There’s something undeniably magical about a perfectly cooked Porterhouse steak—the kind that makes you feel like you’ve just stepped into a high-end steakhouse. But here’s the secret: You don’t need a reservation or a fancy kitchen to pull this off. With a few key techniques and a little patience, you can create a steak so good, it’ll have everyone at the table asking for seconds.
Essential Ingredients & Tools
For the Steak:
- 1 thick-cut Porterhouse steak (at least 1.5 inches thick—this ensures a juicy interior and a killer crust)
- 1 tbsp kosher salt (coarse salt adheres better and enhances flavor)
- 1 tsp freshly cracked black pepper (freshly ground has more aroma)
- 2 tbsp high-smoke-point oil (avocado or grapeseed oil works best; vegetable oil is a fine substitute)
- Optional upgrades: 1/2 tsp smoked paprika or garlic powder for the rub, 2 tbsp butter for basting
For the Roasted Garlic:
- 1 whole head of garlic (look for firm, unblemished bulbs)
- 1 tbsp olive oil (extra virgin adds fruitiness)
- Optional: 1 sprig fresh thyme or rosemary (for aromatic depth)
Tools You’ll Need
- Cast-iron skillet (or any heavy, oven-safe pan—stainless steel works too)
- Aluminum foil
- Meat thermometer (instant-read is ideal; oven-safe is fine)
- Tongs (silicone-tipped prevent scratching pans)
- Cutting board (wood or plastic, reserved for meats)
How to Make The Ultimate Broiled Porterhouse with Roasted Garlic
1. Roast the Garlic Like a Pro
Roasted garlic is the unsung hero of this dish—it transforms from sharp and pungent to sweet, buttery, and spreadable. Here’s how to nail it:
- Preheat your oven to 400°F.
- Slice off the top ¼-inch of the garlic head to expose the cloves. This allows heat and oil to penetrate evenly.
- Drizzle with 1 tbsp olive oil, making sure each clove gets coated. The oil conducts heat and prevents drying.
- Wrap tightly in foil and roast for 40 minutes until the cloves are soft and golden.
Why this works: Roasting breaks down allicin, the compound that makes raw garlic sharp, converting it into mellow, caramelized sweetness. The foil traps steam, ensuring tender cloves without burning.
2. Dry & Season the Steak for Maximum Flavor
Here’s where most home cooks go wrong: They skip the drying step. Moisture is the enemy of the Maillard reaction—the chemical process that creates a flavorful crust.
- Pat the steak dry with paper towels. Wet surfaces steam instead of sear.
- Generously season both sides with 1 tbsp kosher salt and 1 tsp black pepper, pressing the seasoning into the meat. Salt draws out moisture initially, then reabsorbs it, seasoning the steak from within.
- Let it sit at room temperature for 30 minutes. This relaxes the muscle fibers for even cooking and deeper seasoning penetration.
Pro tip: For a more complex crust, add 1/2 tsp smoked paprika or 1/2 tsp garlic powder to the rub. These powders brown beautifully under high heat.
3. Broil for a Crust That’ll Make You Proud
Broiling is like grilling’s intense cousin—it delivers that deep, restaurant-quality char in minutes.
- Preheat your broiler on high and place your cast-iron skillet on the top rack for 5 minutes. A scorching-hot skillet ensures immediate searing.
- Add 2 tbsp of oil, then carefully place the steak in the pan. High-smoke-point oils prevent acrid smoke.
- Broil for 4-5 minutes per side for medium-rare (130°F internal temp). Thicker cuts may need a middle-rack start to avoid charring before the center cooks.
Watch closely! Broilers vary wildly in intensity. If the crust darkens too fast, move the steak to the middle rack.
Chef’s secret: In the last minute, add 2 tbsp butter and baste the steak. The milk solids brown, adding nutty richness.
4. Rest, Slice, and Serve Like a Boss
This is the hardest part—waiting. But trust me, it’s worth it.
- Transfer the steak to a cutting board and tent loosely with foil for 10 minutes. Resting allows juices to redistribute. Cutting too soon spills them out, leaving the meat dry.
- Squeeze the roasted garlic over the sliced steak or serve it on the side. The sweet paste melts into the meat, enhancing every bite.
Why resting matters: Proteins tighten during cooking, squeezing out moisture. Resting lets them relax, reabsorbing juices.
Pro Technique
Reverse Searing for Edge-to-Edge Doneness
If you want absolute precision, try the reverse sear method:
- Slow-roast the steak at 275°F until it hits 115°F internally. Low heat gently warms the center without overcooking the edges.
- Rest for 10 minutes, then finish with a 1-2 minute broil per side. The quick blast creates a crust without further cooking the interior.
Why it’s genius: This eliminates the gray band of overcooked meat near the surface, giving you a perfect pink center from edge to edge.
Broiler Positioning Hacks
- Top rack = fast, intense sear (great for thinner cuts under 1.5″).
- Middle rack = slower cooking (better for thicker steaks or broilers that run hot).
Always preheat your skillet—this mimics the high heat of a steakhouse broiler.
Chef’s Wisdom
Dry-Brining for Deeper Flavor
For the best texture and seasoning, salt your steak 24 hours ahead and leave it uncovered in the fridge. The salt penetrates deeply, and the dry surface ensures a killer crust.
Resting is Non-Negotiable
Skipping the rest means a drier steak. Tent it loosely—too much foil traps steam and softens the crust.
Perfect Pairings
Complementary Dishes
- Creamed Spinach: The velvety texture and slight bitterness cut through the steak’s richness. Add nutmeg for warmth and a touch of elegance.
- Roasted Mushrooms: Earthy flavors mirror the umami of the beef; try shiitake or porcini for a gourmet touch.
Drinks
- Cabernet Sauvignon: Tannins cleanse the palate between bites of fatty steak, while its dark fruit notes enhance the meat’s depth.
- Smoky Bourbon: A neat pour complements the charred crust and roasted garlic, with its caramel and vanilla undertones.
Something Sweet
- Dark Chocolate Tart: Bittersweet cocoa balances the savory depth of the steak, creating a harmonious finish.
- Honey-Drizzled Figs: Fresh fruit with honey echoes the garlic’s caramelized sweetness, offering a light, refreshing end to the meal.
Storage & Freshness Guide
- Steak: Reheat gently in a 300°F oven (5-7 minutes) or slice cold and warm in a skillet with broth.
- Roasted garlic: Store cloves in olive oil in the fridge for a week, or freeze for later use.
Final Thought
This isn’t just a steak—it’s an experience. The combination of a perfectly broiled crust, tender meat, and sweet roasted garlic is something you’ll crave long after the last bite. So fire up that broiler, grab your best skillet, and get ready to impress.
The Ultimate Broiled Porterhouse with Roasted Garlic: A Steakhouse Experience at Home
Master the perfect Broiled Porterhouse with Roasted Garlic—juicy, crusty, and packed with flavor. Get the steakhouse experience at home with this easy recipe!
Ingredients
For the Steak
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1 Porterhouse steak (1.5 lb)
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1 tbsp kosher salt
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1 tsp black pepper
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2 tbsp avocado oil
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2 tbsp butter (optional)
For the Roasted Garlic
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1 head garlic
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1 tbsp olive oil
Instructions
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Preheat oven to 400°F. Slice garlic head, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 40 minutes.01
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Pat steak dry, season with 1 tbsp kosher salt and 1 tsp black pepper, and let rest 30 minutes.02
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Preheat broiler and cast-iron skillet for 5 minutes. Add 2 tbsp oil, then steak. Broil 4-5 minutes per side.03
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Rest steak 10 minutes. Serve with roasted garlic.04
