Steak guide
Porterhouse
The king of steaks - a larger version of the T-bone with a bigger tenderloin portion. A showstopper for special occasions.
Recommended: 3.5–5 cm (1.5–2 inch)
Doneness temperatures
| Doneness | Remove from heat | Final temperature after resting | Sear per side |
|---|---|---|---|
| RareCool red center in both sections. The massive size requires careful temperature monitoring. | 48°C | 50°C | 105 seconds |
| Medium RarePerfect for porterhouse. Both strip and tenderloin are at their best. A true steak experience. | 52°C | 54°C | 135 seconds |
| MediumPink center throughout. Good balance for those who prefer less red. | 58°C | 60°C | 180 seconds |
| Medium WellThe tenderloin side will likely be well done while strip retains some pink. | 62°C | 65°C | 225 seconds |
| Well DoneFully cooked through. Due to thickness, use reverse-sear to avoid burning outside. | 68°C | 71°C | 270 seconds |
Nutrition per 100 g
- Calories
- 230 kcal
- Protein
- 23 g
- Fat
- 15 g
Chef tips
- • Reverse-sear is the best method for this thick cut
- • Keep the tenderloin side away from the hottest part of the grill
- • Season with coarse salt and pepper 40 minutes before cooking
- • This steak easily serves 2 people
- • Rest for 10 minutes minimum - the bone holds a lot of heat
Cooking methods
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.
Marinades
🌿 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
- Stir into a coarse paste.
- Rub over the porterhouse, getting into every nook around the bone.
- Marinate in a sealed bag or dish 2 h – overnight, turning once.
- 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
- Combine all ingredients in a non-reactive dish.
- Add the steak; turn to coat well.
- Refrigerate 4 h – overnight.
- Pat dry before searing; reserve a little olive oil to baste during the rest.
