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Recipe details
Beef Porterhouse Steak with a Pepper Crust
A bone-in Beef Porterhouse Steak coated with coarsely cracked black pepper and seared in a cast-iron skillet for a bold, crunchy pepper crust. A dinner idea with ingredients and cooking steps in one place.
≈ 218 kcal/100 g · ≈ 916 kcal/serving
32 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 Steak420 g · 1 bone-in steak, about 1 1/4 inches thick
neutral cooking oil10 ml
kosher salt4 g
whole black peppercorns5 g
Cookware and utensils
12-inch cast-iron skillet
heavy mug or pepper mill
tongs
instant-read meat thermometer
cutting board
Directions
01
Pat the Beef Porterhouse Steak dry with paper towels.
Products
Beef Porterhouse Steak — 420 g · 1 bone-in steak, about 1 1/4 inches thick
Action
Pat dry
Time
2 min
Temperature
room temperature
02
Crack the peppercorns into coarse pieces with a heavy mug or pepper mill.
Products
whole black peppercorns — 5 g
Action
Crack pepper
Time
3 min
Temperature
room temperature
03
Press the cracked pepper and half the salt firmly onto both flat sides and the edges of the steak.
Products
Beef Porterhouse Steak — 420 g · 1 bone-in steak, about 1 1/4 inches thick; whole black peppercorns — 5 g; kosher salt — 4 g
Action
Crust
Time
2 min
Temperature
room temperature
04
Heat the cast-iron skillet over medium-high heat for 5 minutes.
Products
No products at this step
Action
Preheat
Time
5 min
Temperature
400°F / 205°C
05
Add the oil to the skillet.
Products
neutral cooking oil — 10 ml
Action
Add oil
Time
1 min
Temperature
400°F / 205°C
06
Sear the pepper-crusted steak for 4 minutes on the first side without moving it.
Products
Beef Porterhouse Steak — 420 g · 1 bone-in steak, about 1 1/4 inches thick
Action
Sear
Time
4 min
Temperature
medium-high heat
07
Turn the steak and sear the second side for 4 minutes.
Products
Beef Porterhouse Steak — 420 g · 1 bone-in steak, about 1 1/4 inches thick
Action
Turn and sear
Time
4 min
Temperature
medium-high heat
08
Sear the bone and fat edge for 2 minutes
Products
Beef Porterhouse Steak — 420 g · 1 bone-in steak, about 1 1/4 inches thick
Action
Finish searing
Time
3 min
Temperature
135°F / 57°C internal; medium
09
turn the steak every minute until its thickest part reaches 135°F / 57°C
Products
Beef Porterhouse Steak — 420 g · 1 bone-in steak, about 1 1/4 inches thick
Action
Finish searing
Time
3 min
Temperature
135°F / 57°C internal; medium
10
Rest the steak on a cutting board for 5 minutes before serving whole or carving after the rest
Products
Beef Porterhouse Steak — 420 g · 1 bone-in steak, about 1 1/4 inches thick
Action
Rest
Time
3 min
Temperature
warm
11
Rest the steak on a cutting board for 5 minutes before serving whole or carving after the rest
Products
Beef Porterhouse Steak — 420 g · 1 bone-in steak, about 1 1/4 inches thick
Action
Rest
Time
3 min
Temperature
warm
Recipe sources
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