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Steakhouse-Style Porterhouse at Home

Name: Steakhouse-Style Porterhouse at Home
Cuisine: Steak
Ingredients: 1 (36-ounce) porterhouse steak, cut 2 inches thick; 1 tablespoon kosher salt, plus more for seasoning; Freshly ground black pepper; 1 tablespoon unsalted butter

December 05, 2025

If you’re after a steak dinner that delivers both size and character, the Porterhouse recipe from Food & Wine is your go-to. The cut itself delivers two distinct textures on one bone — a tender filet on one side and a bold New York–style strip on the other — giving you the best of both worlds. With minimal seasoning and a straightforward sear-then-roast method, it’s a perfect way to let premium beef speak for itself. Sliced thick and served with butter-kissed juices, this steak becomes the kind of meal worth gathering around at the ranch table.

Steakhouse-Style Porterhouse at Home

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Category

Steak

A great steak doesn’t need much — and this Porterhouse recipe from Food & Wine proves it. Salt the steak and let it rest, then sear it hot in a cast-iron skillet until crusted, top it with butter, flip it, and finish off in a 400 °F oven until perfectly medium-rare. The result is a steak with a deep, beefy crust and tender, juicy center that showcases the full flavor of quality beef. Pair it with rustic sides and you’ve got a meal worthy of any table — ranch or otherwise.

Copied from Food & Wine:

What two steaks are in a porterhouse?

It's no wonder why the gigantic porterhouse is king of the steakhouse: It's actually two types of steak in one, joined together by a bone running down the middle. With tender filet mignon on one side and robustly flavored New York strip on the other, this best-of-both-worlds cut is enough meat to feed two to four people, depending on its size. It's basically a larger version of a T-bone but with a higher proportion of tenderloin. A whole cow can only yield a single porterhouse, hence its more expensive price point.

What is the best cooking method for porterhouse steak?

While the grill is a popular choice for cooking porterhouse steak, preparing it in a cast-iron skillet is also an excellent way to go. Here, the steak starts cooking on the stovetop; once it's browned and crusty on one side, a tablespoon of butter is tossed in the pan, the meat is flipped, and the pan is transferred to the oven. The steak then roasts until it's medium-rare, about 12 to 15 minutes.

Author:

Bryan and Michael Voltaggio

Image of Steakhouse-Style Porterhouse at Home

Ingredients

1 (36-ounce) porterhouse steak, cut 2 inches thick
1 tablespoon kosher salt, plus more for seasoning
Freshly ground black pepper
1 tablespoon unsalted butter

Directions

Set a rack in a rimmed baking sheet. Season the steak with 1 tablespoon of salt and transfer to the rack. Refrigerate, uncovered, overnight. Let the steak come to room temperature 30 minutes before cooking.
Preheat the oven to 400°F. Heat a large cast-iron skillet until very hot, about 5 minutes. Pat the steak dry with paper towels and season with salt and pepper. Cook the steak over moderate heat until browned and crusty, about 3 minutes. Add the butter, turn the meat, and transfer the skillet to the oven. Roast until an instant-read thermometer inserted in the thickest part registers 120°F for medium-rare, 12 to 15 minutes. Transfer the steak to a work surface and let rest for 10 minutes before serving.

Recipe Note

Note from the Food & Wine Test Kitchen

For a perfectly tender and crusty steak, brothers Bryan and Michael Voltaggio salt their meat up to 12 hours before cooking and let it sit, uncovered, in the refrigerator. This step seasons the meat to its core and pulls out moisture for a better sear.