Porterhouse Steak

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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.
Table of Contents
  1. Why you’ll love this porterhouse steak recipe
  2. What is porterhouse steak?
  3. Ingredients needed
  4. How to cook porterhouse steak
  5. Steak cooking temperatures
  6. What to serve with this dish
  7. Storage instructions
  8. Recipe tips and tricks
  9. More impressive beef and steak recipes
  10. Frequently asked questions 
  11. Porterhouse Steak

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.

porterhouse steaks.

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:

  1. Season the steaks. Pat the steaks dry, then season both sides with salt and pepper.
seasoned poterhouse steak.
  1. 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.
how to cook porterhouse steak.
  1. 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.
  1. 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:

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.

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

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.

porterhouse steak recipe.

Porterhouse Steak

5 from 1 vote
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
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

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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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