5 WAYS TO COOK A PORTERHOUSE STEAK

Five Foolproof Methods to Master the Perfect Porterhouse Steak at Home

1. STEAK HOUSE METHOD

How to Cook a porterhouse steak in the Oven

1. SEASON

Heat a heavy skillet over medium-high heat until hot. Add a light coat of vegetable oil to the skillet. Season the Porterhouse steaks with salt and pepper.

2. SEAR

Place steaks in hot skillet and sear for 4 minutes, turning once. If  steak sticks to the skillet, it’s not ready to turn. Wait until it releases on its own.

3. COOK

Place skillet in a 350°F degree oven for 10 to 20 minutes depending on desired doneness. Turn once halfway through the cooking time. Remove from oven when preferred internal temperature is reached. See chart below for suggested temperatures.

4. REST

Remove steaks from a skillet and cover loosely with aluminum foil. Let stand 5 to 10 minutes. The steaks will continue to cook and the temperature will rise about 5 degrees.

Reverse Sear Porterhouse Steak

2. PAN SEARING

How to cook a porterhouse steak on the stovetop

How to cook on the stove top | Porterhouse Steak

1. SEASON

Heat a heavy skillet (cast iron is ideal) over medium heat until hot. Add a light coat of vegetable oil to the skillet. Season top side of steaks with salt and pepper.

2. SEAR

Place Porterhouse steaks, seasoned side down, in skillet and sear 4 to 5 minutes until nicely browned. Season the top side of the steak with salt and pepper. If the steak sticks to the skillet, it’s not ready to turn. Wait until it releases on its own.

3. FLIP

Turn steaks over and allow to cook for an additional 3 to 5 minutes. After 2 to 3 minutes, use a thermometer to test the thickest part of the steak. When the temperature reaches the desired level, remove from the skillet. See chart below for temperature guidelines. 

4. REST

Remove steaks from a skillet and cover loosely with aluminum foil. Let stand 5 to 10 minutes. The steaks will continue to cook and the temperature will rise about 5 degrees.

3. REVERSE SEAR

How to Reverse Sear a porterhouse steak

1. SEASON

Heat oven to 275°F degrees. Season the American Wagyu Porterhouse steak with salt and pepper. Cover a baking sheet with foil and place a metal rack in the middle. The idea is to elevate the steak from the pan.

2. COOK

Place the pan, grill and Porterhouse in the oven. Bake until the steak reaches the temperature that matches your preference. See the chart for exact temperatures. For medium-rare, cook until 120°F degrees. This can take up to 60 minutes, but begin checking the internal temperature at 30 minutes. See chart below for temperature guidelines.

3. REST

Remove steak from oven, loosely cover with foil and allow to rest for 10 to 15 minutes. 

4. SEAR

Add a light coating of vegetable oil to a heavy skillet and heat over high heat until hot. Sear filet mignon on each side for 60 to 90 seconds to form a beautiful crust. Serve.

How to reverse sear | Porterhouse Steak

4. GRILLING

How to Grill a porterhouse steak

How to Grill| Porterhouse Steak

1. SEASON

Turn on grill to medium heat. Season grill with a light coat of vegetable oil. Season Porterhouse steaks with salt and pepper or your favorite rub.

2. SEAR

Place steak on hot grill, close lid and allow to cook for 2 minutes. Lift steak off the grill, turn 45 degrees and place back on the grill. Allow to cook 2 more minutes.

3. FLIP 

Turn steak over and cook for 2 minutes. Lift steak off the grill, turn 45 degrees and place back on the grill. Allow to cook for 2 more minutes. For medium-rare, the total cook time is 8 minutes. Check the temperature of the thickest part of the steak to determine when it is done to your preference. See chart below for temperature guidelines.

4. REST

Remove steaks from the skillet and cover loosely with aluminum foil. Let stand 5 minutes. The steaks continue to cook the temperature will rise about 5 degrees. Finish with a pinch of flaked salt. Serve.

5. SOUS VIDE

How to Sous Vide a porterhouse steak.

1. HEAT WATER

Place your immersion circulator in a container with water and set the temperature. See the chart below to determine the best temperature to achieve the result you desire. See the chart to determine the best temperature to achieve the result you desire.

2. SEASON

Use a generous amount of salt and pepper on both sides of the Porterhouse steak.

3. PACKAGE & SEAL

Use a vacuum sealer to seal the steak in a bag. You can also use a self-sealing plastic bag by placing the bag in a container of water, being careful to keep the lid above the waterline. The water pressure will displace the air as the steak drops deeper into the water. Seal the bag when all or most of the air has been pushed out of the bag.

4. COOK

Place the sealed bag into the water. We recommend cooking your steak a minimum of one hour and no longer than two hours.

5. HEAT SKILLET

Add a light coat of vegetable oil to a heavy skillet. Place on a burner set to medium-high heat.

6. SEAR

Remove the steak from the sealed bag. Pat the steak dry and place in the hot pan. Cook about 1 to 2 minutes per side to create a brown, crisp crust. Steaks cooked sous vide do not require resting so you can serve immediately.

How to sous vide | Porterhouse Steak

STEAK TEMPERATURE GUIDE

Here are the magic numbers you’ll need to determine when your Porterhouse steak is cooked to the degree of doneness you most prefer. The internal temp is when the porterhouse steak should be removed from the heat. The steak will continue to cook, so the temperature will rise during the rest period.

PREFERENCE DESCRIPTIONINTERNAL TEMP.
RareRed Center, Very Cool110°F
Medium RareRed, Warm Center120°F
MediumPink Throughout 130°F
Medium - WellPink Center 140°F

Are you a visual learner? See our short video “Cooking Steak to the Perfect Temp and Doneness".

Filet Mignon Temperature Guide

PORTERHOUSE STEAK FAVORITES