Uploaded September 2024 | Updated September 2026, 2 weeks ago
The porterhouse is “the king of steaks,” according to master butcher Kevin Smith of Seattle’s Beast & Cleaver.
With what’s basically two steaks (tenderloin and New York strip) separated by a big bone, the porterhouse gives you a world of beefy flavors and textures, provided you cook it right. There’s the silky and tender filet, the firmer strip, and a gob of suet that east like bone marrow when properly rendered and crisped. Cook it right, and you’ve got a gradient of doneness, from the beautifully burnished crust to the rare interior, and everything in between.
Watch Kevin butcher a short loin and explain the differences between a porterhouse, a T-bone, and a bone-in New York steak. Then check out his technique for cooking a massive porterhouse.
And if you love steaks and steakhouses, check out our curated steakhouse menus with loads of recipes and tips: chefsteps.com/steakhouse
For the full recipe and more, sign up for Studio Pass:
Ultimate Porterhouse Steak: chefsteps.com/activities/porterhouse-steak
Buy a porterhouse steak: snakeriverfarms.pxf.io/y205y2
Buy a Control Freak Home: breville.oie8.net/9goeDy
Buy a butcher's knife: amazon.com/Victorinox-Cutlery-10-Inch-Granton-Butcher/dp/B0019WUMIS?tag=chefsteps02-20
[Time Codes]
0:00 - How to cook a porterhouse steak
0:27 - How to butcher a short loin to get a porterhouse
6:59 - Sear the porterhouse
15:31 - Add butter, garlic, and herbs
16:44 - Add porterhouse to oven
18:14 - Slice and serve the porterhouse
Follow us:
instagram.com/chefsteps
facebook.com/Chefsteps
ChefSteps 101: Through science, entertainment, and industry experience, we strive to help every home cook reach their full potential. With more than 1,000 recipes developed in our kitchen, there’s something for everyone. To find out more, visit our website: chefsteps.com
The porterhouse is “the king of steaks,” according to master butcher Kevin Smith of Seattle’s Beast & Cleaver.
With what’s basically two steaks (tenderloin and New York strip) separated by a big bone, the porterhouse gives you a world of beefy flavors and textures, provided you cook it right. There’s the silky and tender filet, the firmer strip, and a gob of suet that east like bone marrow when properly rendered and crisped. Cook it right, and you’ve got a gradient of doneness, from the beautifully burnished crust to the rare interior, and everything in between.
Watch Kevin butcher a short loin and explain the differences between a porterhouse, a T-bone, and a bone-in New York steak. Then check out his technique for cooking a massive porterhouse.
And if you love steaks and steakhouses, check out our curated steakhouse menus with loads of recipes and tips: chefsteps.com/steakhouse
For the full recipe and more, sign up for Studio Pass:
Ultimate Porterhouse Steak: chefsteps.com/activities/porterhouse-steak
Buy a porterhouse steak: snakeriverfarms.pxf.io/y205y2
Buy a Control Freak Home: breville.oie8.net/9goeDy
Buy a butcher's knife: amazon.com/Victorinox-Cutlery-10-Inch-Granton-Butcher/dp/B0019WUMIS?tag=chefsteps02-20
[Time Codes]
0:00 - How to cook a porterhouse steak
0:27 - How to butcher a short loin to get a porterhouse
6:59 - Sear the porterhouse
15:31 - Add butter, garlic, and herbs
16:44 - Add porterhouse to oven
18:14 - Slice and serve the porterhouse
Follow us:
instagram.com/chefsteps
facebook.com/Chefsteps
ChefSteps 101: Through science, entertainment, and industry experience, we strive to help every home cook reach their full potential. With more than 1,000 recipes developed in our kitchen, there’s something for everyone. To find out more, visit our website: chefsteps.com
