Pan-Seared Porterhouse Steak
A thick-cut American steakhouse classic with a caramelized crust and juicy, pink center. Simple seasoning and high-heat searing let the beef's rich flavor shine.
- Total time
- 25 min
- Servings
- 2
- Calories
- 890
- Protein
- 52g
Ingredients
- 1 steak (about 32-36 oz) porterhouse steak (1.5 to 2 inches thick)
- 1 teaspoon kosher salt
- ¾ teaspoon freshly cracked black pepper
- 3 tablespoons unsalted butter
- 3 sprigs fresh thyme sprigs
- 3 cloves garlic cloves (unpeeled)
Instructions
- 1
Remove your porterhouse steak from the refrigerator 30-40 minutes before cooking — this allows the meat to come to room temperature, which ensures even cooking from edge to center. Cold meat sears poorly and cooks unevenly.
- 2
Pat the steak completely dry on both sides with paper towels, paying special attention to any moisture pooling in the area where the strip and tenderloin meet. Dry surface = crispy, golden crust instead of gray and steamed.
- 3
Season both sides of the steak generously with 1 teaspoon of kosher salt and 0.75 teaspoon of freshly cracked black pepper. Let the seasoned steak sit uncovered at room temperature for 15 minutes — salt penetrates the surface and seasons the meat throughout.
- 4
Set a 14-inch cast iron skillet over high heat and let it preheat for 3-4 minutes until it's smoking lightly — you should see wisps of smoke coming from the pan. This extreme heat is what creates the brown crust.
- 5
Carefully lay the steak away from you into the pan — you'll hear an aggressive, confident sizzle. Do not move it. Let it sear undisturbed for 3-4 minutes until a deep golden-brown crust forms on the bottom.
- 6
Flip the steak once using tongs, flip with confidence, not tentatively. Sear the second side for another 3-4 minutes until it's equally golden-brown. The tenderloin side (smaller side) will be more done than the strip side (larger side) — this is normal.
- 7
Reduce the heat to medium. Add 3 tablespoons of unsalted butter, 3 fresh thyme sprigs, and 3 unpeeled garlic cloves (smashed slightly with the side of a knife) to the pan. Tilt the pan so the butter pools to one side, then tilt back and forth, basting the steak continuously with this foaming butter for 2-3 minutes. You're building rich, nutty flavor on the surface.
- 8
Use an instant-read thermometer to check the internal temperature. Insert it horizontally into the thickest part of the strip side (the larger section) without touching bone. For medium-rare: 125-130°F is perfect — the steak will climb to 130-135°F as it rests.
- 9
Transfer the steak to a wooden cutting board and rest for 5-7 minutes undisturbed. During this time, residual heat spreads throughout the meat, the internal temperature climbs another 5°F, and juices redistribute — cutting immediately would cause all those delicious juices to run onto the board instead of staying in the meat.
- 10
Slice the steak in half along the bone to separate the strip and tenderloin, then slice the strip side against the grain into 0.5-inch strips. Fan both pieces across a warm plate, season lightly with fleur de sel if you like, and serve immediately with any pan juices spooned over top.
Tools you’ll need
- 14-inch cast iron skillet
- instant-read thermometer
- kitchen tongs
- paper towels
- wooden cutting board
- sharp knife (8-inch chef's knife recommended)
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