Perfect Porterhouse Steak Recipe
Updated Jun 09, 2025, Published Jul 18, 2017
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It doesn’t get more American than steak and potatoes. This gorgeous, perfect porterhouse gets a classic all-American cast iron skillet treatment.
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Grill Like a Pro: Perfect Porterhouse Steak Recipe
Hey there, steak lovers! Ready to whip up a jaw-dropping dinner? The Perfect Porterhouse Steak recipe from Gluten Free & More is your ticket to a juicy, flavorful steak that’s gluten-free and oh-so-easy to make. This recipe gives you a beautifully seared porterhouse, packed with bold flavor, ready in just 25 minutes. Whether you’re firing up the grill for a summer barbecue or cooking indoors for a cozy night in, this steak is a total crowd-pleaser. Let’s dive into why you’ll be obsessed with this recipe, what you need to make it, some handy tips to nail it, and answers to common questions about cooking the ultimate porterhouse.
Why You’ll Love This Recipe
Alright, let’s talk about why the Perfect Porterhouse Steak recipe is a total winner. For starters, it delivers a restaurant-quality steak with minimal effort—think tender, juicy, and bursting with flavor. Plus, it’s naturally gluten-free, so everyone at the table can dig in without worry. Since it’s ready in under half an hour, you can pull off a fancy meal even on a busy weeknight. That’s why this recipe is perfect for date nights, family dinners, or impressing your barbecue guests.
Even better, the porterhouse gives you the best of both worlds: part tenderloin, part strip steak, so every bite is a flavor party. You can grill it outdoors or sear it on a stovetop, making it super versatile. In short, this recipe is all about big taste, easy prep, and happy eaters, making it a go-to for any steak fan.
What You Will Need
To whip up this mouthwatering Perfect Porterhouse Steak, grab these ingredients:
- Porterhouse steak (1, about 1½–2 inches thick): The star of the show, offering both tenderloin and strip steak.
- Kosher or fine sea salt (2 teaspoons): Seasons the steak to bring out its natural flavors.
- Black pepper (1 teaspoon, freshly ground): Adds a bold, spicy kick.
- Vegetable oil (1 tablespoon): Helps get that perfect sear.
- Unsalted butter (2 tablespoons): Melts over the steak for rich, savory goodness.
- Garlic (2 cloves, smashed): Infuses a deep, aromatic flavor.
- Fresh thyme (2 sprigs): Brings an earthy, herbaceous note.
You’ll also need a cast-iron skillet or grill pan for stovetop cooking, or a grill if you’re going outdoors. A meat thermometer is a must for checking doneness, and tongs make flipping the steak a breeze. With these basics, you’re all set to cook a steak that’s pure perfection.
Tips and Variations
To make your Perfect Porterhouse Steak totally shine, try these simple tips. First off, let the steak sit at room temperature for about 20 minutes before cooking—it helps it sear evenly. Also, pat it dry with paper towels before seasoning to get that gorgeous, crispy crust. When cooking, use a meat thermometer to hit 130°F for medium-rare or 135°F for medium to keep it juicy. And don’t skip the butter baste with garlic and thyme—it’s a flavor game-changer.
Want to mix things up? Try some fun variations. For example, swap thyme for rosemary or add a pinch of smoked paprika to the seasoning for a smoky vibe. If you’re feeling fancy, top the steak with a gluten-free chimichurri or blue cheese crumbles after cooking. Alternatively, make it a full meal by serving with grilled veggies or a loaded baked potato. By playing with these tweaks, you can make this steak fit any mood or menu.
Frequently Asked Questions
What makes this Perfect Porterhouse Steak recipe gluten-free?
It uses naturally gluten-free ingredients like fresh steak, butter, and basic seasonings. Just double-check that your butter and oil are certified gluten-free to be safe.
Can I cook this steak on a grill instead of a skillet?
You bet! Preheat your grill to medium-high and cook for 4–5 minutes per side, checking the internal temperature to hit your preferred doneness.
How do I know when the steak is done?
Grab a meat thermometer! Aim for 130°F for medium-rare or 135°F for medium. Let the steak rest for 5 minutes after cooking to lock in those juices.
Can I prep the steak ahead of time?
Sure thing! Season the steak with salt and pepper up to a day ahead and store it in the fridge. Bring it to room temperature before cooking for the best results.
What sides go great with this porterhouse?
Pair it with gluten-free sides like roasted asparagus, garlic mashed potatoes, or a fresh green salad to round out the meal perfectly.
In conclusion, the Perfect Porterhouse Steak recipe brings bold, steakhouse vibes to your kitchen with minimal effort. Its gluten-free ingredients, quick cooking time, and customizable flavors make it ideal for any occasion, from weeknight dinners to backyard barbecues. So, fire up your skillet or grill, grab your ingredients, and treat yourself to a steak that’s as tasty as it is easy!
Perfect Porterhouse Steak Recipe
Ingredients
- 1 2-inch thick porterhouse steak
- Kosher or fine sea salt
- Freshly ground black pepper
- 1 tablespoon vegetable oil
- 4 whole garlic cloves, peeled
- 4 sprigs fresh rosemary
- 3 tablespoons butter or dairy-free buttery sticks
Instructions
- Remove the steak from the refrigerator and let sit at room temperature for 30 minutes.
- Preheat the oven to 500°F.
- Pat the steak dry with paper towels and season liberally with salt and pepper on both sides.
- Heat a (preferably) cast iron skillet on the stove over medium-high heat. Add the oil, garlic, and rosemary, and heat until the oil starts to smoke. Remove and discard the garlic and rosemary. Place the steak in the center of the pan and let it cook without moving it for 4 minutes. Flip the steak over, put the butter on top, and place in the preheated oven. Let cook for another 5-6 minutes or until it reaches an internal temperature of 125°F (for medium-rare). Remove from the oven, transfer the steak from the pan to a plate, and let rest for 5-10 minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
