PREP TIME	REST TIME	COOK TIME	TOTAL TIME
5 mins	45 mins to 24 h	10 mins	1 to 24 hours

My pan-seared porterhouse steak recipe highlights the best qualities of this premium cut: incredible flavor, tenderness, and juiciness. But this isn’t just another steak recipe. It’s a practical guide that explains why pan-searing is one of the best methods for cooking thicker, tender cuts of steak.

Cooking a porterhouse steak in a pan can be tricky because it includes two different cuts of beef (the strip steak and filet mignon) separated by a bone. However, don’t worry, this recipe makes it simpler than you might expect. Just follow the steps below, and you’ll end up with a delicious porterhouse steak you’ll truly enjoy.

pan-seared porterhouse steak; medium-rare doneness, vertical view

The Ingredients You’ll Need

A 1.5 to 2 inches (3.8 to 5.1 cm) thick porterhouse steak
1 tablespoon high-smoke point oil (I recommend avocado oil)
1 teaspoon kosher salt
1 teaspoon ground pepper
2 tablespoons unsalted butter (about 28 g)
2-3 garlic cloves
2 thyme or rosemary springs

The Tools You’ll Need

Cast-iron/stainless steel skillet
Tongs
Instant Read Thermometer

Note

Choose a thick porterhouse steak that is between 1.5 and 2 inches (3.8 to 5.1 cm) thick. For this recipe, I’m using a 1.5-inch (3.8 cm) cut. Why does thickness matter? The right thickness ensures you get a nicely seared crust on the outside without overcooking the inside, which is especially important if you prefer medium-rare doneness.

How to Pan Sear Porterhouse Steak – Step by Step Photos

*Ingredients: Black pepper, garlic, salt, butter, avocado oil, rosemary, and porterhouse steak*

Here’s a simple, step-by-step guide to pan-searing a perfect porterhouse steak on the stove. Take your time with each step, and check out the tips I’ve added along the way. If you’re new to this, it’s a good idea to read through it a couple of times so everything makes sense.

Step 1: Prepare the Porterhouse Steak

Remove the porterhouse steak from the fridge and pat it dry. Next, season it generously with salt on both sides, as well as the edges. Before you do that, decide how long you want the porterhouse steak to sit salted, depending on the results you’re after and the time you have available.

If you’re short on time, just let the salted porterhouse steak sit at room temperature for about 45 to 60 minutes. If you have a few hours, place it in the fridge for around 4 hours. But for the best flavor, crust, and a tender texture, it’s ideal to leave it uncovered on a rack in the fridge overnight (that’s my preferred method).

Important: Regardless of the option you choose, always let the porterhouse steak sit at room temperature for approximately 30 minutes before cooking. This helps the steak cook evenly, so please, don’t skip this step.

Note

Don’t sear your porterhouse steak immediately after salting. Wait at least 45 minutes. Salting pulls moisture to the surface, and if you cook too soon, you won’t get that nice, crispy crust. You want to give it time to dry out again. Usually, after about 40-60 minutes, the meat reabsorbs most of the moisture, leaving the surface mostly dry. That’s when you can start cooking. However, the longer you wait, the better the results will be, so consider letting the salted steak rest even longer.

From my experience, resting the steak for just an hour after salting is the minimum, but honestly, it won’t give you spectacular results. For a much better sear and deeper flavor, let it rest for around four hours (just remember to keep the steak in the fridge during resting). If you want to take it to the next level, salt it the night before and let it sit overnight. That gives you the best flavor, texture, and crust. The only small downside is a thicker gray band just under the crust. It might look like the steak’s overcooked, but it’s not. It’s just what happens when you dry-brine, and I don’t mind it at all because the meat is still tender and juicy.

Remember, if you’ve kept the steak in the fridge (which you should if it’s resting longer than an hour), always take it out and let it sit at room temperature for at least 30 minutes before cooking. This helps it cook more evenly. For more details and examples, check out my guide on “Resting Steak Before Cooking: Why & How Long“. And if you want to understand better the best ways to salt a steak and why they work, check out my guide on How to Salt a Steak.

Salt seasoned porterhouse steak — *Salt-seasoned porterhouse steak*

*Porterhouse steak, 5 minutes after salting*

*Porterhouse steak, 24 hours after salting*

Step 2: Preheat the Pan

Heat a cast-iron or stainless steel skillet over medium-high heat for 2-3 minutes. Then, add a tablespoon of refined avocado oil and let it heat for about a minute. This should bring the pan to over 400°F (204°C) in around 3 to 4 minutes. While the pan is heating, pat the porterhouse steak dry one more time and season it with freshly ground pepper.

Note

Using finely ground seasonings helps the porterhouse steak get better contact with the pan. To get a proper sear, you need high heat, ideally at least 400°F (204°C), and even heat distribution. A cast-iron skillet is ideal because it holds heat very well. A thick, heavy-bottomed stainless steel skillet also works, as long as it has a solid, heat-retaining bottom.

Ensure you use an oil that can withstand high temperatures. Refined avocado oil is an excellent choice, with a smoke point of 510°F (265°C) and a neutral flavor. Don’t have any? Check the table below for alternative high smoke-point oils that are ideal for pan-searing.

Type of Fat	Smoke Point ºF	Smoke Point ºC
Refined Avocado Oil	520ºF	270ºC
Refined Safflower Oil	510ºF	266ºC
Beef Tallow	480ºF	250ºC
Pecan Oil	470ºF	243ºC
Refined Peanut Oil	450ºF	232°C

*Porterhouse steak seasoned with ground black pepper*

Cast iron skillet heated to 485.6 °F. — *Cast iron skillet heated to 485.6°F (252°C)*

Step 3: Pan-Sear the Porterhouse Steak

Carefully place the seasoned porterhouse steak in the hot pan. The oil and pan will be very hot, so take care. Press the steak down gently to make sure it makes full contact with the surface. You should hear a loud sizzle and see some smoke – that’s perfectly normal.

