Recipes with Porterhouse Steak That Are Just Too Good to Pass Up

Porterhouse steak is one of my go-to cuts when I want something rich, meaty, and versatile in the kitchen.

It’s got the best of both worlds with that tenderloin on one side and strip steak on the other—it’s like getting two textures in one piece!

This cut works really well in classic steak and eggs or sliced thin for a hearty steak salad with blue cheese.

I like using porterhouse because it cooks evenly, handles bold marinades, and always brings deep, beefy flavor to the plate.

You don’t need complicated techniques to make it shine—just good seasoning, high heat, and a little patience go a long way!

1. Tuscan Style Porterhouse Steak

A Tuscan style porterhouse steak with garlic and rosemary packs robust flavor in every bite.

You start with a well-marbled porterhouse, which soaks up the simple marinade.

I find that a mix of fresh garlic, rosemary, and olive oil brings out such a savory aroma when grilling.

Letting the steak rest before slicing helps lock in all those amazing juices.

2. Soy Sauce and Lemon Juice Marinated Porterhouse Steak

This marinade brings a perfect mix of tang and savor to your porterhouse steak!

Soy sauce and lemon juice help break down the meat for a tender bite.

Try tossing in some Worcestershire sauce for extra depth, just like in this easy steak marinade.

I love how this combo really lets the flavor of a quality steak shine through.

3. Classic Grilled Porterhouse with Sea Salt and Fresh Cracked Pepper

A thick porterhouse really shines with just coarse sea salt and lots of fresh cracked black pepper.

Letting the steak rest at room temperature before grilling gives you a juicier result—don’t skip this step!

High heat on the grill is key for a beautiful caramelized crust.

The natural marbling makes every bite flavorful and rich.

If you need a reference for ingredient amounts or want to read more about seasoning.

4. Pan-Seared Porterhouse with Garlic Butter

Nothing beats the aroma when you baste a sizzling porterhouse with garlic butter on the stove.

The pan-sear locks in those rich juices, making every bite tender and flavorful.

For a great basting butter, toss in a few crushed garlic cloves and a couple sprigs of rosemary.

5. Porterhouse Steak with Paprika-Parmesan Compound Butter

A hot grill brings out the best in a porterhouse steak.

Top your steak with a savory compound butter made from paprika and Parmesan for an extra punch of umami.

Let the butter melt over the steak just after it comes off the grill—this is my favorite part because the aroma fills the kitchen instantly!

If you want more inspiration, check out grilled porterhouse steak with paprika-Parmesan butter recipes for new twists.

6. Oven-Roasted Porterhouse after Cast-Iron Skillet Searing

Searing the porterhouse in a cast-iron skillet gives you that perfectly crisp crust you crave!

When you finish the steak in the oven, it cooks through evenly and keeps all those delicious juices locked in.

For even more tips and inspiration, check out ideas for porterhouse steak in the oven.

7. Herb Butter-Topped Porterhouse Steak

A thick porterhouse steak and a slab of herb butter with fresh parsley make a fantastic combo!

The butter melts right over the hot steak, carrying its flavor into every bite.

It’s easy to finish with just a sprinkle of chopped parsley if you want to boost the freshness and color even more.

Adding garlic to the butter makes a difference, and I recommend using fresh garlic for the best flavor.

For extra aroma, you can serve the steak with a sprig of your favorite herbs like rosemary or thyme.

8. Porterhouse Steak with Sesame Seeds and Ginger Marinade

Using porterhouse steak for this recipe gives you a great mix of tenderness and beefy flavor.

Marinating the steak in soy sauce, fresh ginger, garlic, and sesame seeds brings out a delicious balance of sweet and savory.

Toasting the sesame seeds before adding them to the marinade really boosts their nutty flavor, and you can find an authentic take on this style with this Korean beef bulgogi marinade that also works well with porterhouse.

9. Spicy Cajun Porterhouse

Grab your porterhouse steak and get ready for big flavor with a Cajun twist.

Making your own Cajun seasoning lets you control the spice and salt just how you like it.

I love how well porterhouse can handle bold, punchy spices—each bite gets that savory crust from high-heat searing.

Try using a homemade Cajun blend like some shared on Pinterest for an extra fresh, zesty kick—it’s easy and totally worth it!

10. Pan-Seared Porterhouse with Dijon Mustard

A porterhouse cooks beautifully in a hot pan, getting a fantastic crust that locks in all the flavor!

I always enjoy adding Dijon mustard and Worcestershire sauce for a subtle tangy kick—those flavors really cling to the sear.

