Seared Porterhouse Steak
A restaurant-quality porterhouse steak with a golden crust and perfectly pink center, finished with herb butter. Ready in under 30 minutes for an impressive dinner.
- Total time
- 25 min
- Servings
- 2
- Calories
- 586
- Protein
- 52g
Ingredients
- 2 lbs porterhouse steak (2 inches thick)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons unsalted butter
- 3 sprigs fresh thyme sprigs
- 2 cloves garlic cloves, smashed
Instructions
- 1
Remove porterhouse steaks from refrigerator 20 minutes before cooking to bring to room temperature.
- 2
Pat steaks completely dry with paper towels. Season both sides generously with salt and pepper.
- 3
Heat a 12-inch cast iron skillet over medium-high heat until smoking, about 3-4 minutes.
- 4
Carefully place steaks in the hot skillet and sear without moving for 4-5 minutes until a dark golden crust forms.
- 5
Flip steaks and add butter, thyme, and garlic cloves to the pan. Continue cooking for 4-5 minutes for medium-rare (130°F internal temperature).
- 6
Tilt the skillet and baste steaks with the foaming butter repeatedly for the last 1-2 minutes of cooking.
- 7
Transfer steaks to a cutting board and rest for 5 minutes before serving.
Tools you’ll need
- 12-inch cast iron skillet
- meat thermometer
- paper towels
- cutting board
- tongs
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