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Welcome to a sizzling journey into steak perfection with my Porterhouse Steak Recipe! This main course promises to elevate your grilling game without the fuss. Picture this: tender porterhouse steaks, seasoned to perfection with just kosher salt and fresh cracked pepper, sous vide to juicy tenderness, then kissed by the flames for those irresistible grill marks. It’s all about capturing that melt-in-your-mouth goodness, no complicated maneuvers required. Let's dive into how to create this steakhouse favorite right at home!
This Recipe is: Low Carb, Keto, Gluten Free, Dairy Free and Paleo






Table of Contents
7 Reasons to Love This Recipe
Discover why this porterhouse steak recipe is a must-try:
- The steak comes out absolutely tender and juicy.
- It’s a great reason to use your sous vide machine.
- Learn how to reverse sear like a champion.
- Enjoy for a weeknight or a family gathering.
- It’s got melted butter, thyme, and rosemary that it cooks in…
- You can also sous vide without an immersion circulator!
- Super low-carb and nobody will care!
Is Porterhouse Steak Low-Carb?
Yes, porterhouse steak is low-carb. As for this recipe, it contains under 1 g net carbs per serving, which makes it a perfect option for steak lovers following low-carb diets.
Beefy Porterhouse Steak Recipe
At my cooking school, we ran our Steakhouse Secrets cooking class a couple times. My Executive Chef, Randy, has worked in a number of high-end steakhouses and really shared a ton of knowledge with the classes. One thing that we never covered was how to sous vide a juicy steak to perfection. Today we will review that method as well as some of the basics that Randy passed along to our classes.
If you don't have a sous vide, you can either make a work-around sous vide effect in the oven (see time-saving tips below) or season up your steak, cook it how you normally would on the grill, and pour over the herbed brown butter at the end. It may not be quite as tender but I bet that it will be equally delicious. If you want to see how I would do it without a sous vide, check out the Pan Seared Steak Recipe.
What Is Sous Vide?
If you're confused what is souse vide and why I am mentioning it with a mere steak recipe, let me explain this to you. Sous vide is a cooking technique that involves vacuum-sealing food in a bag and then cooking it in a water bath at a precise, consistent temperature. This method allows for even cooking and helps retain moisture, flavors, and nutrients.
Popular in professional kitchens, sous vide ensures that meats, vegetables, and other dishes reach perfect doneness without overcooking. It also offers the convenience of preparing meals ahead of time, as the vacuum-sealed bags can be stored and later reheated in the same manner.
Sous Vide Steak Recipe
Cooking with a sous vide is something that is relatively new to me. My in-laws were kind enough to give me a sous vide for Christmas this past year. Unfortunately, the unit that was sent out was defective, but after a little work I was in business. I've made about ten different dishes in the sous vide so I could develop a comfort level with a new piece of kitchen equipment before blogging about it. I have made pork chops, fish, steak and chicken in the sous vide now with varying results for each.
For this sous vide steak recipe, I made it two times just to make sure that it was easily repeatable with the correct equipment. I use the Sancerre Sous Vide Immersion Circulator, which is really an awesome machine. When you sous vide a steak, it is a gentle cooking method which means simply that the meat doesn't contract when introduced to the heat. The idea is that it will result in a more tender cooked steak than grilling or pan frying. I have to admit that it was a pretty frickin' tender porterhouse steak.
Porterhouse Steak Ingredients List
Here is the list of ingredients you'll need to make grilled porterhouse steak:
- 8 sprigs fresh thyme, divided
- 2 tablespoons organic butter
- 2 bay leaves
- 2 porterhouse steaks, 1-inch thick (I used prime cut for this recipe for maximum tenderness)
- 1 sprig fresh rosemary, split in half
- kosher salt
- fresh cracked pepper
NOTE: The portion size is set to 4 due to the size of porterhouse steaks. Some people can finish one themselves, but 2 steaks with a side of veggies should serve 4 people easily.

