“`html

There is something truly special about a perfectly cooked steak, and this Porterhouse Steak with Garlic Butter Recipe hits every high note for steak lovers everywhere. Imagine sinking your teeth into a thick, juicy porterhouse cut that marries the tenderness of the filet mignon with the hearty flavor of the strip steak, all beautifully seared to develop a caramelized crust. What makes this recipe irresistible is the finishing touch—a luxurious garlic herb butter that melts into every bite, adding layers of richness without overpowering the natural beef flavor. Whether it’s a celebratory dinner or a weekend indulgence, this dish transforms simple ingredients into an unforgettable dining experience.

Ingredients You’ll Need

A raw T-shaped steak lies flat on a dark grill rack with visible square grids underneath. The steak has a mix of deep red and marbled white fat layers, with the fat mostly outlining the sides and some fat running through the middle section. There are coarse white salt crystals scattered evenly across the surface of the meat, giving it a sparkly appearance. The black grill background contrasts with the colors of the steak. The photo is taken with an iphone --ar 4:5 --v 7

To create this show-stopping Porterhouse Steak with Garlic Butter Recipe, you only need a handful of essential ingredients. Each one plays a key role in building flavor, enhancing texture, or adding a fresh herbaceous note that complements the steak perfectly.

Porterhouse steak: Choose a large cut (32–36 oz, 2–2½ inches thick) to ensure generous portions with both tenderloin and strip sections.
Salt and freshly ground black pepper: Simple seasoning that highlights the meat’s natural flavor and helps form a beautiful crust.
Olive oil: Used for the initial sear to create a golden, caramelized surface without burning.
Butter: Adds richness during basting and forms the base of the garlic butter.
Garlic cloves: Fresh smashed garlic infuses the steak while cooking, while minced garlic in the butter adds vibrant flavor.
Fresh rosemary or thyme: Aromatic herbs that complement the beef and garlic, lending a fragrant herbal note.
Parsley: Finely chopped for freshness and a pop of color in the garlic butter.
Lemon zest: Adds a subtle brightness that cuts through the richness of the butter.
Salt for the garlic butter: Balances flavors perfectly and enhances the buttery spread.

How to Make Porterhouse Steak with Garlic Butter Recipe

Step 1: Preparing the Steak

Start by removing your porterhouse steak from the fridge about 30 to 45 minutes before cooking to bring it to room temperature. This helps it cook evenly. Pat it completely dry with paper towels—getting rid of moisture ensures a better sear. Season generously on both sides with salt and freshly ground black pepper; don’t be shy here because this seasoning is the foundation for flavor.

Step 2: Searing the Porterhouse

Preheat a heavy cast iron skillet over medium-high heat until it’s incredibly hot. Add a tablespoon of olive oil, swirling to coat the surface. Carefully place the steak in the pan and resist the urge to move it around. Let it sear for 4 to 5 minutes per side, allowing a deep golden crust to form. This crust locks in juices and adds irresistible texture and flavor.

Step 3: Basting with Butter and Herbs

Once both sides have that beautiful sear, reduce the heat to medium and add 3 tablespoons of butter, smashed garlic cloves, and fresh rosemary or thyme sprigs to the skillet. Tilt the pan slightly and use a spoon to baste the melted butter over the steak continuously for a minute or two. This step infuses the meat with rich garlic and herb flavors and keeps the surface moist.

Step 4: Oven Finishing the Steak

Transfer the skillet to a preheated 400°F (205°C) oven to finish cooking the steak gently and evenly. Bake for 6 to 10 minutes depending on your preferred doneness—using a meat thermometer is the best way to nail this. For medium-rare, aim for an internal temperature between 130 and 135°F. This oven finish ensures a tender, juicy steak with a perfectly cooked center.

Step 5: Resting and Garlic Butter Preparation

Remove the steak from the oven and transfer it to a cutting board. Tent it loosely with foil and let it rest for 10 minutes; resting allows the juices to redistribute, making the steak incredibly juicy. While the steak rests, mix softened unsalted butter with minced garlic, chopped parsley, lemon zest, and a pinch of salt in a small bowl. This flavorful garlic butter topping will elevate your steak to the next level.

