Porterhouse Steak Recipes: 10 Ideas Beyond the Grill

The best porterhouse steak recipes go beyond the BBQ: pan-seared with garlic butter, served as steak frites, paired with a classic sauce or roasted whole as a striploin.

In Australia, porterhouse is the boneless striploin, the same cut as sirloin, not the bone-in US porterhouse, so sirloin vs porterhouse is really a question of naming. Its firm bite and fat cap reward hot, fast cooking.

Here are 10 ideas grouped by method, each linked to a full Cost Cut Meats recipe.

Pan and Stovetop Porterhouse

Garlic Butter Steak

Porterhouse seared hard, stood on its edge to render the fat cap, then basted with foaming butter, garlic and thyme. The rendered fat turns crisp and golden while the butter adds richness. A whole grass-fed porterhouse striploin cuts into thick, even steaks for this one.

Steak Frites at Home

The bistro classic of seared porterhouse, crisp chips and a slice of herb butter. Porterhouse is the traditional steak for frites because it slices neatly and has enough fat for flavour. Bake the chips first so they finish crisping while the steak rests.

Air Fryer Steak

A no-splatter weeknight method that suits porterhouse's even, flat shape. A 2.5 to 3cm steak cooks in roughly 10 to 14 minutes at high heat. Pat it dry and season it well, then rest it for five minutes before slicing across the grain.

Sauces That Suit Porterhouse

Pepper Sauce for Steak

A steak au poivre-style sauce of crushed peppercorns, brandy, stock and cream, made in the pan once the steak comes out. The heat of the pepper cuts through the porterhouse fat cap, and the pan juices give it depth. It is ready while the steak rests.

Creamy Mushroom Sauce for Steak

Mushrooms browned in butter with garlic and thyme, then simmered in cream until glossy. It is a gentle, earthy partner for a budget grass-fed porterhouse and a crowd-pleaser with kids. Make it in the steak pan to pick up the browned bits.

Béarnaise Sauce for Steak

The classic French butter sauce flavoured with tarragon, eschalot and white wine vinegar. Its rich, tangy flavour suits a marbled steak such as our grass-fed Wagyu porterhouse MB2+. Whisk it over gentle heat while the steak rests and serve with frites.

Chimichurri Sauce for Steak

A bright Argentinian sauce of parsley, oregano, garlic, chilli, red wine vinegar and olive oil. Its sharp, herby bite cuts through the rendered fat on a porterhouse, and it needs no cooking. Make it ahead so the flavours meld, then spoon it over sliced steak.

Roasts, Salads and Sandwiches

Roast Sirloin (Whole Striploin) with Horseradish Cream

A whole porterhouse striploin roasted with its fat cap scored and seasoned, then carved into thick slices and served with a sharp horseradish cream. Its uniform shape roasts evenly, which makes it the easiest way to feed a crowd with porterhouse at Sunday lunch or Christmas.

Porterhouse Steak and Roast Vegetable Salad

This porterhouse steak and roast vegetable salad slices seared grass-fed porterhouse over roast pumpkin, capsicum, red onion, greens, feta and hazelnuts with a rosemary dressing. It serves four in about 40 minutes and turns four modest steaks into a generous dinner.

The Ultimate Aussie Steak Sandwich

A thin porterhouse steak, seared quickly and layered into a toasted roll with beetroot, caramelised onion, lettuce, tomato and cheese. Cut the steak about 1cm thick and trim the fat so every bite is tender. It is the pub classic made properly at home.

Porterhouse Steak Recipes Compared

Match a recipe to your night, your time and your porterhouse.

Conclusion

Pick by the night of the week: garlic butter steak or the air fryer method for a quick weeknight, a sauce or steak frites when you have a little longer, and a whole roast striploin for a weekend crowd.

Every one of these porterhouse steak recipes starts with a good cut, so choose yours from the porterhouse range.