Pan-Seared Porterhouse Steak
A restaurant-quality porterhouse with a golden crust and a warm, rosy center, finished with butter and fresh thyme. Ready in 20 minutes with minimal technique.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 52g
Ingredients
- 1 steak (about 24 oz) porterhouse steak (1.5 to 2 inches thick)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons butter
- 3 sprigs fresh thyme sprigs
Instructions
- 1
Remove the steak from the refrigerator and place it on a cutting board. Let it sit at room temperature for 10 minutes so it cooks evenly throughout.
- 2
Pat the steak completely dry with paper towels, pressing gently all over both sides and the edges until no moisture remains.
- 3
Sprinkle 1 teaspoon of salt and 0.5 teaspoon of black pepper evenly over both sides of the steak, working it into the surface with your fingers.
- 4
Place a 12-inch cast iron skillet over medium-high heat and leave it empty for 2 minutes until it is very hot; you should feel strong heat radiating when you hold your hand 3 inches above it.
- 5
Carefully lay the steak away from your body in the center of the skillet. Do not move it for 4 minutes, until the bottom surface is deep golden brown.
- 6
Flip the steak using tongs and immediately reduce the heat to medium. Cook for another 3 to 4 minutes for medium-rare (internal temperature 130–135°F at the thickest point).
- 7
Add 2 tablespoons of butter and all 3 thyme sprigs to the skillet, tilting the pan so the melted butter pools toward the steak.
- 8
Tilt the skillet so the melted butter runs toward the steak, and use a large spoon to continuously scoop the foaming butter over the top of the meat for 1 minute, basting it to develop a glossy crust.
- 9
Transfer the steak to a clean cutting board, leaving the thyme sprigs behind. Let it rest for 5 minutes so the juices redistribute and stay inside when you slice.
- 10
Slice the steak between the strip and tenderloin sections along the T-shaped bone, then slice each half into 0.5-inch-thick pieces against the grain and divide between two plates.
Tools you’ll need
- 12-inch cast iron skillet
- paper towels
- tongs
- meat thermometer
- cutting board
- chef's knife
- large spoon
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