Step 6: Slicing and Serving

Carefully slice the porterhouse steak away from the bone, slicing against the grain to ensure maximum tenderness. Top your slices with generous dollops of the garlic butter so it slowly melts into every cut. Now, your Porterhouse Steak with Garlic Butter Recipe is ready to enjoy!

How to Serve Porterhouse Steak with Garlic Butter Recipe

Porterhouse Steak with Garlic Butter Recipe - Recipe Image

Garnishes

Fresh garnishes bring personality and make your steak presentation pop. A sprinkle of chopped parsley or a few sprigs of rosemary adds vibrancy and a fresh herbal lift that pairs beautifully with the garlic butter. A light dusting of flaky sea salt just before serving can add a delicate crunch and enhance flavor.

Side Dishes

Classic sides complement the richness of this porterhouse steak wonderfully. Crispy roasted potatoes, buttery garlic mashed potatoes, or a simple arugula salad with lemon vinaigrette provide balance and freshness. Grilled asparagus or sautéed mushrooms also add a delightful earthiness that echoes the herbs in the butter. The key is to keep sides unfussy and flavorful to let the steak shine.

Creative Ways to Present

If you want to impress even more, consider serving your Porterhouse Steak with Garlic Butter Recipe on a rustic wooden board for that steakhouse vibe. Add small ramekins of extra garlic butter or herb sauce on the side so everyone can customize their bites. For a festive touch, scatter edible flowers or microgreens on the plate for elegant color contrast.

Make Ahead and Storage

Storing Leftovers

Leftover steak is a gift to savor. Wrap it tightly in foil or place in an airtight container and store in the refrigerator. It should keep well for 3 to 4 days. Make sure to separate the garlic butter if you have extra so it doesn’t get soggy.

Freezing

If you want to save steak for longer, slice it and wrap pieces individually in plastic wrap, followed by a layer of foil or a freezer bag. Freeze for up to 3 months. When ready to enjoy, thaw slowly overnight in the refrigerator for best texture.

Reheating

Reheat leftover porterhouse steak gently to avoid drying it out. The best way is to warm it in a low oven (around 250°F) until just heated through, or microwave in short bursts with a cover to preserve moisture. Add a small bit of the garlic butter on top while reheating to revive that fresh flavor sensation.

FAQs

What temperature should the porterhouse steak be cooked to?

The ideal internal temperature for perfect doneness ranges from 125°F for rare, 130–135°F for medium-rare, up to 140°F for medium. Using a meat thermometer is the best way to achieve exactly what you prefer.

Can I grill this Porterhouse Steak with Garlic Butter Recipe instead of using the oven?

Absolutely! After searing the steak on the grill over direct heat, move it to a cooler area for indirect heat to finish cooking. This method works great and infuses a smoky flavor that pairs beautifully with the garlic butter.

What is the difference between a porterhouse and a T-bone steak?

A porterhouse steak includes a larger section of the tenderloin (filet mignon) compared to a T-bone, making it more tender and substantial. Both have the iconic T-shaped bone, but porterhouse is generally thicker and bigger.

Can I prepare the garlic butter ahead of time?

Yes! The garlic butter can be made up to a day ahead and kept refrigerated in a covered container. Bring it to room temperature before serving so it’s easily spreadable and melting beautifully on the steak.

How do I know if my steak has rested long enough?

Resting for about 10 minutes is usually perfect for a porterhouse steak this size. The meat should feel warm but not hot when touched, and juices will have redistributed, making every bite juicy and tender.

Final Thoughts

There’s nothing quite like the satisfaction of carving into a perfectly cooked porterhouse steak topped with melting garlic butter. This Porterhouse Steak with Garlic Butter Recipe captures the essence of indulgence while being surprisingly simple to execute at home. Whether it’s a special occasion or a weekend treat, I encourage you to try it for yourself—you’ll find it’s a meal worth savoring again and again.

“`