Find recipes by ingredients you already have. Confirm your food, choose your time and equipment, and turn dinner ideas into a meal with our AI recipe generator.
01Confirm ingredients02Apply hard filters03Cook step by step
01
Your kitchen
Add ingredients from a photo or type them manually.
The photo is used once for recognition and is not stored by Kitchen Fridge.
02
Cooking filters
We apply allergies as a hard exclusion.
03
Your best matches
0 recipe matches
The database is checked first; any missing unique recipes are then completed from unused ingredient combinations.
Recipe image is temporarily unavailableSaved image, when available
Recipe details
Garlic-Herb Pan-Seared Beef Porterhouse Steak
A bone-in beef porterhouse steak coated with garlic and dried herbs, seared over high heat and gently finished in the skillet before resting. An easy dinner recipe with step-by-step instructions.
≈ 218 kcal/100 g · ≈ 981 kcal/serving
38 minEasyOther
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 salt3 g
Ground black pepper0.5 g
Dried garlic0.8 g
Dried thyme and rosemary1 g
Cookware and utensils
10-inch heavy skillet
Tongs
Small bowl
Instant-read thermometer
Cutting board
Directions
01
Pat the Beef Porterhouse Steak dry with paper towels.
Products
Beef porterhouse steak — 450 g · about 1½ inches thick
Action
Pat dry
Time
2 min
Temperature
Room temperature
02
Mix the salt, pepper, dried garlic, and dried herbs in a small bowl.
Products
Kosher salt — 3 g; Ground black pepper — 0.5 g; Dried garlic — 0.8 g; Dried thyme and rosemary — 1 g
Action
Mix
Time
2 min
Temperature
Room temperature
03
Press the seasoning mixture onto both sides and the edges of the steak.
Products
Beef porterhouse steak — 450 g · about 1½ inches thick; Kosher salt — 3 g; Ground black pepper — 0.5 g; Dried garlic — 0.8 g; Dried thyme and rosemary — 1 g
Action
Coat
Time
2 min
Temperature
Room temperature
04
Heat the skillet over high heat.
Products
No products at this step
Action
Heat
Time
5 min
Temperature
High heat, about 230°C / 450°F
05
Add the oil to the skillet.
Products
Neutral cooking oil — 15 ml
Action
Add
Time
1 min
Temperature
High heat
06
Sear the steak on the first side until the herb coating is browned.
Products
Beef porterhouse steak — 450 g · about 1½ inches thick
Action
Sear
Time
4 min
Temperature
High heat
07
Turn the steak and sear the second side.
Products
Beef porterhouse steak — 450 g · about 1½ inches thick
Action
Turn and sear
Time
4 min
Temperature
High heat
08
Reduce the heat to medium-low.
Products
No products at this step
Action
Reduce heat
Time
1 min
Temperature
Medium-low heat
09
Cook the steak gently, turning it every 2 minutes, until its thickest center reaches 63°C / 145°F.
Products
Beef porterhouse steak — 450 g · about 1½ inches thick
Action
Finish to temperature
Time
11 min
Temperature
Medium-low heat; final internal temperature at least 63°C / 145°F
10
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
6 min
Temperature
Resting, warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
