Creating the Perfect Porterhouse Steak
When craving a thick and juicy steak, grab your cast iron skillet and make this Perfect Porterhouse Steak recipe. When cooked properly, a homemade Angus Beef steak will rival the best Steakhouse in town!
What Cut is the Porterhouse Steak?
The Porterhouse cut is known as the “King of T-Bones.”
It's cut from the short loin area of the beef and separated by a large T-shaped bone which divides two mouth-watering cuts of beef better known as the tenderloin filet and the other NY Strip steak.
They have claimed to create the best dishes in town for any carnivore, however, we know the secret to duplicating these mouthwatering meals.
The Secret to Cooking a Perfect Steak: Cast Iron Skillet
I was always afraid to cook steak at home because I was convinced I would ruin it.
What a shame it was to take a beautiful cut of beef and overcook that thing until it was leather.
So, when you are faced with cooking the “King of all steaks,” I have a foolproof method for perfect results every time.
How do you cook a thick steak in a cast iron skillet?
- First, you need a super hot cast iron skillet
- Next, a perfectly cut Porterhouse Steak
- Salt & Pepper
Now, remember, when I say a “super hot skillet” I really mean that. The reason you want your pan extremely hot is to ensure the outside of the steak is seared and locking in all the juices.
Heat your pan over medium-high heat for 4-5 minutes. It may smoke a little, but you will be on the right track.
How to Cook a Perfect Porterhouse
Heat up your skillet over medium-high heat until extremely hot. Add no more than a tablespoon of vegetable oil and allow it to heat until almost smoking.
Add your steak seasoned side down and repeat salt & pepper on the top side. Cook until deep brown crust forms (do not turn!) for 4-5 min.
Replace sliced steak, brown side up, and bone to the skillet (like a meat puzzle) and top with butter.
Cook another 4-7 minutes. This should be about medium-rare. You can check in-between slices for doneness.
Remove from pan and allow to rest for 5 minutes before serving.
What can you serve with a Porterhouse Steak?
This cut of beef is amazing all on its own, but adding a few sides will really complete this meal to make it extra delicious! Add a simple baked potato, roasted asparagus, fresh garden salad, or this amazing Broccoli Cheese Casserole from Salty Side Dish and you just became the best steakhouse in the neighborhood!
Tools to Make this Steak Meal a success
I really like kitchen tools and gadgets and will definitely say that having the right tools really makes cooking and baking successful.
Of course, you need the iron skillet, but also keep these close by:
Chef Knife– one needs a really sharp chef knife to cut through this thick steak.
DO NOT USE GLASS! This will dull your knife in one slice.
Instant Read Thermometer– This tool will ensure you have cooked your steak to the proper temperature. Be sure to let your cooked beef rest for at least 5 minutes before slicing.
This is where all the juiciness comes from! Yum!
If you love this perfect Porterhouse Steak recipe as much as my family does, please help me share the love by sharing on Facebook and Pinterest!
And be sure to tag us @eatpicks- #eatpicks if you share on Instagram!
- 2" cut Porterhouse Steak
- Salt & Pepper
- 4 TBSP Butter
- Take out your steak 30 minutes or so before cooking to let it come to room temperature.
- Season generously with salt & pepper. Do not be shy with the salt- this is a big steak and it can handle it! Heat up your skillet over medium high heat until extremely hot.
- Add no more than a tablespoon of vegetable oil and allow it to heat to almost smoking. Add your steak seasoned side down and repeat salt & pepper on top side. Cook until a deep brown crust forms (do not turn!) for 4-5 min.
- Remove steak from skillet and place on a cutting board, turning it brown side up. Cut meat from bone (as close as you can get). Now, cut 1” segments perpendicular - or horizontal to the bone. Replace sliced steak, brown side up, and bone to the skillet (like a meat puzzle) and top with butter. Cook another 4-7 minutes. This should be about medium rare. You can check in-between slices for doneness.
- Remove from pan and allow to rest for 5 minutes before serving.
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Amount Per Serving: Calories: 2732 Total Fat: 202g Saturated Fat: 92g Trans Fat: 11g Unsaturated Fat: 90g Cholesterol: 821mg Sodium: 1200mg Carbohydrates: 0g Fiber: 0g Sugar: 0g Protein: 214g
Original Post: 5/29/19
Updated on 10/30/19