Cast iron porterhouse steak is a simple way to cook a great steak at home. A porterhouse gives you two cuts in one, a tender filet on one side and a New York strip on the other. Cooking it in a hot cast-iron skillet creates a good crust while keeping the steak juicy, all without using a grill.
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A cast iron porterhouse steak gives you two cuts in one. Cook it in a hot skillet for a good crust and a juicy interior.
What Is a Porterhouse Steak?
A porterhouse steak is a cut of beef with a T-shaped bone, a strip steak on one side, and a tenderloin on the other. It comes from the rear end of the short loin, where the tenderloin is larger.
A T-bone steak is similar, but the tenderloin portion is smaller. Both cuts come from the short loin, but a porterhouse includes more tenderloin, which makes it larger and usually 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.
TOP TIPS:
- Pat steak dry with paper towels before seasoning for the best sear.
- Use a hot pan. A heavy-bottomed stainless steel or cast-iron skillet retains heat well and delivers a perfect, golden-brown crust on the meat.
- For best results, use a heavy-bottomed skillet (cast iron or stainless steel).
- Baste with butter to boost flavor and keep the steak juicy.
- Let it rest at least 5 minutes so the juices stay in the steak, not on your plate.
Ingredients
- Porterhouse steak (about 1½ inches thick)
- Kosher salt
- Black pepper
- Light olive 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 and add a little avocado oil.
- 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.
When Is The Steak Done?
Check doneness with an instant-read thermometer inserted into the center of the meat.
- Rare: 120°F
- Medium-rare: 130°F
- Medium: 140°F
- Medium-well: 150°F
You can also press the steak with your finger. Rare feels soft, like the flesh at the base of your thumb. Medium feels firmer with a little give. It's not exact, but it helps if you don't have a thermometer.irmer with a little give. It's not exact, but helpful if you don't have a thermometer.
Serving Suggestions
Serve porterhouse steak with simple sides.
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 up to a few months.
To reheat, warm the steak in a 250°F oven until heated through, about 15 minutes. You can also reheat it in a skillet over low heat for 1 to 2 minutes per side.
More Steak Recipes
- Ginger Soy Skirt Steak
- Reverse Seared New York Strip Steak
- Marinated Chuck Steak
- Pan Seared Chuck Steak
- Medium-Rare NY Strip Steak
For more simple steak dinners like this one, see my Easy Steak Recipes for Dinner.
Cast Iron Porterhouse Steak
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!
This porterhouse steak is naturally low-carb and keto-friendly when served without starchy sides.
Cast Iron Porterhouse Steak
Ingredients
- 1 porterhouse steak (1 to 1½ inches thick)
- coarse or kosher salt
- black pepper
- 3 tablespoons unsalted butter
- 2 whole garlic cloves, crushed with the broad side of knife
- 5 sprigs fresh thyme
Instructions
- 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 freshly ground pepper.
- Heat the pan over medium-high heat and add a little avocado oil. 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.
Maya Ing says
Such a great cut of meat! We love our porterhouse steaks!
Stacey Conn says
Came out really good. I served it with boiled potatoes with butter.