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Recipe details

Pan-Seared Beef Porterhouse Steak with Lemon Asparagus

EN RU

A bone-in Beef Porterhouse Steak pan-seared and finished with foaming butter, garlic, and thyme, served with crisp-tender lemon asparagus. A dinner idea with ingredients and cooking steps in one place.

≈ 231 kcal/100 g · ≈ 1,185 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 spears180 g
unsalted butter15 g
olive oil10 ml
garlic clove1 pcs
fresh thyme2 pcs
lemon30 g
kosher salt5 g
black pepper1 g

Cookware and utensils

12-inch heavy skillet
Tongs
Instant-read meat thermometer
Small bowl
Paper towels

Directions

01
Pat the Beef Porterhouse Steak dry with paper towels.
Products
steak — 450 g · about 1 1/2 inches thick, bone-in
Action
Pat dry
Time
2 min
Temperature
Room temperature
02
Season the steak on both sides with 3/4 teaspoon salt and the black pepper.
Products
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 a drop of water sizzles immediately.
Products
No products at this step
Action
Heat skillet
Time
3 min
Temperature
Medium-high heat
04
Sear the steak in 1 teaspoon olive oil for 4 minutes on the first side.
Products
steak — 450 g · about 1 1/2 inches thick, bone-in; olive oil — 10 ml
Action
Sear
Time
4 min
Temperature
Medium-high heat
05
Flip the steak with tongs and sear the second side for 3 minutes.
Products
steak — 450 g · about 1 1/2 inches thick, bone-in
Action
Flip and sear
Time
3 min
Temperature
Medium-high heat
06
Add the butter, garlic, and thyme to the skillet.
Products
unsalted butter — 15 g; garlic clove — 1 pcs; fresh thyme — 2 pcs
Action
Add aromatics
Time
1 min
Temperature
Medium heat
07
Baste the steak repeatedly with the foaming butter until its center reaches 130°F/54°C for medium-rare.
Products
steak — 450 g · about 1 1/2 inches thick, bone-in; unsalted butter — 15 g
Action
Baste
Time
5 min
Temperature
Medium heat; final internal temperature 130°F/54°C
08
Transfer the steak to a plate and rest it for 5 minutes.
Products
steak — 450 g · about 1 1/2 inches thick, bone-in
Action
Rest
Time
5 min
Temperature
Warm room temperature
09
Cook the asparagus in the same skillet with the remaining olive oil for 5 minutes.
Products
asparagus spears — 180 g; olive oil — 10 ml
Action
Sauté
Time
5 min
Temperature
Medium-high heat
10
Drizzle the asparagus with lemon juice and plate it beside the steak.
Products
asparagus spears — 180 g; lemon — 30 g
Action
Finish and plate
Time
1 min
Temperature
Warm
11
Carve the steak from the bone after resting.
Products
steak — 450 g · about 1 1/2 inches thick, bone-in
Action
Carve
Time
1 min
Temperature
Warm

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