# Peter Luger-style Porterhouse Steak

Learn how to cook a Peter Luger-style Porterhouse steak right at home using a broiler or oven for a thick, juicy, steakhouse-quality result.

- Cuisine: American
- Category: Dinner
- Language: en

## Ingredients

- 1 unit Porterhouse steak
- salt
- clarified butter
- dash Worcestershire sauce
- chopped parsley

## Instructions

1. Obtain a Porterhouse steak, which features filet mignon and New York strip separated by a T-bone.
2. Apply a binder and a generous amount of salt to the Porterhouse steak.
3. Leave the salted steak uncovered in the fridge overnight for dry brining to achieve a good crust.
4. On the day of cooking, prepare a clarified butter mixture by adding a dash of Worcestershire sauce.
5. Place the Porterhouse steak under the broiler with the bone side facing the heat for about 1.5 minutes to form a crust.
6. Flip the steak to the tail side and broil for another 1.5 minutes to ensure even cooking.
7. Repeat the process on the other side of the Porterhouse, starting with the tail first, then the bone.
8. Remove the steak from the broiler; it should have a crust but still be very rare inside.
9. Slice the filet side off the bone.
10. Slice the New York strip side off the bone.
11. Cut both the filet and strip into thick steakhouse-style slices.
12. Return the sliced steak pieces to the broiler pan with the bone.
13. Generously cover the steak slices with the clarified butter and Worcestershire sauce mixture.
14. Place the buttered steak back under the broiler for another 1.5 minutes per side until the butter melts into the meat.
15. Take a cast iron skillet out of a hot oven.
16. Add a few spoonfuls of clarified butter to the hot cast iron skillet and let it bubble.
17. Transfer the sliced Porterhouse steak from the broiler pan onto the sizzling cast iron skillet.
18. Pour all remaining butter and drippings from the broiler pan over the steak on the cast iron skillet.
19. Garnish the steak with chopped parsley.
20. Before serving, tilt the cast iron skillet and spoon the pooling golden butter over the steak for a final basting.
21. Serve the thick, juicy, medium-rare steakhouse-quality Porterhouse.

## Equipment

- broiler
- oven
- broiler pan
- knife
- cast iron skillet
- tongs
- spoon

## Tips

- For a steakhouse-quality crust, leave the steak uncovered in the fridge overnight after salting.
- If dry brining is not possible, add salt immediately before heat exposure.
- Use a meat thermometer to ensure desired doneness as broiler/oven settings can vary cooking times.

## Source

- Original video: https://www.tiktok.com/t/ZTMoCfYeB/
- Recipe page: https://www.cliprecipe.com/recipe/be820482-6e0d-4ec2-b394-8433cc79d1ac
- Extracted: 2025-11-18

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt