A classic hot and fast grilled steak is my favorite kind of meal. I had to try and replicate the famous Peter Luger style steak making a copycat version. Peter Luger is a well known steakhouse located in New York City where the porterhouse steak is heavily brined in salt, grilled hot and fast and drenched in butter. It’s tender, juicy, flavorful and buttery! Few ingredients, simple steps and quick cook is all it takes. Can’t wait!

For more mouth watering steak recipes check out my grilled buttery tomahawk steak or my a fan favorite the grilled steak pinwheel recipe.

What is a Porterhouse steak?

A porterhouse steak is a 2 in 1 packaged deal. You get the NY strip and filet mignon all in one. This steak can easily feed 2 people. It’s tender, leaner than a ribeye, succulent and has a rich beefy flavor. There is something for every steak lover in this cut. And you can’t go wrong with the presentation of a porterhouse steak! The T-bone down the middle separates the strip from the tenderloin.

Ingredient list for a Peter Luger copycat steak.

• Porterhouse steak: you will need a porterhouse steak for an exact copy of this recipe.

• Salt: course kosher salt is the only seasoning required. Brined in the salt, the natural flavors of the steak are elevated.

• Butter: use a salted butter to add richness and flavor.

Start with an overnight salt brine.

To achieve the best copycat version of the Peter Luger steak, I highly recommend you brine the porterhouse steak overnight. This process will help build a crust around the steak that you will be grateful once cooked.

Start by heavily coating the porterhouse seak with coarse kosher salt. The salt will penetrate the meat tenderizing it and adding more flavor. The longer the brine, the better the taste.

Place the raw seasoned porterhouse steak on a wire rack. This will allow airflow on the underside as well.

I used my dry ager which is a cold chamber that controls the humidity levels drawing out moisture and redistributing it through the beef to create a a very tender cut of beef. This process prevents bacteria from growing on the meat, making it very safe to eat.

One of the biggest benefits to a dry ager is it intensifies the flavor of the meat and builds a beautiful crust over the outside of the steak.

How to grill a Peter Luger copycat steak.

The grilling process to achieve a Peter Luger copycat porterhouse steak is fast and simple.

For this cook, I used my Gozney pizza oven. This grill can be cranked up to reach very high temperatures.

Preheat the grill to a very high direct heat of 850 degrees Fahrenheit. Drizzle olive oil on the brined porterhouse steak and place it in a cast iron skillet.

If you do not have a Gozney, use a broiler or any equipment that will give you the necessary high direct heat required in this recipe to get the perfect crispy crust on the outside.

Let the steak cook for 1 minute, pull it out and turn the steak around. Cook for 1 more minute. The rotation helps provide an even cook throughout.

Next, flip the steak over and repeat the turning process from above.

When the steak reaches an internal temperature range of 120-125 degrees Fahrenheit, remove it from the grill. Slice off the strip and tenderloin from the bone. Next, slice both steaks into individual slices. Place everything in a cast iron skillet and pour melted butter or ghee over it, then place it back in the grill.

When slicing through the 2 steaks, you will notice the meat is still a bit raw inside. This final cook will take it to the perfect medium rare temperature. The butter will oil up the steak making is rich and butter. I honestly cannot think of a better flavor profile than this!

Unlike most steak cooks, there is no resting period in this Peter Luger copycat steak recipe. The brining helps active the tenderness needed as does the butter at the end. Trust me, there is no dry meat here! Just a perfectly tender, juicy, super flavorful porterhouse with the most perfect crispy skin.

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Peter Luger Copycat Steak

This Peter Luger copycat steak is tender, juicy, flavorful and buttery! Few ingredients, simple steps and quick cook is all it takes.

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Servings 2 People

Author Maciek Zurawski

Ingredients

• 1 Porterhouse steak
• 1/4 cup Coarse kosher salt
• 1 tbsp Olive oil
• 1 stick Salted butter

Instructions

• Heavily season the raw porterhouse steak with salt. Place the seasoned steak on a wire rack and put in the fridge or dry ager for an hour or overnight if possible.
• Preheat the grill to a very high heat of 850 degrees Fahrenheit. Use a broiler if you do not have a pizza oven style grill.
• Drizzle olive oil on the steak, put it back on the wire rack.
• Place the steak in the pizza oven and cook for 1 minute, pull it out and turn the steak around. Cook for 1 more minute.
• Flip the steak over and repeat the turning process from above.
• When the steak reaches an internal temperature range of 120-125 degrees Fahrenheit, remove it from the grill. Slice off the strip and tenderloin from the bone. Next, slice both steaks into individual slices. Place everything in a cast iron skillet and pour melted butter or ghee over it, then place it back in the grill.
• Cook for another minute and remove. Sprinkle with freshly chopped parsley and enjoy!

Notes

Use coarse salt and not fine iodized salt.

For salted butter, try using a higher quality butter. It’s richer in flavor and creaminess.

Do not overcook the steak. A perfect medium rare at 130 degrees internal temperature is ideal.

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