Jean-Georges's Porterhouse Steak

Kerry's Bearnaise Sauce
1 Serves

Jean-Georges Vongerichten, owner of Prime Steakhouse, at the Bellagio Hotel in Las Vegas, shares his recipe for this classic meal. For a tender, juicy steak, use only prime beef, the highest grade of meat. A T-bone steak would also work here, but be sure to adjust cooking time as needed for a smaller cut.


  • 1 twenty-four-ounce porterhouse steak, 1 ½ inches thick

  • Coarse salt and freshly ground pepper

  • Extra-virgin olive oil


  1. Heat broiler on high. Season steak on both sides with salt and pepper, and brush with olive oil to lightly coat. Place in broiler pan, and transfer to broiler. Broil for 9 minutes, turn, and continue to broil for another 9 minutes for medium-rare. Remove from broiler, and let rest for 8 to 10 minutes before serving.

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