Perfect Old Fashioned Porterhouse Steak Recipe
A simple, juicy, and satisfying porterhouse steak recipe that uses straightforward ingredients and an old-fashioned technique to deliver a perfect crust and tender interior.
- Prep Time: 1 hour 10 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 2 servings
- Category: Main Course
- Cuisine: American
Ingredients
- Porterhouse steak (1.5 to 2 inches thick, about 24 oz / 680 g)
- Coarse kosher salt
- Freshly ground black pepper
- Unsalted butter (2 tbsp / 28 g)
- Garlic cloves (2, smashed)
- Fresh rosemary or thyme sprigs (optional)
Instructions
- Pat the porterhouse dry with paper towels. Generously season all sides with kosher salt, pressing it gently into the meat. Place the steak on a wire rack set over a baking sheet and refrigerate uncovered for 40 minutes to 1 hour.
- Remove the steak from the fridge about 30 minutes before cooking to let it warm slightly.
- Heat your cast iron skillet over medium-high heat until it’s smoking hot (about 5 minutes).
- Add a tablespoon of oil with a high smoke point (like avocado or grapeseed oil). Place the porterhouse in the pan without moving it for 3-4 minutes until a deep brown crust forms. Flip and sear the other side for another 3-4 minutes.
- Reduce heat to medium-low. Add butter, smashed garlic, and rosemary or thyme sprigs to the pan. Tilt the pan and spoon the melted butter over the steak repeatedly for about 2-3 minutes.
- Use a meat thermometer to check doneness. Aim for 125°F (51°C) for rare, 135°F (57°C) for medium-rare, or 145°F (63°C) for medium.
- Transfer the porterhouse to a cutting board and tent loosely with foil. Let it rest for 10 minutes.
- Cut the steak against the grain to maximize tenderness and serve.
Notes
Dry-brining the steak for at least 40 minutes is critical for flavor and texture. Use a meat thermometer to avoid overcooking. Rest the steak for at least 10 minutes before slicing. Avoid poking or flipping the steak repeatedly to retain juices.
Nutrition
- Serving Size: One half of a 24 oz
- Calories: 700
- Sodium: 600
- Fat: 56
- Saturated Fat: 24
- Protein: 60
Keywords: porterhouse steak, old fashioned steak recipe, juicy steak, steakhouse recipe, dry brine steak, cast iron steak, easy steak recipe