Cast-Iron Porterhouse with Garlic Butter
A showstopper steak cooked in a screaming-hot cast iron skillet with a basted garlic butter finish. Two minutes per side, then rest—dinner is ready.
- Total time
- 15 min
- Servings
- 2
- Calories
- 520
- Protein
- 52g
Ingredients
- 1 steak (12–16 oz) porterhouse steak (1.5 to 2 inches thick)
- 3 tbsp butter
- 3 cloves garlic cloves, smashed
- 3 sprigs fresh thyme sprigs
- 1 tsp (divided) fleur de sel or finishing salt, plus black pepper
Instructions
- 1
Pat steak completely dry with paper towels on both sides—no moisture.
- 2
Heat a 12-inch cast iron skillet over high heat until a water drop sizzles and evaporates instantly, ~3 minutes.
- 3
Season steak generously with salt and pepper. Lay it in the skillet without moving—listen for the sear.
- 4
Flip steak once. Add butter, garlic, and thyme; tilt skillet and spoon foaming butter over the steak for 90 seconds.
- 5
Transfer steak to a plate. Rest for 5 minutes before slicing—juices redistribute and the center stays pink.
- 6
Drizzle pan sauce over steak. Finish with fleur de sel and cracked pepper. Serve immediately.
Tools you’ll need
- 12-inch cast iron skillet
- paper towels
- tongs or metal spatula
- meat thermometer (optional, for reference)
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