How a Master Butcher Cooks a Porterhouse Steak

The porterhouse is “the king of steaks,” according to master butcher Kevin Smith of Seattle’s Beast & Cleaver.

With what’s basically two steaks (tenderloin and New York strip) separated by a big bone, the porterhouse gives you a world of beefy flavors and textures, provided you cook it right. There’s the silky and tender filet, the firmer strip, and a gob of suet that east like bone marrow when properly rendered and crisped. Cook it right, and you’ve got a gradient of doneness, from the beautifully burnished crust to the rare interior, and everything in between.

Watch Kevin butcher a short loin and explain the differences between a porterhouse, a T-bone, and a bone-in New York steak. Then check out his technique for cooking a massive porterhouse.


For the full recipe and more, sign up for Studio Pass:

[Time Codes]
0:00 - How to cook a porterhouse steak
0:27 - How to butcher a short loin to get a porterhouse
6:59 - Sear the porterhouse
15:31 - Add butter, garlic, and herbs
16:44 - Add porterhouse to oven
18:14 - Slice and serve the porterhouse

Follow us:

[Joelio]

Could 100% eat this just myself 😂😂. So good!

[FKHMUSIC]

Best steak-cooking I've ever seen. Really good on details and everything else. Bravo.

[rogerwarr]

Excellent explanation of the side of beef before you cut it. Gave us a great idea where it comes from on the cow. Even better than a lot of videos designed specifically to do that.

[zakharper]

Seasoning a marbly wagyu ribeye with pestled Maldon salt and black pepper whilst watching this, very therapeutic 👌🏼 thank you

[vilhelmhammershoi]

Beautifully and thoughtfully done. Never done a Porterhouse but now I will try it!

[kuma]

Chef-Butcher sir, now that is one beautiful, perfectly cooked dish of splendid meat !! Many thanks from Barcelona city. 🌿🙏🧜‍♂️

[keithsweat]

Give me a loaf of bread to go with that jus! This just looks wonderful...

[Mike]

What a mouth watering schooling I just received. Phenomenally done! Bravo!

[battiekoda]

"I'm trying to get these little Of pure joy! ❤😂

[philmann]

So refreshing to see a steak actually come out rare and a cook who is not afraid to touch things with his bare hands. Why everyone feels the need these days to wear black rubber gloves and cook steaks all the way to barely pink in the center is beyond me. Nice job.

[fatphoca]

As a veterinarian i am happy yo see you mention the names of some of the muscles!

[andreiter]

5 people? I think I could take that on myself 🤩

[BananaRama-ckii]

It's not the fanciest hey but the versatility (paired or solo, thin or thick) makes it the absolute best cut. Plus the balance of fat and bone mean you get real beef flavour everytime like

[isauteikisa]

Beast & Cleaver is an amazing butcher shop. We buy sausages and burgers from them every year for our 4th of July celebration. If you're in the Seattle area, highly recommended.

[creedor]

Watching this while I’m having a frozen pizza in the oven.

[greggcal]

Watched to Florentine chefs cook a giant porterhouse on a wood grill. This is a different way to do it, and I would love to try both.

[jkd]

Good grief. Looks amazing.

The upright roast method was new to me, but I am gonna try it now. Totally makes sense.

Awesome video. Well done, good sir.

[mmancino]

Nothing more beautiful than a giant slab of perfectly cooked steak. No cutting!😂

[davelindsay]

Years ago I took a whole hog butchery class from Kevin. I asked if we could make guanciale and he busted out the whole big's head. The first step we took was sawing it right in half down the middle, and while I was doing it the sound suddenly changed. "Don't worry that's just the teeth".

[dascyne]

@7:21 I'll bet that is one well-fed pup, if he's roaming around the shop.