Pan Seared Porterhouse Steak

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 because they’re 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!

Why I love this recipe

Simple to cook. Cooking porterhouse steak requires very little preparation, and its rich flavor doesn’t require a marinade or dry rub. Fast! Like my 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 also air fry it and 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 included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. A porterhouse steak is a large, premium cut of beef that includes portions of both the tenderloin and the strip steak, separated by a T-shaped bone. Known for its tenderness and rich flavor, it’s one of the most prized cuts and is often large enough to serve at least two people.

Arman’s recipe tips

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. Marinate! 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. Always use a meat thermometer to double-check the doneness of the steak. Here are the various temperatures and doneness levels:

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. 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.