Perfect Porterhouse Steak

Background and History

The Porterhouse steak holds a special place in the world of steak enthusiasts. Named after the historic Porter House Inn in New York City, this cut emerged in the 19th century. What distinguishes the Porterhouse is its unique combination of two prized cuts: the tenderloin (filet mignon) and the top loin (New York strip). Its rich history and unparalleled flavor have made it a favorite in steakhouses and kitchens worldwide.


  • 1 Porterhouse steak (approximately 2 inches thick)
  • Salt and pepper to taste
  • Olive oil or clarified butter (optional)
  • Fresh herbs for garnish (optional)

Serves 2-3 people
Preparation Time10 minutes
Cooking Time  10-15 minutes (depends on thickness and desired doneness)



Remove the Porterhouse steak from the refrigerator and let it sit at room temperature for 30-60 minutes. This allows for even cooking.


Pat the steak dry with paper towels to remove excess moisture. Season both sides generously with salt and pepper.


Heat your grill or a heavy skillet over high heat. Ensure it’s very hot before cooking.


If using a grill, lightly oil the grates to prevent sticking. If using a skillet, add a small amount of olive oil or clarified butter. Place the steak on the grill or skillet.


For a 2-inch thick steak, cook for about 4-5 minutes on each side for medium-rare. Adjust cooking time according to your desired doneness. Avoid flipping the steak too often to develop a nice crust.


Once cooked, remove the steak from heat and let it rest for 5-10 minutes before slicing. This allows juices to redistribute, ensuring a juicy steak.


Optionally, garnish with fresh herbs like parsley or thyme before serving.

Nutrition Facts

  • Calories: Approximately 400-600 per serving
  • Protein: About 40-60 grams per serving
  • Fat: About 20-40 grams per serving
  • Carbohydrates: Negligible


Cooking times vary depending on thickness and desired doneness. Use a meat thermometer for accuracy.

Recommended internal temperatures: 125°F (52°C) for rare, 135°F (57°C) for medium-rare, 145°F (63°C) for medium, 155°F (68°C) for medium-well, and 160°F (71°C) for well-done.

Resting the steak after cooking is crucial for optimal juiciness.

Feel free to experiment with seasoning and herbs to suit your taste preferences.

Allergy Warning

  • Contains beef.
  • Check seasoning and garnishes for potential allergens.
Fitzroy Neville
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