How to Cook a Porterhouse Steak
posted on
September 29, 2023
WAYS TO COOK A PORTERHOUSE STEAK:
- Charcoal Grilling
- Gas Grilling
- Oven
- Stove top
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.
How to a Cook a Porterhouse Steak on a Charcoal Grill:
Preheat your grill. 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 table below. Turn about 1 minute prior to the halfway point.
How to a Cook a Porterhouse Steak on a 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 table below. Turn about 1 minute prior to the halfway point.
How to Cook Porterhouse Steak in the Oven:
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.
Set your oven to “broil” and preheat for 10 minutes.
- 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.
- 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.
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.
Porterhouse Steak On the Grill
Rare
1-inch
8–11 mins
8–11 mins
1½ inches
12–15 mins
12–15 mins
Medium-Rare
1-inch
10–13 mins
10–13 mins
1½ inches
14–17 mins
14–17 mins
Medium
1-inch
11–14 mins
11–14 mins
1½ inches
15–18 mins
15–18 mins
Medium-Well
1-inch
13–16 mins
13–16 mins
1½ inches
17–20 mins
17–20 mins
Porterhouse Steak On the Stove or Oven
Rare
1-inch
11–13 mins
11–13 mins
1½ inches
13–15 mins
14–16 mins
Medium-Rare
1-inch
13–15 mins
13–15 mins
1½ inches
15–17 mins
16–18 mins
Medium
1-inch
14–16 mins
14–16 mins
1½ inches
16–18 mins
17–19 mins
Medium-Well
1-inch
16–18 mins
16–18 mins
1½ inches
18–20 mins
19–21 mins
