The Secret to a Perfect Pan-Fried Porterhouse Steak
Cooking a porterhouse steak in a frying pan is one of the best ways to highlight its bold flavour and juicy texture. This premium cut combines a tender fillet on one side and a rich strip steak on the other, making it incredibly satisfying when cooked properly. While grilling is popular, pan-frying gives you full control over heat, browning, and timing — allowing you to achieve a restaurant-quality crust at home.
With a reliable frying pan, simple seasoning, and the right technique, anyone can cook a porterhouse steak that’s tender, flavourful, and beautifully seared. This guide walks you through a proven, step-by-step method for perfect results.
What You Need
- 1 porterhouse steak (at least 2.5 cm thick)
- Salt and freshly cracked black pepper
- High smoke-point oil (canola, avocado, or rice bran)
- Butter, garlic cloves, and fresh herbs (optional)
- A good-quality frying pan
Thicker steaks cook more evenly and retain moisture better. Thin steaks tend to overcook quickly, resulting in a tougher texture.
How to Cook Porterhouse Steak in a Frying Pan
Follow this reliable pan-frying method:
- Step 1: Bring the steak to room temperature (20–30 minutes).
- Step 2: Pat the steak dry to remove surface moisture.
- Step 3: Season generously with salt and pepper.
- Step 4: Preheat the frying pan until very hot.
- Step 5: Add oil and carefully place the steak in the pan.
- Step 6: Sear for 3–4 minutes on the first side without moving.
- Step 7: Flip and sear the other side for another 3–4 minutes.
- Step 8: Add butter, garlic, and herbs, then baste.
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Step 9: Check doneness:
- Rare: 50–52°C
- Medium Rare: 55–57°C
- Medium: 60–63°C
- Medium Well: 65–67°C
- Step 10: Rest the steak for 5 minutes before slicing.
Resting allows the juices to redistribute, ensuring a tender and juicy steak.
Butter Basting: The Game Changer
Butter basting adds richness, colour, and depth of flavour. After flipping the steak, add butter, crushed garlic, and herbs such as rosemary or thyme. Tilt the pan and spoon the melted butter over the steak repeatedly.
This technique gently finishes the steak while enhancing flavour and juiciness.
Choosing the Right Fry Pan
A quality frying pan is essential for cooking porterhouse steak properly. Heavy-based pans retain heat better, allowing for consistent searing and even browning. Lightweight or thin pans lose heat quickly and result in uneven cooking.
Non-stick pans work well for low-oil cooking, while forged aluminium or cast pans offer excellent heat control for high-temperature searing.
Tips for the Best Pan-Fried Porterhouse
- Cook one steak at a time to avoid overcrowding.
- Always start with a very hot pan.
- Use tongs instead of a fork to preserve juices.
- Let the steak rest before cutting.
- For very thick steaks, finish in the oven at 180°C for 4–6 minutes.
Serving Suggestions
- Mashed or roasted potatoes
- Steamed or grilled vegetables
- Garlic butter mushrooms
- Fresh green salads
- Asparagus, corn, or baby carrots
Slice against the grain for maximum tenderness.
Looking for a Quality Fry Pan?
At The Living Styles, we offer premium frying pans from trusted brands including Scanpan, Pyrolux, Valira, Chasseur, and Flonal. These pans deliver excellent heat control and durability for cooking steaks and everyday meals.
Browse our full collection here: Buy Frying Pans Online
