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Home » Recipes » Keto

Reverse Sear Porterhouse Steak

Published: Aug 21, 2023 by Lara This post may contain affiliate links - read my disclaimer for full details... Leave a Comment

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There’s nothing quite like a perfectly cooked Reverse Sear Porterhouse Steak, with its tender filet and juicy strip steak. Enjoy your perfectly cooked reverse seared porterhouse steak!

Steak with asparagus and butter on a plate.
Table of Contents
  • Reverse Sear Porterhouse Steak
  • WHAT IS REVERSE SEARING?
  • Why you'll love this Reverse Sear Porterhouse Steak
  • Ingredients
  • Tips & Tricks
  • How to make Reverse Sear Porterhouse Steak
  • Substitutions
  • What to serve with Reverse Sear Porterhouse Steak
  • How to store
  • How to reheat
  • More Delicious Steak Recipes to Enjoy
  • PIN THIS RECIPE FOR LATER

Reverse Sear Porterhouse Steak

Have you ever tried the reverse sear method for cooking a porterhouse steak? It's the perfect way to achieve a juicy and tender medium-rare Porterhouse steak.

If you're looking for more steak recipes, you'll love this Smoked New York Strip Steak, Air Fryer New York Strip Steaks and this Juicy Ribeye on the Blackstone Griddle recipe.

A piece of meat is being cooked in a cast iron skillet.

WHAT IS REVERSE SEARING?

Reverse searing is a cooking technique that reverses the traditional order of cooking a steak and other meats. Instead of searing the meat first to create a crust and then finishing it off in the oven or on the grill, reverse searing starts with a low and slow cooking process, such as an oven or smoker, and finishes with a high-heat sear.

The first step in reverse searing is to cook the meat slowly at a lower temperature until it reaches an internal temperature below the desired level of doneness. This low-temperature cooking allows the meat to cook evenly while gently rendering its fat and preserving moisture.

Once the meat has reached the desired internal temperature, it is removed from the oven or smoker and allowed to rest for a short period. During this resting period, the internal temperature of the meat may continue to rise slightly due to residual heat. This is why we want to remove it before the final desired temperature.

After the resting period, the final step of reverse searing involves searing the meat at high heat to create a caramelized crust on the outside. Depending on personal preference, this can be done on a hot grill, cast-iron skillet, and even a blowtorch. The high-heat sear quickly browns the surface of the meat, adding a rich flavor and visually appealing charred appearance.

A steak with asparagus on a plate.

Why you'll love this Reverse Sear Porterhouse Steak

  • Quick and Easy - Cooking this steak is super easy and takes less than 15 minutes!
  • Keto or Low-Carb- this steak has less than 1g of carbs making it great for those following a keto diet.
  • Simple Recipe - with only 3 ingredients to make this steak!

Ingredients

  • Porterhouse Steak
  • Seasonings: salt and black pepper 
  • Optional toppings: grass-fed butter

Tips & Tricks

The thicker the steak, the longer the cooking time. My steaks were around 1 inch thick.

Use a meat thermometer to check the steak's temperature when it comes out of the oven and while it's being seared.

How to make Reverse Sear Porterhouse Steak

  1. Let the steak come to room temperature.
  2. Pre-heat the oven to 225F
  3. Line a baking sheet with aluminum foil, spray it with cooking oil.
  4. Season the porterhouse steak with salt and pepper and place on the baking sheet.
  5. Cook for 30-45 minutes, time depends on the thickness of your steak. Remove the steak when it reaches an internal temperature of 115-120F.
  6. He a cast iron skillet over medium high heat. Add the butter. Once the butter is melted add the steak.
  7. Sear the steak on both sides until it reaches desired doneness.
  8. I cooked mine for about 2 minutes on each side for medium rare ~133-135F.
Beef steaks on tin foil on a stovetop.
A frying pan with a yellow piece of butter in it.
A steak is being fried in a skillet on the stove.
A steak is being cooked in a frying pan.
A piece of meat is being cooked in a cast iron skillet.

Substitutions

If you do not have a Porterhouse steak, then you can use a T-bone steak, ribeye or New York strip steaks.

Learn the difference between New York Strip vs. Ribeye to help you choose which to substitute with.

What to serve with Reverse Sear Porterhouse Steak

There are plenty of delicious options to choose from. You could keep it simple and serve it with a Roasted Garlic Parmesan Asparagus or Roasted Potatoes and Green Beans. You may also like this cheesy mashed cauliflower.

A steak with butter and parsley on a plate.

How to store

Store leftover reverse sear Porterhouse steak in an airtight container for up to 5 days. I love making this Leftover Steak Breakfast the next morning if I ever have any leftovers.

How to reheat

Remove the lid from the container or transfer it to a microwave-safe plate. Microwave for 60-90 seconds on high.

porterhouse Steak and asparagus on a white plate.

More Delicious Steak Recipes to Enjoy

If you loved this perfectly cooked medium rare porterhouse steak, you might like these other easy steak recipes.

  • Smoked New York Strip Steak
  • Juicy Air Fryer Ribeye Steak
  • Air Fryer Petite Sirloin Steaks
  • Air Fryer New York Strip Steaks
  • Juicy Ribeye on the Blackstone Griddle
  • Air Fryer Bacon Wrapped Ribeye Steak
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Steak with asparagus and butter on a plate.

Reverse Sear Porterhouse Steak

Lara
There’s nothing quite like a perfectly cooked Reverse Sear Porterhouse Steak, with its tender filet and juicy strip steak. Enjoy your perfectly cooked reverse seared porterhouse steak!
5 from 47 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 35 minutes mins
Rest Time 30 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Main Course
Cuisine American
Servings 2
Calories 504 kcal

Equipment

  • skillet

Ingredients
  

  • 1 pound Porterhouse Steak
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • Optional toppings: grass-fed butter

Instructions
 

  • Let the steak come to room temperature.
  • Pre-heat the oven to 225F
  • Line a baking sheet with aluminum foil, spray it with cooking oil.
  • Season the porterhouse steak with salt and pepper and place on the baking sheet.
  • Cook for 30-45 minutes, time depends on the thickness of your steak. Remove the steak when it reaches an internal temperature of 115-120F.
  • He a cast iron skillet over medium high heat. Add the butter. Once the butter is melted add the steak.
  • Sear the steak on both sides until it reaches desired doneness.
  • I cooked mine for about 2 minutes on each side for medium rare ~133-135F.

Nutrition

Calories: 504kcalCarbohydrates: 0.2gProtein: 47gFat: 34gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 127mgSodium: 704mgPotassium: 704mgFiber: 0.1gVitamin A: 1IUCalcium: 15mgIron: 5mg
Keyword Reverse Sear Porterhouse Steak
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Porthouse steak reverse sear on a plate with asparagus.

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Hi, I’m Lara, a Registered Dietitian and Personal Trainer with a passion for food and travel.

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