The Double Porterhouse Steak from Morton's Steakhouse features two generous cuts of prime beef, expertly grilled to a juicy medium-rare, showcasing a tender filet mignon and robust New York strip side by side, served with a rich, savory seasoning and a caramelized crust that delivers a bold, mouthwatering flavor.
Equipments
- Grill
- Tongs
- Meat thermometer
- Chef’s knife
- Cutting board
- Serving platter
- Basting brush
- Cast iron skillet (optional for finishing crust)
- Kitchen timer
- Plate for resting steak
- Small bowl (for seasoning mixture)
Ingredients
- 2 porterhouse steaks (each 24-32 oz, 2 inches thick, prime grade)
- Kosher salt
- Freshly ground black pepper
- Garlic powder
- Onion powder
- Unsalted butter
- Fresh rosemary sprigs
- Fresh thyme sprigs
- Olive oil
Your porterhouse steaks should be at least 2 inches thick and prime grade to ensure optimal juiciness and tenderness during grilling. Use kosher salt and freshly ground black pepper as the base seasoning for a savory crust, enhancing the natural beef flavor. Incorporating garlic powder and onion powder will add depth, while brushing with olive oil and finishing with unsalted butter and fresh rosemary and thyme sprigs intensifies aroma and richness. A meat thermometer is essential to achieve the perfect medium-rare internal temperature, preserving the steak's juicy texture. This seasoning and preparation method closely replicates the Double Porterhouse Steak from Morton's Steakhouse copycat menu, delivering restaurant-quality flavor at home.
Instructions
- Preheat grill to high heat (450–500°F).
- Pat porterhouse steaks dry with paper towels.
- Brush steaks lightly with olive oil on all sides.
- Mix kosher salt, black pepper, garlic powder, and onion powder in a small bowl.
- Season steaks generously with seasoning mixture on all sides.
- Place steaks on hot grill.
- Sear for 4–5 minutes per side to develop a caramelized crust.
- Reduce grill to medium heat.
- Move steaks to indirect heat zone.
- Add butter, rosemary, and thyme to a cast iron skillet (optional) on the grill.
- Baste steaks with herb butter using a basting brush.
- Continue grilling, flipping as needed, until internal temp reaches 125–130°F for medium-rare (check with meat thermometer).
- Transfer steaks to a plate and cover loosely with foil.
- Rest steaks for 8–10 minutes.
- Slice steaks off the bone, separating filet mignon and New York strip portions using a chef’s knife.
- Arrange steak slices on a serving platter.
- Spoon remaining herb butter over steaks.
- Serve immediately.
Substitution
The Double Porterhouse Steak from Morton's Steakhouse copycat recipe offers a prime-grade cut that can be adjusted based on availability; if porterhouse is not accessible, a T-bone or separate filet mignon and New York strip cuts may be substituted without sacrificing flavor. Using a cast iron skillet to finish the crust helps achieve the perfect caramelization if a grill is unavailable, while a meat thermometer ensures the medium-rare doneness critical to replicating Morton's signature juiciness. Kosher salt and freshly ground black pepper remain essential seasonings, but you may customize garlic powder and onion powder amounts to suit your taste preferences. You can rest the steak on a plate for at least 10 minutes post-cooking to allow juices to redistribute, enhancing tenderness and flavor. Incorporate fresh rosemary and thyme for an aromatic finish, applying melted butter and olive oil during grilling to maintain moisture and richness.
Tips
Ensure your grill reaches the target temperature of 450-500degF before placing the porterhouse steaks on it, as this high heat is crucial for developing a caramelized crust. Use a meat thermometer to check for an internal temperature of 125-130degF to achieve the perfect medium-rare doneness without overcooking. Rest the steaks for 8-10 minutes after grilling to allow the juices to redistribute, which helps maintain tenderness and flavor. When slicing, carefully separate the filet mignon and New York strip to highlight each cut's unique texture and presentation.
Nutritions
A Double Porterhouse Steak from Morton's Steakhouse provides a rich source of complete protein, essential amino acids, and important minerals like iron and zinc, critical for muscle repair and immune function. The prime beef cuts, weighing between 24-32 oz each, deliver high-quality fat content including saturated fats and cholesterol to be consumed in moderation. The generous use of olive oil and unsalted butter adds healthy monounsaturated fats and some saturated fats, enhancing the steak's flavor while contributing calories. Your meal also contains antioxidants from the fresh rosemary and thyme herbs, which may help reduce inflammation and support overall heart health.
Storage
To store leftover Double Porterhouse Steak, wrap the cooled pieces tightly in aluminum foil or place them in an airtight container to prevent moisture loss and preserve flavor. Refrigerate at or below 40degF and consume within 3 to 4 days to maintain the prime beef's tenderness and juiciness. For longer storage, freeze the steak slices in vacuum-sealed bags or freezer-safe containers, ensuring your portion size matches future meals for optimal reheating results.
Variation or Alternatives
For a variation, you can substitute fresh rosemary and thyme with smoked paprika and chipotle powder to add a smoky and spicy twist to the seasoning. Instead of grilling, try finishing the sear in a hot cast iron skillet for a more controlled crust development and richer butter-basting. You may also swap unsalted butter with ghee for a higher smoke point to prevent burning during last-minute basting. To ensure your steak reaches perfect medium-rare without overcooking, use a reliable meat thermometer and rest the meat covered loosely with foil for at least 10 minutes after cooking.
Allergies
Your Double Porterhouse Steak contains common allergens such as dairy from the unsalted butter and potential nightshade sensitivities from black pepper and garlic powder. Individuals with herb allergies should be cautious due to the inclusion of fresh rosemary and thyme sprigs. Cross-contamination risks may arise from seasoning ingredients, so always inform restaurant staff about your specific allergies before ordering.
Why this recipe?
The Double Porterhouse Steak at Morton's Steakhouse is celebrated for its perfect balance of rich, juicy tenderness and bold, smoky flavor, making it a top choice among steak enthusiasts. This premium cut combines the best of both the strip and tenderloin, offering an indulgent dining experience with every bite. Your taste buds will appreciate the expertly seasoned crust and the moist, flavorful interior that capture the authentic steakhouse essence. Recreating this iconic dish at home allows you to savor a luxurious, restaurant-quality meal tailored to your preferences.