Steak is tender and juicy with medium fat content that helps the meat retain flavor. All a good steak needs is salt and pepper. However, it is more than most people would normally put on a piece of meat. Make sure that your porterhouse steak is seasoned will on both sides and let the seasoning stay on the meat about 30 minutes before the steak is cooked.
T-bone vs Porterhouse Steaks
Both the T-bone and porterhouse steaks come from the short loin which is between the rib and the sirloin. The larger side is strip steak, and the small side is a tenderloin, filet. In a T-bone, the tenderloin must measure a minimum of 1/2 inch across the center and the porterhouse a minimum of 1 1/4 inches. So T-bone and porterhouse steaks are the same cut of meat except for more filet on the porterhouse. If they are the same price, get the porterhouse.
How to Cut the Porterhouse Steak
Cut out the filet and cut out the NY strip steak of the T-bone. Slice the filet across the grain and slice the NY strip steak across the grain.
Temperatures for Steak
Rare: 120° F to 125° F
Medium rare: 125° F to 130° F
Medium: 135° F to 140° F
Well medium: 145° F to 150° F
Well done: 160° F and above
Grab your cast iron skillet and make this Perfect Porterhouse Steak recipe.
Porterhouse Steak Recipe
- 2″ cut Porterhouse Steak (about 2 lb.)
- 4 tbsp Butter (room temperature)
- Sea Salt
- Freshly ground black pepper
- 1 Sprig Fresh Rosemary (split in half)
Let steak sit at room temperature 30 minutes before cooking, which will help it cook quickly and more evenly. Trim the beef of extra fat. This is important to prevent “flare-ups” that will burn your expensive meat. 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 and fresh rosemary. Cook another 4-7 minutes. This should be about medium rare. You can check in-between slices for doneness. After you cook the steaks, they need to rest. This allows the juices to redistribute throughout the steak. Make sure that your steak rests on a cutting board for at least 10 minutes, before you cut it.