Porterhouse Steak Recipe

A Porterhouse steak brings big flavor and big impact, combining the buttery tenderness of a filet with the bold, beefy bite of a New York Strip. It’s the ultimate steakhouse cut, and with the right method, it’s easy to cook at home.

This pan-seared version uses simple ingredients and a straightforward technique to deliver a perfectly seared crust, juicy interior, and rich flavor infused with garlic and rosemary. All you need is a few pantry staples and a sturdy pan that can handle the heat (we’ve got that part covered).

Ingredients:

• 1 thick-cut (1½ inches) Porterhouse steak

• 4 tablespoons butter

• 1 head garlic, halved crosswise

• 2 fresh rosemary sprigs

• Kosher salt and freshly ground black pepper

Preparation Instructions

Now that your ingredients are ready, it’s time to turn up the heat and let the pan do the work.

Step 1: Bring to Room Temperature

Let the steak sit out for 20-30 minutes before cooking. Starting from room temperature helps it cook more evenly. Pat it dry with paper towels to remove any surface moisture , then season generously with kosher salt and freshly ground black pepper on both sides.

Step 2: Sear the Steak

Melt the butter in a large pan over medium-high heat. Once the butter begins to foam, place the steak in the pan, along with the halved garlic (cut side down). Let it sear undisturbed for about 6-8 minutes until a deep brown crust forms.

Step 3: Add Flavor & Flip

Flip the steak, then rub the garlic’s cut side directly onto the surface for an added layer of flavor. Drop in the rosemary sprigs and continue cooking, basting the steak with the melted butter for the next 3-5 minutes, depending on your desired doneness.

Step 4: Check Temperature & Rest

Use a meat thermometer if needed: aim for 125°F for rare, 130–135°F for medium rare. Once done, remove the steak from the pan and let it rest for 5-10 minutes before slicing. Resting allows the juices to redistribute, so you don’t lose flavor to the cutting board.

Tips for Steak Night Success

The basics are covered, but these tips will take your Porterhouse from good to gone in seconds.

The Pan Matters

A proper sear starts with proper heat. Our Stainless Steel Fry Pan is made with durable 5-ply steel that heats evenly and handles high temps without warping, which is ideal for building that rich, golden crust. Bonus: it’s non-toxic and easy to clean, so steak night doesn’t end with a scrub fest.

Don’t Crowd the Pan

Even with a large cut like a Porterhouse, resist the urge to add extras to the pan. Searing works best when the steak has space to breathe. Overcrowding traps steam , which can lead to uneven cooking and a less crisp finish.

Go Beyond the Steak

That pan still has flavor to give. Once the steak is out and resting, toss in halved mushrooms or thick-cut onions to soak up the leftover butter and browned bits. It’s an easy way to stretch the flavor and round out your meal—no extra cookware required.

Ready, Set, Sizzle

Steak night doesn’t have to mean smoke, splatter, or second-guessing. At Caraway , we design cookware that makes healthier home cooking easier—from high-heat searing to effortless cleanup.

Explore our collection of non-toxic, easy-to-clean kitchen essentials and bring a little extra confidence to every meal.

Sources:

What Is Porterhouse Steak? | Spruce Eats

Why You Should Stop Overcrowding Your Pan | Delish