Ingredient Substitutions
Here are easy alternatives you can use for the flavorful steak:
- Organic butter: Use regular butter, ghee, or clarified butter (here's a recipe for clarified butter).
- Bay leaves: Omit if you don’t have any.
- Fresh thyme: Substitute with fresh oregano or basil for that fresh herb flavor.
- Fresh rosemary: Try fresh sage if available, as dried herbs won’t give the same fresh flavor.
- Porterhouse steaks: Substitute with ribeye, T-bone steak, or a well-marbled New York strip steak.
Additional Ingredients
Enhance your steak experience with these flavorful additions:
- Garlic: Add some roasted garlic cloves to the sous vide bag for a delicious, subtle garlic infusion.
- Vegetables: Include aromatics like onions, peppers, or shallots in the sous vide for added flavor layers.
- Balsamic vinegar: Spray a small amount on the steak before searing for quick caramelization and a hint of smokiness.
- Compound butter: After searing, top the hot steak with homemade truffle butter or herbed compound butter. Mix room temperature butter with herbs like chives, tarragon, or parsley, plus roasted garlic and cracked pepper. Chill until firm, then slice into pats of steak butter and enjoy.
Note: These ingredients are optional and are not included in the main recipe.
Cooking Tools Required
Here is a list of cooking tools you'll need to cook porterhouse steak recipe:
- Vacuum sealer or zip-top bags for sous vide
- Skillet or grill for searing
- Tongs
- Optional: Garlic roasting equipment if adding roasted garlic
How to Make Porterhouse Steak: Complete Cooking Guide
Cooking Method
Sous vide
Preparation Steps
- Gather all the tools and ingredients for this recipe.
- Prepare organic butter.
- Split fresh rosemary into half.
Cooking Instructions
- Add water to a large pot and insert your sous vide. Set the temperature to 126°F (52°C).
- In a small sauce pan, melt the butter. As the butter is melting, add in the bay leaves, thyme and rosemary.
- Brown the butter over medium heat for about 3 minutes. Be careful to just brown the butter and not burn it. Medium to medium low heat will prevent burning along with some good stirring. Taste the butter before adding to the sous vide bag to ensure that the butter is not burnt. If it burns, start again.
- When the butter is browned, set aside to cool.
- Season the porterhouse steaks with a good coating of salt and fresh cracked black pepper. See the image above for how it should look on both sides.
- Add the steaks to their own gallon-sized ziplock bags. Split the herbs evenly between the two steaks. Pour the brown butter evenly between the two steaks. Remove as much air from the bags as possible without stressing too much about it.
- Add the steaks into the sous vide bath, separating the steaks so that the water will circulate around the bags. Allow to cook for 1 hour. If your steaks are thinner than 1-inch, reduce the cook time. If they are thicker than 1-inch, increase the cook time. The rule of thumb is if you double the thickness, you should quadruple the cook time. I specifically requested 1-inch cut porterhouse steaks to keep things simple.
- When there is 10 minutes left to go, turn on the grill. I use a gas grill so I just turn it on. If you are using charcoal, go ahead and start way in advance. You want a REALLY HOT grill grate.
- After the hour, remove the steaks from the bag. Place on a tray that will capture the juices- remember that the steak is cooked now, so those juices will be delicious on the steak after it is flame grilled.
- Place the steak on the grill for about 15 seconds, then rotate 90 degrees. Let it sit for 15 seconds to get some great grill marks and searing. Flip and repeat.
- Add back onto the the tray and spoon the juices over the top.
- Serve hot and happy eating this wonderful steak recipe.

Step 1: Adding the fresh herbs to the butter while it browns really opens the flavors up and adds huge depth to the steak.

Step 2: This is a beautiful prime porterhouse steak seasoned only with salt and pepper.

Step 3: The sous vide is set to 126.0°F and the two steaks are in the pot starting to get cooked.

Step 4: The porterhouse steaks are flash grilled over SUPER HIGH heat for about 20 seconds a side.
💡 My Pro Tip
There is a wealth of information available on sous vide steak cooking times. With my Sancerre Sous Vide, a card was included specifying recommended cook times for various meats. For steak, it recommends 60 minutes at 126°F (52°C). I’ve prepared four different steak recipes sous vide, all using 1-inch cuts, and each has turned out perfectly. Please consult your sous vide manual for precise cook times if they differ from those mentioned here. It’s important to avoid consuming undercooked meats for safety reasons.
Personally, I use ziplock bags for sous vide cooking. While I own a vacuum sealer, I find it cumbersome to use on most days. There are food-safe bags available for sous vide cooking that you can explore if you prefer.
⏲️ Time-Saving Tips
- Season porterhouse steaks the night before cooking.
- Use pre-cut garlic and herbs for quicker preparation.
- Opt for quick-sear methods like a hot skillet or grill.
- Batch-cook steaks for future meals.
- Skip the sous vide. Save time by preheating your oven to 140°F (60°C), seasoning a room temperature steak with salt and pepper, and baking for 20 minutes. Finish with a reverse sear on the grill for delicious results without sous vide preparation.
What to Serve With Porterhouse Steak?
Enhance your porterhouse steak experience with these delicious side dishes:
- Herbed Sautéed Onions: Caramelized onions with a hint of fresh herbs complement the robust flavors of a porterhouse steak.
- Garlic Spiked Mushrooms: Sautéed mushrooms infused with garlic add a savory depth that pairs beautifully with the richness of porterhouse steak.
- Sautéed Brussels Sprouts: Crispy Brussels sprouts seasoned with a touch of salt and pepper provide a satisfying crunch alongside your steak.
- Haricots Verts: Delicate French green beans lightly sautéed in butter offer a tender and elegant accompaniment to your porterhouse steak.

