Best Porterhouse Steak Recipes

PERFECT PORTERHOUSE STEAK

Steps:

• Place steak on a plate and coat lightly with olive oil. Rub steak with meat tenderizer. Sprinkle steak with Canadian steak seasoning and gently rub into steak. Cover with plastic wrap and let stand for 20 minutes.
• Preheat a grill for high heat. When the grill is hot, lightly oil the grate.
• Unwrap steaks and grill on open flame or charcoal grill for 3 to 5 minutes per side, or to your desired degree of doneness.

CAST-IRON SKILLET PORTERHOUSE STEAK

Steps:

• Let the steak rest at room temperature for 30 minutes.
• Preheat the broiler. Heat a cast-iron skillet over medium-high heat until very hot.
• Season the steak heavily with salt and pepper on all sides. Add the oil to the skillet, then place the steak in the skillet and do not move it. Cook until a nice sear forms, about 3 minutes. Remove the skillet from the heat, transfer the steak to a cutting board and cut both the filet and sirloin from the bone. Slice the steak against the grain into thick pieces. Put the bone back into the skillet and reassemble the steak around it (it should look like the steak originally did) with the seared side up. Top with pieces of butter. Add a couple cloves of garlic and a few sprigs of thyme or rosemary, if desired.
• Broil to desired doneness, about 4 minutes for medium rare, 5 to 6 minutes for medium. Transfer to a serving plate and pour the pan drippings over the steak.

PERFECT PORTERHOUSE STEAK WITH HERB BUTTER

Steps:

• In a small bowl, combine the olive oil, salt, coriander, paprika, black pepper, onion powder, oregano and garlic. Rub the steaks on both sides with the mixture and let sit at room temperature for 30 minutes.
• Prepare a grill for medium-high heat. Grill the steaks until the internal temperature registers 125 degrees F on an instant-read thermometer for medium rare, 8 to 10 minutes per side. Remove the steaks from the grill, top each with 1 to 2 tablespoons of the Herb Butter and let rest for 5 to 10 minutes.
• Cut the meat from each side of the bone and slice across the grain into strips. Arrange around the bone and top with more Herb Butter for serving.
• In a large bowl, blend the butter, chives, parsley, Worcestershire, salt and pepper until completely combined. Use immediately or wrap into a cylinder in plastic wrap and refrigerate for up to a month.

BROILED PORTERHOUSE STEAKS WITH MUSTARD

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Combine minced onion, olive oil, mustard, butter, salt, and pepper in a small mixing bowl. Spread mixture over each steak and put steaks on a broiler pan.
• Broil in the preheated oven until they are beginning to firm and are hot and slightly pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.

THE PERFECT PORTERHOUSE STEAK & MARINADE

Steps:

• Whisk together oil and vinegar until well blended, add remaining ingredients. Pour over porterhouse steaks, or any steak for that matter, in a dish or in a 1 gallon sized storage bag. Marinate at least 8 hours. Grill or broil and enjoy.
• Note: this recipe can easily be doubled or tripled for more steaks.

SEARED PORTERHOUSE STEAK

Steps:

• Preheat oven to 425 degrees.
• Heat a large cast-iron or other heavy ovenproof skillet over medium-high heat. 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 skillet to oven. Continue to cook until a thermometer inserted in thickest part of steak reads 120 degrees for medium-rare, 10 to 12 minutes. Transfer steak to rimmed baking sheet fitted with a wire rack. Let rest 10 minutes before slicing. Serve with Compound Butter.