How to Cook Porterhouse Steak
The Porterhouse steak is the king of all steaks. Only one other steak offers the combination of both the butter-tender Filet Mignon and the classic beefy flavor of the Kansas City Strip in one package. The Porterhouse is the big brother to the T-Bone steak and you will want to follow a specific set of guidelines when cooking a Porterhouse vs. a T-Bone. In this article, Kansas City Steak Company provides you with the best ways to prepare this hearty, thick-cut steak. The best way to cook a Porterhouse steak is on the grill, but pan-seared Porterhouse steak is also delicious. Additionally, you can broil Porterhouse steak in the oven, smoke in a smoker, or even use the sous vide method. Select your favorite Porterhouse steak recipe and get started! No matter which method you choose, our cooking instructions and video will help you create the tender and juicy steak you crave! We recommend using a meat thermometer to ensure your steaks are cooked to perfection.
How to Grill a Porterhouse Steak
Grill your Porterhouse steak to the perfect medium-rare temperature by following simple and easy instructions from Kansas City Steak. Choose one of two main approaches for grilling your Porterhouse steak:
- Charcoal Grilling
- Gas Grilling
Regardless of which method you choose, be sure your steaks are completely thawed before cooking. We recommend thawing in the refrigerator for at least 24 hours. Once thawed, remove your steak from the refrigerator approximately 30–40 minutes before cooking to allow the steak to come to room temperature. Lastly, season your steak as desired. The best Porterhouse steaks cooked on the grill are seasoned to taste with Kansas City Steak Original Steak Seasoning.
Charcoal Grill
Preheat your grill on high. Place steaks over the hottest part of the grill, and sear both sides for 1–2 minutes. Then, move to medium, ash-covered coals and continue to grill for the times listed in the Cooking Times Chart below. Turn about 1 minute prior to the halfway point.
Gas Grill
Preheat on high. Sear both sides for 1–2 minutes, then, reduce to medium heat and continue to grill for the times listed in the Cooking Times Chart below. Turn about 1 minute prior to the halfway point.
- For the perfect medium-rare degree of doneness, grill your Porterhouse steak for 10–13 minutes for a 1-inch steak, and 14–17 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
- Rest your steaks for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise about 5°F during this time (this is called "carryover cooking"). The final temperature will read 135°F.
- Resting steak is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
- To check the degree of doneness, use a meat thermometer to measure the internal temperature of your steak.
- Prior to serving, add a Kansas City Steak Finishing Butter for an additional flavor boost.
How to Cook Porterhouse Steak in the Oven
Porterhouse steak in the oven is delectable and your cut of meat will be filled with flavor. Choose your favorite Porterhouse steak recipe and prepare your meal to the desired taste. For more information, visit our How to Cook Steak in the Oven page.
Just as in the grilling method, be sure your Porterhouse Steak is completely thawed before cooking. We recommend thawing in the refrigerator for at least 24 hours. Once thawed, remove your steak from the refrigerator approximately 30–40 minutes before cooking to allow the steak to come to room temperature. Lastly, season your steak as desired. We recommend using our Kansas City Steak Original Steak Seasoning.
Set your oven to “broil” and preheat for 10 minutes.
Here are the directions to follow for cooking Porterhouse Steak in the oven:
- Place steaks on the rack of a broiler pan and position the broiler pan in the oven so that the surface of the steak is 3–4 inches from the heat. Broil to desired doneness, according to the Measuring Doneness Chart and Cooking Times Chart listed below.
- For the perfect medium-rare steak, broil in the oven for 13–15 minutes for a 1-inch steak, and 16–18 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
- Rest your steaks for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise for as much as 5°F during this time (this is called "carryover cooking"). The final temperature will read 135°F.
- Resting steak is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
- To check the degree of doneness, use a meat thermometer to measure the internal temperature of your steak.
How to Cook Porterhouse Steak on the Stove
Pan-Seared Method
Preparing your Porterhouse in a skillet provides a boost of flavor to any meal. A pan-seared Porterhouse is delicious, and this method gives your meat a rich golden-brown color and enhanced taste!
Be sure your steak is completely thawed before cooking. We recommend thawing in the refrigerator for 24 hours. Once thawed, remove your steak from the refrigerator for 30–40 minutes before cooking to bring to room temperature. Season your steak as desired; we recommend a generous serving of our Kansas City Steak Original Steak Seasoning.
Here is how to cook a Porterhouse steak on the stove to achieve the best results:
- Preheat a heavy non-stick skillet or cast iron skillet over medium heat until hot, for about 5 minutes. A very hot pan delivers the best sear.
- Place your steaks in the hot skillet (but be careful not to overcrowd). Note: To protect flavor, do not add oil or water and do not cover.
- For the perfect medium-rare steak, sear in a skillet for 13–15 minutes for a 1-inch steak, and 15–17 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
- Rest your steaks for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise for as much as 5°F during this time (this is called "carryover cooking"). The final temperature will read 135°F.
- Resting steak is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
- Use a meat thermometer to check the internal temperature of your Porterhouse steak to ensure it is cooked to the perfect level of doneness, from rare to medium-well.
Specialty Methods for Cooking Porterhouse Steak
With every method listed, you receive a mouthwatering cut of steak. Using a grill, oven, and stovetop are all traditional standbys, however, there are also several new methods that are popular for cooking Porterhouse steak. With each method, your steak should be completely thawed in the refrigerator for at least 24 hours. Remove the Porterhouse steak from the refrigerator 30–40 minutes before cooking to bring to room temperature. Season your steaks to your liking; we recommend using our Kansas City Steak Original Steak Seasoning.