Flip the porterhouse steak every 30 seconds until the internal temperature hits around 90°F (32°C) in the strip section. Then lower the heat to medium-low and add the crushed garlic, a sprig of rosemary or thyme, and butter to the pan. Let the butter melt. While that’s happening, quickly sear the strip side of the porterhouse steak. Once the butter has melted, you’re ready for the next step.

Note

Sometimes the bone in the porterhouse steak makes it hard for the meat to sit flat and get good contact with the pan. If that happens, gently press the steak down with tongs while cooking to help it sear evenly.

Don’t sear the edge of the filet mignon section of a porterhouse. It cooks faster than the strip part, and doing so will create a significant difference in internal temperature between the two. Try not to keep the filet part over the hottest part of the pan (especially if you’re using a gas stove, where the heat tends to concentrate right above the burners). Cooking a porterhouse evenly in a pan is tricky because the strip and filet sections cook at different speeds.

Flipping the porterhouse steak every 30 seconds helps it cook more evenly and faster, while minimizing the gray band that forms on the inside of the steak. Use an instant-read meat thermometer to monitor the internal temperature, rather than relying on recipe timing. To achieve a perfectly cooked porterhouse steak, you need accurate data. That’s the only way to get consistent, perfect results every time.

*Porterhouse steak, seared in a cast iron skillet with butter, rosemary, and garlic.*

Step 4: Baste the Porterhouse Steak with Butter

Tilt the pan so the melted butter, garlic, and herbs pool together. Grab a spoon and baste that buttery goodness over the porterhouse steak for about 30 seconds on each side. Alternatively, you can just flip the steak directly in the butter to achieve the same result.

Monitor the porterhouse steak’s temperature closely. Continue cooking until it reaches 20–25°F (11–14°C) below your desired final temperature, then remove it from the pan.

Note

After you take the porterhouse steak off the pan, its temperature continues to rise by about 20–25°F (11–14°C) due to carryover cooking. That’s why timing is so important, removing the steak from the pan at just the right moment and letting it rest before slicing makes all the difference. I’ve done a case study that proves this point – take a look at my article: Resting Steak After Cooking: Why You Should and for How Long.

baste the porterhouse steak with the melted butter — *Baste the porterhouse steak with the melted butter*

Step 5: Let the Pan-Seared Porterhouse Steak Rest

Place the porterhouse steak on a cutting board or, preferably, on a rack that allows air to circulate around it. Let it rest for about 5 to 7 minutes, depending on its thickness. For thinner porterhouse steaks, 5 minutes is enough. If your steak is 1.5 to 2 inches (3.8 to 5.1 cm) thick, let it rest 6 to 7 minutes.

After resting, slice it however you like and don’t forget to serve it with the leftover butter, seared garlic, and herbs from the pan. That’s where all the extra flavor is.

Internal Porterhouse Steak filet section Temperature 132 — *Internal porterhouse steak filet section temperature 132.8°F (56°C)*

Internal Porterhouse Steak strip section Temperature 131 — *Internal porterhouse steak strip section temperature 131.2°F (55.1°C)*

pan-seared porterhouse steak; medium-rare doneness — *Pan-seared porterhouse steak; medium-rare doneness*

FAQs

Is porterhouse steak better pan-seared or grilled?

If I had to choose, grilling wins every time, and here’s why:

Pan-searing a porterhouse sounds good in theory, but in practice, it’s not easy. The porterhouse has two very different cuts in one steak: filet on one side and strip on the other – they cook at different speeds, and the bone in the middle just makes things harder. The tenderloin cooks faster because it’s leaner, and by the time the strip is ready, the filet section can end up overcooked. Additionally, you may not always get full contact with the pan, which can result in an uneven crust. Yeah, you could press it down with something heavy, but let’s be real, not everyone has a cast-iron press just sitting around.

Grilling just makes more sense here. You can use different heat zones to control how each side of the porterhouse steak cooks, move it around as needed, and still get that perfect crust and charred flavor you just can’t get on a stovetop. Pan-searing works great for simpler cuts, but for a large, bone-in steak like a porterhouse, the grill does a better job.

When to take the porterhouse steak from the pan?

Removing a porterhouse steak from the pan at the right moment makes all the difference. It continues to cook after it’s removed from the pan (thanks to carryover cooking), so the internal temperature can rise another 15 to 30°F (8 to 17°C), depending on its thickness. For a steak about 1.25 to 1.5 inches thick (3.2 to 3.8 cm), expect a 20°F (11°C) rise as it rests. That means if you wait until it looks done in the pan, it’ll likely overshoot.

To get the perfect doneness, remove the porterhouse steak slightly before it reaches your target temperature. Here’s when to do that, based on how done you want it:

Doneness	Remove at temp:	Final temp:
Rare	100–110°F (38–43°C)	120–130°F (49–54°C)
Medium Rare	110–120°F (43–49°C)	130–140°F (54–60°C)
Medium	120–130°F (49–54°C)	140-150˚F (60–66°C)
Medium-Well	130–140°F (54–60°C)	150-160˚F (66–71°C)
Well Done	140–150°F (60–66°C)	160°F+ (71°C+)

These guidelines apply only to cooking porterhouse steak in a pan.