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Recipe details
Pan-Seared Beef Porterhouse Steak with Parsley Chimichurri
A whole bone-in beef porterhouse steak is hard-seared in a cast-iron skillet and served with parsley, garlic, olive oil, vinegar, and chili chimichurri. A quick dinner idea, ready in 30 minutes.
≈ 247 kcal/100 g · ≈ 1,232 kcal/serving
30 minMediumFusion
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 1 1/2 inches thick
flat-leaf parsley, finely chopped15 g
red wine vinegar15 ml
olive oil30 ml
garlic clove, minced1 pcs
red pepper flakes0.5 g
kosher salt3 g
freshly ground black pepper0.5 g
Cookware and utensils
12-inch cast-iron skillet
Tongs
Instant-read thermometer
Cutting board
Directions
01
Combine the parsley, vinegar, olive oil, garlic, and red pepper flakes in a small bowl.
Products
flat-leaf parsley, finely chopped — 15 g; red wine vinegar — 15 ml; olive oil — 30 ml; garlic clove, minced — 1 pcs; red pepper flakes — 0.5 g
Action
Mix
Time
3 min
Temperature
Room temperature
02
Pat the beef porterhouse steak dry and season it with salt and black pepper.
Products
beef porterhouse steak — 450 g · about 1 1/2 inches thick; kosher salt — 3 g; freshly ground black pepper — 0.5 g
Action
Season
Time
2 min
Temperature
Room temperature
03
Heat the dry cast-iron skillet over high heat until it is visibly smoking.
Products
No products at this step
Action
Preheat
Time
5 min
Temperature
450°F / 230°C pan surface
04
Place the steak in the skillet and hard-sear it for 3 minutes.
Products
beef porterhouse steak — 450 g · about 1 1/2 inches thick
Action
Hard-sear
Time
3 min
Temperature
High heat
05
Turn the steak and hard-sear the second side for 3 minutes.
Products
beef porterhouse steak — 450 g · about 1 1/2 inches thick
Action
Turn and sear
Time
3 min
Temperature
High heat
06
Sear the fat edge until it is browned, using tongs to hold the steak upright.
Products
beef porterhouse steak — 450 g · about 1 1/2 inches thick
Action
Sear edge
Time
2 min
Temperature
High heat
07
Transfer the steak to a cutting board and rest it until the thickest part reaches 145°F / 63°C.
Products
beef porterhouse steak — 450 g · about 1 1/2 inches thick
Action
Rest
Time
10 min
Temperature
Final internal temperature: 145°F / 63°C
08
Spoon the chimichurri over the rested whole bone-in steak and serve.
Products
beef porterhouse steak — 450 g · about 1 1/2 inches thick; flat-leaf parsley, finely chopped — 15 g; red wine vinegar — 15 ml; olive oil — 30 ml; garlic clove, minced — 1 pcs; red pepper flakes — 0.5 g
Action
Serve
Time
1 min
Temperature
Warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