Storage, Reheating, and Freezing Instructions
Storage
Steak stores well in the fridge in an airtight container for about a week.
Freezing
This recipe does not freeze well. While steak can be frozen, it's best enjoyed fresh due to texture and flavor considerations.
Reheating
For the best results, reheat leftover steak on a hot grill or under the broiler of the oven. Avoid microwaving steak for optimal flavor.
Recipe Conclusion
Wow. This is hands-down the best Porterhouse Steak Recipe I have ever eaten. The brown butter with herbs just elevates the flavor beyond what I expected. It was so flavorful and deep, I almost felt guilty that I didn't call all my friends to invite them over for a bite! And I felt the immediate urge to share the recipe with everyone I know! The good news is that you're reading about it now- the next step is to make it.
I hope that you give this impressive steak recipe a try, and let me know what you think! You can join in the conversation and see more pictures and stuff on Facebook and Instagram. Let's explore food together.

More Steak Recipes
Try my other delicious steak recipes:

FAQs
The best way to cook a porterhouse steak is to sous vide it for precise doneness and finish with a quick sear on a hot grill or skillet.
Cook a porterhouse steak for about 1 to 1.5 hours sous vide, then sear for a minute on each side for medium-rare steak or according to your level of doneness.
Grilling porterhouse steak can be challenging due to its size and varying thickness.
Porterhouse steak may become tough if overcooked or not rested properly before slicing. Use a meat thermometer to check the internal temperature of the meat.

PORTERHOUSE STEAK RECIPE
Ingredients
- 8 sprigs fresh thyme divided
- 2 tablespoons organic butter
- 2 bay leaves
- 2 porterhouse steaks 1-inch thick (I used prime cut for this recipe for maximum tenderness)
- 1 sprig fresh rosemary split in half
- kosher salt
- fresh cracked pepper
Instructions
Preparation Steps
- Gather all the tools and ingredients for this recipe.
- Prepare organic butter.
- Split fresh rosemary into half.
Cooking Instructions
- Add water to a large pot and insert your sous vide. Set the temperature to 126°F (52°C).
- In a small sauce pan, melt the butter. As the butter is melting, add in the bay leaves, thyme and rosemary.
- Brown the butter over medium heat for about 3 minutes. Be careful to just brown the butter and not burn it. Medium to medium low heat will prevent burning along with some good stirring. Taste the butter before adding to the sous vide bag to ensure that the butter is not burnt. If it burns, start again.
- When the butter is browned, set aside to cool.
- Season the porterhouse steaks with a good coating of salt and fresh cracked black pepper. See the image above for how it should look on both sides.
- Add the steaks to their own gallon-sized ziplock bags. Split the herbs evenly between the two steaks. Pour the brown butter evenly between the two steaks. Remove as much air from the bags as possible without stressing too much about it.
- Add the steaks into the sous vide bath, separating the steaks so that the water will circulate around the bags. Allow to cook for 1 hour. If your steaks are thinner than 1-inch, reduce the cook time. If they are thicker than 1-inch, increase the cook time. The rule of thumb is if you double the thickness, you should quadruple the cook time. I specifically requested 1-inch cut porterhouse steaks to keep things simple.
- When there is 10 minutes left to go, turn on the grill. I use a gas grill so I just turn it on. If you are using charcoal, go ahead and start way in advance. You want a REALLY HOT grill grate.
- After the hour, remove the steaks from the bag. Place on a tray that will capture the juices- remember that the steak is cooked now, so those juices will be delicious on the steak after it is flame grilled.
- Place the steak on the grill for about 15 seconds, then rotate 90 degrees. Let it sit for 15 seconds to get some great grill marks and searing. Flip and repeat.
- Add back onto the the tray and spoon the juices over the top.
- Serve hot and happy eating this wonderful steak recipe.
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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12 Responses
Well a sous vide is definitely on my someday bucket list...but until then I'll definitely use your tips on cooking a steak on a gas grill. Great way to prevent flare ups but still get the perfect sear. Great post.
Hi Erin:
Thanks so much- sorry for the late replies- was having an issue with the site!
Take care-
Scott
Holy cow, it's only 9 am and I wish I could have that for lunch or maybe even late second breakfast!!
Hi Lorena:
Me too! I could eat red meat about any time of day. Working on a new post for grilled steak with different compound butters. My herbs are popping out of the ground already, so the season is near!
Take care-
Scott
I got my sous vide over the holidays and have not used it until today. Just the recipe I was looking for... perfect steak!
Hi Wally:
Thank you for your appreciation.
Hope you have a fantastic weekend!
Scott