Pan-Seared Porterhouse Steak
A restaurant-quality porterhouse with a golden crust and warm, rosy center, finished with butter and fleur de sel. Ready in under 30 minutes with minimal technique.
- Total time
- 25 min
- Servings
- 2
- Calories
- 580
- Protein
- 58g
Ingredients
- 1 steak (about 24–28 oz) Porterhouse steak (1.5 to 2 inches thick)
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper
- 3 tablespoons Unsalted butter
- 3 sprigs Fresh thyme sprigs
- 2 cloves Garlic cloves (smashed)
- ¼ teaspoon Fleur de sel or finishing salt
Instructions
- 1
Remove the steak from the refrigerator and place it on the counter for 30 minutes so it reaches room temperature throughout, which helps it cook evenly.
- 2
Pat the steak dry on both sides and all edges using paper towels, pressing firmly to remove any moisture so it will brown properly.
- 3
Sprinkle 0.5 teaspoon of kosher salt evenly over the top of the steak, then flip it and sprinkle the remaining 0.5 teaspoon over the other side.
- 4
Grind 0.5 teaspoon of black pepper evenly over both sides of the steak using a pepper mill or grinder.
- 5
Place a 12-inch cast iron skillet over medium-high heat and let it sit empty for 2 minutes until it is very hot — you should feel strong heat radiating when you hold your hand 6 inches above the surface.
- 6
Lay the steak away from you into the hot skillet so it lies flat, then do not touch it for 3 minutes while the bottom develops a dark golden-brown crust.
- 7
Flip the steak over using tongs by lifting the far edge and rolling it toward you, then let it cook undisturbed for another 3 minutes.
- 8
Add 3 tablespoons of butter, 3 thyme sprigs, and 2 smashed garlic cloves to the empty space at the edge of the pan.
- 9
Tilt the pan toward you and tilt the steak so the melted butter pools underneath and around it, basting the top by tilting and spooning the golden butter over the meat for 2 minutes.
- 10
Check the steak's doneness by inserting an instant-read meat thermometer horizontally into the center of the thickest part: 120°F is rare, 130°F is medium-rare, 135°F is medium. Remove at your desired temperature.
- 11
Transfer the steak to a clean cutting board using tongs and let it rest in a quiet, warm spot for 5 minutes so the juices redistribute throughout the meat.
- 12
Slide the steak onto a serving plate or cutting board, then sprinkle 0.25 teaspoon of fleur de sel over the surface.
- 13
If serving two people, slice the steak along the bone to separate the strip section from the tenderloin section, then divide each section in half and arrange on two plates.
Tools you’ll need
- Paper towels
- 12-inch cast iron skillet
- Tongs
- Instant-read meat thermometer
- Cutting board
- Pepper mill (optional but recommended)
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