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.
Ingredients
4 Servings
1
1
3
Preparation
Step 1
Let steak sit at room temperature 30 minutes before cooking, which will help it cook quickly and more evenly.
Step 2
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.
Step 3
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.
Nutrition Per Serving
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Reviews (626)
Back to TopHad a glass of champagne and gave this a shot for NYE dinner. I realized too late that this recipe says it's for a 2 inch porterhouse. Mine was maybe 1 inch? I guess I should have halved the cooking time. First half went pretty well, had some trouble cutting it, had a LOT of trouble putting it back in the pan in a steak-shape, went off the rails and totally forgot it was supposed to go in the broiler, and burnt the steak on the stovetop. Ended up with a well done steak stir fry. I will try this again but I'll make sure I have a thicker steak and I'm not drunk. Looked amazing though!
Anonymous
AZ
1/1/2024
I followed the recipe from Start to finish. Tasty is an understatement 😋. However, putting it under the grill for more than 2 minutes, will give you a well done steak. So if you're a medium rare person, then 2min should do. Thanks Bobby Flay
Denise
NYC
2/14/2022
All of the above, except a clarification, don’t use broiler twice (I assume this is what they meant. Sear it first (about 3 minutes) on the stovetop (med-high heat) and then after slicing return brown side up and place under broiler for about 4 minutes.
Anonymous
Florida
10/10/2021
It's a great idea....but my experience was that 4min. first side and 4 mins. second side was WELL DONE....I would have been better off at 2 mins. first side / 2 mins. second side.....going to try again as my local grocery has $7.99 a pound Choice Porterhouse on special!
Jon
Raleigh, NC
6/3/2021
I’ve never left a review before but I really had to. I would usually just pan fry it with lots of butter and sprigs of Rosemary but oh my goodness! I am SO HAPPY I followed this recipe. If you have a cast iron skillet, this is its time to absolutely shine. Tonight’s dinner tasted like a 50 dollar plate. Thank you so much for sharing. I can’t wait to impress future company with this perfect recipe!
Justin S.
Long Island, NY
4/27/2021
You’re doing yourself an injustice by not making this recipe. Cooked it just like the recipe called and it was by far the best porterhouse I have ever had. Shout out Bobby Flay for making me feel like a professional chef lol
Marcus
Pullman, Wa
3/29/2021
Omg! Amazing! Just tried this for our new years dinner! I will be cooking this again! But on the grill with a flat iron for sure! The house was very smoky but it was soooooooo worth it! Soooo good!
Kat
Lake Luzerne, Ny
1/2/2021
This recipe is so easy and delicious. Using a cast iron skillet, room temperature and cutting meat from the bone midway makes all the difference in preparing a porterhouse. I followed the exact directions and as the title says it was perfect. This is our new go to recipe!
Angie H
Ventura, CA.
12/15/2020
I'm sorry the directions are unclear to me. It sounds like we're placing the steak into a hot skillet and then into the broiler. Is that it? Pleas help!
Hungry
Cincinnati
12/10/2020
Worked 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!
Anonymous
Philadelphia
7/22/2020
Amazing!
CKMK2020
Nairobi, Kenya
4/19/2020
My porterhouse turned out like absolute perfection!! Thanks so much!
Courtneyraston77
Tulsa, Ok
4/1/2020
I 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.
Purposeacademic
Hillsdale, NJ
7/28/2019
A 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!
Anonymous
Campbell, CA
4/15/2019
Came out perfect! I don't think it needs the butter as it is such a rich piece of meat. I like the cooking method.
Anonymous
LA
10/31/2017