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Recipe details
Beef Porterhouse Steak with Garlic and Herbs
A bone-in Beef Porterhouse Steak seared in a cast-iron skillet and finished with dried garlic and herbs for a simple main course. A dinner idea with ingredients and cooking steps in one place.
≈ 235 kcal/100 g · ≈ 1,106 kcal/serving
35 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 1¼ inches thick
olive oil15 ml
kosher salt4 g
black pepper1 g
dried garlic1 g
dried thyme0.5 g
Cookware and utensils
10-inch cast-iron skillet
instant-read meat thermometer
tongs
small bowl
paper towels
Directions
01
Place the steak on paper towels and pat both sides dry.
Products
beef porterhouse steak — 450 g · 1 bone-in steak, about 1¼ inches thick
Action
Pat dry
Time
2 min
Temperature
Room temperature
02
Season both sides with half the salt, the black pepper, dried garlic, and dried thyme.
Products
beef porterhouse steak — 450 g · 1 bone-in steak, about 1¼ inches thick; kosher salt — 4 g; black pepper — 1 g; dried garlic — 1 g; dried thyme — 0.5 g
Action
Season
Time
2 min
Temperature
Room temperature
03
Heat the cast-iron skillet over medium-high heat until a drop of water evaporates immediately.
Products
No products at this step
Action
Heat skillet
Time
5 min
Temperature
About 220°C / 425°F
04
Add the olive oil to the skillet.
Products
olive oil — 15 ml
Action
Add oil
Time
1 min
Temperature
Hot skillet
05
Place the steak in the skillet and sear the first side without moving it.
Products
beef porterhouse steak — 450 g · 1 bone-in steak, about 1¼ inches thick
Action
Sear
Time
4 min
Temperature
High heat
06
Turn the steak with tongs and sear the second side without moving it.
Products
beef porterhouse steak — 450 g · 1 bone-in steak, about 1¼ inches thick
Action
Turn and sear
Time
4 min
Temperature
High heat
07
Reduce the heat to medium and spoon the hot oil over the steak while cooking until the thickest part reaches 130°F/54°C.
Products
beef porterhouse steak — 450 g · 1 bone-in steak, about 1¼ inches thick; olive oil — 15 ml
Action
Baste and cook
Time
5 min
Temperature
130°F / 54°C for medium-rare; USDA recommends 145°F / 63°C for whole beef steaks
08
Transfer the steak to a plate and rest it for 10 minutes.
Products
beef porterhouse steak — 450 g · 1 bone-in steak, about 1¼ inches thick
Action
Rest
Time
10 min
Temperature
Warm room temperature
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
