Porterhouse is a premium cut featuring both striploin and eye fillet separated by a T-bone. It offers bold flavour from the strip side and delicate tenderness from the fillet side in one steak.
Porterhouse is a premium cut featuring both striploin and eye fillet separated by a T-bone. It offers bold flavour from the strip side and delicate tenderness from the fillet side in one steak.
The porterhouse steak reverse sear method ensures even cooking from edge to centre. Slow oven heat builds internal temperature gently, then a final high heat sear creates a deep, crisp crust.
Author:
Jaz K
Ingredients
1 large porterhouse steak (4–5 cm thick)
Salt, generously applied
Freshly cracked black pepper
1 tbsp olive oil or beef tallow
2 tbsp unsalted butter (optional)
2 cloves garlic, smashed (optional)
2 sprigs thyme (optional)
Directions
Step 1: Season and Rest
Remove the porterhouse from the fridge 45 minutes before cooking. Pat dry thoroughly. Season generously with salt and pepper on all sides.
Step 2: Slow Roast First
Preheat oven to 120°C. Place the steak on a wire rack over a tray to allow air circulation. Roast until internal temperature reaches 45°C for medium rare finish and 50°C for medium finish. This usually takes 25 to 40 minutes, depending on thickness.
Step 3: Rest Briefly Before Searing
Remove from the oven and let the steak rest for 5 minutes. This prevents overcooking during the sear.
Step 4: High Heat Sear
Heat a heavy cast-iron pan over high heat until very hot. Add oil or tallow. Sear the steak for 60 to 90 seconds per side, pressing gently for full contact.
Step 5: Butter Baste (Optional)
Lower the heat slightly. Add butter, garlic, and thyme. Spoon foaming butter over the steak for 1 minute to build flavour and crust.
Step 6: Final Temperature Check
Internal temperature should now reach 54 to 56°C for medium rare and 60°C for medium. Use a thermometer for accuracy.
Step 7: Rest Properly
Transfer to a warm board and rest for 8 to 10 minutes. Slice along the bone to separate strip and fillet, then slice against the grain. Serve immediately while hot.
