You don't have to head out to a steakhouse for a great porterhouse. Here's how to make one at home with a finishing butter that gives it an umami turbo boost.
You don’t have to head out to your favorite American steakhouse for a great porterhouse steak, but you do need to listen up—especially if it’s your first time cooking one. The porterhouse is a big piece of meat from the short loin end of a cow. It sports two different cuts of meat on either side of the T-shaped bone—a New York strip steak and a tenderloin. The strip has a good amount of marbling, so it’s easier to manage, while the tenderloin is leaner and more prone to overcooking.
Go with medium heat and check on the steak as it cooks, moving it to a cooler edge of the grill if it’s burning. We’ve offered both cook times and internal temperatures in the recipe so you can be sure you will end up with a perfect steak. If you’re working without a grill, sear the porterhouse on your stovetop using a large cast-iron skillet and flipping the meat frequently—just be sure to turn on the exhaust and open a window; things can get smoky.
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