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Recipe details
Cast-Iron-Seared Beef Porterhouse Steak with Garlic Mushrooms
A bone-in beef porterhouse steak seared in cast iron for a deeply browned crust, rested, and served with garlic mushrooms. A dinner idea with ingredients and cooking steps in one place.
≈ 181 kcal/100 g · ≈ 971 kcal/serving
32 minMediumOther
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 steak320 g · 1 bone-in steak, about 1 1/4 in thick
cremini mushrooms, halved180 g
olive oil15 ml
unsalted butter14 g
garlic, sliced1.5 pcs
fresh rosemary1 pcs
kosher salt3 g
black pepper1 g
Cookware and utensils
cast-iron skillet
tongs
instant-read thermometer
cutting board
Directions
01
Pat the steak dry with paper towels.
Products
steak — 320 g · 1 bone-in steak, about 1 1/4 in thick
Action
Pat dry
Time
2 min
Temperature
room temperature
02
Season both sides of the steak with salt and pepper.
Products
steak — 320 g · 1 bone-in steak, about 1 1/4 in thick; kosher salt — 3 g; black pepper — 1 g
Action
Season
Time
1 min
Temperature
room temperature
03
Heat the cast-iron skillet over high heat until very hot.
Products
No products at this step
Action
Preheat
Time
5 min
Temperature
high heat
04
Add the olive oil to the skillet.
Products
olive oil — 15 ml
Action
Add oil
Time
1 min
Temperature
high heat
05
Hard-sear the steak for 2 minutes on the first side.
Products
steak — 320 g · 1 bone-in steak, about 1 1/4 in thick
Action
Hard-sear
Time
2 min
Temperature
high heat
06
Turn the steak and hard-sear the second side for 2 minutes.
Products
steak — 320 g · 1 bone-in steak, about 1 1/4 in thick
Action
Turn and hard-sear
Time
2 min
Temperature
high heat
07
Sear the steak edges for 1 minute.
Products
steak — 320 g · 1 bone-in steak, about 1 1/4 in thick
Action
Sear edges
Time
1 min
Temperature
high heat
08
Add the butter, garlic, and rosemary to the skillet.
