How to Reverse Sear Porterhouse Steak

You might have thought that the only way to sear a porterhouse steak — or any steak, for that matter — was to crisp it up in a pan first and then finish it off in the oven if it needed some more cooking time. Although that’s a perfectly acceptable way to cook steak, it’s not your only option.

There’s also the reverse sear method, which has become one of our favorites to use at Chicago Steak Company, especially for porterhouse steak. In this guide, learn how to reverse sear porterhouse steak and why this cooking method might be the best solution for a juicy and crispy steak.

Preparation for Reverse Sear Porterhouse

Preparation is key for cooking reverse-seared porterhouse correctly. Here’s what you need to know:

Porterhouse Steak Prep

Remove steaks from the refrigerator 45 minutes before you’re ready to cook. Season them generously on both sides with salt. Right before cooking, sprinkle freshly ground black pepper and your choice of other seasonings on both sides. 

Stove Prep

Get a  skillet ready to use when the steaks come out of the oven. Add a drizzle of olive oil to the pan. About 5-10 minutes before the oven timer is up, preheat the skillet over medium-high heat. 

Oven Prep

The oven is the easiest part of your prep. Move an oven rack to the middle notch in the oven. Then, preheat the oven to 225 degrees Fahrenheit about 5-10 minutes before you’re ready to cook. Spray a baking sheet lightly with cooking spray before adding your steak. 

Cooking Time

When you reverse sear porterhouse steak, you cook the steak on a low temperature in the oven to start with. This part takes 30-60 minutes, depending on the thickness of the porterhouse. The good news is that, once you get the steaks on a preheated skillet, they only take another 5-8 minutes to cook. In total, expect to spend about 1-1 ½ hours cooking porterhouse with the reverse sear method.

Final Temperature

Refer to the following chart to determine when your porterhouse steak is ready to move from the oven to the skillet and when to remove it from the skillet to rest.

Steak Doneness	Temperature to Remove from Oven	Final Temperature
Medium-rare	125°F-130°F	130°F-135°F
Medium	135°F-140°F	140°F-145°F
Medium-well	145°F-150°F	150°F-155°F
Well-done	155°F-160°F	160°F-165°F

Reverse Sear to Medium Rare 

A medium-rare porterhouse takes between 1-1 ½ hours to cook via the reverse sear method. Start by seasoning the steak on both sides. Put the steaks on a baking tray and place in an oven preheated to 225 degrees. Cook for 30-60 minutes or until the steak reaches 125°F-130°F. Transfer steaks to a preheated skillet with a drizzle of oil. Sear for 3-4 minutes on each side until golden brown. Rest on a foil-tented plate away from heat for 5-10 minutes.

Reverse Sear Porterhouse Tips

The following tips can help you find success in the kitchen with reverse-seared porterhouse. 

The Importance of Resting

We suggest resting porterhouse steak at room temperature before putting it in the oven and after searing. Why? The before-cooking resting period brings the temperature of the steak up a little, letting it get a more even cook in the oven. After searing, the resting period also lets the steak rise in temperature a few degrees to finish it off while it reabsorbs its juices, resulting in a juicy, tender piece of steak.

Use a Thermometer

Don’t skip checking the temperature of your steak just because it looks okay on the outside. The outer part of steak can be deceiving, appearing as though it’s cooked to your liking even if it’s too pink in the middle. The only way to be 100% accurate is to use a reliable food thermometer. Insert the probe into the thickest part of your porterhouse after removing it from the oven to make sure it’s the right temperature according to the chart above before you sear it.

Choosing the Right Cut

Here’s a rundown of what those labels mean on your porterhouse steak:

• Dry-aged/wet-aged: This means that the steak has been aged. Both aging processes enhance the flavor and texture of porterhouse in a controlled environment for several weeks.
• Premium Angus/USDA Prime: These labels indicate high-quality steaks with notable marbling and coloring. USDA Prime is the top tier of steaks given by the USDA, but either label denotes excellent quality.
• Wagyu: This is reserved only for porterhouse steaks that meet the definition of Wagyu beef, a breed of Japanese cattle. American Wagyu is for steaks produced by breeding Wagyu cattle with American cattle breeds.

