Porterhouse steak
Steak
Characteristics
The Porterhouse steak is a majestic cut of meat that belongs to the absolute elite of the steak world. It is similar to a T-bone, but with one essential advantage – it contains a much larger portion of tenderloin. On one side of the bone is the delicate, buttery tenderloin, and on the other the juicy and flavorful striploin. The result is a perfect combination of tenderness and strength in a single steak.
The Porterhouse is large, often over 600 grams, and is usually served for two people. Because of its size and flavor complexity, it is considered the “flagship” among steaks. Compared to rib-eye, it is meatier and more visually impressive, while compared to tenderloin, it offers a richer and more intense flavor.
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Our recipe – How to prepare Porterhouse steak
Before cooking, let the steak rest at room temperature for at least 45 minutes. Season with salt and pepper and rub with olive oil. Your pan or grill must be heated to the maximum — a Porterhouse needs intense heat so the meat can sear quickly and develop a crust. Sear the steak for 3–4 minutes on each side, then move it to a cooler part of the grill or place it in an oven preheated to 180 °C to finish to the desired doneness. Because of the bone, heat distributes unevenly, so we recommend flipping and monitoring the temperature on both sides.
The ideal result? Medium-rare — juicy, pink, and full of flavor. After cooking, let the steak rest for 10 minutes so the juices redistribute evenly. Slice across the grain, ideally separating the tenderloin and striploin, and serve together.
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Preparation Tips
The Porterhouse steak combines two different muscle structures, making it one of the most challenging steaks to cook perfectly. The tenderloin cooks faster, while the striploin needs slightly more time. That’s why working with temperature zones is essential — a hard sear followed by gentle finishing is the ideal strategy. This steak shines best on a charcoal grill or in a Josper grill, where the bone adds smoky aroma and helps retain moisture. Use sauces sparingly — a mild pepper sauce, red wine reduction, or herb butter are ideal companions. The Porterhouse is so full of flavor on its own that it needs no unnecessary embellishments.
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How We Serve Porterhouse Steak at Monarch
At Monarch, we see the Porterhouse as a steak that embodies power and luxury in every bite. It’s a dish for two, perfect for sharing, served with respect for both the ingredient and the fire. We carefully select the meat to ensure it is properly aged, tender, juicy, and well-balanced in flavor. We prepare the steak on the Josper grill at extremely high temperatures to render the fat perfectly and create a rich aroma. We serve it medium-rare, accompanied by buttery pan juices and, optionally, pepper or red wine sauce. Our Porterhouse represents the pinnacle of the steak experience — magnificent, intense, and unmistakably Monarch.