How To Cook A Porterhouse Steak in A Skillet

Learn how to cook a porterhouse steak in a skillet for a simple, healthy steakhouse-quality meal you can make for dinner tonight!

What Is a Porterhouse Steak?

A Porterhouse steak is a cut of beef that includes a T-shaped bone a strip loin on one side and and a soft tenderloin on the other.

A T-bone steak is similar to a Porterhouse but has a smaller section of tenderloin.

Both cuts come from the short loin, but the Porterhouse contains a larger portion of tenderloin, making it larger and a little more expensive.

Porterhouse Steak Cuts and Quality

• USDA Prime has the most marbling and rich flavor. It’s often used in fine restaurants.
• USDA Choice is leaner but still high-quality and widely available in grocery stores.
• Certified Angus Beef (CAB) is a premium brand within USDA Prime and Choice. It has strict quality standards and more marbling than regular Choice beef, making it a great option.
• Dry-Aged Beef has a deeper flavor. It’s aged for weeks, which makes it pricier but worth it if you want the best. You can find dry-aged beef at fine restaurants, many Whole Foods Market locations, and high-end butcher shops.

Ingredients

• Porterhouse steak (about 1½ inches thick)
• Coarse salt
• Black pepper
• Light olive oil, avocado oil, or vegetable oil
• Unsalted butter
• Fresh garlic, crushed with the broad side of knife
• Fresh thyme

See the recipe card for details.

How To Cook A Porterhouse Steak in A Skillet

• Defrost the steak overnight in the refrigerator if it's frozen. Take it out of the fridge 30-60 minutes before cooking so it can come to room temperature.
• Pat the steak dry with a paper towel.
• Season both sides generously with salt and pepper.
• Heat the pan over medium-high heat.
• Place the steak in the pan and cook for 4 minutes.
• Flip the steak and cook for another 4 minutes.
• Lower the heat to medium and add butter, thyme, and smashed garlic cloves to the pan. Flip again and cook until it's 125°F for medium-rare.
• Tilt the skillet slightly and continuously spoon the melted butter over the steak a few times.
• Transfer to a cutting board and let it rest for at least 5 minutes.
• Slice the meat off the bone, then cut against the grain. Spoon pan drippings over the top for extra flavor.

How To Know When The Steak is Done

Check if it's cooked through with an instant-read thermometer.

• Rare: 120°F
• Medium-rare: 130°F
• Medium: 140°F
• Medium-Well: 150°F

What Goes With Porterhouse Steak?

• Horseradish Sauce
• Roasted Asparagus
• Garlic Mashed Potatoes
• Oven Roasted Potato Cubes
• Roasted Tiny Red Potatoes
• Baked Brussels Sprouts
• Roasted Vegetables with Garlic
• Sweet Coleslaw
• Creamed Spinach
• Sautéed Mushrooms

Storage and Reheating

Store leftover steak in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze cooked steak in a zip-top bag with the air removed for a few months.

To reheat, warm the meat in a preheated 250°F oven for 15 minutes or sear it in a hot skillet for 1-2 minutes per side.

More Steak Recipes

• Pan Seared Chuck Steak Recipe
• Ginger Soy Skirt Steak on The Stove
• Reverse Seared New York Strip Steak
• Marinated Chuck Steak
• Top Round Stir Fry
• Medium-Rare NY Strip Steak
• Beef Stir Fry With Peppers and Onions

Seared Porterhouse Steak Recipe

This pan-seared porterhouse steak is an easy way to make a restaurant-quality meal at home. The porterhouse is a cut of beef that gives you a tender filet on one side and a juicy strip steak on the other.

To cook it, just heat a heavy skillet and sear the steak until it forms a golden-brown crust. Then baste it with butter, garlic, and herbs.

Let the steak rest after cooking so the juices stay in the meat.

Slice it up and spoon the buttery pan drippings over the top. It’s simple to make and tastes amazing—perfect for a weekend dinner!