There’s nothing quite like a steak for dinner; it offers a depth of fatty flavor that makes every other beef dish pale in comparison. A porterhouse steak, meanwhile, takes steak to a whole new level. It combines the tenderness and luxury of a filet mignon with the full flavor and heartiness of a steak strip. With a few simple ingredients, you can prepare and enjoy a steakhouse-style Perfect Porterhouse Steak—in all its meaty, savory goodness—for a delectable and memorable dinner.
Ingredients• 1 (2 pound) porterhouse steak, trimmed • kosher salt, to taste • ground black pepper, to taste • 1 tablespoon olive oil • 3 tablespoons unsalted butter, room temperature • 2 cloves garlic, optional
Season the porterhouse steak on all sides with salt and ground black pepper. Seasoning early on enhances the steak’s flavor and helps to form a lovely crust.
Let the steak sit at room temperature for about 30 minutes before cooking. This improves both the cooking time and the cooking evenness.
While the steak sits, preheat your broiler.
Heat a large skillet on the stove-top over medium-high heat.
Add the olive oil and heat until the oil begins to smoke.
Carefully lay the steak in the olive oil and cook until a deep brown crust forms on one side, about 4-5 minutes.
Leaving one side unbrowned, move the steak to a cutting board with the browned side up.
Cut the steak from the bone. A porterhouse contains two pieces of meat - the steak strip and the filet mignon. Cut both pieces along the bone, giving yourself an inch or so of a margin between your cut and the bone.
Once done, place the meat back next to the bone. It should look like a whole steak. Then return the steak and the bone to the skillet with the browned side up. Top with the butter and garlic, if using.
Place the skillet, with the steak, into the broiler and broil for about 4 to 6 minutes, until the butter is melted and the steak is medium-rare. If you have a food thermometer, it should read 130 degrees to 140 degrees F when the meat is fully cooked.
Let the steak rest for about 10 minutes before cutting into it. This helps maintain maximum juiciness.
For the ultimate serving experience, cut the steak into 1-inch slices, cutting against the grain to increase its tenderness.