This cast iron pan-seared porterhouse steak is finished with a rich bourbon butter sauce and caramelized shallots — a restaurant-worthy dish you can make at home. Perfect for Father’s Day or any time you’re craving a bold, flavorful steak dinner.
June means school is almost done, summer is here and Father’s Day is around the corner. And I have another wonderful porterhouse steak recipe to spoil your dear ‘ol dad!
I have already shared with you my tips on how to grill a porterhouse steak. Today I am sharing how you can cook this beautiful steak inside your kitchen and on the stove.
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Recipe highlights
- Simple: No grill? No problem. All you need is a cast iron skillet to sear a porterhouse steak to perfection right on your stovetop — juicy, golden-brown crust and all.
- Bold Bourbon Sauce: The beauty of pan-searing? You get all the flavorful bits at the bottom of the pan to make a quick, rich bourbon sauce with shallots, rosemary, and butter.
- Two Steaks in One: A porterhouse isn’t just any steak, it’s a New York strip and a filet mignon in one glorious cut. Big flavor and juicy tenderness in every bite.
- Steakhouse Vibes at Home: This is the kind of steak dinner that makes you feel like you’re dining out, without leaving the house (or dropping big bucks on the check).
Ingredients needed
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- Porterhouse steak: You can also use a t-bone steak or any other cut of meat for this delicious bourbon pan sauce. Remember if you do use a t-bone, the cooking time will be less since it is smaller in size. And boneless steaks will also have different cooking times. So use a meat thermometer to test doneness.
- Bourbon: Bourbon is whiskey, but not all whiskey is bourbon. Although the recipe calls for bourbon, you can use any kind of whiskey you like. The alcohol burns off, but if you dont’ want to use alcohol substitute with some apple juice.
- Shallot: If you don’t have shallots you can use some onions and a little garlic. You could also use sweet Vidalia onions.
- Fresh rosemary: Fresh herbs add more flavor than dried. You can also use fresh thyme or chives.
- Beef broth: Since we are using steak, I use beef broth in my sauce. You can also use vegetable broth.
- Extra virgin olive oil: I use oil to help with the sear. You can also use avocado or vegetable oil
- Butter: I finish the sauce with a little butter, which adds creaminess and flavor.
- Pantry staples: Kosher salt and coarse black pepper
Step-by-step directions
- Prep steaks. Season both sides of the steak with salt and pepper at least 30 minutes and up to 12 hours before cooking. See note below. Let steak sit at room temperature 30 minutes before cooking.
- Sear steaks. Heat a large cast iron pan with olive oil. When it starts to smoke, add steak and cook until a crust is formed underneath.
- Add aromatics. Add butter then flip steak over and continue cooking. Add rosemary and shallot slices around the steak.
- Finish sauce. Once steak is cooked to desired doneness, reduce heat and remove steak from pan and let it rest. Add beef broth and scrape the bits from the bottom of the pan. Stir in bourbon and let sauce cook until reduced by half. Add the last pat of butter and stir until melted and combine. Serve sauce immediately with steak.
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Expert tips and recipe FAQs
For these porterhouse steaks, I cooked them for about 4 minutes per side for medium to medium-rare doneness. If you like it more rare, cook for about 1-2 minutes less. And if you like it well done, cook for an additional 1-2 minutes total.
You can also use a meat thermometer to ensure the steak is done to your preference. However you like your steak, be sure to let it rest while you make the bourbon steak sauce. You only needs 3-5 minutes for the juices to settle inside, and your steak will be perfect and juicy.
For a crusty sear, salt your steaks up to 12 hours before cooking. Simply season the meat and let it sit, uncovered in the refrigerator. Allow the meat to come to room temperature before cooking.
Once the steak is seared and cooked to your preferred doneness, let it rest while you prepare the pan sauce. For my Mother’s Day filet mignons, I shared my recipe for a delicious red wine steak sauce. And for dad, we are using bourbon!
Storing/Freezing Instructions
TO STORE: Store any leftover steak in an airtight container and refrigerate for up to 4 days. Do not reheat steak in the microwave, but sauté chopped steak in a hot pan with a little butter or olive oil.
TO FREEZE: You could also freeze leftovers, but I suggest not to do this as the texture does change when frozen and thawed.
Both cuts of meat include that T-shaped bone with meat on either side of it. Both cuts are from the short loin. But porterhouse steaks are cut from the rear end of the short loin while the t-bone is cut closer to the front. The porterhouse steak is not just larger than a t-bone, but it also has two full sized pieces of steak on either side of the bone: the longer side being a New York strip and the smaller side holding a filet.
For a crusty sear, salt your steaks up to 12 hours before cooking. Simply season the meat and let it sit, uncovered in the refrigerator. Another tip is to allow the meat to come to room temperature before cooking for even cooking. Also use a piping hot pan. I prefer to use cast iron but a stainless pan will also work great.
Pan Seared Porterhouse Steak with Bourbon Sauce
Ingredients
- 1 porterhouse steak
- ½ teaspoon kosher salt
- ¼ teaspoon coarse black pepper
- 1 teaspoon extra virgin olive oil
- 1 large shallot thinly sliced
- 1 sprig fresh rosemary
- ½ cup beef broth
- ½ cup bourbon
- 2 tablespoon butter
Instructions
- Season both sides of the steak with salt and pepper at least 30 minutes and up to 12 hours before cooking. See note below.
- Let steak sit at room temperature 30 minutes before cooking.
- Heat a large cast iron pan over high heat and add olive oil. When pan just starts to smoke, add steak and cook until a crust is formed underneath, about 3-4 minutes.
- Add 1 tablespoon of butter then flip steak over and continue cooking for 3 more minutes for medium rare, 4 more minutes for medium.
- Add rosemary and shallot slices around the steak.
- Once steak is cooked to desired doneness, reduce heat to medium and remove steak from pan and let it rest on a cutting board or serving platter.
- Gently pour in beef broth and scrape the bits of meat from the bottom of the pan. Stir in bourbon and let sauce cook until reduced by half.
- Add the last tablespoon of butter and stir until melted and combine. Serve sauce immediately with steak.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
I love porterhouse steak! Ribeye, too, but porterhouse works better for us — Mrs KR really loves the filet half, and I’m more partial to the strip half, so we’re both happy. 🙂 This is such a super way to prepare it — love the sauce. Thanks!