 4 porterhouse steaks 6-8 ounces each
  • 2 shallots finely chopped
  • 1 clove garlic minced
  • 1 cup red wine
  • 1 cup beef broth
  • 1 teaspoon Djion mustard
  • 6 sprigs thyme
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

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

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. 

Nutrition

Serving: 1servingCalories: 395kcalCarbohydrates: 5gProtein: 36gFat: 25gSodium: 761mgPotassium: 1220mgFiber: 1gSugar: 1gVitamin A: 250IUVitamin C: 4mgCalcium: 45mgIron: 8mgNET CARBS: 4g
Course: Main Course
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Recipe originally published July 2023 but updated to include new information for your benefit.

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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