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Porterhouse Roast

Get ready to create a show-stopping centerpiece with a 2kg Porterhouse Roast. This succulent cut of beef promises tender and flavorful bites that will impress your guests. With a perfectly cooked exterior and a juicy interior, this roast is the epitome of a memorable dining experience. Follow this recipe and elevate your culinary skills to new heights.

Serves: 8-10+

Prep Time: 5 min

Cooking Time: 1 1/2 hours


  • 2 kg Porterhouse
  • Salt and pepper to taste

Before you start:

Porterhouse, AKA Sirloin is cut from the rump end of the striplion where the muscle doesn’t do a great deal of work, so there’s minimal  intramuscular fat. This means it’s a pretty lean cut of meat with a beautiful texture.


When roasting, keep a good layer of the fat cap on, between 1/2 – cm. The fat cap will render down a little in the cooking process, but more importantly will keep the meat tender.


Porterhouse is best cooked medium rare, so you like your steak cooked more, we recommend choosing another cut of meat.


Step 1: Preparing the Porterhouse

Preheat the oven to 200°C.
Heat a heavy frypan over high heat for approximately three minutes.


While the pan is heating up, score the fat on top of the porterhouse and generously rub the entire piece of meat with salt and pepper.


Place the porterhouse in the hot pan, fat side down, and cook for five minutes. No additional oil is needed as the fat will render down.


Flip the porterhouse and cook the other side for an additional five minutes.

Step 2: Roasting the Porterhouse

Transfer the seared porterhouse to a rack set in a baking tray, ensuring the fat side is facing up.

Place the tray with the porterhouse in the preheated oven.

Roast the porterhouse for approximately 35 to 45 minutes, depending on your oven and desired level of doneness. Aim for a medium-rare cook.

To check the internal temperature, use a probe thermometer. Once it registers 60°C, the porterhouse is cooked to medium rare.


Remove the porterhouse from the oven and let it rest for 15 minutes. This allows the juices to redistribute and ensures a tender result.

Step 3: Slicing and Serving

After the resting period, carefully slice the porterhouse against the grain into thin slices using a sharp carving knife.

Arrange the sliced porterhouse on a serving platter or individual plates.

Serve alongside your preferred accompaniments such as roasted potatoes, steamed vegetables, or a fresh salad.
Enjoy the succulent and perfectly cooked porterhouse with its flavorful juices, savoring each tender bite.

Note: Cooking times may vary depending on the thickness of the porterhouse and individual oven performance. It is recommended to use a probe thermometer to ensure accurate cooking and achieve your desired level of doneness.