A Porterhouse is a hearty steak that you can prepare in various ways. Below you'll find a handy guideline. Scroll through and choose your preparation method!

Porterhouse Low and Slow (Searing & Roasting)

Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the oven to 120°C for a nice roast and the pan or grill to maximum heat.
Sear or grill the meat on all sides in a large pan with butter or on the grill until evenly browned and the fat edge is nice and crispy.
Transfer the meat to the preheated oven, place the roasted steak in an oven dish and add the cooking fat.
Time: Use the guide below for your own schedule, these times are indicative.
Measure the internal temperature for these meats. Use the temperatures from the chart.
Resting: Let the meat rest for 10 minutes before slicing/serving.
Season the meat after searing or afterward with pepper, salt, or rub of your choice.

Internal Final Temperatures

Rare 52°C, Medium rare 54°C, Medium 57°C, Well done 62°C

Allow for a total cooking time of 45 minutes.

Reversed Sear Porterhouse (Cooking & Grilling)

Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the oven or BBQ to 60°C.
Cook the meat to the temperatures below minus 2 degrees. The last 2 degrees will come during grilling.
Grill or bake the meat on all sides until browned and crispy until the desired internal temperature is reached.
Measure the internal temperature for these meats. Use the temperatures from the chart.
Resting: Let the meat rest for 10 minutes before slicing/serving.
Season the meat after searing or afterward with pepper, salt, or rub of your choice.

Internal Final Temperatures

-Rare 52°C (beef, veal)
-Medium rare 54°C (beef, veal)
-Medium 57°C (beef, lamb, veal)
-Well done 62°C (lamb)

Allow for a total cooking time of 1 hour.

Porterhouse Sous Vide Preparation

Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the warm water bath so that the times below are correct. Use a vacuum-sealed bag (you can even season the steaks and reseal them). Normally, the packaging can go straight into the warm water bath.
Time: Set the sous vide stick according to the schedule below. If the meat is still frozen, add 1 hour.
Grill the steak in a pan or on the BBQ until golden brown, you can also use a torch, as grilling or burning will not increase the temperature further.
Resting: Let the steak rest for 10 minutes before slicing/serving.
Season the steak halfway or afterward with pepper, salt, or rub of your choice.

Sous Vide Settings for Porterhouse

Rare: 52°C for 3 hours
Medium: 54°C for 3 hours
Medium rare: 56°C for 3 hours