Learn How to Cook Porterhouse Steak in Oven with Us

how to cook porterhouse steak in oven

Are you looking for a foolproof way to cook a mouthwatering porterhouse steak in your oven? Look no further than our easy-to-follow recipe. Whether you’re a seasoned pro in the kitchen or a beginner, we’ve got you covered with all the steps you need to cook a juicy and flavorful steak.

Key Takeaways

  • Our step-by-step guide will help you achieve a delicious porterhouse steak cooked in the oven.
  • You will need high-quality porterhouse steak, salt, pepper, olive oil, and any additional seasonings you prefer.
  • Proper marinating and seasoning are crucial to enhancing the flavor of your steak.
  • Cook your steak at the ideal temperature and follow our recommended cooking times for a perfectly grilled result.
  • Let your steak rest before slicing to maximize tenderness and enjoy with your favorite side dishes.

Gather the Ingredients for Oven Cooked Porterhouse Steak

Before we begin cooking our mouthwatering porterhouse steak in the oven, let’s gather all the ingredients we need. You will need a high-quality porterhouse steak, salt, pepper, olive oil, and any additional seasonings of your preference.

The quality of the porterhouse steak is crucial – make sure you choose a cut with good marbling and a thickness of at least 1 to 1 1/2 inches. This will ensure a juicy and flavorful steak with a nice char on the outside and tender center inside.

When it comes to seasonings, you can keep it simple with just salt and pepper, or you can add your favorite herbs and spices to elevate the flavor of your steak.

Porterhouse steak1, 1-1/2 inches thick
SaltTo taste
PepperTo taste
Olive oil1 tablespoon
Additional seasoningsTo taste

Now that we have all our ingredients ready let’s prepare our porterhouse steak for oven cooking.

Mastering the Preparation of Porterhouse Steak for Oven Cooking

When it comes to achieving that perfect, mouth-watering oven-cooked porterhouse steak, preparation is key. Properly preparing your steak not only enhances its flavor but also ensures even cooking. Let’s break down the steps:

1. Unpack and Dry the Steak

  • Unpack: Gently remove the porterhouse steak from its packaging.
  • Drying: Using paper towels, pat the steak dry. This step is crucial as it:
    • Ensures better seasoning adhesion.
    • Promotes even cooking.
    • Helps in achieving a desirable sear.

2. Seasoning the Steak

  • Basic Seasoning: Generously season both sides of the steak with salt and pepper. This forms the base flavor.
  • Additional Flavors: At this stage, you can introduce other seasonings. Consider:
    • Garlic powder for a savory touch.
    • Rosemary for a hint of aromatic freshness.
    • Chili flakes for a spicy kick.

3. Oiling and Bagging

  • Olive Oil: Place the seasoned porterhouse steak in a resealable plastic bag. Add a tablespoon of olive oil.
  • Massage: Seal the bag and gently massage the steak, ensuring the oil evenly coats it. This step:
    • Helps in achieving a golden crust.
    • Locks in the steak’s natural juices.

4. Marination Time

  • Short Marination: For a quick meal, refrigerate the steak for at least 30 minutes. This short marination still boosts the steak’s flavor.
  • Extended Marination: If you’re planning ahead, marinating the steak for up to 24 hours is ideal. This extended time:
    • Deepens the flavor profile.
    • Tenderizes the meat, enhancing its texture.

Pro Tip: Always remember, the longer you marinate, the richer the flavor. However, even a short marination can yield a delicious oven-cooked porterhouse steak.

The Art of Seasoning Porterhouse Steak for Oven Roasting

Achieving that perfect, flavorful oven-roasted porterhouse steak begins long before it hits the oven. It starts with the seasoning. Proper seasoning not only enhances the steak’s natural flavors but also ensures a memorable dining experience. Here’s a comprehensive guide:

1. The Basics: Salt and Pepper

  • Salt: Acts as a flavor enhancer, making the steak’s natural flavors more pronounced.
  • Pepper: Adds a mild heat and aromatic depth.

How-to: Generously sprinkle both sides of the porterhouse steak with salt and freshly ground black pepper.

2. Elevate with Additional Seasonings

While the basics are essential, you can elevate the steak’s flavor profile with additional seasonings:

  • Garlic Powder: Adds a savory depth.
  • Onion Powder: Imparts a mild, sweet onion flavor.
  • Smoked Paprika: Introduces a smoky, sweet, and mildly spicy touch.
  • Dried Herbs: Thyme and rosemary are classics. They add aromatic notes that complement the steak’s richness.

