clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Porterhouse Steak Recipe

  • Author: Shawn Williams
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 2-3 1x
  • Category: Dinner
  • Cuisine: Italian


A massive pan-seared porterhouse steak, prepared in a cast iron skillet, perfect for 2-3 people.


  • 1 2 pound (32 ounce) porterhouse steak, roughly 1 1/2 inches thick
  • 1 tablespoon butter
  • 2 whole garlic cloves
  • 12 sprigs, fresh rosemary
  • 2 tablespoons grapeseed or canola oil for searing
  • kosher salt and cracked pepper to taste


  1. Preheat the oven to 415° F. Remove porterhouse from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season both sides generously with salt and pepper.
  2. Add the oil to a cast iron skillet and turn up high, allow the skillet to become VERY hot. Place the porterhouse in the skillet and sear undisturbed for 2 minutes. Flip the porterhouse and sear for an additional 2 minutes. This will give your porterhouse a nice crispy edge.
  3. Add butter, garlic, and rosemary to the skillet and transfer directly to the oven. [WARNING] skillet may be hot, handle with oven mitts. For rare, bake for 4 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Medium well, 8-9 minutes. Remember, depending on the size of the steak, the more or less time it will take. This recipe is ideal for a 2-2 1/2 pound portion, roughly 1 1/2 – 2 inches thick.
  4. Remove steak from the skillet let rest on a cutting board for 5-10 minutes before serving. This is important to bring your steak to its final serving temperature. Cut the porterhouse into 1 inch thick strips, separating from the bone, baste with garlic and rosemary butter from the skillet and serve.


Cooking steaks at high temps in a skillet tends to get smokey. Open a kitchen window and turn on your kitchen’s overhead vent fan before you start to help with ventilation.

Temperatures for steak 
Rare: 120° F to 125° F 
Medium rare: 125° F to 130° F 
Medium: 135° F to 140° F 
Medium well: 145° F to 150° F 
Well done: 160° F and above


  • Serving Size: About 1 pound
  • Calories: 724
  • Sugar: 0g
  • Sodium: 262mg
  • Fat: 36.7g
  • Saturated Fat: 15.8g
  • Carbohydrates: 0g
  • Fiber: 0g
  • Protein: 92.5g
  • Cholesterol: 207mg

Keywords: porterhouse steak recipe, how to cook a porterhouse steak


Get a free eCookbook with 25 date-night worthy recipes.