Porterhouse

On the stove

Large cast iron pan. Sear both flat sides (2–3 minutes each), then use the bone as a handle to sear the edges (30 seconds each). For this thick cut, transfer to a 200°C oven for 8–14 minutes to finish evenly without burning the outside.

On induction

Reverse-sear method works best: warm the steak in a 120°C oven until internal temp reaches 40°C, then sear in cast iron at level 9 for 90 seconds per side. Induction's rapid high-heat response is perfect for the final aggressive sear of the reverse-sear technique.

Over an open fire

The best method for porterhouse. Set up two-zone charcoal: hot coals on one side, empty on the other. Start the tenderloin side over indirect heat, then move to direct high heat for the final sear. Rest 10 minutes minimum — the bone retains significant heat.

🌿 Garlic-rosemary herb marinade

A showpiece marinade for a showpiece cut. (Adapted from Bon Appétit.)

2 h – overnight

Ingredients

• • 60 ml olive oil
• • 7 cloves garlic, finely grated
• • 1 tbsp fresh rosemary, finely chopped
• • 1 tbsp fresh thyme leaves
• • 1 tbsp Diamond Crystal kosher salt (or 1¾ tsp Morton)
• • 2½ tsp freshly ground black pepper

Method

1. Stir into a coarse paste.
2. Rub over the porterhouse, getting into every nook around the bone.
3. Marinate in a sealed bag or dish 2 h – overnight, turning once.
4. Bring to room temperature before reverse-searing.

🍋 Lemon-rosemary overnight

A brighter, lighter alternative — great for grilling outdoors.

4 h – overnight

Ingredients

• • Juice of 2 lemons
• • 60 ml olive oil
• • 4 cloves garlic, smashed
• • 4 sprigs fresh rosemary
• • 2 tsp coarse salt
• • 1 tsp black pepper

Method

1. Combine all ingredients in a non-reactive dish.
2. Add the steak; turn to coat well.
3. Refrigerate 4 h – overnight.
4. Pat dry before searing; reserve a little olive oil to baste during the rest.