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Recipe details
Pan-Seared Beef Porterhouse Steak with Rosemary Butter and Lemon Asparagus
A bone-in Beef Porterhouse Steak is seared in a skillet, basted with rosemary butter, rested, and served with lemon-finished asparagus as a complete main course. A dinner idea with ingredients and cooking steps in one place.
≈ 171 kcal/100 g · ≈ 945 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 steak300 g · 1 bone-in steak, about 1 1/4 inches thick
asparagus, trimmed180 g
olive oil15 ml
unsalted butter14 g
fresh rosemary, chopped3 g
garlic, minced6 g
lemon30 g
kosher salt4 g
black pepper1 g
Cookware and utensils
12-inch heavy skillet
Tongs
Instant-read thermometer
Cutting board
Small bowl
Directions
01
Pat the beef porterhouse steak dry with paper towels.
Products
steak — 300 g · 1 bone-in steak, about 1 1/4 inches thick
Action
Pat dry
Time
2 min
Temperature
Room temperature
02
Season the steak on all sides with kosher salt and black pepper.
Products
steak — 300 g · 1 bone-in steak, about 1 1/4 inches thick; kosher salt — 4 g; black pepper — 1 g
Action
Season
Time
1 min
Temperature
Room temperature
03
Heat the olive oil in a heavy skillet over medium-high heat.
Products
olive oil — 15 ml
Action
Heat
Time
2 min
Temperature
400°F / 205°C
04
Sear the steak without moving it for 4 minutes.
Products
steak — 300 g · 1 bone-in steak, about 1 1/4 inches thick
Action
Sear
Time
4 min
Temperature
Medium-high heat
05
Flip the steak with tongs and sear the second side for 3 minutes.
Products
steak — 300 g · 1 bone-in steak, about 1 1/4 inches thick
Action
Flip and sear
Time
3 min
Temperature
Medium-high heat
06
Add the butter, rosemary, and garlic to the skillet.