Pro Tip: Always season according to your taste. Start with a little and add more as needed.

3. The Flavor-Boosting Rub

For those looking to take their porterhouse steak to the next level:

  • Olive Oil and Minced Garlic Rub: Mix olive oil with minced garlic to form a paste.
  • Application: Rub this mixture onto the steak before adding your seasonings. The oil:
    • Helps seasonings adhere better.
    • Aids in forming a delightful crust during oven roasting.
    • Infuses the steak with a rich garlic flavor.

4. Let the Flavors Marry

  • Resting Time: After seasoning, let the steak sit at room temperature for at least 30 minutes. This:
    • Allows the steak to absorb the seasonings.
    • Ensures even cooking.

In Conclusion: Seasoning is more than just adding flavors; it’s about enhancing the steak’s natural taste and ensuring every bite is a flavor-packed experience. By following this guide, you’re well on your way to mastering how to cook a porterhouse steak in the oven that’s seasoned to perfection.

The Ultimate Guide to Oven-Roasting Your Porterhouse Steak

The aroma of a porterhouse steak sizzling away in the oven is enough to make anyone’s mouth water. But how do you ensure that your steak is cooked to perfection? Let’s break down the steps:

1. Setting the Stage: Preheat the Oven

  • Temperature: Preheat your oven to a scorching 450°F (230°C). This high heat ensures a beautiful crust on the steak while keeping the inside juicy.

2. Positioning the Steak

  • Wire Rack Over a Baking Sheet: Place your seasoned porterhouse steak on a wire rack set over a baking sheet. This setup:
    • Allows for even heat distribution.
    • Ensures the steak doesn’t sit in its juices, which can make it soggy.

3. Cooking Time: It’s All About Precision

  • Thickness Matters: The thickness of your steak will influence cooking time. Always keep this in mind.
  • General Guidelines:
    • Medium-Rare: About 10-12 minutes. Aim for an internal temperature of 130°F (54°C).
    • Medium: Roughly 12-14 minutes. The target is 140°F (60°C) internally.

Pro Tip: Invest in a good meat thermometer. It takes the guesswork out of the process and ensures your steak is cooked just right.

4. Elevate the Flavor: The Broiling Touch

  • Butter Pat: For an irresistible finish, place a pat of butter atop the oven-grilled porterhouse steak once it’s done cooking.
  • Broil: Switch your oven to broil and let the steak sizzle for an additional 1-2 minutes. This:
    • Melts the butter, infusing the steak with richness.
    • Creates a delightful char on the steak’s surface.

Caution: Broiling can quickly go from perfect to burnt. Keep a close eye on your steak during this step!

5. The Final, Crucial Step: Resting

In Conclusion: Cooking a porterhouse steak in the oven is a blend of art and science. By following this guide, you’ll not only understand the process but also master it, ensuring a steak that’s the talk of the dinner table.

Broiling Porterhouse Steak for a Flavorful Finish

Broiling is a top-down cooking method that mimics the intense heat of grilling. When applied to a porterhouse steak, it results in a beautifully charred exterior that’s packed with flavor. Here’s a step-by-step guide to perfecting the broiling technique:

1. Setting Up the Broiler

  • Temperature: Ensure your broiler is preheated to high. This ensures a quick sear, locking in the steak’s juices.
  • Positioning: Adjust your oven rack so it’s about 4 inches away from the broiler. This distance is crucial for even charring without burning.

2. Preparing the Steak for Broiling

  • Drying: After removing the steak from its marinade, pat it thoroughly dry with paper towels. This:
    • Helps achieve a better sear.
    • Prevents steam, which can hinder the charring process.
  • Oiling: Brush both sides of the porterhouse steak with olive oil. This:
    • Enhances flavor.
    • Aids in achieving that desirable charred crust.

3. Broiling to Perfection

  • Broiler Pan: Place the steak on a broiler pan, which allows excess fat to drip away and ensures even heat distribution.
  • Timing: Broil the steak for about 4-6 minutes on each side. However, this can vary based on:
    • The thickness of your steak.
    • Your desired level of doneness.

