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Recipe details
Pan-Seared Beef Porterhouse Steak with Rosemary Potatoes
A bone-in Beef Porterhouse Steak pan-seared and finished with rosemary butter, served with crisp skillet potatoes. A dinner idea with ingredients and cooking steps in one place.
≈ 195 kcal/100 g · ≈ 1,379 kcal/serving
50 minMediumAmerican
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 · 1 bone-in steak, about 1 1/4 in thick
baby potatoes220 g
olive oil15 ml
unsalted butter14 g
fresh rosemary1 pcs
garlic1 pcs
kosher salt5 g
black pepper1 g
Cookware and utensils
Heavy skillet
Small saucepan
Tongs
Instant-read thermometer
Cutting board
Directions
01
Bring the steak to room temperature for 20 minutes
Products
steak — 450 g · 1 bone-in steak, about 1 1/4 in thick
Action
Pat dry
Time
10 min
Temperature
Room temperature
02
pat it dry with paper towels
Products
steak — 450 g · 1 bone-in steak, about 1 1/4 in thick
Action
Pat dry
Time
10 min
Temperature
Room temperature
03
Season the steak on both sides with half the salt and all the pepper.
Products
steak — 450 g · 1 bone-in steak, about 1 1/4 in thick; kosher salt — 5 g; black pepper — 1 g
Action
Season
Time
1 min
Temperature
Room temperature
04
Boil the potatoes in salted water until nearly tender, about 8 minutes.
Products
baby potatoes — 220 g; kosher salt — 5 g
Action
Boil
Time
8 min
Temperature
Simmering water, about 95°C / 203°F
05
Heat half the oil in a heavy skillet over medium-high heat.
Products
olive oil — 15 ml
Action
Heat
Time
2 min
Temperature
Medium-high heat
06
Pan-sear the steak for 4 minutes on the first side.
Products
steak — 450 g · 1 bone-in steak, about 1 1/4 in thick
Action
Pan-sear
Time
4 min
Temperature
Medium-high heat
07
Turn the steak and sear it for 3 minutes on the second side.
Products
steak — 450 g · 1 bone-in steak, about 1 1/4 in thick
Action
Turn and sear
Time
3 min
Temperature
Medium-high heat
08
Add half the butter, garlic, and rosemary
Products
steak — 450 g · 1 bone-in steak, about 1 1/4 in thick; unsalted butter — 14 g; garlic — 1 pcs; fresh rosemary — 1 pcs
Action
Baste
Time
1 min
Temperature
Hot skillet
09
baste the steak for 2 minutes
Products
steak — 450 g · 1 bone-in steak, about 1 1/4 in thick; unsalted butter — 14 g; garlic — 1 pcs; fresh rosemary — 1 pcs
Action
Baste
Time
1 min
Temperature
Hot skillet
10
Transfer the steak to a cutting board and rest it for 5 minutes until the center reaches at least 63°C / 145°F.
Products
steak — 450 g · 1 bone-in steak, about 1 1/4 in thick
Action
Rest
Time
5 min
Temperature
At least 63°C / 145°F internally
11
Drain the potatoes
Products
baby potatoes — 220 g; olive oil — 15 ml; unsalted butter — 14 g; kosher salt — 5 g
Action
Sauté
Time
3 min
Temperature
Medium-high heat
12
sauté them in the remaining oil and butter until golden, about 5 minutes
Products
baby potatoes — 220 g; olive oil — 15 ml; unsalted butter — 14 g; kosher salt — 5 g
Action
Sauté
Time
3 min
Temperature
Medium-high heat
13
Serve the whole bone-in steak with the potatoes, carving the steak only after it has rested
Products
steak — 450 g · 1 bone-in steak, about 1 1/4 in thick; baby potatoes — 220 g
Action
Serve
Time
1 min
Temperature
Warm
14
Serve the whole bone-in steak with the potatoes, carving the steak only after it has rested
Products
steak — 450 g · 1 bone-in steak, about 1 1/4 in thick; baby potatoes — 220 g
Action
Serve
Time
1 min
Temperature
Warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
