Traditional recipes

Perfect Porterhouse Steak

Perfect Porterhouse Steak

This is chef Bobby Flay's recipe for the perfect Porterhouse steak. With a steak this thick, you need to season liberally; when Flay demonstrated for us, the surface of the meat was virtually white from salt.


  • 1 2”-thick Porterhouse steak, trimmed (about 2 lb.)
  • 1 tablespoon vegetable oil
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons unsalted butter, room temperature

Recipe Preparation

  • Let steak sit at room temperature 30 minutes before cooking, which will help it cook quickly and more evenly.

  • Heat broiler. Heat a large skillet, preferably cast iron, over medium-high heat, then heat oil in pan until smoking. Season steak very generously with salt and pepper and cook until a deep brown crust forms on underside (do not turn), about 4 minutes. Transfer steak to a cutting board, turning it browned side up.

  • Cut meat from bone in 2 pieces (strip steak and filet mignon). Slice both pieces straight down perpendicular to the bone 1” thick. Replace sliced steak around the bone (it should look like a whole sliced steak) and return to skillet, browned side up. Top with butter and broil until butter is melted and steak is medium-rare, 4–6 minutes. Serve steak with buttery pan juices spooned over.

Nutritional Content

Calories (kcal) 330 Fat (g) 24 Saturated Fat (g) 10 Cholesterol (mg) 95 Carbohydrates (g) 0 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g)27 Sodium (mg) 190

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Reviews SectionWorked dead on point used cast iron skillet 4 min boom to the t cut it up with bone oven for 4 min 375 perfect thanks man!AnonymousPhiladelphia07/21/20CKMK2020Nairobi, Kenya 04/19/20My porterhouse turned out like absolute perfection!! Thanks so much!Courtneyraston77Tulsa, Ok04/01/20I received a gift of Peter Luger steaks from a friend. Let steaks come to room temp for about two hours with pepper and a layer of Malden salt on both sides. Did not use my broiler. I got my Weber grill screaming hot with my cast iron skillet in it. After the first four minutes, rather than removing the steak from the bone, I sliced the steak to the bone (did not remove it), and did not need butter. AMAZING RESULTS with a SIMPLE PROCESS.PurposeacademicHillsdale, NJ07/28/19A 5 Star recipe! This is easy and turns out oh so good! It’s the answer to my “I need steak” periodic craving. Salting until white is definitely a must - the meat is so flavorful and the salt makes a crust that adds even more. I’ve made this twice and hubby and I agree this more than beats anything you can order in a restaurant. Thanks for sharing, Bobby!AnonymousCampbell, CA04/15/19Came out perfect! I don't think it needs the butter as it is such a rich piece of meat. I like the cooking method.

Watch the video: Grilled 36oz Porterhouse Steak -- Lobels of New York (October 2021).