Porterhouse Steak Recipe

This is a homemade version of Outback’s Porterhouse Steak — thick, juicy, pan-seared perfection with not one but three sauces: chimichurri, au poivre, and creamy horseradish. Fancy enough for a show-off dinner, simple enough for a Saturday night.

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Quick Summary

• Prep time: 10 mins
• Cook time: 15 mins
• Flavor: charred, juicy, herby, peppery, creamy
• Great for: steak nights, date nights, I-need-to-impress-someone nights

Why I Like This Recipe

You ever bite into something and just stop talking mid-sentence? Yeah. That. This steak is that kind of moment. The crust? Sear city. The sauces? It’s like a flavor choose-your-own-adventure. I usually eat it straight from the cutting board with my fingers while pretending I’m gonna “plate it nice.” (I never do.)

Ingredients

For the steak:

• 1 (2 lb) porterhouse steak (1.5–2 inches thick)
• Kosher salt + cracked pepper, to taste
• 1 Tbsp canola or vegetable oil

Chimichurri sauce:

• 1 cup flat-leaf parsley, minced
• ¼ cup fresh cilantro, minced
• ½ cup olive oil
• 2–3 Tbsp red wine vinegar
• 1–2 garlic cloves, minced
• 1 tsp crushed red pepper
• ¾ tsp dried oregano
• Salt, to taste

Horseradish sauce:

• ¼ cup sour cream
• 1 Tbsp prepared horseradish
• 1 tsp Dijon mustard
• 1 Tbsp mayo
• 1 Tbsp chives, finely chopped

Au poivre sauce:

• 1 Tbsp coarsely cracked black peppercorns
• 2 Tbsp butter
• 1 shallot, chopped
• ⅓ cup cognac or brandy
• ½ cup heavy cream

How To Make Porterhouse Steak

1. Prep your sauces first: Chimichurri = chop, mix, taste. Horseradish = stir everything together. Fridge both.
2. Preheat oven: 415°F. Pull your steak out 30 mins early. Salt + pepper all over.
3. Sear the steak: Cast iron, high heat, oil in. When smoking, sear steak 2 mins per side.
4. Oven time: Slide the whole skillet into the oven. Bake 4–9 mins depending on doneness (see temps below).
5. Let it rest: Pull steak out, let it chill 10 mins. Don’t skip this.
6. Make au poivre: In same pan, melt butter. Add shallots + pepper. Sauté 2–3 mins. Pour in cognac, reduce. Add cream, simmer 1–2 mins.
7. Slice + serve: Cut steak from the bone, slice thick. Plate with all three sauces on the side (or pour them all over — no judgment).

Tips for Success

• Let steak come to room temp before cooking — helps it cook evenly.
• Cast iron or bust. It holds heat better for that crust.
• Use a thermometer. Seriously. Pull steak off heat 5–7°F before target temp.
• Make sauces ahead. They get better the longer they sit.
• Vent your kitchen. Searing = smoke. You’ve been warned.

Storage and Reheating

• Fridge: Steak + sauces keep 2–3 days. Store separately.
• Reheat steak: Oven at 250°F for 10 mins. Or eat cold like a weirdo (me).
• Reheat sauces: Gently on stove. Add a splash of cream to au poivre if it thickens too much.

FAQs

Common Mistakes and How to Dodge Them

• Skipping the rest time: Let the steak rest or the juices will pour out and ruin your masterpiece.
• Cold pan = no crust: That pan needs to be hot. Smoking hot.
• Overcooking the steak: Use a meat thermometer. Seriously.
• Burning the sauces: Keep heat low when making au poivre. Shallots can go from sweet to sad fast.
• Undersalting the sauces: Taste everything. Season the sauces or they’ll taste flat next to the steak

Nutrition Facts (Per Serving)

• Calories: 724 kcal
• Protein: 92.5g
• Fat: 36.7g
• Saturated Fat: 15.8g
• Cholesterol: 207mg
• Sodium: 262mg