Broiling Porterhouse Steak

Broiling a porterhouse steak delivers that crave-worthy crust and juicy interior without the fuss of grilling. You get the bold flavor of a strip steak on one side and the delicate tenderness of a filet on the other — two great steaks in one cut. With the right preparation of your steak and broiler, you’ll have a porterhouse steak full of flavor from a simple, straightforward cooking method. Follow this guide to learn how to do it.

Understanding Porterhouse Steak

A porterhouse steak has generous portions of both strip and tenderloin, so it’s a lot larger than other steak cuts, but you get two unique textures in one. If you plan to broil porterhouse, you’ll want to pay close attention to the steak’s thickness and overall quality. Aim for a steak that’s at least 1¼ to 1½ inches thick, as thinner cuts risk overcooking by the time you develop a nice crisp on the crust. Thicker cuts, on the other hand, can be harder to manage, especially if your broiler runs extremely hot. However, they typically reward you with a juicy and tender inside that’s more forgiving if your timing isn’t exact.

Also, look for marbling when choosing a porterhouse. You can visibly see marbling, the white streaks that run through the muscle. Fat boosts flavor as it renders down and helps the steak stay moist, which is crucial when exposed to the broiler’s intense heat. If possible, opt for USDA Prime or USDA Choice grades, which are known for identifying high-quality beef. Also, double-check the sell-by date if you’re buying a porterhouse from the store to ensure you can cook it within its freshness timeframe.

If you’d rather have your steak chosen for you, order porterhouse from Chicago Steak Company. We hand-cut each steak and flash-freeze it before sending it on its way, ensuring it’s fresh when it arrives.

Essential Broiling Techniques

We’ll go into detail about how to broil porterhouse in the recipe below, but here are a few broiling tips you should know before getting started:

• Preheat and position: Adjust the oven rack so your porterhouse sits a few inches below the heating element to help form a golden crust without cooking. Then, turn on the broiler for at least five minutes before you’re ready to add your steak.
• Dry and season: Pat the steak completely dry, then season generously with salt and pepper. Moisture on the surface can prevent the steak from browning properly.
• Choose the right pan: A cast-iron skillet or sturdy, broiler-safe sheet pan handles high heat best and helps distribute it evenly under the broiler.
• Monitor carefully: Broiling acts quickly, so keep an eye on your steak. Watch for hot spots and rotate the pan if one side darkens faster than the other.
• Rest before and after: Let the porterhouse stand at room temperature for about 30 minutes before broiling to help the steak rise in temperature and cook evenly. Then rest again at room temperature under loosely tented foil after cooking to allow it to finish the cooking process without overcooking and allow juices to redistribute. 

Preparing the Steak

Pull your porterhouse steak from the fridge about 30 minutes before you want to cook it. Sprinkle it with salt before resting it. The salt will draw moisture from the steak and help tenderize the meat while it rests. 

After this resting period, pat the porterhouse dry with paper towels, and trim away large chunks of fat if the steak has any. There’s no need to get rid of every piece of fat you see — you’ll want some to remain to add flavor and tenderness to the steak. But removing large chunks that won’t render down can help you avoid chewy bites later.

Then, it’s time to season. Sprinkle a generous blend of salt and pepper on the steak on both sides or use additional spices, like chili powder or your favorite steak seasoning blend, for added flavor.

Setting Up for Broiling

Most ovens have an automatic broiler setting that sets the temperature to 500°F, although some might set it higher than this. You should be able to adjust the heat if you’d like. We suggest using a temperature of 500°F for porterhouse steak. Give the oven about 5 or so minutes to get to the proper temperature before transferring your steak.

Also, make sure the rack closest to the broiler is 3-5 inches away from the heating element. If it’s too close, it could over-crisp the outside before the inside is ready. But if it’s too far away, you may not end up with a sear-like exterior at all. You may find that you need to adjust the rack a bit while cooking, which is fine. Just be sure to use heat-safe oven mitts and try not to leave your oven door open for too long, as it could lead to uneven heating.

Cooking Times for Porterhouse Steak

Follow this chart to get the right cook for your porterhouse steak. We recommend sticking with medium-rare, but other doneness levels are acceptable if cooked properly.

