Cast-Iron Skillet Porterhouse Steak

The Porter House has always been big kahuna of the steak family. Big and burly, it’s a common man’s man choice for the grill and our dry-aged steak features rich flavors and velvety texture. What makes these hand cut steaks special besides the fact that we dry age them for 28 days is your choice of dry-rub for these bad boys. The rub you choose can make or break your steak dinner so lets make sure you do it right.

Need to knows before taking on this large and in charge cut, Porterhouse steaks are perfectly suited to fast, dry cooking methods such as broiling or grilling. They are best served medium rare. For those not particular fans of the bone you should really give it a change because the little guy conducts heat and helps to prevent the meat from shrinking or drying out while you cook. Way to go bone.

Make family or couple steak night special and spice up your porterhouse this summer with our prime dry rub recipe picks. These recipes are quick, easy and pack a punch. Impress your family and friends with little to no effort just by adding one of these robustic rubs.

  • Outback Steak Rub – Food.com
  • Cowboy Spice Mix – Missinformationblog.com
  • Coffee Crushed Steak – Kevinandamanda.com
  • Chili Lime Steak Rub – Mrsfields.com
  • Magic Dust Steak Seasoning – Simplyshelie.com
  • Smoked Paprika Rub – Kissmysmoke.com
  • Spicy Brown Sugar Dry Rub – Addapinch.com
  • Memphis Rub – Allrecipes.com
  • 4-3-2-1 Spice Rub – Bonappetit.com
  • Shoarma Season – Kayotic.nl

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