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!
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.
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.
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
- 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.
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.
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.
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
Reverse Sear Porterhouse Steak
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
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