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This restaurant-quality porterhouse steak recipe is super juicy and tender and cooks in no time. It’s one of the most impressive steak recipes you can serve to a crowd!
Love juicy steaks? Try my filet mignon, skirt steak, flank steak, and New York steak.
My family loves it when I cook steak, so I try to cook it at least once a week. Porterhouse steaks are one of my favorites to make because it’s easy to find, affordable, and easy to jazz up.
Porterhouse steak is called “the king of steaks” for good reason: it’s a huge hunk of meat!
Every bite is incredibly flavorful, beefy, and melt-in-your-mouth tender. I keep things simple with a wine reduction sauce, and honestly, it tastes better than anything from a steakhouse…and it’s so much cheaper, too!
Table of Contents
- Why I love this recipe
- Ingredients needed
- How to cook a Porterhouse steak
- Arman’s recipe tips and variations
- Storage instructions
- Frequently asked questions
- More impressive steak recipes
- Pan-Seared Porterhouse Steak (Recipe Card)
Why I love this recipe
- Simple to cook. Cooking porterhouse steak needs very little preparation involved, and its rich flavor doesn’t require a marinade or dry rub.
- Fast! Like garlic butter steak bites or air fryer steak, this cooks in no time.
- Perfect texture. If you aren’t a fan of super chewy steaks, this one is for you. It’s tender but soft to bite into- it almost melts in your mouth.
- Multiple cooking methods. I like to grill or pan-fry it, but you can air fry and also smoke it.
Ingredients needed
- Porterhouse steaks. Both boneless and bone-in steaks can be used. I prefer to get my steaks from a butcher so I can choose one with more meat than bone and with little marbling.
- Olive oil. To sear the steaks. I typically use butter with frying or grilling steaks too, but as this is already in the reduction, we can omit it.
- Shallots and garlic. These two deepen the savory flavors in the red wine reduction.
- Red wine. When making a reduction sauce, it’s best to use a rich and full-bodied red wine, like Cabernet Sauvignon or Merlot.
- Beef stock. This gives the red wine sauce an irresistibly savory and beefy flavor.
- Dijon mustard. For a nice tangy flavor in the sauce.
- Thyme sprigs. Thyme is best, or you can use fresh rosemary.
- Butter. Stirring a knob of butter into the red wine reduction gives the sauce a silky smooth mouthfeel.
- Kosher salt and black pepper. To taste.
How to cook a Porterhouse steak
I’ve includedstep-by-step photosbelow to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to therecipe cardat the bottom of this post.
Step 1- Season the steaks. Pat the steaks dry, then season both sides with salt and pepper.
Step 2- Sear. Heat the oil in a cast iron skillet. Once it’s hot, add the steaks and sear on both sides. Transfer to a plate and loosely cover them with foil.
Step 3- Make the red wine reduction. Add more oil to the now empty skillet. Saute the shallots and garlic until fragrant, then deglaze the pan with red wine. Once reduced, stir in the beef stock, mustard, and fresh thyme and bring it to a boil. Reduce the heat and allow the sauce to simmer until it’s thickened. Stir in the butter to finish, then remove and discard the thyme sprigs.
Step 4- Serve. Plate the steaks, then drizzle some of the red wine sauce over top of each one. Enjoy!
Steak cooking temperature
sired level of doneness:
- Rare – 120ºF
- Medium-rare – 130ºF
- Medium – 135ºF
- Medium-well – 140ºF
- Well-done – 150ºF
Remember that the steaks will continue to come up to temperature when they’re taken off the heat. This is why it’s best to remove them from the skillet when they’re 5 degrees away from your perfect temperature.
Arman’s recipe tips and variations
- Let the steaks come down to room temperature before cooking. To do so, take them out of the fridge at least 30 minutes ahead of time.
- Porterhouse steak is best cooked to medium-rare. Anything above medium, and you’ll miss out on its signature textures and flavors.
- Let the steaks rest for at least 10 minutes after cooking! This gives the natural juices time to soak back into the meat, giving you better tasting and juicier steak.
- I sometimes change up the flavor by soaking the meat in a flavorful marinade for 1-2 hours before cooking. Asian sauces, like bulgogi sauce or eel sauce, are especially tasty.
Storage instructions
To store: Store the leftover steak in an airtight container in the fridge for up to 3 days.
To freeze: The cooked and cooled steak can be frozen in a freezer-safe container or ziplock bag for up to 6 months.Let it thaw overnight in the refrigerator before heating up.
To reheat: Reheat the steak in a baking dish in a 275ºF oven until the internal temperature reaches 130ºF degrees.
Frequently asked questions
Are porterhouse and t-bone steak the same thing?
Porterhouse and t-bone steaks both come from the same cut but porterhouse steaks are much thicker and contain more of the tenderloin than t-bone steak.
More impressive steak recipes
- Sirloin steak
- Tri-tip steak
- Tomahawk steak
- Round steak
- Flat iron steak
Pan-Seared Porterhouse Steak
5 from 6 votes
This restaurant-quality porterhouse steak recipe is super juicy and tender and cooks in no time. It’s one of the most impressive steak recipes you can serve to a crowd! Watch the video below to see how I make it in my kitchen.
Servings: 4 servings
Prep: 2 minutes mins
Cook: 16 minutes mins
Total: 18 minutes mins
Rate This Recipe
Video
Ingredients
Instructions
Season steaks with salt and pepper.
Add one tablespoon of oil to a non-stick skillet and place over medium heat. Once hot, add the steaks and cook for 3-4 minutes per side. Remove from the skillet and cover with foil to rest.
Add the second tablespoon of oil to the skillet. Add the shallots and garlic and cook until fragrant. Add wine and simmer until it reduces by half. Stir in the beef stock, mustard, and thyme sprigs. Bring to a boil.
Reduce heat to low and simmer for 8-9 minutes, until it has thickened slightly. Stir in the butter.
Discard the thyme sprigs and serve immediately.
Notes
TO STORE. Store the leftover steak in an airtight container in the fridge for up to 3 days.
TO FREEZE.The cooked and cooled steak can be frozen in a freezer-safe container or ziplock bag for up to 6 months.Let it thaw overnight in the refrigerator before heating up.
TO REHEAT.Reheat the steak in a baking dish in a 275ºF oven until the internal temperature reaches 130ºF degrees.
Nutrition
Serving: 1servingCalories: 395kcalCarbohydrates: 5gProtein: 36gFat: 25gSodium: 761mgPotassium: 1220mgFiber: 1gSugar: 1gVitamin A: 250IUVitamin C: 4mgCalcium: 45mgIron: 8mgNET CARBS: 4g
Course: Main Course
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!
Originally published July 2023, updated and republished April 2024
