Farm-Fresh Tips for a Perfect Porterhouse Steak
A porterhouse steak is the king of steaks—two cuts in one: the tender filet on one side and the flavorful New York strip on the other. Big, bold, and perfect for sharing, here’s how we prepare it at Fields of Athenry.
Bring to Room Temp – Let the steak sit out for 30–45 minutes before cooking for even heat.
Season Generously – A simple rub of kosher salt and cracked pepper highlights both cuts beautifully.
Sear Hot & Fast – Grill or sear in a cast iron skillet over high heat, 3–4 minutes per side, for a rich crust.
Finish Gently – Move to indirect heat or a 375°F oven until each side reaches your preferred temperature.
Aim for Medium-Rare – Both filet and strip shine at 130–135°F, tender and juicy.
Rest Before Carving – Let it rest 10 minutes, then carve by separating the filet and strip before slicing.
From Farm to Feast—happy cooking!