Pan-Seared Porterhouse with Garlic Butter
Two massive, perfectly seared porterhouse steaks with a golden crust and pink center, finished with a melting garlic-butter top. Restaurant-quality dinner in 20 minutes, no fuss.
- Total time
- 20 min
- Servings
- 2
- Calories
- 620
- Protein
- 52g
Ingredients
- 2 steaks porterhouse steaks (1.5 to 2 inches thick)
- 3 tbsp butter
- 4 cloves garlic cloves, minced
- 4 sprigs fresh thyme or rosemary sprigs
- 1 tsp fleur de sel or flaky sea salt
Instructions
- 1
Pat steaks completely dry with paper towels. Season generously with salt and black pepper on both sides.
- 2
Heat a 12-inch cast-iron skillet over medium-high until it's smoking hot, about 2 minutes.
- 3
Sear steaks 2 minutes per side without moving — edges should be golden and crust formed.
- 4
Add butter, garlic, and herb sprigs to the pan. Tilt and baste steaks with the foaming butter for 90 seconds.
- 5
Transfer skillet to a 400°F oven for 4–6 minutes until the center hits 130°F for medium-rare.
- 6
Rest steaks 3 minutes on a warm plate. Drizzle with pan butter and finish with fleur de sel.
Tools you’ll need
- 12-inch cast-iron skillet
- paper towels
- instant-read meat thermometer
- warm plate
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