While it’s true that T-bones and porterhouses are cut from the same section of the cattle, the short loin, and both hold the same kinds of meat, the NY strip and the tenderloin filet, the USDA has strict rules about how much meat belongs on a porterhouse or T-bone.
So what actually sets a porterhouse apart from a T-bone? The difference comes down to the size of the fillet. Porterhouse steaks have more filet to than T-bones.
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.
Prep Time 30 minutes
Cook Time 20 Minutes
Rest Time 10 Minutes
Total Time 60 Minutes
- 1 2lb. bone-in Porterhouse steak (about 2 inches thick), room temperature
- Kosher salt
- Freshly ground pepper
- 1 tablespoon unsalted butter, room temperature
- Compound butter for serving
- 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 150 degrees for medium-well, 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.