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Recipe details
Pan-Seared Beef Porterhouse Steak with Blistered Tomatoes and Cannellini Beans
A dry-brined porterhouse steak seared in a skillet and served with warm blistered tomatoes and cannellini beans dressed with vinegar and parsley. A dinner idea with ingredients and cooking steps in one place.
≈ 154 kcal/100 g · ≈ 1,070 kcal/serving
45 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 steak340 g · about 1 1/4 inches thick
kosher salt5 g
grapeseed oil15 ml
cherry tomatoes150 g
canned cannellini beans, drained170 g
red wine vinegar15 ml
flat-leaf parsley, chopped15 g
Cookware and utensils
Heavy stainless-steel skillet
Tongs
Instant-read thermometer
Wire rack
Paper towels
Directions
01
Pat the steak completely dry with paper towels.
Products
beef porterhouse steak — 340 g · about 1 1/4 inches thick
Action
Dry
Time
2 min
Temperature
Room temperature
02
Season every surface of the steak with kosher salt.
Products
beef porterhouse steak — 340 g · about 1 1/4 inches thick; kosher salt — 5 g
Action
Season
Time
1 min
Temperature
Room temperature
03
Place the steak on a wire rack and refrigerate it uncovered.
Products
beef porterhouse steak — 340 g · about 1 1/4 inches thick
Action
Dry-brine
Time
30 min
Temperature
Refrigerated, about 40°F/4°C
04
Remove the steak from the refrigerator and let it stand while the skillet heats.
Products
beef porterhouse steak — 340 g · about 1 1/4 inches thick
Action
Temper
Time
5 min
Temperature
Room temperature
05
Heat the grapeseed oil in the skillet until it shimmers.
Products
grapeseed oil — 15 ml
Action
Heat
Time
3 min
Temperature
High heat, about 450°F/230°C pan surface
06
Sear the steak on the first side until deeply browned.
Products
beef porterhouse steak — 340 g · about 1 1/4 inches thick
Action
Sear
Time
4 min
Temperature
High heat
07
Flip the steak and sear the second side.
Products
beef porterhouse steak — 340 g · about 1 1/4 inches thick
Action
Flip and sear
Time
3 min
Temperature
High heat
08
Check the thickest part with the thermometer and remove the steak at 130°F/54°C for medium-rare.
Products
beef porterhouse steak — 340 g · about 1 1/4 inches thick
Action
Check temperature
Time
1 min
Temperature
130°F/54°C internal, rising during rest
09
Rest the steak on the wire rack.
Products
beef porterhouse steak — 340 g · about 1 1/4 inches thick
Action
Rest
Time
5 min
Temperature
Warm room temperature
10
Blister the cherry tomatoes in the skillet until their skins split.
