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Key Takeaways
A Porterhouse steak delivers two premium cuts in one (filet mignon and New York Strip), making it a special-occasion favorite.
Proper thickness, marbling, and sourcing are key to getting a juicy, flavorful steak.
The right storage and reheating methods keep leftovers tender and flavorful for days.
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).
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
Now that your ingredients are ready, it’s time to turn up the heat and let the pan do the work.
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.
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.
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.
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.
The basics are covered, but these tips will take your Porterhouse from good to gone in seconds.
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.
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.
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.
A Porterhouse steak is a showstopper cut that delivers the best of both worlds: the tenderness of a filet mignon on one side of the bone and the rich, beefy flavor of a New York Strip on the other. It comes from the short loin of the cow , an area known for producing premium cuts with exceptional texture.
If it looks familiar, that’s because the Porterhouse is closely related to the T-bone steak. Both cuts feature the distinctive T-shaped bone, but a Porterhouse has a larger section of tenderloin—often more than 1.25 inches wide—making it the more indulgent choice. In short, if a T-bone is a weeknight treat, a Porterhouse is the special-occasion upgrade.
Because it’s essentially two steaks in one, cooking a Porterhouse requires balancing the delicate tenderloin side with the slightly firmer strip side. That’s why methods like pan-searing work so well—you get precision control over heat and timing.
When shopping for a Porterhouse, thickness matters. Look for steaks at least 1½ inches thick (closer to 2 inches if you can) so the interior cooks evenly without overcooking the exterior. Thinner cuts are more prone to drying out before you’ve built that ideal crust.
Marbling—the thin streaks of fat running through the meat —is another key quality marker. More marbling means more flavor and juiciness once cooked. USDA Prime offers the highest marbling, followed by Choice, but even well-selected Select-grade cuts can shine if cooked properly.
For sourcing, a trusted local butcher can be your best resource. They often offer better control over cut thickness, freshness, and sourcing transparency than pre-packaged supermarket options.
If you prefer grocery shopping, choose steaks with a bright, cherry-red color, no dark spots, and firm texture. Grass-fed beef brings a leaner, slightly earthier flavor, while grain-finished beef tends to be more marbled and buttery. Both have their merits, so it comes down to preference.
A Porterhouse steak can stand on its own, but pairing it with the right sides and drinks turns it into a complete, memorable meal. Since this cut is rich and flavorful, sides that balance or complement that richness work best.
For lighter, fresher pairings, try a crisp green salad with vinaigrette, roasted asparagus, or steamed green beans. If you want something heartier, mashed or roasted potatoes, garlic butter mushrooms, or a creamy risotto make excellent companions. Just avoid overly complicated flavors; simple, well-seasoned sides let the steak take center stage.
When it comes to wine, bold reds are the natural choice. Cabernet Sauvignon, Malbec, and Syrah stand up well to the richness of a Porterhouse, while still letting the beef’s natural flavors shine. If you prefer white, a full-bodied Chardonnay can also work, especially if your sides lean toward buttery or creamy.
If you have leftovers, how you store them makes all the difference in how they taste the next day. Let the steak cool completely before sealing it in an airtight container. Ours are naturally non-toxic and designed to keep moisture (and flavor) locked in. Refrigerated steak will keep well for up to three days, while freezer-safe packaging can extend that to two months.
When reheating, avoid the microwave if you can. It tends to overcook and dry out the steak. Instead, let refrigerated steak come to room temperature, then warm it gently in a skillet over low heat with a splash of beef broth or butter to bring back that juicy texture. For frozen steak, thaw overnight in the fridge before reheating.
If you’re in the mood to switch it up, slice leftover steak thin and add it to salads, sandwiches, or stir-fries. It’s an easy way to enjoy it again without losing tenderness or flavor.
Absolutely. Grilling a Porterhouse works beautifully, especially if you love that classic smoky flavor.
Follow the same prep steps—room temperature, well-seasoned steak—and cook over high direct heat to sear, then move to indirect heat to finish. Just keep in mind that a pan-seared version lets you baste with butter, garlic, and rosemary for a richer finish.
For the best balance of crust and tenderness, aim for a Porterhouse that’s at least 1½ inches thick. This thickness allows you to get a deep sear without overcooking the inside, giving you that perfect medium-rare center. Thinner steaks can cook too quickly and miss out on that steakhouse-quality crust.
Yes, resting is essential for keeping your steak juicy. Once it comes off the heat, the juices are still moving through the meat. Letting it sit for 5-10 minutes gives them time to redistribute, so they don’t spill onto the cutting board. This step makes a big difference in both texture and flavor.
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
What Is Porterhouse Steak: Buying & Cooking Guide | The Spruce Eats
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