A T-bone steak would also work in this recipe, but take into account whether the cut is smaller than the standard porterhouse and adjust the cooking time as needed.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees.

  • Heat a large cast-iron or other heavy ovenproof skillet over medium-high heat. Pat steak dry with paper towels. Season steak generously all over with salt and pepper. Add butter to skillet. When melted, place steak in skillet. Cook until well seared, about 4 minutes a side. Transfer skillet to oven. Continue to cook until a thermometer inserted in thickest part of steak reads 120 degrees for medium-rare, 10 to 12 minutes. Transfer steak to rimmed baking sheet fitted with a wire rack. Let rest 10 minutes before slicing. Serve with Compound Butter.

Reviews (6)

23 Ratings
  • 5 star values: 7
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 2 stars
I seared 2 minutes per side and 9 minutes in the oven and it was well done. A $25 porterhouse well done. I don't think these recipes are tested by anyone.
Rating: 3 stars
Honestly, I'm just trying to test how different recipe-ratings systems work.
Rating: 1 stars
I was going for medium rare. It never even got into the oven. 2 1/2 minutes on each side in the pan at medium high heat took this beautiful porterhouse steak and turned it into garbage. I’ve had problem with Martha Stewart recipes before. I will never use one of her recipes again.
Rating: 5 stars
Looking to make this on the 5th, sounds delis!
Rating: 5 stars
Have made this on grill, in cast iron pan and oven. Great recipe, made porterhouse and ribeye.
Rating: 5 stars
Actually had a three bone prime rib in freezer, cut it down and used one bone as porterhouse. got to be the best meat I have cooked. Thank you for the recipe and idea!!