Pan Seared Porterhouse Steak


pan-seared porterhouse steak recipe for when you can not grill it outside. Put it into a hot pan, baste with fresh herbs, garlic, and of course butter. So where do we start?

What is a Porterhouse Steak?

The porterhouse is a type of steak that comes from the point where the tenderloin and top loin meet. If you choose to remove the bone you can easily get two steaks that make up the porterhouse, you get a tenderloin steak and a top loin or a New York strip steak. When ordering in a restaurant, you can expect to enjoy a nice meal that is really meant for two!

A porterhouse can be served whole or sliced. Eating a whole porterhouse steak on your own is definitely a challenge. As a steak for two, a porterhouse makes the perfect steak to indulge in for a special occasion where it can be taken off the bone and sliced for two.

I have my Porterhouse, now what do I do?

There are many ways to prepare a porterhouse for eating. For the most authentic steakhouse flavor, cook your porterhouse on the BBQ preferably a charcoal one. You can also get great results in the broiler or in a smoking hot cast iron skillet on the stovetop. Use a generous amount of Himalayan salt and cook the steak to medium-rare or 130°F. For the perfect medium-rare or your choice of doneness. To make your porterhouse steak medium rare cook to 125°F and with carry-over cooking, you will get a perfect medium-rare. Cook it to the point where the steak creates a crust, then flip it and sear the other side. To get those diamond grill marks, rotate it 45 degrees on the same side and cook it for 4-6 minutes each time you turn your steak. Steak should be cooked 15 minutes on each side to achieve medium-rare.

3.63 from 8 votes

Pan Seared Porterhouse Steak

The absolute best way to cook a steak. Hands down.
Servings 2 people
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes



  • 1 whole Porter House Steak Bone in
  • 2 tbsp Vegetable Oil
  • 4 cloves Garlic Cut in Half
  • 1 sprig Rosemary
  • 1 sprig Thyme
  • 1 tbsp Fresh Cracked Black Pepper Pepper Mill
  • 2 tbsp Himalayan Salt Milled or Course


  • Heat the cast iron skillet on the stove top to get very hot with vegetable oil.
    cast iron skillet
  • Season both sides of the steak with Himalayan salt and pepper.
    A raw porterhouse steak prepped for cooking
  • When the cast iron skillet is heated, place the steak into the pan and add a teaspoon of butter.
    searing porter house
  • Cook for 4-6 minutes depending on your heated skillet. Turn over and do other side.
    porter searing
  • Place in the oven for an additional 10-15 minutes. This depends on thickness of steak and desired temperature of your steak.
    porter in oven
  • Remove from the oven and place on the top of the stove and keep heating. Add the butter, garlic and fresh herbs to the liquid.
    porter 9
  • Tilt the pan on stove and begin basting with the butter oil over the steak.
    porter 10
  • This will cause a crusting caramelizing to the steak and incorporate the aromatics to the steak.
  • When done remove from the pan. Cut the meat edges off the bone.
    cutting porter
  • Slice the steak on bias keeping it uniformed. Place the bone on a plate and reattach the meat back in same order. Pour basting liquid over the steak and serve.
    cut steak and serve



The butter basting method add lots of aromatics to your steak. It’s a classic French way of basting that has been around for many years. You can also apply this method to fish using the same steps as mentioned in this recipe. Feel free to message me for any additional help with creating a personalized recipe.
Author: Nikolaos Saragias
Calories: 139kcal
Cost: 20
Course: Main Course
Cuisine: American, French
Keyword: Porter House, Steak


Calories: 139kcal | Carbohydrates: 4g | Protein: 1g | Fat: 14g | Saturated Fat: 11g | Cholesterol: 1mg | Sodium: 6978mg | Potassium: 70mg | Fiber: 1g | Sugar: 1g | Vitamin A: 42IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 1mg

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