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Recipe details

Beef Porterhouse Steak, rosemary-basted and pan-seared

EN RU

A bone-in beef porterhouse steak pan-seared and basted with rosemary butter, served with lemon asparagus. A dinner idea with ingredients and cooking steps in one place.

≈ 181 kcal/100 g · ≈ 1,225 kcal/serving

45 minMediumOther

For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart

Ingredients

People

Units

Base quantities are stored for one person and recalculated automatically.

beef porterhouse steak450 g · 1 bone-in steak, about 1½ inches thick
asparagus180 g
unsalted butter14 g
neutral cooking oil10 g
fresh rosemary1 pcs
garlic clove1 pcs
lemon juice15 g
kosher salt4 g
black pepper1 g

Cookware and utensils

Heavy skillet
Tongs
Instant-read thermometer
Cutting board

Directions

01
Pat the beef porterhouse steak dry with paper towels.
Products
steak — 450 g · 1 bone-in steak, about 1½ inches thick
Action
Pat dry
Time
2 min
Temperature
Room temperature
02
Season both sides of the steak with kosher salt and black pepper.
Products
steak — 450 g · 1 bone-in steak, about 1½ inches thick; kosher salt — 4 g; black pepper — 1 g
Action
Season
Time
1 min
Temperature
Room temperature
03
Heat the oil in a heavy skillet over medium-high heat.
Products
neutral cooking oil — 10 g
Action
Heat
Time
3 min
Temperature
Medium-high heat
04
Sear the steak for 4 minutes on the first side.
Products
steak — 450 g · 1 bone-in steak, about 1½ inches thick
Action
Sear
Time
4 min
Temperature
Medium-high heat
05
Flip the steak with tongs.
Products
steak — 450 g · 1 bone-in steak, about 1½ inches thick
Action
Flip
Time
1 min
Temperature
Medium-high heat
06
Add the butter, rosemary, and garlic to the skillet.
Products
unsalted butter — 14 g; fresh rosemary — 1 pcs; garlic clove — 1 pcs
Action
Add
Time
1 min
Temperature
Medium heat
07
Baste the steak repeatedly with the foaming rosemary butter until it reaches 130°F/54°C.
Products
steak — 450 g · 1 bone-in steak, about 1½ inches thick; unsalted butter — 14 g; fresh rosemary — 1 pcs; garlic clove — 1 pcs
Action
Baste
Time
6 min
Temperature
Medium heat; final internal temperature 130°F/54°C for medium-rare
08
Transfer the steak to a cutting board and rest it.
Products
steak — 450 g · 1 bone-in steak, about 1½ inches thick
Action
Rest
Time
8 min
Temperature
Warm
09
Sauté the asparagus in the same skillet until crisp-tender.
Products
asparagus — 180 g
Action
Sauté
Time
6 min
Temperature
Medium-high heat
10
Toss the asparagus with lemon juice.
Products
asparagus — 180 g; lemon juice — 15 g
Action
Toss
Time
1 min
Temperature
Warm
11
Serve the whole bone-in steak with the asparagus.
Products
steak — 450 g · 1 bone-in steak, about 1½ inches thick; asparagus — 180 g
Action
Serve
Time
1 min
Temperature
Warm

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