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Recipe details

Beef Porterhouse Steak, Pan-Seared with Butter, with Lemon Asparagus

EN RU

A bone-in beef porterhouse steak seared in a hot skillet and finished with butter, garlic, and thyme, served with crisp-tender lemon asparagus. A dinner idea with ingredients and cooking steps in one place.

≈ 192 kcal/100 g · ≈ 1,312 kcal/serving

35 minMediumAmerican

For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart

Ingredients

People

Units

Base quantities are stored for one person and recalculated automatically.

beef porterhouse steak450 g · about 1 1/2 inches thick, bone-in
asparagus, trimmed180 g
unsalted butter28 g
olive oil10 ml
garlic clove, lightly crushed1 pcs
fresh thyme2 pcs
lemon juice10 ml
kosher salt5 g
black pepper1 g

Cookware and utensils

12-inch heavy skillet
tongs
instant-read meat thermometer
cutting board
small bowl

Directions

01
Pat the beef porterhouse steak dry with paper towels.
Products
beef porterhouse steak — 450 g · about 1 1/2 inches thick, bone-in
Action
Pat dry
Time
1 min
Temperature
Room temperature
02
Season both sides and the edges of the steak with 3 g salt and the black pepper.
Products
beef porterhouse steak — 450 g · about 1 1/2 inches thick, bone-in; kosher salt — 5 g; black pepper — 1 g
Action
Season
Time
1 min
Temperature
Room temperature
03
Heat the skillet over medium-high heat until very hot.
Products
No products at this step
Action
Heat skillet
Time
4 min
Temperature
230°C / 450°F
04
Add the olive oil to the skillet.
Products
olive oil — 10 ml
Action
Add oil
Time
1 min
Temperature
Hot skillet
05
Place the steak in the skillet.
Products
beef porterhouse steak — 450 g · about 1 1/2 inches thick, bone-in
Action
Place steak
Time
1 min
Temperature
High heat
06
Sear the steak for 4 minutes.
Products
beef porterhouse steak — 450 g · about 1 1/2 inches thick, bone-in
Action
Sear
Time
4 min
Temperature
High heat
07
Flip the steak with tongs.
Products
beef porterhouse steak — 450 g · about 1 1/2 inches thick, bone-in
Action
Flip
Time
1 min
Temperature
High heat
08
Add 14 g butter, the garlic, and thyme to the skillet.
Products
unsalted butter — 28 g; garlic clove, lightly crushed — 1 pcs; fresh thyme — 2 pcs
Action
Add butter aromatics
Time
1 min
Temperature
High heat
09
Baste the steak with the foaming butter for 4 minutes.
Products
beef porterhouse steak — 450 g · about 1 1/2 inches thick, bone-in; unsalted butter — 28 g
Action
Baste
Time
4 min
Temperature
Medium-high heat
10
Transfer the steak to the cutting board.
Products
beef porterhouse steak — 450 g · about 1 1/2 inches thick, bone-in
Action
Transfer
Time
1 min
Temperature
Hot
11
Rest the steak for 5 minutes.
Products
beef porterhouse steak — 450 g · about 1 1/2 inches thick, bone-in
Action
Rest
Time
5 min
Temperature
Warm
12
Add the remaining butter to the skillet.
Products
unsalted butter — 28 g
Action
Add butter
Time
1 min
Temperature
Medium heat
13
Cook the asparagus in the skillet for 5 minutes.
Products
asparagus, trimmed — 180 g
Action
Cook asparagus
Time
5 min
Temperature
Medium heat
14
Season the asparagus with the remaining salt and lemon juice.
Products
asparagus, trimmed — 180 g; kosher salt — 5 g; lemon juice — 10 ml
Action
Finish asparagus
Time
1 min
Temperature
Off heat
15
Check that the steak reaches 63°C / 145°F internally
Products
beef porterhouse steak — 450 g · about 1 1/2 inches thick, bone-in; asparagus, trimmed — 180 g
Action
Check temperature and serve
Time
1 min
Temperature
63°C / 145°F minimum
16
serve it whole beside the asparagus
Products
beef porterhouse steak — 450 g · about 1 1/2 inches thick, bone-in; asparagus, trimmed — 180 g
Action
Check temperature and serve
Time
1 min
Temperature
63°C / 145°F minimum

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