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Recipe details
Garlic-Herb Pan-Seared Beef Porterhouse Steak
A beef porterhouse steak seasoned with garlic powder, thyme, salt, and pepper, pan-seared until browned, basted with seasoned oil, cooked to medium doneness, and rested before serving. A quick dinner idea, ready in 30 minutes.
≈ 236 kcal/100 g · ≈ 1,111 kcal/serving
30 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 · about 1½ inches thick
neutral cooking oil15 ml
kosher salt4 g
ground black pepper0.5 g
garlic powder1.5 g
dried thyme0.5 g
Cookware and utensils
12-inch heavy skillet
Tongs
Instant-read thermometer
Small spoon
Cutting board
Directions
01
Pat the 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
Rub the steak with salt, pepper, garlic powder, and dried thyme.
Products
beef porterhouse steak — 450 g · about 1½ inches thick; kosher salt — 4 g; ground black pepper — 0.5 g; garlic powder — 1.5 g; dried thyme — 0.5 g
Action
Rub with seasoning
Time
2 min
Temperature
Room temperature
03
Heat the skillet over medium-high heat until hot.
Products
No products at this step
Action
Heat
Time
4 min
Temperature
Medium-high heat
04
Add the oil to the skillet.
Products
neutral cooking oil — 15 ml
Action
Add
Time
1 min
Temperature
Hot skillet
05
Place the seasoned steak in the skillet and cook the first side until golden brown.
Products
beef porterhouse steak — 450 g · about 1½ inches thick
Action
Sear
Time
4 min
Temperature
Medium-high heat
06
Turn the steak and cook the second side until browned.
Products
beef porterhouse steak — 450 g · about 1½ inches thick
Action
Turn and sear
Time
4 min
Temperature
Medium-high heat
07
Reduce the heat to medium and baste the steak with the seasoned oil using a spoon.
Products
beef porterhouse steak — 450 g · about 1½ inches thick; neutral cooking oil — 15 ml; garlic powder — 1.5 g; dried thyme — 0.5 g
Action
Baste
Time
6 min
Temperature
Medium heat
08
Cook the steak until its thickest part reaches 145°F/63°C for a safe medium doneness.
Products
beef porterhouse steak — 450 g · about 1½ inches thick
Action
Finish cooking
Time
2 min
Temperature
145°F/63°C internal temperature
09
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
5 min
Temperature
Resting
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
