There's something primal about a steak sear. That sharp hiss when rich marbled beef hits blistering heat stirs a feeling I can't describe. The Peter Luger porterhouse is a legendary steak people travel miles to savor. It's more than a meal; it's a ritual at this popular steak restaurant in the USA.
Known as one of the best in any steakhouse complete menu, their porterhouse arrives drenched in hot butter. The beef is bold, the texture velvety, and every bite melts in your mouth. I've chased this flavor for years, and this copycat recipe finally nailed it. I still remember the first bite. I closed my eyes, and it took me straight to Brooklyn.
What Is a Porterhouse Steak?
A porterhouse steak blends two prized cuts in one. On one side lies the tenderloin, known for its soft bite. On the other sits the NY strip, offering deep, beefy richness. A thick bone divides them, locking in juices and flavor.
This cut feeds two people with ease. It's leaner than a ribeye but richer than a filet. The mix of textures makes it people's favorite steak at any American steakhouse. And let's be honest — that T-bone presentation steals the show.
Ingredient List for Peter Luger Copycat Steak
To capture that famous flavor, you need just three things.
These simple ingredients highlight the meat's natural beauty.
Start With an Overnight Salt Brine
The secret behind that legendary steak lies here. A salt brine pulls out moisture, concentrating the beef's flavor.
Coat your steak heavily in kosher salt. Place it on a wire rack to allow air circulation. Let it rest uncovered in the fridge overnight.
This brine tenderizes the steak while seasoning every inch. If short on time, a one-hour brine still works wonders.
When ready to cook, bring it to room temp for an hour. This step ensures even cooking and perfect crust.
How to Grill a Peter Luger Copycat Steak
This steak needs intense, direct heat to shine. I fired up my Gozney pizza oven for this, hitting 850°F fast.
Brush the steak with olive oil for a crisp sear. Set it back on the wire rack, and slide it into the heat.
Sear for two minutes, flip, and sear again. You'll get that irresistible golden crust that makes steak lovers swoon.
No pizza oven? No problem. Use a broiler set to high or a cast iron skillet on the stove. Both deliver that same crackling sear.
Once crusted, slice the strip and tenderloin from the bone. Keep those slices thick to hold juices. Don't worry if it's rare inside; that's part of the plan.
Finish With Butter and a Fast Roast
Lay the T-bone in a cast iron pan. Arrange the thick steak slices around it. Flood everything with clarified butter or ghee.
Return the skillet to the heat for 2-3 minutes. The butter bastes the meat, adding richness and moisture.
This step creates layers of flavor you'll crave again. It's bold, it's decadent — it's pure American steakhouse magic.
Let It Rest, Then Serve
Pull the skillet from the oven and rest the steak. Give those juices a minute to settle back inside.
Sprinkle fresh parsley over the top for a bright pop. The crust should crack under your knife, revealing tender, buttery beef.
It's a different experience than any grilled steak you've had. That golden crust paired with velvety meat leaves no words. It feels like sitting inside a popular steaks restaurant in USA, surrounded by the hum of satisfied guests.
Steak Doneness Guide
Not everyone likes their steak the same way. Here's a quick guide to help nail it:
Pull your steak off the heat about 5°F before your target. It'll rise while resting and land right where you want it.
What to Serve With Your Porterhouse
No great steak goes solo. Serve it the American steakhouse way with creamed spinach, crispy golden fries, or a chilled wedge salad. The richness of the butter-soaked steak needs something sharp or crisp on the side to balance it out. I usually go for fries and a simple arugula salad tossed in lemon and olive oil.
Storage and Leftover Tips
Steak this good rarely makes it to leftovers—but if it does, store it in an airtight container in the fridge. When you're ready to reheat, skip the microwave. Warm it in a cast iron skillet with a little butter over medium heat. That brings the crust back to life and keeps the inside tender. It won't be exactly fresh, but it comes damn close.
This recipe brings that steakhouse's complete menu feel home. You won't need a reservation to enjoy a people's favorite steak. I've cooked dozens of porterhouses over the years. But nothing comes close to the flavor of this Peter Luger copy. That moment the butter hits the hot crust is pure joy.