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Recipe details
Rosemary-basted pan-seared Beef Porterhouse Steak with Baby Potatoes
A bone-in beef porterhouse steak pan-seared with rosemary, garlic, and butter, served with crisp baby potatoes. A dinner idea with ingredients and cooking steps in one place.
≈ 201 kcal/100 g · ≈ 963 kcal/serving
45 minMediumOther
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 steak280 g · 1 bone-in steak, about 1¼ inches thick
baby potatoes170 g
olive oil15 ml
unsalted butter14 g
fresh rosemary sprig1 pcs
garlic clove, smashed1 pcs
kosher salt1.5 g
black pepper0.3 g
Cookware and utensils
Heavy skillet
Tongs
Instant-read thermometer
Cutting board
Chef’s knife
Small saucepan
Directions
01
Boil the halved potatoes in salted water until fork-tender, about 12 minutes.
Products
baby potatoes — 170 g; kosher salt — 1.5 g
Action
Boil
Time
12 min
Temperature
Boiling water
02
Drain the potatoes and let them steam-dry in the saucepan for 2 minutes.
Products
baby potatoes — 170 g
Action
Steam-dry
Time
2 min
Temperature
Room temperature
03
Pat the steak dry and season both sides with salt and pepper.
Products
beef porterhouse steak — 280 g · 1 bone-in steak, about 1¼ inches thick; kosher salt — 1.5 g; black pepper — 0.3 g
Action
Season
Time
2 min
Temperature
Room temperature
04
Heat the olive oil in the skillet over medium-high heat.
Products
olive oil — 15 ml
Action
Heat
Time
2 min
Temperature
Medium-high heat
05
Sear the steak for 3 minutes on each broad side.
Products
beef porterhouse steak — 280 g · 1 bone-in steak, about 1¼ inches thick