Pro Tip: Always keep a vigilant eye during broiling. The difference between a perfectly charred steak and a burnt one can be mere seconds!

4. The Resting Phase

  • Why Rest?: Just like with oven roasting, it’s crucial to let your broiled porterhouse steak rest for a few minutes post-cooking. This:
    • Allows juices to redistribute.
    • Ensures a tender, juicy steak.

In Conclusion: Broiling is more than just an additional step; it’s a technique that elevates the flavor profile of your oven-cooked porterhouse steak. With a beautifully charred exterior and a tender interior, your steak will be the star of any meal.

The Essential Steps: Resting and Slicing Your Oven-Roasted Porterhouse Steak

After the meticulous process of seasoning and cooking, the final steps of resting and slicing your porterhouse steak are paramount. These steps ensure that your hard work pays off with a steak that’s both tender and bursting with flavor. Here’s a detailed breakdown:

1. The Importance of Resting

  • Why Rest?: When the porterhouse steak is cooked, its juices are pushed out towards the surface. Resting allows these juices to be reabsorbed, ensuring a moist steak.
  • How to Rest:
    • Transfer: Move the steak from the oven to a cutting board.
    • Tent: Cover the steak loosely with aluminum foil. This keeps it warm without making it sweat.
    • Duration: Let the steak rest for a minimum of five minutes. For larger cuts, consider extending this to 10 minutes.

2. Mastering the Slice

  • Against the Grain: Always slice your steak against the grain. This means cutting perpendicular to the muscle fibers. This technique:
    • Makes the steak easier to chew.
    • Enhances its tenderness.
  • Thickness: Aim for slices that are about 1/2-inch thick. This size is ideal for capturing the steak’s juiciness and flavor.
  • Presentation: Arrange the slices neatly on a serving platter. Presentation matters, and a well-arranged platter is always more appetizing.

3. Serving Suggestions

Your beautifully rested and sliced oven-roasted porterhouse steak is a treat on its own. However, consider pairing it with:

  • Sauces: A red wine reduction or a creamy peppercorn sauce can elevate the steak’s flavor.
  • Sides: Consider classic sides like garlic mashed potatoes, steamed asparagus, or a fresh Caesar salad.

In Conclusion: The steps of resting and slicing might seem simple, but they play a pivotal role in your oven-roasted porterhouse steak experience. By following this guide, you ensure a steak that’s not only cooked to perfection but also presented and served in the best possible way.

For those eager to explore more, stay tuned for advanced techniques and tips to further enhance your oven-cooked porterhouse steak journey.

The Culinary Finale: Serving and Relishing Your Oven-Cooked Porterhouse Steak

You’ve journeyed through the meticulous process of selecting, seasoning, cooking, and resting your steak. Now, it’s time for the grand finale: serving and savoring. Here’s how to make the most of this culinary masterpiece:

1. The Resting Ritual

  • Why Rest?: As emphasized before, resting is not just a waiting game. It’s a crucial step that ensures:
    • Juices are reabsorbed.
    • The steak remains tender and juicy.
  • Duration: Allow the steak to rest for a good 5-10 minutes post-cooking.

2. The Art of Slicing

Against the Grain: This technique is paramount. Slicing against the grain ensures easier chewing and enhanced tenderness

Thickness: Aim for consistent slices, ensuring each bite captures the steak’s essence.

3. Perfect Pairings

Your oven-cooked porterhouse steak is a star, but the right accompaniments can elevate the entire meal:

  • Roasted Vegetables: Think Brussels sprouts or carrots caramelized to perfection.
  • Creamy Mashed Potatoes: A classic that complements the steak’s richness.
  • Refreshing Salad: A light, tangy salad can balance out the meal’s flavors.

4. Serving Essentials

  • Warm Plates: Serving the steak on a warm plate ensures it remains at the ideal temperature, enhancing the dining experience.

5. Savor the Moment

  • Mindful Eating: Take a moment to truly appreciate the steak. Close your eyes, relish each bite, and immerse yourself in the flavors and textures.
  • Celebrate Your Effort: Cooking is as much about the journey as the destination. Celebrate your newfound expertise and the effort that went into creating this dish.

In Conclusion: Cooking and serving an oven-cooked porterhouse steak is a culinary journey, one that’s filled with passion, precision, and pride. Now that you’re equipped with this knowledge, you’re ready to dazzle your loved ones with a meal they’ll remember. Here’s to many more culinary adventures ahead. Cheers and bon appétit!


