Recipes Ingredients Meat & Poultry Beef Recipes Seared Porterhouse Steak 4.1 (24) Martha's recipe will have you mastering this steakhouse favorite in no time. Prep Time: 5 mins Cook Time: 20 mins Total Time: 35 mins Servings: 2 to 3 Jump to recipe Our seared porterhouse steak recipe needs nothing more than some salt and pepper and a straightforward recipe to help its robust, beefy flavor shine. Begin by placing your steak in a preheated cast-iron skillet on the stovetop; you'll transfer it to the oven to finish the job, ensuring this thick cut cooks through nice and evenly. Using a meat thermometer is essential, since it allows you to gauge your preferred level of doneness. Another pro tip? Let the steak rest before slicing and serving for maximum flavor. Finish it off with Martha's herby compound butter—which comes together in no time—for a steakhouse worthy meal. The Best Way to Season Steak, According to a Chef and Butcher Credit: Bryan Gardner What Is a Porterhouse Steak? A porterhouse steak comes from the short loin of the cow and is a rich, beefy cut with plenty of marbling. It contains both a strip steak and tenderloin and serves at least two people, making it a great cut for sharing. Because it's so thick and contains a large bone, it's best to sear the steak in a hot skillet and then transfer it to the oven to finish cooking. You can also grill the steak over direct heat and then transfer it to a cooler part of the grill to finish cooking indirectly. How to Season a Porterhouse Steak While certain cuts like flank and skirt steaks take well to marinating, a show-stopping steak like a porterhouse needs only a generous sprinkling of salt and pepper to let its beefy flavor shine. If desired, you can certainly use a dry rub (this spicy-sweet recipe would be an excellent contender) but we wouldn't recommend marinating as a porterhouse does not need any tenderizing. A T-bone steak would also work in this recipe, but take into account whether the cut is smaller than the standard porterhouse and adjust the cooking time as needed. Directions Heat oven and skillet: Preheat oven to 425°F. Heat a large cast-iron or other heavy ovenproof skillet over medium-high heat. Season steak, then sear: Pat steak dry with paper towels. Season steak generously all over with salt and pepper. Add butter to skillet. When melted, place steak in skillet. Cook until well seared, about 4 minutes a side. Transfer to oven: Transfer skillet to oven. Continue to cook until a thermometer inserted in thickest part of steak reads 120°F for medium-rare, 10 to 12 minutes. Let rest before serving: Transfer steak to rimmed baking sheet fitted with a wire rack. Let rest 10 minutes before slicing. Serve with compound butter. What to Serve With Porterhouse Steak For a steakhouse-inspired meal, kick things off with Martha's shrimp cocktail and a crunchy wedge salad. Serve the steak alongside some lemony sautéed spinach, savory balsamic mushrooms, or these cheesy scalloped potatoes. Other salads: A wedge isn't the only salad that would do a porterhouse justice—try a fresh and bright dish like this citrusy radicchio recipe, an aromatic Thai cucumber salad, or this unique tomato-strawberry combo. Vegetable sides: You can't go wrong with asparagus—whether broiled, boiled, or roasted—or creamy greens, like this easy creamed Swiss chard or Martha's extra flavorful creamed coconut spinach. And for a starchy option, consider classic French fries, oven-baked potato wedges, or a fluffy baked potato. 5 More Steak Recipes to Try Flat-Iron Steak au Poivre Cowboy Rib-Eye Steak Grilled Marinated Hanger Steak Pan-Fried Steak Soy-Marinated Flank Steak Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.