The Secret to a Perfect Pan-Fried Porterhouse Steak
Cooking a porterhouse steak in a frying pan is one of the best ways to bring out its bold flavour and juicy texture. The porterhouse is a premium cut that 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 complete control over heat, browning and timing — and you can achieve a restaurant-quality crust right in your own kitchen.
With a good-quality 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 the step-by-step method for pan-frying your porterhouse to perfection.
What You Need
- 1 porterhouse steak (at least 2.5cm thick)
- Salt and freshly cracked black pepper
- High smoke-point oil (canola, avocado or rice bran)
- Butter, garlic cloves and fresh herbs (optional but recommended)
- A good-quality frying pan
Thicker steaks cook more evenly and retain more moisture. Steaks that are too thin often overcook quickly in a pan, making them chewy instead of tender.
How to Cook Porterhouse Steak in a Frying Pan
Here’s the simplest, most reliable method to pan-fry a porterhouse steak:
- Step 1: Bring the steak to room temperature. Leave it out for 20–30 minutes before cooking. This ensures even cooking.
- Step 2: Pat the steak dry. Moisture prevents browning, so dry both sides with a paper towel.
- Step 3: Season generously. Coat both sides with salt and black pepper. Don’t be shy — steak needs seasoning.
- Step 4: Preheat your frying pan. The pan must be very hot before the steak touches it. This helps create a proper crust.
- Step 5: Add oil and carefully place the steak in the pan. Lay it away from you to prevent splashes.
- Step 6: Sear for 3–4 minutes on the first side. Avoid moving it — let the crust build naturally.
- Step 7: Flip and sear the other side for 3–4 minutes. Again, avoid pressing or poking the meat.
- Step 8: Add butter, garlic and herbs. Tilt the pan and spoon the melted butter over the steak for extra flavour.
- Step 9: Check doneness. Use a thermometer if possible:
- Rare: 50–52°C
- Medium Rare: 55–57°C
- Medium: 60–63°C
- Medium Well: 65–67°C
- Step 10: Rest for 5 minutes. Resting allows the juices to settle back into the meat, keeping it tender and juicy.
This method ensures a well-seared crust with a tender, evenly cooked interior.
Butter Basting: The Game Changer
Butter basting is a classic technique that adds richness, flavour and beautiful colour to your porterhouse. After flipping the steak, add two tablespoons of butter, simmering garlic cloves and herbs such as rosemary or thyme. As the butter melts, use a spoon to scoop and pour it repeatedly over the top of the steak.
This not only boosts flavour but also helps the steak cook gently, ensuring a juicy finish.
Choosing the Right Fry Pan
A good frying pan makes a huge difference when cooking steak. Heavy-based pans hold heat longer and deliver a consistent sear, while cheap thin pans lose heat quickly and cause uneven browning. A great pan creates that deep golden crust that steak lovers appreciate.
Non-stick pans work well for low-oil cooking, while cast aluminium and forged pans give stronger heat control. Choose a pan that feels solid, durable and balanced in your hand.
Tips for the Best Pan-Fried Porterhouse
- Don’t overcrowd the pan — one steak at a time cooks best.
- Always start with a very hot pan.
- Let the steak rest before cutting to keep the juices inside.
- Use tongs, not a fork — piercing the steak releases juices.
- For thicker steaks, finish in the oven at 180°C for 4–6 minutes.
Serving Suggestions
Porterhouse steak pairs beautifully with many sides. Popular choices include:
- Mashed or roasted potatoes
- Grilled or steamed vegetables
- Garlic butter mushrooms
- Fresh salads with vinaigrette
- Buttered corn, asparagus or baby carrots
Slice the steak against the grain for maximum tenderness.
Looking for a Quality Fry Pan?
At The Living Styles, we offer premium frying pans from trusted brands such as Scanpan, Pyrolux, Valira, Chasseur and Flonal. These pans provide exceptional heat control, durability and performance — perfect for cooking porterhouse steak, vegetables, eggs and everyday meals.
Browse our full collection here: Buy Frying Pans Online.