Cooking a porterhouse steak in the oven may seem intimidating, but with our step-by-step guide, you can easily achieve a mouthwatering and delicious result. Remember to gather all the necessary ingredients, prepare the steak properly, season it well, and cook it to perfection in the oven or under the broiler.

Resting the steak after cooking is crucial for the juices to redistribute and the meat to retain its tenderness. Then, slice the steak against the grain to maximize tenderness and presentation.

Finally, serve your oven cooked porterhouse steak with your favorite sides and enjoy the delicious flavors and juicy texture. Experiment with different seasonings and cooking techniques to create your own signature dish that is sure to impress your guests.

We hope you found our guide on how to cook porterhouse steak in the oven helpful and informative. Happy cooking!

FAQ’s On How To Cook Porterhouse Steak In Oven

How long should I cook a porterhouse steak in the oven?

The cooking time will depend on the thickness of your steak and your desired level of doneness. As a general guideline, you can cook a 1-inch thick porterhouse steak in the oven at 425°F (220°C) for about 12-15 minutes for medium-rare, 15-18 minutes for medium, and 18-20 minutes for well done. It’s always best to use a meat thermometer to ensure your steak reaches your preferred internal temperature.

Should I marinate the porterhouse steak before cooking?

Marinating is optional but can add extra flavor to your porterhouse steak. If you choose to marinate, you can combine your preferred marinade ingredients in a resealable bag or container and let the steak marinate in the refrigerator for at least 30 minutes or up to overnight. Make sure to pat the steak dry before cooking to prevent excess moisture.

Can I cook a frozen porterhouse steak in the oven?

While it’s generally recommended to thaw the steak before cooking for even and consistent results, you can cook a frozen porterhouse steak in the oven. However, you will need to increase the cooking time by approximately 50% to ensure the steak cooks through. It’s important to use a meat thermometer to check the internal temperature and ensure it reaches the desired level of doneness.

Do I need to flip the porterhouse steak while cooking in the oven?

It’s not necessary to flip the porterhouse steak while cooking in the oven. The high heat will sear the steak on one side, creating a delicious crust. However, if you prefer an evenly browned exterior, you can flip the steak halfway through the cooking time. Just be cautious when handling hot pans or grates.

How should I season the porterhouse steak?

Seasoning the porterhouse steak is crucial to enhancing its flavor. Before cooking, generously season both sides of the steak with salt and freshly ground black pepper. You can also add additional seasonings such as garlic powder, paprika, or your favorite steak seasoning blend to taste.

Can I broil the porterhouse steak instead of baking it in the oven?

Yes, you can broil the porterhouse steak for a delicious charred exterior. Preheat your broiler and place the seasoned steak on a broiler pan or a wire rack set on a baking sheet. Broil for about 4-6 minutes per side, or until the desired level of doneness is reached. Keep a close eye on the steak to prevent it from burning.

How should I rest the porterhouse steak before slicing?

After cooking, it’s important to let the porterhouse steak rest for about 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak. Simply transfer the cooked steak to a cutting board and tent it loosely with aluminum foil to retain heat and moisture. Avoid cutting into the steak immediately, as this can cause the juices to spill out and result in a drier steak.

Can I use the oven’s broiler to finish cooking the porterhouse steak?

While it’s possible to use the broiler to finish cooking the porterhouse steak, it’s generally recommended to use the broiler for initial searing and then transfer the steak to the oven to finish cooking. This helps to ensure even heat distribution and prevent the steak from burning on the exterior while remaining undercooked in the center.

What are some recommended side dishes to serve with oven cooked porterhouse steak?

Oven cooked porterhouse steak pairs well with a variety of side dishes. Some popular options include roasted potatoes, grilled asparagus, sautéed mushrooms, garlic butter green beans, or a fresh salad. You can also serve it with a flavorful sauce or compound butter for added richness.

This article was reviewed and published by Ryan Yates, Culinary Expert with over 15 years of experience in elevated cooking techniques. This process was tested in a working commercial kitchen that Ryan manages as a Professional Chef.

Note: This article was crafted with the primary intent of educating and assisting our readers. We ensure that our content is backed by research and expertise. For more culinary insights, stay tuned to the Authentic Hospitality blog.

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