Monitoring Doneness

While you can estimate a steak’s doneness by its visual appearance, it’s not always accurate. Your porterhouse might be the right golden-brown color on the outside but still need extra time to cook inside. The only true way to gauge a steak’s doneness is by checking its internal temperature. Use a digital meat thermometer for accuracy and insert its probe into the thickest part of the steak. With a porterhouse, this is usually the tenderloin section. Let the thermometer rest in the steak for 5-10 seconds until the temperature stops increasing to find its current temperature. 

The temperature will rise another few degrees — up to 5°, usually — while it rests to bring the steak to its final temperature. 

Finishing Touches

After broiling porterhouse steak, it needs to rest at room temperature for a few minutes. Tent the steak loosely with a piece of foil during this process to hold in heat and moisture and help bring it to its final temperature. Optionally, add a tablespoon of butter on top of the steak after removing it from the oven. As the steak rests, the butter will melt over the surface for a smooth and tasty finish.

When cutting your steak, slice against the direction of the fibers (grain) to make each bite more tender. 

Broiled Porterhouse Steak Recipe

Try your hand at this beginner-friendly broiled porterhouse steak recipe

Ingredients

• 1 porterhouse steak (about 1¼-1½  inches thick)
• 1 tablespoon olive oil
• 1 teaspoon salt 
• ½ teaspoon freshly ground black pepper
• 1 tsp garlic powder
• 1 tablespoon butter (optional finish)

Instructions

1. Take the steak out of the fridge 30 minutes before cooking to rest at room temperature. 
2. Set your oven’s broiler to its highest setting (around 500°F) and let it heat for about 5 minutes. Adjust an oven rack so the steak will sit 3-5 inches below the broiling element.
3. Pat the steak dry with paper towels. Rub it with olive oil and sprinkle both sides evenly with salt, pepper, and garlic powder. 
4. Place the steak on a broiler-safe pan or cast-iron skillet. Slide it under the broiler and cook for 5-6 minutes. Flip carefully, then cook the other side for another 4-5 minutes. Adjust the time based on how you like your steak.
5. Transfer the porterhouse to a clean plate tented with foil to rest. If desired, add butter to the top of the steak. Rest for 5 minutes before serving. 

Complementary Side Dishes

The right sides tie together a steak meal to let your porterhouse shine. Fortunately, you have a lot of options to make this happen. 

If you enjoy something crisp and light, try a fresh arugula salad with shaved Parmesan and a zesty vinaigrette. Or if you’re going for more classic and comforting, serve the steak with buttery mashed potatoes or roasted vegetables. For something out of the ordinary, try a creamy polenta or risotto, both of which soak up the steak’s juices for a tasty blend of flavors. 

Your Turn

You have all the tools and knowledge now to broil porterhouse steak, including expert tips, preparation and temping techniques, and an easy recipe to follow. When you’re ready to start broiling porterhouse, skip the store and order steak online from Chicago Steak Company. We have USDA Prime wet-aged porterhouse, USDA Prime dry-aged porterhouse, and Premium Angus Beef porterhouse that ship directly to you for you to enjoy at home.  

Broiled Porterhouse Steak

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Ingredients

  

• 1 porterhouse steak about 1¼-1½ inches thick
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 tsp garlic powder
• 1 tablespoon butter optional finish

Instructions

 

• Take the steak out of the fridge 30 minutes before cooking to rest at room temperature.
• Set your oven’s broiler to its highest setting (around 500°F) and let it heat for about 5 minutes. Adjust an oven rack so the steak will sit 3-5 inches below the broiling element.
• Pat the steak dry with paper towels. Rub it with olive oil and sprinkle both sides evenly with salt, pepper, and garlic powder.
• Place the steak on a broiler-safe pan or cast-iron skillet. Slide it under the broiler and cook for 5-6 minutes. Flip carefully, then cook the other side for another 4-5 minutes. Adjust the time based on how you like your steak.
• Transfer the porterhouse to a clean plate tented with foil to rest. If desired, add butter to the top of the steak. Rest for 5 minutes before serving.

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