Stovetop Porterhouse Steak

September 05, 2016 By:
60 minutes
10 minutes
2 servings
The quickest method to cook a porterhouse is to pan-fry the steak. Follow the instructions closely to ensure that the results will be juicy with a melt-in-your mouth texture. For example, when browning the steak, let it cook undisturbed so that a pleasing crust forms. Also, be sure to baste the meat as it cooks to best develop the flavors. This is a rich meal, perfect for special occasions.



  1. Pat the steak dry with paper towels. Coat it with the salt and let rest on a plate on the counter for 1 hour. (Less chilled meat will cook faster and more evenly.)
  2. Just before cooking, sprinkle with the pepper.
  3. Heat a heavy pan over medium-high heat for several minutes. (The pan is ready when drops of water flicked onto the pan immediately sizzle.) Coat the pan well with oil and heat for about 30 seconds.
  4. Place the steak in the pan. Do not touch for about 2 minutes. (If the steak sticks, it will release when seared.) Turn and sear the second side for 2 minutes. Turn back to the first side and reduce the heat to medium.
  5. Add the butter to the pan. When it melts, turn the steak again. Baste the top of the steak with the butter. Continue to flip the steak every minute or so, and continue basting.
  6. Also, near the end of the cooking time, place the rosemary sprigs on top of the steak, basting over them to distribute their flavors. Use a meat thermometer to check for doneness. Remove the steak from the pan when the internal temperature is 5 degrees below the desired final temperature. (Rare is 120°F. Medium is 145°F. Medium-well is 150°F. Well-done is 160°F.)
  7. Transfer the steak to a plate and let rest for 5 to 10 minutes. (The temperature will rise about 5°.) Remove and discard the rosemary sprigs.
  8. Serve whole, or if you'd like, transfer the steak to a cutting board and cut meat off both sides of the bone. Thinly slice each piece, and then rearrange the slices around the bone on a platter.