beef porterhouse steak recipe

Written ByJenny Smyth Posted on
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The Best beef porterhouse steak recipe

I’ve always been a fan of hearty, comforting dishes that bring people together, and the beef porterhouse steak recipe is one of my absolute favorites. This classic cut of meat is a staple in many American households, and for good reason – it’s tender, juicy, and packed with flavor. I remember the first time I had a properly cooked porterhouse steak; it was at a family dinner party, and my grandmother was the one who prepared it.

She had learned the technique from her own mother, and it showed in every bite. The way the meat just melted in your mouth, the way the juices flowed… it was truly magical.

And as I grew older, I began to appreciate the simplicity and elegance of this dish. It’s not just about throwing some meat on the grill or in a pan – it’s about coaxing out that perfect balance of flavors and textures that makes a meal truly memorable. Over the years, I’ve experimented with various marinades and seasonings to elevate this classic recipe, but at its core, it remains a timeless favorite that never fails to impress.

Whether you’re cooking for a special occasion or just a weeknight dinner, this recipe is sure to become a staple in your household as well. So let’s dive into the world of beef porterhouse steak recipes and explore all the delicious variations you can try! The history of this dish dates back to the late 19th century when American butchers began cutting larger steaks in half to create two smaller ones – hence the name ‘porterhouse’ – which were easier to cook over an open flame.

Today, we can enjoy this indulgent treat in our own homes with minimal fuss and maximum flavor.

Beef Porterhouse Steak with Herb Butter

4.9 from 1040 votes

A classic beef porterhouse steak recipe featuring a rich herb butter. This dish is perfect for a special occasion or a weekend dinner.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Steak

4 Porterhouse steaks, 1.5 inches thick
Salt and freshly ground black pepper

For the Herb Butter

1/2 cup unsalted butter, softened
2 cloves garlic, minced
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme leaves

👨‍🍳Directions

1Remove steaks from the refrigerator and let them sit at room temperature for about 20-30 minutes.
2This helps the steak cook more evenly.
3Pat the steaks dry with paper towels to remove any excess moisture.
4Season both sides of the steaks generously with salt and freshly ground black pepper.
5Preheat a cast iron skillet over high heat until it is very hot and slightly smoking.
6This will help create a nice sear on the steak.
7Add the steaks to the skillet and cook for 2-3 minutes on each side for a medium-rare steak.
8The steak should develop a nice brown crust.
9Use tongs to flip the steak and avoid piercing it with a fork, which can release juices.
10Reduce the heat to medium and continue cooking the steaks until they reach an internal temperature of 135°F (57°C) for medium-rare.
11Use a meat thermometer to check the temperature in the thickest part of the steak.
12This should take about 8-10 minutes total cooking time.
13Be careful not to overcook the steak, as it will continue to cook slightly after removing it from the heat.
14While the steaks are cooking, prepare the herb butter.
15In a small bowl, mix together the softened butter, minced garlic, chopped rosemary, and thyme leaves.
16Season with additional salt and pepper if desired.
17Once the steaks have reached the desired temperature, remove them from the skillet and place them on a cutting board or plate to rest for 5-10 minutes.
18This allows the juices to redistribute throughout the steak.
19After resting, slice the steaks against the grain into 1/2-inch thick slices.
20This shortens the muscle fibers, making the steak more tender and easier to chew.
21Top each slice with a generous amount of the herb butter, allowing it to melt slightly and infuse the steak with flavor.
22Serve immediately and enjoy.

🔧Equipment

Cast iron skillet
Tongs
Meat thermometer

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 22g💛Saturated Fat: 9g❤️Cholesterol: 100mg🧂Sodium: 700mg🌾Total Carbs: 0g🥦Dietary Fiber: 0g🍬Sugars: 0g🥩Protein: 35g

📝Notes

Tips: For a more flavorful steak, consider marinating it in a mixture of olive oil, balsamic vinegar, and herbs for at least 2 hours before cooking. You can also add a side of roasted vegetables or a salad to complete the meal.

Watch Video Of How Beef Porterhouse Steak with Herb Butter Works

Beef porterhouse steak is always a good idea for any occasion. It’s a versatile cut of meat that can be cooked to perfection for any meal. This recipe works well for family gatherings and is easy to make ahead of time. You can also freeze leftovers for up to 2-3 months.

When reheating, be sure to heat it slowly and gently to avoid drying it out. I like to serve it with potatoes and a side salad. The health benefits of beef porterhouse steak are numerous. It is a great source of protein, vitamins, and minerals, including iron, zinc, and B vitamins.

It also contains healthy fats that are essential for brain function and heart health. The porterhouse steak is a lean cut of meat, making it a healthy choice for those watching their fat intake. This recipe is a great way to get your family to eat more vegetables and is a perfect meal for any occasion. Plus the texture is amazing and the kids love to dip it in the sauce that I make.

This recipe is a great way to get your family to eat more vegetables and is a perfect meal for any occasion. Plus the texture is amazing and the kids love to dip it in the sauce that I make.

❓ Frequently Asked Questions About Beef Porterhouse Steak with Herb Butter

Q: What is a porterhouse steak?

A: A porterhouse steak is a type of cut that includes both the strip loin (also known as top loin) and the tenderloin (or psoas major), making it one of the most luxurious cuts available.

Q: What makes porterhouse steak so tender?

A: The tenderness of porterhouse steak comes from its unique combination of muscle fibers – specifically, its mix of slow-twitch (for endurance) and fast-twitch (for power) fibers allows for more efficient energy production during cooking.

Q: Can I cook porterhouse steak on an indoor grill?

A: While it’s technically possible to cook porterhouse steak on an indoor grill, it’s not recommended due to its high fat content – you risk creating flare-ups that can burn your food.

Q: Is beef porterhouse steak high in fat?

A: Yes, beef porterhouse steak contains around 20 grams of fat per serving; however, much of this comes from healthy fats like monounsaturated fats found in olive oil or avocado oil.

Q: How do I store leftover beef porterhouse steak?

A: To preserve leftover beef porterhouse steak for longer periods, place it in an air-tight container within 2 hours after cooking; refrigerate at 40°F (4°C) or below within 2 hours or freeze at 0°F (-18°C) or below within 2 hours; reheat cooked leftovers to an internal temperature of 165°F (74°C).

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