Pan-Seared Porterhouse Steak

This pan-seared porterhouse steak has a deeply browned crust and a juicy center. I skip butter-basting to reduce the risk of overcooking and finish the steak with garlic-herb compound butter while it rests.

A porterhouse can be tricky to cook in a skillet because it’s essentially two steaks in one: a strip steak and a tenderloin, separated by a T-shaped bone. They cook at different rates, and the bone can prevent parts of the meat from making full contact with the pan, leading to uneven browning. Pan-searing isn’t the easiest way to cook a porterhouse, but done right, it can still turn out great.

Ingredients You’ll Need

For the steak:

• Porterhouse Steak: Choose a porterhouse that’s about 1 to 1 1/2 inches (2.5 to 3.8 cm) thick, or roughly 21 to 35 oz (600 to 1000 g). That thickness gives you enough room to develop a good crust without overcooking the center. Avoid going much thicker, though. With a skillet-only method, an extra-thick porterhouse tends to cook unevenly in the middle.
• Salt: Use about 1% of the steak’s weight in salt. For a 21 oz (600 g) porterhouse, that’s about 0.21 oz (6 g). Weighing the salt is the most accurate way to season since different salts vary in density. Once you know what that amount looks like with the salt you use regularly, you can just season by eye. I like kosher salt because the larger crystals make it easier to season the steak evenly, but any salt will work. See the recipe below for approximate teaspoon measurements.
• Oil: Use a high-smoke-point oil for searing. I prefer refined avocado oil because it has a neutral flavor and can handle temperatures of around 500°F (260°C). Refined high-oleic safflower oil, refined high-oleic canola oil, refined canola oil, refined olive oil, and refined peanut oil are all good options as well. Don’t use regular butter for the sear because it burns quickly at high heat.

For the garlic-herb compound butter:

Makes enough for 2 thick-cut steaks.

• Butter: Use 4 tablespoons (1/2 stick; 56 g) of good-quality unsalted butter. Use real butter, not margarine.
• Salt and black pepper: Start with a generous pinch of each (about 1/8 teaspoon), then taste and add more if needed.
• Rosemary: Use 1/2 tablespoon finely chopped fresh rosemary or 1/2 teaspoon dried rosemary. If you’re using fresh rosemary, chop it very finely so you don’t end up with tough, woody pieces in the butter.
• Parsley: Use 1/2 tablespoon finely chopped fresh parsley or 1/2 teaspoon dried parsley.
• Garlic: Use 2 fresh garlic cloves, finely minced or pressed.

Want to try a different flavor? Check out my other steak butter recipes.

Tools You’ll Need

• Wire rack and baking sheet: Use these to dry-brine the steak. The rack lets air circulate around the meat so the surface dries evenly, while the baking sheet catches any drips and keeps your fridge clean.
• Heavy skillet: Cast iron is my first choice because it holds heat well and helps develop a deep, even crust. Carbon steel and heavy-bottomed stainless steel work well too. Don’t use nonstick cookware, since it is not made for the high heat required for searing.
• Long-handled tongs: A sturdy pair with a secure grip makes it easier to flip the steak and reposition it in the pan. The longer handles also help keep your hands away from the heat and splattering oil.
• Meat thermometer: I usually use an instant-read thermometer. If you’re worried about overcooking the steak, a leave-in probe thermometer is a better choice because it lets you monitor the internal temperature as it cooks.

How to Pan-Sear a Porterhouse Steak

Prepare the Steak

Pat the porterhouse dry on both sides with paper towels to remove as much surface moisture as possible. Season it with salt equal to about 1% of the steak’s total weight.

For a 21 oz (600 g) steak, that works out to about 0.21 oz (6 g) of salt, or approximately:

• 2 teaspoons Diamond Crystal kosher salt,
• 1 1/3 teaspoons Morton kosher salt,
• 1 teaspoon table salt.

Dry-Brine the Steak

Place the salted porterhouse steak on a wire rack over a baking sheet and refrigerate uncovered for 4 to 6 hours for best results. One hour is the minimum. If you have less than an hour, season with the measured salt immediately before searing. Alternatively, cook the steak unsalted and season it to taste with a small amount of finishing salt after slicing.

Make the Garlic-Herb Compound Butter

Cut the butter into small cubes and place them in a bowl. Let it sit at room temperature until it is soft enough to mix, but not melted. To soften the butter faster, microwave it in 5-second bursts, checking after each one to make sure it does not melt (I usually soften it this way).

Add the salt, black pepper, rosemary, parsley, and garlic. Mash and stir everything together with a fork until well combined. Taste and adjust the seasoning as needed. Cover the bowl and refrigerate until ready to use.

Preheat the Pan

If you dry-brined the steak, take it out of the fridge 15 minutes before cooking. Take the compound butter out at the same time so it has time to soften.