For perfect doneness, we recommend using a meat thermometer.
Here is the best way to prepare and cook reverse-seared Porterhouse steak:
- Preheat oven to 275°F and place steaks on a wire rack over a baking sheet.
- Place baking sheet on the center rack of the hot oven. Cook until internal temperature reaches 10°F lower than the desired final temperature. View ourMeasuring Doneness Chart and Cooking Times Charts below for reference.
- Remove and let steaks rest for 5 minutes, covering lightly with foil.
- Preheat a heavy skillet or cast iron skillet over high heat until very hot, about 5 minutes. A hot skillet delivers the best sear.
- Add some butter or a high smoke point oil such as avocado oil, canola oil, or grapeseed oil and sear steaks for 1 minute on each side. The final internal temperature of your steak should be 135°F for medium-rare and 145°F for medium.
- The sear will give your steaks the rich golden-brown color and enhanced flavor that is typically associated with grilled steaks.
- Serve immediately. Unlike other methods of cooking steak, the low heat of the oven used in reverse searing does not draw the juices of the meat to the surface so additional resting time is not needed.
Cooking a Porterhouse steak sous vide is a new technique that ensures your steak is evenly cooked and exceptionally tender. Sous vide uses a low-heat, long-time cooking process which allows for evenly cooked steaks from end to end and guarantees every bite is as good as the next!
Note: Steaks cooked under 130°F should not be cooked longer than 2½ hours at a time due to food safety concerns.
Here are the steps to follow when using the sous vide method:
Prepare It
- Preheat your water bath: Fill your sous vide container up with warm water and set the sous vide device to the appropriate temperature for the desired doneness.
- Rare: 122°F
- Medium-Rare: 129°F
- Medium: 135°F
- Medium-Well: 145°F
- Repackage your steaks into sous vide heat-stable bags. We recommend seasoning your steaks with Kansas City Steaks Original Steak Seasoning for an enhanced flavor, prior to cooking in the sous vide. Another option is to add fresh herbs and a Kansas City Steak Finishing Butter, along with your raw steak, into the heat-stable vacuum seal bag before sealing.
Cook It
- Make sure the water bath has fully reached the desired temperature for cooking before adding in the steak.
- Place the packaged steak in the water bath and allow it to cook for the recommended amount of time, based on your desired degree of doneness.
- Rare: 45 minutes (1-inch steak) and 1–2½ hours (1½ inch steak)
- Medium-Rare: 45 minutes (1-inch steak) and 1–4 hours (1½ inch steak)
- Medium: 45 minutes (1-inch steak) and 1–2½ hours (1½ inch steak)
- Medium-Well: 45 minutes (1-inch steak) and 1–3½ hours (1½ inch steak)
- Once your steaks are finished cooking, remove them from the sous vide and take them out of the packaging.
- Preheat a skillet over high heat for about 5 minutes (this can be done on a grill or in your kitchen). A hot skillet delivers the best sear.
- Lightly coat the bottom of your skillet with high smoke point oil such as avocado oil, canola oil, or grapeseed oil. Place your steaks on the skillet and sear for approximately 2 minutes on each side. Sear until the steaks reach the final desired internal temperature, according to the Measuring Doneness Chart below.
- The sear will give your steaks the rich golden-brown color and enhanced flavor that is typically associated with grilled steaks.
- Serve immediately. Unlike other methods of cooking steak, the low heat used in sous vide does not draw the juices of the meat to the surface so additional resting time is not needed.
Smoking the hearty, thick-cut Porterhouse steak is a pristine method that will provide major flavor enhancement and tenderness. Smoking time varies greatly depending on the cut of meat, thickness of the cut, quality of smoker, smoke and smoke retention, wind, etc. It is best to use a meat thermometer and base doneness off internal temperature.
Note: Steaks cooked under 130°F should not be cooked longer than 2½ hours at a time due to food safety concerns.
To begin, fire up your smoker and preheat it to 225°F.
- Place your well-seasoned steak onto the grates of your smoker, close the lid, and smoke the meat until the steaks reach about 10°F below the desired internal doneness temperature (see recommendations, on our Measuring Doneness Chart below.)
- You can check for smoking doneness by internal temperature. Temperatures are as follows:
- Rare: 115°F
- Medium-Rare: 125°F
- Medium: 135°F
- Medium-Well: 145°F
- Next, preheat a skillet over high heat (this can be done on a grill or in your kitchen). Once hot, lightly coat the bottom of your skillet with a high smoke point oil such as avocado oil, canola oil, or grapeseed oil.
- Place the steaks in the skillet and sear them for approximately 2 minutes on each side. Cook until the steaks reach approximately 5°F less than your final desired internal temperature.
- Remove steaks from the skillet and allow them to rest for 5 minutes, covering lightly with foil. The temperature of the meat will continue to rise about 5°F during this time (this is called "carryover cooking").
- Resting steak is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
- To check the final degree of doneness, use a meat thermometer to measure the internal temperature of your steak.
- Prior to serving, expand upon the delicious taste by topping with Kansas City Steak Finishing Butters for full flavor.
Cooking Times for Porterhouse Steak
Enjoy your favorite Porterhouse steak with any one of the methods, above!
To achieve perfect doneness to your desired taste, we recommend you use a meat thermometer and the Measuring Doneness Chart, below.
Measuring Doneness for Porterhouse Steak
Remove when your steaks are 5°F less than the temperatures listed.
The centers will continue to warm as they rest.
Porterhouse Steak Recipes
Looking for a specific recipe, marinade, seasoning or rub for Porterhouse Steak? Check out our most popular Porterhouse Steak Recipes below or click Porterhouse Steak Recipes to view our recipe library.