Reverse Sear Porterhouse Instructions

Follow the steps below to learn how to reverse sear porterhouse. Then, bring them to action with the matching recipe.

Step 1: Prepare for Cooking

Remove steaks from the fridge 45 minutes before cooking, and salt them generously on both sides. Then, leave them at room temperature. Move an oven rack to the middle slot and preheat the oven to 225 degrees. Lightly spray a baking sheet with cooking spray.

Step 2: The Cooking Process

Sprinkle steaks with black pepper on both sides. Then, move them to the baking sheet and into the oven. Set a timer for 30-60 minutes. If cooking to medium-rare, check the steaks with a thermometer at 30 minutes. Higher levels of doneness will likely need closer to 60 minutes. Meanwhile, preheat the skillet with a drizzle of oil over medium-high heat.

Transfer the steaks to the skillet, searing for 3-4 minutes on each side until a golden-brown crust forms. 

Step 3: After Cooking

Move steaks to a clean plate tented with foil to rest for 5-10 minutes. Enjoy!

Reverse Sear Porterhouse Recipe

Serves: 2

Prep time: 45 minutes

Cooking time: 1-1 ½ hours

Ingredients:

• 1-1 ½ pounds of porterhouse steak
• Salt
• Pepper
• Cooking spray
• Olive oil

Instructions:

1. Salt steaks on both sides and leave at room temperature for 45 minutes. Preheat oven to 225 degrees.
2. Sprinkle steaks with black pepper on both sides, and transfer them to a lightly-oiled baking sheet. Place the baking sheet on the middle rack in the oven. Cook for 30-60 minutes to your level of doneness. When done, sear steaks in a preheated skillet with a drizzle of oil for 3-4 minutes on each side.
3. Rest steaks on a foil-tented plate for 5-10 minutes.

Advantages & Disadvantages of Reverse Searing

Not sure if using the reverse sear method for porterhouse is right for you? Consider the following advantages and disadvantages of this cooking method for steak:

Advantages

• More even cook
• More tender porterhouse steaks
• Holds in juices well
• Excellent searing ability due to dryer steak from oven-cooking

Disadvantages

• Not a good choice for thinner steaks
• Takes some time with thicker steaks
• Can take a few tries to perfect

Reverse Sear vs Pan Seared

Pan searing and reverse searing both rely on the oven and a skillet to get a full cook on your steak. What’s the difference?

With pan-searing, you’ll start by searing the steak in a pan before moving it to the oven. The reverse sear method does the opposite. You’ll cook it in the oven first and finish it off with a sear in the pan. For thicker steaks like the porterhouse, reverse searing can help the internal temperature reach the proper range before searing, allowing the steak to get a more even cook without drying out. 

FAQs for Reverse Sear Porterhouse

Can you reverse sear porterhouse?

Absolutely. Start cooking porterhouse in the oven for 30-60 minutes, depending on your desired doneness level. Then, transfer it to a preheated skillet to finish off with a crispy sear.

Which cooking method is best for porterhouse steak?

We recommend using the reverse sear method for porterhouse steak due to its thickness. This method gives it an even cook and enhances its sear at the end.

How long does it take to reverse sear a porterhouse?

Generally, expect a reverse sear porterhouse to take between 1-1 ½ hours to finish. Thicker steaks cooked to medium or a higher level of doneness could take close to 2 hours.

Is reverse searing a steak better than sous viding a steak?

This depends on your preferences. Generally, sous vide offers a more precise and even cook on steak than reverse searing. However, it can be difficult to get a nice sear on sous vide steaks, so if searing is your priority, opt for the reverse sear method.