Perfect Porterhouse Steak Recipe
It doesn’t get more American than steak and potatoes. This gorgeous porterhouse gets a classic all-American cast iron skillet treatment.
This gorgeous porterhouse gets a classic all-American treatment.
- 1 2-inch thick porterhouse steak
- Kosher or fine sea salt
- Freshly ground black pepper
- 1 tablespoon vegetable oil
- 4 whole garlic cloves peeled
- 4 sprigs fresh rosemary
- 3 tablespoons butter or dairy-free buttery sticks
Remove the steak from the refrigerator and let sit at room temperature for 30 minutes.
Preheat the oven to 500°F.
Pat the steak dry with paper towels and season liberally with salt and pepper on both sides.
Heat a (preferably) cast iron skillet on the stove over medium-high heat. Add the oil, garlic, and rosemary, and heat until the oil starts to smoke. Remove and discard the garlic and rosemary. Place the steak in the center of the pan and let it cook without moving it for 4 minutes. Flip the steak over, put the butter on top, and place in the preheated oven. Let cook for another 5-6 minutes or until it reaches an internal temperature of 125°F (for medium-rare). Remove from the oven, transfer the steak from the pan to a plate, and let rest for 5-10 minutes before serving.
Porterhouse is a fairly expensive cut of meat, so you don’t want to run the risk of over-cooking it. An instant-read thermometer will help you cook it to the perfect degree of doneness. To slice a porterhouse for serving, cut the steak off the bone in two pieces – the strip on one side and the filet on the other. Cut straight down into thick slices, about an inch or so in width, perpendicular to the bone.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.