This pan-seared porterhouse steak is cooked using red miso glaze for an incredibly delicious and flavorful steak dinner. It has a tangy crust and juicy center cooked to a perfect medium-rare. Serve up this king of all steaks to rave reviews with this simple stovetop cooking method.
If you're a steak fanatic like me, see my ribeye recipes, grilled porterhouse, steak Diane, Bistecca alla Fiorentina, or pan-seared picanha steaks.
This flavorful steak is a long-standing favorite in my family, and we slice and serve it as a finger-food snack or appetizer. I always prepare it when I have red miso paste on hand.
My family loves to enjoy it alongside an Asian-inspired salad with some Benihana ginger salad dressing, but it would taste amazing with any of your typical steak side dishes.
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🥘 Ingredients
- Porterhouse Steak - Any steak, preferably a t-bone or ribeye, will do.
Red Miso Glaze
- Red Miso Paste - White or yellow miso paste will also work. Since I haven't found a local store with miso paste (red, yellow, or white), I try to plan out as many dishes as possible before I run out again (like my red miso cauliflower). You can order it online if needed.
- Liquids - You will need sesame seed oil, soy sauce, and hoisin sauce.
- Seasoning - Red pepper flakes, garlic powder, ground ginger, and pepper.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Pan Sear A Porterhouse Steak
Pan-searing steak is very simple, and the red miso marinade adds tons of flavor. You will need a small bowl, measuring spoons, a large skillet, a cutting board, and a knife.
This recipe is for one porterhouse steak (or four servings), but you can double, triple, or quadruple it as needed.
Make Your Red Miso Glaze
Step 1: Mix the sauce. Combine the red miso sauce ingredients in a small bowl: 1 tablespoon of red miso paste, 1 teaspoon of sesame seed oil, 1 teaspoon of soy sauce, ½ teaspoon of hoisin sauce, and seasoning (½ teaspoon of red pepper flakes and ¼ teaspoon each of garlic powder, ground ginger, and pepper).
Marinate/Glaze the Porterhouse
Step 2: Coat the steak. Brush the sauce onto and coat both sides of the porterhouse steak.
Step 3: Marinate. Set it aside for at least 30 minutes to marinate (and warm to room temperature).
Pan Sear the Porterhouse Steak
Step 4: Heat. Heat a cast iron skillet, large frying pan, or non-stick skillet to medium-high heat with the second 1 teaspoon portion of sesame seed oil.
Step 5: Cook. Cook your steak to a perfect medium-rare, at medium-high heat, for 4 - 5 minutes on each side. Cook until the steak reaches your desired level of doneness, then remove from heat.
Step 6: Rest. Transfer to a plate or cutting board and allow the cooked steak to rest for about 5 minutes, or half your cooking time.
Step 7: Serve. Slice and serve as desired.
Serve with mushrooms, onions, asparagus, and a baked potato.
💭 Angela's Pro Tips & Recipe Notes
- Serve with sauce. Pair your steak with a delicious steak sauce. Hibachi mustard sauce and yum yum sauce are some of my favorites.
- Heat the pan. Make sure your pan is nice and hot before adding your steak.
- Use room-temperature steak. Letting the beef warm to room temperature helps it to cook evenly.
- Let it rest. Give the steak some time to rest before slicing it. This lets all of the juices redistribute into the meat.
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🥡 Storing & Reheating
If you have any steak left over, you can store it in the refrigerator for up to 3 days. You can also use any leftovers in one of these tasty leftover steak recipes.
Reheat your meat in the oven at 250°F (121°C/Gas Mark ½) until warmed. Let it rest for a few minutes before serving.
For more methods and tips, see my guide to reheating steaks.
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📖 Recipe Card
Pan-Seared Porterhouse Steak (With Red Miso Glaze)
Ingredients
- 1 porterhouse steak
- 1 tablespoon red miso paste
- 1 teaspoon sesame seed oil (plus 1 teaspoon for skillet)
- 1 teaspoon soy sauce
- ½ teaspoon hoisin sauce
- ½ teaspoon red pepper flakes
- ¼ teaspoon garlic powder
- ¼ teaspoon ground ginger
- ¼ teaspoon pepper
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Combine sauce ingredients in a small bowl: 1 tablespoon red miso paste, 1 teaspoon sesame seed oil, 1 teaspoon soy sauce, ½ teaspoon hoisin sauce, ½ teaspoon red pepper flakes, ¼ teaspoon garlic powder, ¼ teaspoon ground ginger, and ¼ teaspoon pepper. Coat both sides of your porterhouse steak, then set aside to marinate for at least 30 minutes (allowing the steak to also warm to room temperature).
- Heat your skillet or frying pan to medium high heat and add 1 teaspoon of sesame seed oil before adding the steak. Place the porterhouse in the middle of the skillet or frying pan and cook for 5 minutes per side or until it is your desired level of doneness.
- Allow the steak to rest for about 5 minutes before serving. Slice down the bone and into strips as pictured, if desired.
Nutrition
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