Dinner for two? Although grilling is always an option, thick porterhouse steaks take well to an initial high-heat searing process followed by a long resting period and then a final stint in the oven. The process helps the juices to remain in the meat while the heat migrates slowly toward the center.
Pan-Roasted Porterhouse Steak
1 porterhouse steak, about 1 1/2 lb. (750 g), patted dry
1 Tbs. olive oil, plus more as needed
Kosher salt and freshly ground pepper
Rub the steak all over with the 1 Tbs. oil. Let stand at room temperature for 1 to 1 1/2 hours.
Heat a large ovenproof frying pan over high heat until it is very hot, about 3 minutes. Generously season the steak all over with salt and pepper. Add just enough oil to the pan to coat the bottom and reduce the heat to medium-high. When the oil is shimmering, use tongs to place the steak in the pan, and sear for 2 1/2 minutes on each side. Transfer to a rack set over a plate and let stand at room temperature for 30
minutes or up to 1 hour.
Preheat an oven to 425°F (220°C).
Return the steak to the pan, transfer to the oven and roast until an instant-read thermometer inserted into the thickest part of the steak away from the bone registers 130°F (54°C) for medium-rare, about 12
minutes, or until done to your liking. Transfer to the rack and let rest, uncovered, for 5 to 8 minutes.
Transfer to a carving board and cut the sirloin away from the bone on one side and the filet section on the other. Cut against the grain into thick slices. Arrange on warmed individual plates. Serve immediately, passing oil at the table for drizzling. Serves 2 to 3.
For this and more than a hundred other recipes for roasted meats, poultry, seafood, vegetables and fruits—delicious dishes suitable for every season and every occasion—check out our Year-Round Roasting.