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Recipe details
Pan-seared Porterhouse Steak
A one-person bone-in porterhouse steak seared in a hot skillet and basted with seasoned cooking oil for a classic steakhouse finish. A quick dinner idea, ready in 30 minutes.
≈ 236 kcal/100 g · ≈ 1,113 kcal/serving
30 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 steak454 g · 1 steak, about 1½ inches thick
Neutral cooking oil15 ml
Kosher salt3 g
Ground black pepper0.5 g
Cookware and utensils
12-inch cast-iron skillet
Tongs
Instant-read thermometer
Small spoon
Plate
Directions
01
Pat the steak completely dry with paper towels.
Products
Beef porterhouse steak — 454 g · 1 steak, about 1½ inches thick
Action
Pat dry
Time
2 min
Temperature
Room temperature
02
Season both sides and the edges with kosher salt and black pepper.
Products
Beef porterhouse steak — 454 g · 1 steak, about 1½ inches thick; Kosher salt — 3 g; Ground black pepper — 0.5 g
Action
Season
Time
1 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
Heat
Time
5 min
Temperature
High heat
04
Add the cooking oil to the skillet.
Products
Neutral cooking oil — 15 ml
Action
Add
Time
1 min
Temperature
Very hot skillet
05
Place the steak in the skillet and sear the first side.
Products
Beef porterhouse steak — 454 g · 1 steak, about 1½ inches thick
Action
Sear
Time
4 min
Temperature
High heat
06
Turn the steak with tongs and sear the second side.
Products
Beef porterhouse steak — 454 g · 1 steak, about 1½ inches thick
Action
Turn
Time
4 min
Temperature
High heat
07
Tilt the skillet and spoon the hot seasoned oil over the steak repeatedly.
Products
Neutral cooking oil — 15 ml; Beef porterhouse steak — 454 g · 1 steak, about 1½ inches thick
Action
Baste
Time
3 min
Temperature
High heat
08
Cook while turning once more until the thermometer reads 130°F/54°C in the thickest part away from the bone.
Products
Beef porterhouse steak — 454 g · 1 steak, about 1½ inches thick
Action
Cook
Time
4 min
Temperature
Final internal temperature: 130°F/54°C for medium-rare
09
Transfer the steak to a plate and rest it before serving.
Products
Beef porterhouse steak — 454 g · 1 steak, about 1½ inches thick
Action
Rest
Time
6 min
Temperature
Resting
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
