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.
💭 Tips & 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
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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Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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