When you use porterhouse, you get both the filet and strip sections in one steak, which makes each bite a little different and always delicious.

It’s a classic steakhouse combo you can easily make at home!

11. Marinated Porterhouse with Balsamic Vinegar

Marinating porterhouse steak in balsamic vinegar and dark brown sugar gives it a nice balance of tangy and sweet flavors.

Adding a splash of soy sauce helps deepen the umami taste in the marinade.

Let that steak soak for a good while before cooking and you’ll end up with a juicy, flavorful result that’s hard to beat!

12. Porterhouse Steak with Mushrooms Sautéed in Garlic Butter

You get rich, juicy porterhouse steak paired with mushrooms that soak up every drop of garlicky butter!

I like using shiitake mushrooms for their depth of flavor, but you can use any mix you have on hand.

The garlic butter really makes the aroma in your kitchen incredible while the steak cooks.

Don’t forget a sprinkle of fresh rosemary on top—it gives the dish a fragrant kick.

If you want to see a great example, check out this grilled porterhouse steak with mushrooms.

13. Grilled Porterhouse with Chimichurri Sauce

A grilled porterhouse steak topped with chimichurri always brings a ton of fresh flavor to your table.

That thick cut picks up a perfect crust on the grill, and you really get the best of both worlds with tenderloin and strip.

The homemade chimichurri—packed with parsley, oregano, and garlic—adds bright, tangy notes that work especially well with a juicy steak.

14. Steakhouse Style Porterhouse with Blue Cheese

A juicy porterhouse steak with blue cheese crumble has that classic steakhouse flavor right at home!

I always let the steak rest before adding the blue cheese so it gets slightly melty without sliding off.

Try finishing your steak with a sprinkle of sea salt after adding the cheese for an extra punch.

The blue cheese gives each bite a bold, creamy edge that pairs perfectly with the rich taste of porterhouse.

15. Herb-Crusted Porterhouse with Thyme and Rosemary

When you rub fresh rosemary and thyme onto a porterhouse steak, it makes the kitchen smell incredible.

The combination of herbs really highlights the rich, beefy flavor of the steak.

I always make sure to let the herbs fully coat both sides for extra aroma.

A touch of salt and pepper with those herbs is all you need to keep things deliciously simple.

A dish like this is wonderful for showing off a beautiful cut like porterhouse, since the herbs won’t overpower the meat but really complement it.

16. Smoked Porterhouse Steak with Hickory

Using hickory wood chips brings a bold, smoky aroma that really pairs well with porterhouse steak.

I always recommend waiting for a rich smoke before adding your steak so the flavor settles in from the very first minute.

Smoked porterhouse steak gets an amazing crust and takes on just the right amount of smokiness, thanks to the marbled cut and thick size.

17. Cast Iron Sear with Butter Porterhouse

Searing porterhouse steak in a hot cast iron skillet just does something magical—there’s this unbeatable flavor and a crust you can’t get any other way.

When you toss in a knob of butter and some fresh crushed garlic near the end, the aroma takes over your kitchen (in the best way possible!).

Cast iron cooks the porterhouse evenly, so you end up with a juicy steak, edge to edge.

I like basting with melted butter during the last minute—really amps up the flavor and gives it that glossy finish.

This method works especially well since the porterhouse cut is thick, letting you get that golden sear without drying out the inside.

18. Porterhouse Steak with Red Wine Reduction Sauce

Porterhouse and red wine reduction? It’s a classic for a reason—the wine just deepens and compliments the beef’s richness.

I usually toss in shallots and garlic for a little extra oomph.

Swirl in a bit of butter at the end and you get this velvety, glossy sauce that’s honestly hard to resist.

19. Porterhouse with Lemon-Herb Marinade

Porterhouse steak shines here—you get juicy tenderness and tons of flavor from both the filet and strip sections.

When you marinate it with a zesty lemon-herb mix, the steak soaks up brightness and gets even more tender as it rests.

Why not toss some fresh veggies on the grill at the same time? It saves time and makes cleanup less of a headache.

I usually grab parsley, garlic, and a good splash of lemon juice for a refreshing twist.

20. Simple Salt-and-Pepper Porterhouse with Olive Oil Rub

Sometimes you just want to let the steak speak for itself—a good porterhouse, flaky salt, cracked pepper, and quality olive oil. That’s it.

Pat the steak dry first, then rub in the oil and seasoning for a savory crust that’s hard to beat.

This dish is all about simplicity, but the richness of porterhouse makes it special every single time.

If you love classic steak, sometimes less really does feel just right.