Porterhouse Steak from Peter Luger features a perfectly grilled, thick-cut beef steak with a tender filet mignon and flavorful New York strip, showcasing a juicy, charred crust and succulent, pink center.
Equipments
- Grill or broiler
- Meat thermometer
- Cast iron skillet
- Tongs
- Chef's knife
- Cutting board
- Serving platter
- Aluminum foil
- Basting brush (optional)
- Plate (for resting)
Ingredients
- 2–3 lb (900–1350g) porterhouse steak
- Kosher salt
- Freshly ground black pepper
- 2–3 tablespoons unsalted butter
- 2–3 cloves garlic
- 2–3 sprigs fresh rosemary
- 2–3 sprigs fresh thyme
- High smoke point oil (e.g., canola or grapeseed)
Make sure to select a porterhouse steak weighing between 2 to 3 pounds (900 to 1350 grams) for optimal thickness and flavor. Using kosher salt and freshly ground black pepper enhances the meat's natural taste while the unsalted butter, garlic, rosemary, and thyme add aromatic richness during cooking. Choose a high smoke point oil like canola or grapeseed to achieve a perfect sear without burning. Your meat thermometer will ensure the steak reaches a succulent pink center without overcooking. This Porterhouse Steak from Peter Luger copycat menu aims to replicate the iconic juicy, charred crust and tender filet mignon experience.
Instructions
- Preheat grill or broiler to high heat.
- Pat steak dry with paper towels.
- Season steak generously with kosher salt and freshly ground black pepper on both sides.
- Let steak sit at room temperature for 30–60 minutes.
- Lightly oil grill grates or skillet with high smoke point oil.
- Place steak on grill (or in hot cast iron skillet) over high heat.
- Sear steak for 2–3 minutes per side until a charred crust forms.
- Move steak to indirect heat or lower the heat slightly.
- Add butter, crushed garlic cloves, rosemary, and thyme to skillet (if using skillet) or baste steak with melted butter mixture.
- Continue cooking, flipping once or twice, until meat thermometer registers 120–125°F (49–52°C) for rare, 130°F (54°C) for medium-rare.
- Transfer steak to plate and tent loosely with aluminum foil.
- Rest for 5–10 minutes.
- Slice steak off the bone: cut filet and strip sections.
- Slice each section against the grain.
- Arrange sliced steak on a serving platter.
- Drizzle with any resting juices and serve immediately.
Substitution
The Porterhouse Steak from Peter Luger copycat menu offers a thick-cut, perfectly grilled beef steak combining a tender filet mignon and a flavorful New York strip with a juicy, charred crust and succulent pink center. If you don't have a grill or broiler, a cast iron skillet can provide excellent searing capability to achieve a similar crust. Your meat thermometer is essential to ensure the steak reaches the ideal internal temperature--typically 125degF for medium-rare--avoiding overcooking. When fresh herbs like rosemary or thyme aren't available, dried versions can be used but should be added earlier to infuse flavor during cooking. You can substitute unsalted butter with ghee or clarified butter for a higher smoke point without compromising the rich taste.
Tips
Your porterhouse steak develops the best flavor when the surface is completely dry before seasoning; moisture inhibits browning. Use a meat thermometer to monitor doneness precisely since visual cues can be misleading, aiming for 120-125degF for rare and 130degF for medium-rare. Resting the steak under loosely tented aluminum foil allows juices to redistribute, preventing them from running out when sliced. Always cut against the grain on each section to ensure tender, easy-to-chew slices.
Nutritions
Porterhouse steak from Peter Luger is rich in protein, providing approximately 23-28 grams per 3-ounce cooked portion, essential for muscle repair and growth. The steak also contains significant amounts of iron, zinc, and vitamin B12, which support energy metabolism and immune function. Butter and herbs such as rosemary and thyme add healthy fats and antioxidants, enhancing flavor while contributing to heart-healthy nutrient intake. Your meal offers a balanced combination of macronutrients and micronutrients vital for overall health.
Storage
To store your Peter Luger Porterhouse Steak properly, wrap it tightly in aluminum foil or plastic wrap to retain moisture and prevent exposure to air. Place the wrapped steak in an airtight container or heavy-duty freezer bag before refrigerating at 34-40degF (1-4degC) for up to 3-4 days. For longer storage, freeze the steak at 0degF (-18degC) or below, ensuring it is well-sealed to avoid freezer burn; thaw gradually in the refrigerator before reheating.
Variation or Alternatives
You can enhance the porterhouse steak by marinating it in a mixture of soy sauce, Worcestershire sauce, and minced garlic for 1-2 hours before grilling to add depth of flavor. Consider using a reverse sear method by cooking the steak at a low temperature in the oven until it reaches 115degF (46degC), then finishing it with a high-heat sear in a cast iron skillet for a consistent pink center and crisp crust. For a smoky profile, try adding wood chips to the grill and wrapping the steak loosely in aluminum foil during resting to retain juices and intensify aroma. Using an instant-read meat thermometer will ensure precise doneness, enhancing your overall grilling experience.
Allergies
Porterhouse Steak from Peter Luger contains common allergens such as butter, which may pose a risk for those with dairy allergies or lactose intolerance. Fresh herbs like rosemary and thyme are generally safe but can cause reactions in individuals sensitive to certain plants. Your dining experience can be customized if you inform the kitchen about specific allergy concerns.
Why this recipe?
Peter Luger's Porterhouse Steak menu is highly prized for its exceptional quality, featuring USDA Prime dry-aged beef that offers a rich, tender texture and intense flavor. The steak combines the best of two cuts: the flavorful strip steak and the tender filet mignon, satisfying diverse tastes in one dish. Cooking a copycat version allows you to replicate the restaurant's signature char and seasoning, bringing the authentic New York steakhouse experience to your home. Your effort to recreate this iconic steak highlights your appreciation for premium ingredients and classic flavor profiles.