By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
45 min
Spice-Roasted Porterhouse Steaks
Recipe GLPRf649ffc9d4aa62
Two thick-cut porterhouse steaks rubbed with a warm coriander-herb spice blend and roasted until perfectly medium-rare. The steaks are finished with a brief rest, then carved into their tender loin and filet components and sliced for serving. A simple, elegant preparation that highlights the quality of premium beef.
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Ingredients
2 steaks Two 2-inch-thick porterhouse steaks
Olive oil
1½ tablespoons Coriander-Herb Spice Rub
Directions
Pat the two porterhouse steaks dry with paper towels. Place them on a heavy rimmed baking sheet.
Brush both sides of each steak generously with olive oil, coating them evenly.
Divide the coriander-herb spice rub between the two steaks, using about 3/4 tablespoon per steak. Rub the spice blend firmly into both the top and bottom surfaces of each steak, pressing gently so it adheres well.
Preheat your oven to 450°F.
Place the baking sheet with the seasoned steaks in the preheated oven and roast for approximately 25 minutes, or until a meat thermometer inserted into the center of the thickest part of each steak reads 145°F for medium-rare doneness.
Remove the steaks from the oven and transfer them to a cutting board. Tent loosely with aluminum foil and let rest for 10 minutes to allow the juices to redistribute.
After resting, carefully separate the loin (strip section) and the filet (tenderloin section) from the bone on each steak using a sharp knife, then slice each section against the grain into strips.
Distribute the sliced loin and filet portions evenly among six plates, offering each guest equal amounts of both cuts.
Comments
Porterhouse steaks are readily available at every major Charlotte grocer—Harris Teeter, Food Lion, Publix, Walmart, ALDI, and Kroger all stock them at competitive prices, typically $12–16 per pound depending on quality and sales. The ingredient list is genuinely minimal: just steak, olive oil, and a spice rub that you likely have at home, so no extra stops required. The stated 45 minutes is honest: about 10 minutes active work for seasoning and prep, then 25–30 minutes in the oven or on the grill with light monitoring, plus resting time. This is a straightforward family dish that scales easily and leftovers reheat well for next-day sandwiches or salads, making it excellent weeknight-to-weekend flexibility; the only caveat is that six large steaks demand a proper grill or very hot oven, and if your kitchen runs cool, the cook time will creep longer.
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