The porterhouse is the crown jewel of steakhouse dining — bold, impressive, and made for sharing. Featuring both the tender filet mignon and the rich, flavorful New York strip separated by a classic T-shaped bone, this cut delivers the best of both worlds in one spectacular steak.
Achieving that signature Ruth’s Chris crust requires high heat, generous seasoning, and proper technique. A blazing hot cast-iron skillet creates a deep, caramelized sear that locks in juices and builds layers of savory flavor.
Basting with butter, garlic, and thyme infuses the steak with aromatic richness while enhancing the already luxurious marbling. A quick finish in a hot oven ensures even cooking from edge to center.
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Served sizzling with an extra spoonful of melted butter and sliced tableside, this porterhouse transforms dinner into a true steakhouse experience at home.
Servings: 2
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients :
- 1 large porterhouse steak (2–2½ lbs, 1½–2 inches thick)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 2 cloves garlic, smashed
- 2 sprigs fresh thyme (optional)
- Fresh parsley, chopped (for garnish)
Instructions:
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