Cook the Perfect Prime Porterhouse Steak in Less Than 15 Minutes | Wine Enthusiast
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Cook the Perfect Prime Porterhouse Steak in Less Than 15 Minutes

Courtesy Elvis Moralez, executive chef, Mooo…., Boston

Mooo…. is a stylish, contemporary steakhouse adjacent to the XV Beacon Hotel in Boston. Elvis Moralez’s porterhouse recipe is easy, but it relies on the best quality steak you can find and a hot broiler. The restaurant gets its meat from Greater Omaha Packing Company, whose retail partner is Mr. Steak.



1 24-ounce porterhouse steak
1–2 tablespoons kosher salt
1–2 tablespoons fresh-ground black pepper


Allow steak to sit at room temperature for 30 minutes.

Position rack near top of oven. There should be no more than 5 inches from broiler to top of steak. Set broiler to high.

Season steak generously with salt and pepper, and place in broiler pan. Broil until deep-brown crust forms, about 3 minutes. Flip steak and cook until other side is deeply browned and cooked to desired doneness, about 3 minutes more for medium rare. Let steak rest 5 minutes. Slice and serve. Serves 2.


Wine Pairing

Tenuta San Guido 2016 Sassicaia (Bolgheri Sassicaia)

Moralez prefers to serve this cut with a classic Tuscan wine. “A porterhouse is the best of both worlds,” he says.

“On one side, you have a sirloin and on the other you have a tenderloin. The 2016 Sassicaia, a blend of Cabernet Sauvignon and Cabernet Franc, can handle both the marbling of the sirloin and tenderloin while enhancing its flavor, complementing it beautifully.”