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Recipe details
Beef Porterhouse Steak with a Black Pepper Crust
A bone-in Beef Porterhouse Steak with a coarse black-pepper crust, seared in a cast-iron skillet and gently finished on the stovetop. A dinner idea with ingredients and cooking steps in one place.
≈ 230 kcal/100 g · ≈ 1,072 kcal/serving
40 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 steak450 g · 1 bone-in steak, about 1¼ inches thick
neutral cooking oil10 ml
kosher salt4 g
coarsely ground black pepper4 g
Cookware and utensils
12-inch cast-iron skillet with lid
instant-read meat thermometer
tongs
small bowl
paper towels
Directions
01
Pat the steak dry with paper towels.
Products
beef porterhouse steak — 450 g · 1 bone-in steak, about 1¼ inches thick
Action
Pat dry
Time
2 min
Temperature
Room temperature
02
Press the coarse black pepper and salt firmly onto both flat sides of the steak.
Products
beef porterhouse steak — 450 g · 1 bone-in steak, about 1¼ inches thick; kosher salt — 4 g; coarsely ground black pepper — 4 g
Action
Press on crust
Time
3 min
Temperature
Room temperature
03
Heat the cast-iron skillet over high heat until it is very hot.
Products
No products at this step
Action
Preheat skillet
Time
6 min
Temperature
About 230°C / 450°F
04
Add the neutral oil to the skillet.
Products
neutral cooking oil — 10 ml
Action
Add oil
Time
1 min
Temperature
Very hot skillet
05
Sear the steak for 3 minutes on the first side without moving it.
Products
beef porterhouse steak — 450 g · 1 bone-in steak, about 1¼ inches thick
Action
Sear first side
Time
3 min
Temperature
High heat
06
Turn the steak and sear the second side for 3 minutes without moving it.
Products
beef porterhouse steak — 450 g · 1 bone-in steak, about 1¼ inches thick
Action
Sear second side
Time
3 min
Temperature
High heat
07
Reduce the heat to low, cover the skillet, and cook until the thickest part reaches 130°F/54°C.
Products
beef porterhouse steak — 450 g · 1 bone-in steak, about 1¼ inches thick
Action
Covered finish
Time
8 min
Temperature
130°F / 54°C for medium-rare; USDA recommends 145°F / 63°C for whole beef steaks
08
Move the steak to a plate and rest it for 14 minutes before carving from the bone.
Products
beef porterhouse steak — 450 g · 1 bone-in steak, about 1¼ inches thick
Action
Rest and carve
Time
14 min
Temperature
Warm room temperature
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available