Cooking a porterhouse steak on the stove can feel like a special occasion in your own kitchen. This impressive cut combines the tenderness of a filet mignon with the rich flavor of a New York strip, all separated by a T-shaped bone. If you want to enjoy a juicy, flavorful porterhouse steak without firing up the grill, cooking it on the stove is a fantastic option. Here’s how to do it perfectly, every time.
Preparation: Setting Up for Success
Before you start cooking, a little prep goes a long way.
– Bring the steak to room temperature: Take your porterhouse out of the fridge about 30 to 60 minutes before cooking. This helps it cook evenly and prevents cold spots inside the meat.
– Pat it dry: Use paper towels to remove any moisture from the steak’s surface. This step is crucial for getting a beautiful sear instead of steaming the meat.
– Season generously: Sprinkle salt and freshly ground black pepper on both sides. You can keep it simple or add your favorite steak seasonings. Salt not only flavors but also helps create a crust.
– Choose your fat: Olive oil or a high-smoke-point oil is perfect for searing. Butter can be added later for flavor and basting.
Cooking Your Porterhouse Steak on the Stove: Step-by-Step
1. Heat Your Pan
Use a heavy skillet-cast iron is ideal because it retains heat well and creates a great sear. Heat the pan over medium-high to high heat for about 5 minutes until it’s very hot.
2. Add Oil and Sear
Add a tablespoon or two of oil and swirl to coat the pan. Place the steak in the pan carefully, laying it away from you to avoid splatters. Sear the first side for about 3 to 4 minutes without moving it. This will develop a rich, brown crust.
3. Flip and Sear the Other Side
Turn the steak over with tongs and sear the other side for another 3 to 4 minutes. At this point, you can add butter, garlic cloves, and fresh herbs like rosemary or thyme to the pan. Spoon the melted butter over the steak to baste it, enhancing flavor and juiciness.
4. Finish Cooking to Desired Doneness
Since porterhouse steaks are thick (often 1 to 1.5 inches), you may need to finish cooking them in the oven to reach your preferred doneness. Preheat your oven to 425°F (218°C) and transfer the skillet with the steak into the oven. Bake for about 4 to 7 minutes for medium-rare, depending on thickness.
If you don’t have an oven-safe skillet or prefer to cook entirely on the stove, lower the heat to medium-low after searing and cook the steak slowly, flipping occasionally until it reaches your desired internal temperature.
Checking for Doneness
Use an instant-read thermometer for the best results:
– Rare: 120–125°F
– Medium-rare: 130–135°F
– Medium: 140–145°F
– Medium-well: 150–155°F
Remove the steak from heat when it’s about 5°F below your target temperature, as it will continue to cook while resting.
Resting Your Steak
Let your porterhouse rest for at least 5 minutes after cooking. Tent it loosely with foil. Resting allows the juices to redistribute, making your steak tender and juicy when you slice into it.
Serving Suggestions
A porterhouse steak is a showstopper on its own, but here are some ideas to complement it:
– Classic sides like mashed potatoes, roasted vegetables, or a fresh salad
– Compound butter with herbs or garlic for extra richness
– Chimichurri sauce for a zesty kick
Tips for the Perfect Stove-Cooked Porterhouse
– Don’t overcrowd the pan: Cook one steak at a time if necessary to maintain high heat and a good sear.
– Use tongs, not a fork: Piercing the steak lets juices escape.
– Be patient: Let the steak sear undisturbed to develop a crust.
– Adjust cooking times for thickness: Thicker steaks need more time; thinner steaks cook faster.
Cooking a porterhouse steak on the stove is easier than you think and yields restaurant-quality results. With a hot pan, proper seasoning, and a bit of patience, you’ll enjoy a perfectly cooked steak that’s juicy, flavorful, and tender.
Enjoy your delicious porterhouse steak tonight!