28 Oz Porterhouse Recipe

Bring to room temperature

Remove the porterhouse from the refrigerator 45–60 minutes before cooking. Pat it dry thoroughly on all sides with paper towels. Letting the steak come closer to room temperature ensures more even cooking.

Season

Generously season both sides and the edges with kosher salt (about 2 tablespoons total), then sprinkle the black pepper, garlic powder and paprika evenly. Press the seasonings lightly into the meat so they adhere.

Preheat oven and pan

Preheat the oven to 400°F (200°C). Place a large ovenproof skillet (cast iron preferred) on the stovetop and heat it over high until very hot, about 5 minutes. Add the neutral oil and heat until shimmering but not smoking.

Sear the steak

Place the seasoned porterhouse in the hot skillet, laying it away from you to avoid splatter. Sear without moving for 2½–3 minutes until a deep brown crust forms. Flip and sear the other side 2½–3 minutes. Sear the fat cap/edges by holding the steak with tongs and pressing the fatty edges into the pan for 30–60 seconds, rendering some fat.

Add aromatics and baste

Reduce heat to medium-high. Add the butter, smashed garlic, rosemary and thyme to the skillet. As the butter melts and foams, tilt the pan slightly and use a large spoon to baste the melted butter, herbs and garlic over the top of the steak repeatedly for 30–60 seconds to infuse flavor.

Finish in the oven

Transfer the skillet to the preheated oven. Roast until the internal temperature reaches your desired doneness measured at the thickest part of the filet side (not touching bone): 120°F (49°C) for rare, 125°F (52°C) for medium-rare, 135°F (57°C) for medium. For a 1½–2-inch porterhouse, plan approximately 6–10 minutes in the oven for medium-rare; start checking early with an instant-read thermometer.

Rest

Remove the skillet from the oven and transfer the steak to a cutting board. Tent loosely with foil and rest 10–15 minutes. Resting allows juices to redistribute and finish carryover cooking (temperature will rise about 3–6°F).

Finish & slice

If desired, sprinkle a little coarse finishing salt and chopped parsley over the steak. Slice the filet and striploin portions against the grain into thick slices. Serve immediately, passing pan juices on the side or spooning some of the butter/garlic/herb mixture from the skillet over slices.