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Recipe details
Cast-Iron-Seared Beef Porterhouse Steak with Asparagus and Chimichurri
A porterhouse steak hard-seared in cast iron and served with blistered asparagus and parsley-garlic chimichurri. A dinner idea with ingredients and cooking steps in one place.
≈ 182 kcal/100 g · ≈ 1,174 kcal/serving
35 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 steak400 g · 1 bone-in steak, about 1 in thick
asparagus180 g
olive oil30 ml
fresh parsley15 g
red wine vinegar15 ml
garlic1 pcs
kosher salt4 g
black pepper1 g
Cookware and utensils
Cast-iron skillet
Tongs
Instant-read thermometer
Small bowl
Cutting board
Directions
01
Pat the steak dry with paper towels and season both sides with half the salt and all the pepper.
Products
steak — 400 g · 1 bone-in steak, about 1 in thick; kosher salt — 4 g; black pepper — 1 g
Action
Season
Time
2 min
Temperature
Room temperature
02
Mix the parsley, vinegar, garlic, half the olive oil, and remaining salt in a small bowl.
Products
fresh parsley — 15 g; red wine vinegar — 15 ml; garlic — 1 pcs; olive oil — 30 ml; kosher salt — 4 g
Action
Mix
Time
3 min
Temperature
Room temperature
03
Heat the cast-iron skillet over high heat until it is very hot and lightly smoking.
Products
No products at this step
Action
Preheat
Time
5 min
Temperature
High heat
04
Hard-sear the steak in the dry skillet for 3 minutes on the first side.
Products
steak — 400 g · 1 bone-in steak, about 1 in thick
Action
Hard-sear
Time
3 min
Temperature
High heat
05
Turn the steak and hard-sear it for 3 minutes on the second side.
Products
steak — 400 g · 1 bone-in steak, about 1 in thick
Action
Hard-sear
Time
3 min
Temperature
High heat
06
Sear the steak edges with tongs for 30 seconds per edge.
Products
steak — 400 g · 1 bone-in steak, about 1 in thick
Action
Sear edges
Time
2 min
Temperature
High heat
07
Transfer the steak to a cutting board and rest it for 5 minutes until it reaches at least 63°C / 145°F internally.
Products
steak — 400 g · 1 bone-in steak, about 1 in thick
Action
Rest
Time
5 min
Temperature
At least 63°C / 145°F internally
08
Sear the asparagus in the same skillet with the remaining oil until tender and blistered, about 6 minutes.
Products
asparagus — 180 g; olive oil — 30 ml
Action
Sear
Time
6 min
Temperature
Medium-high heat
09
Carve the rested steak away from the bone and serve it with the asparagus and chimichurri.
Products
steak — 400 g · 1 bone-in steak, about 1 in thick; asparagus — 180 g; fresh parsley — 15 g; red wine vinegar — 15 ml
Action
Carve and serve
Time
1 min
Temperature
Warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
