Description
Enjoy the deep flavors of my pan-seared porterhouse. It’s home-cooking at its finest with a perfect crust, juicy inside, and a touch of herb-infused butter.
Ingredients
- A 1.5 to 2 inches (3.8 to 5.1 cm) thick porterhouse steak
- 1 tablespoon high-smoke point oil (I recommend avocado oil)
- 1 teaspoon kosher salt
- 1 teaspoon ground pepper
- 2 tablespoons unsalted butter (about 28 g)
- 2-3 garlic cloves
- 2 thyme or rosemary springs
Instructions
- Prepare the Porterhouse Steak: Remove the porterhouse steak from the fridge and pat it dry. Next, season it generously with salt on both sides, as well as the edges. Before you do that, decide how long you want the porterhouse steak to sit salted, depending on the results you’re after and the time you have available. If you’re short on time, just let the salted porterhouse steak sit at room temperature for about 45 to 60 minutes. If you have a few hours, place it in the fridge for around 4 hours. But for the best flavor, crust, and a tender texture, it’s ideal to leave it uncovered on a rack in the fridge overnight (that’s my preferred method). Important: Regardless of the option you choose, always let the porterhouse steak sit at room temperature for approximately 30 minutes before cooking. This helps the steak cook evenly, so please, don’t skip this step.
- Preheat the Pan: Heat a cast-iron or stainless steel skillet over medium-high heat for 2-3 minutes. Then, add a tablespoon of refined avocado oil and let it heat for about a minute. This should bring the pan to over 400°F (204°C) in around 3 to 4 minutes. While the pan is heating, pat the porterhouse steak dry one more time and season it with freshly ground pepper.
- Place Porterhouse Steak on the Pan: Carefully place the seasoned porterhouse steak in the hot pan. The oil and pan will be very hot, so take care. Press the steak down gently to make sure it makes full contact with the surface. You should hear a loud sizzle and see some smoke – that’s perfectly normal. Flip the porterhouse steak every 30 seconds until the internal temperature hits around 90°F (32°C) in the strip section. Then lower the heat to medium-low and add the crushed garlic, a sprig of rosemary or thyme, and butter to the pan. Let the butter melt. While that’s happening, quickly sear the strip side of the porterhouse steak. Once the butter has melted, you’re ready for the next step.
- Baste the Porterhouse Steak: Tilt the pan so the melted butter, garlic, and herbs pool together. Grab a spoon and baste that buttery goodness over the porterhouse steak for about 30 seconds on each side. Alternatively, you can just flip the steak directly in the butter to achieve the same result. Monitor the porterhouse steak’s temperature closely. Continue cooking until it reaches 20–25°F (11–14°C) below your desired final temperature, then remove it from the pan.
- Let Porterhouse Steak Rest: Place the porterhouse steak on a cutting board or, preferably, on a rack that allows air to circulate around it. Let it rest for about 5 to 7 minutes, depending on its thickness. For thinner porterhouse steaks, 5 minutes is enough. If your steak is 1.5 to 2 inches (3.8 to 5.1 cm) thick, let it rest 6 to 7 minutes.
- Serve the Pan-Seared Porterhouse Steak: After resting, slice it however you like and don’t forget to serve it with the leftover butter, seared garlic, and herbs from the pan. That’s where all the extra flavor is.
Notes
