These tender and juicy Porterhouse steak are cooked up perfectly in a cast iron skillet and finished in the oven. Huge thanks to Moyer Beef for sponsoring today’s recipe! The recipe, opinions, and photos are all my own, but you probably knew that already.
Porterhouse steaks didn’t earn their nickname as the “Mother of All Steaks” by accident, these beef lovers cuts are actually two steaks in one and are perfect for sharing. One the sides of the T-bone you have the super tender Filet Mignon and on the other side the meaty New York Strip Steak. One of the things I love about Porterhouse steaks, aside from the fact they are absolutely a hearty and decadent meal, but they are the perfect cut of meat for sharing and serving company.
So why do I love cooking a Porterhouse for guests? The steak does all the heavy lifting of the meal, it is impressive hearty, and super easy to cook! Add a simple side dish like rice pilaf or baked potato, a steamed vegetable and you have an impressive meal that is sure to appeal to any beef lover.
This recipe is easy, but you are going to want to use your meat thermometer to make sure your steaks are cooked exactly to your liking. Because this cut of steak is so thick it is hard to gauge doneness based on the touch test. As a quick reminder here’s a temperature guide to help you cook the perfect Porterhouse Steak:
INTERNAL TEMPERATURE GUIDE:
Rare: 125 f
Medium Rare: 130 f
Medium: 140 f
Well done: 160 f (if you’re cooking to this degree of doneness, please don’t tell me )
So here it is – that juicy, crisp steak cooked just the way you want it, impressive enough to serve to guests, without slaving away in the kitchen all day, topped with a garlic compound butter.
- 2 12- ounce Porterhouse steaks*, 1 1/4-inch-thick, at room temperature
- 1 tablespoon butter, room temperature
- Kosher salt and freshly ground black pepper, to taste
FOR THE GARLIC COMPOUND BUTTER:
- 1/2 cup unsalted butter, at room temperature
- 1/4 cup chopped fresh parsley leaves
- 3 cloves garlic, minced
- Zest of 1 lemon
- 1 teaspoon thyme, chopped
- 1 teaspoon rosemary, chopped
- 1 teaspoon basil, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- Pinch of cayenne pepper
To make the garlic compound butter:
- Combine butter, parsley, garlic, lemon zest, thyme, rosemary, basil, salt, pepper and cayenne pepper in a medium bowl. Transfer mixture to parchment paper; shape into a log. Roll in parchment to 1 1/2 inches in diameter, twisting the ends to close. Refrigerate until ready to use, up to 1 week.*
To Make the Steaks:
- Preheat oven to 425F. Place a Cast Iron Square Grill Pan in the oven.
- Using paper towels, pat both sides of the steak dry. Season with salt and pepper, to taste. Remove skillet from the oven and place on a stove burner set at medium-high heat.
- Place the steak in the middle of the skillet and cook until a dark crust has formed, about 4 minutes. Using tongs, flip, and cook for an additional 4 minutes.
- Place skillet in the oven and cook until the desired doneness is reached, for medium rare a thermometer inserted in thickest part of steak will read 125 degrees, around 10 to 12 minutes. Let rest for 10 minutes at which time the temperature of the steak will continue to rise.
- Serve immediately with garlic compound butter.
Moyer Beef is dedicated to delivering fresh and local beef to put wholesome and delicious meals on the table for families throughout the Northeast. Both Moyer Beef and Moyer Angus Beef products are available at Tops Friendly Markets offering a variety of cuts.