Turn on the exhaust fan or open a window because searing gets smoky. Heat the pan over medium-high heat for 3-4 minutes. Add 2 tablespoons of high-smoke-point oil and heat for about 1 minute.

While the pan heats, pat the porterhouse dry again with paper towels. Removing any remaining surface moisture helps the steak brown faster and develop a better crust instead of wasting heat on evaporation.

Once the oil starts to smoke, the skillet is hot enough to sear the steak.

Pan-Sear the Porterhouse Steak

Carefully place the seasoned porterhouse in the hot skillet. If you are cooking on a gas stove, position the steak with the strip side closer to the edge of the pan and the filet mignon closer to the center. The filet cooks faster than the strip, and the center of the pan is usually a little cooler over a gas burner, which helps the two cuts cook more evenly.

Gently press the steak down so it makes good contact with the pan. You should hear a strong sizzle and see some smoke. That is completely normal.

Cook the steak, flipping it every 30 seconds, and check the temperature in both the strip and the filet as you go. Continue cooking until both reach the pull temperature for your preferred doneness listed in the chart below. If one gets there first, angle the steak so only the cut that needs more time stays in contact with the pan while keeping the finished side away from the heat. Cook for another 30 seconds, checking the temperature as needed.

Start checking the temperature after about 3-4 minutes of cooking. Insert the thermometer horizontally from the side into the center of each muscle, keeping the probe away from the bone.

Once both cuts are at the right temperature, remove the steak from the skillet, top with 1 to 2 tablespoons of compound butter, and let it rest for 5 minutes before serving.

Pan-Seared Porterhouse Steak Temperature Chart

Desired doneness	Pull at internal temp	Final temp after resting
Rare	105°F (41°C)	125°F (52°C)
Medium-Rare	115°F (46°C)	135°F (57°C)
Medium	125°F (52°C)	145°F (63°C)
Medium-Well	135°F (57°C)	155°F (68°C)
Well-Done	145°F (63°C)	165°F (74°C)

Slice and Serve

Once the steak has rested, cut the strip steak and filet mignon off the bone. Slice them thinly and serve with your favorite sides.

What to Serve with Pan-Seared Porterhouse Steak

I like to pair it with classic steakhouse sides or something lighter and fresher to balance the rich beef flavor and garlic-herb compound butter.

• French Fries
• Steakhouse Wedges
• Crispy Roasted Potatoes
• Mashed Potatoes
• Roasted Asparagus
• Garlic Green Beans
• Roasted Broccolini
• Arugula Salad
• Tomato & Red Onion Salad
• Classic Wedge Salad

Tips for the Best Pan-Seared Porterhouse Steak: Key Takeaways

• Choose a thick steak: Go with a porterhouse about 1 1/2 inches (3.8 cm) thick. A thicker steak gives you more time to develop a good crust before the center reaches your pull temperature.
• Pat it dry: Dry the steak thoroughly with paper towels before salting, then pat it dry again just before it goes into the pan. The drier the surface, the better it will brown.
• Dry-brine for 4 to 6 hours: This gives the salt time to season the meat. Use about 1% salt by weight: If you do not cook steak often, weighing the salt is the easiest way to get the amount right.
• Do not salt it 2 to 45 minutes before cooking: During that time, salt draws moisture to the surface, and there is not enough time for the moisture to be reabsorbed. That moisture has to cook off before the steak can start browning. If you have less than an hour, salt it right before it goes into the pan or after cooking.
• Use a large, heavy skillet: Make sure the porterhouse fits comfortably in the pan. Preheat the skillet for 4 to 5 minutes before searing.
• Use a high-smoke-point oil: Choose an oil with a smoke point around 450°F to 500°F (230°C to 260°C). Don’t use regular butter for the initial sear because it burns quickly over high heat.
• Press the steak gently after each flip: As the steak cooks, the meat can lose contact with the pan around the bone, which can lead to uneven browning. Gently press after each flip to keep as much surface contact with the pan as possible.
• Cook by temperature, not time: Use a meat thermometer instead of relying on cooking times. Check the strip and filet separately so you do not overcook one while waiting for the other to catch up.
• Flip every 30 seconds: Frequent flipping helps the steak cook more evenly and gives you better control over the crust.
• Pull the steak early: Follow the pull temperatures in the chart instead of waiting for the steak to reach its final temperature in the pan.
• Do not skip the rest: The steak will keep cooking after it comes out of the pan, bringing the center up to its final temperature.
• Rest with compound butter: Top the steak with compound butter while it rests so the heat from the meat melts the butter over the surface.

I break down all of these tips in more detail and explain why they matter in my in-depth guide to pan-searing steak.

Print

Try Some of My Other Steak Recipes

• Pan-Seared Ribeye Steak
• Pan-Seared Picanha (Coulotte Steak)
• Pan-Seared Hanger Steak
• Pan-Seared Filet Mignon
• Pan-Seared Strip Steak