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Recipe details
Beef Porterhouse Steak with Rosemary Butter and Green Beans
A bone-in beef porterhouse steak pan-seared and basted with rosemary butter, served with crisp green beans. A dinner idea with ingredients and cooking steps in one place.
≈ 191 kcal/100 g · ≈ 1,256 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 steak454 g · about 1 1/2 inches thick
green beans, trimmed170 g
olive oil15 ml
unsalted butter14 g
fresh rosemary, chopped2 g
garlic, crushed1 pcs
kosher salt3 g
black pepper0.5 g
Cookware and utensils
12-inch heavy skillet
tongs
instant-read thermometer
cutting board
Directions
01
Pat the bone-in steak dry with paper towels.
Products
beef porterhouse steak — 454 g · about 1 1/2 inches thick
Action
pat dry
Time
2 min
Temperature
room temperature
02
Season both sides of the steak with kosher salt and black pepper.
Products
beef porterhouse steak — 454 g · about 1 1/2 inches thick; kosher salt — 3 g; black pepper — 0.5 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
3 min
Temperature
medium-high heat
04
Sear the steak for 3 minutes on the first side.
Products
beef porterhouse steak — 454 g · about 1 1/2 inches thick
Action
sear
Time
3 min
Temperature
medium-high heat
05
Sear the steak for 3 minutes on the second side.
Products
beef porterhouse steak — 454 g · about 1 1/2 inches thick
Action
sear
Time
3 min
Temperature
medium-high heat
06
Add the butter, rosemary, and garlic to the skillet.
