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Recipe details
Pan-Seared Beef Porterhouse Steak
A beef porterhouse steak seasoned simply with salt and pepper, seared in a hot skillet until deeply browned, cooked to medium doneness, and rested before serving. A quick dinner idea, ready in 25 minutes.
≈ 236 kcal/100 g · ≈ 1,104 kcal/serving
25 minEasyAmerican
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
beef porterhouse steak450 g · about 1½ inches thick
neutral cooking oil15 ml
kosher salt4 g
ground black pepper0.5 g
Cookware and utensils
12-inch cast-iron skillet
Tongs
Instant-read thermometer
Cutting board
Directions
01
Pat the beef porterhouse steak completely dry with paper towels.
Products
beef porterhouse steak — 450 g · about 1½ inches thick
Action
Pat dry
Time
2 min
Temperature
Room temperature
02
Season both sides and the edges of the steak with kosher salt and black pepper.
Products
beef porterhouse steak — 450 g · about 1½ inches thick; kosher salt — 4 g; ground black pepper — 0.5 g
Action
Season
Time
1 min
Temperature
Room temperature
03
Heat the cast-iron skillet over high heat until it is very hot.
Products
No products at this step
Action
Heat
Time
4 min
Temperature
High heat
04
Add the oil to the skillet.
Products
neutral cooking oil — 15 ml
Action
Add
Time
1 min
Temperature
Very hot skillet
05
Place the steak in the skillet and sear the first side until deeply browned.
Products
beef porterhouse steak — 450 g · about 1½ inches thick
Action
Sear
Time
3 min
Temperature
High heat
06
Turn the steak with tongs and sear the second side until browned.
Products
beef porterhouse steak — 450 g · about 1½ inches thick
Action
Turn and sear
Time
3 min
Temperature
High heat
07
Cook the steak, turning once more, until the thickest part reaches 145°F/63°C for a safe medium doneness.
Products
beef porterhouse steak — 450 g · about 1½ inches thick
Action
Finish cooking
Time
5 min
Temperature
145°F/63°C internal temperature
08
Transfer the steak to a cutting board and rest it before serving.
Products
beef porterhouse steak — 450 g · about 1½ inches thick
Action
Rest
Time
5 min
Temperature
Resting
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
