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Recipe details

Garlic-Herb Pan-Seared Beef Porterhouse Steak with Warm Cherry Tomatoes

EN RU

A bone-in beef porterhouse steak pan-seared until browned, rested, carved, and served with garlic-herb butter and warm cherry tomatoes. A dinner idea with ingredients and cooking steps in one place.

≈ 178 kcal/100 g · ≈ 941 kcal/serving

32 minMediumAmerican

For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart

Ingredients

People

Units

Base quantities are stored for one person and recalculated automatically.

beef porterhouse steak312 g · about 1 inch thick
garlic clove, finely grated1 pcs
fresh parsley, chopped8 g
fresh thyme leaves2 g
olive oil15 ml
unsalted butter14 g
lemon juice15 ml
cherry tomatoes, halved150 g
kosher salt1.5 tsp
black pepper0.3 tsp

Cookware and utensils

12-inch stainless-steel skillet
tongs
instant-read thermometer
cutting board
small bowl

Directions

01
Pat the steak dry and season both sides with salt and pepper.
Products
beef porterhouse steak — 312 g · about 1 inch thick; kosher salt — 1.5 tsp; black pepper — 0.3 tsp
Action
season
Time
2 min
Temperature
room temperature
02
Stir the garlic, parsley, thyme, lemon juice, and butter together in a bowl.
Products
garlic clove, finely grated — 1 pcs; fresh parsley, chopped — 8 g; fresh thyme leaves — 2 g; lemon juice — 15 ml; unsalted butter — 14 g
Action
stir
Time
2 min
Temperature
room temperature
03
Heat the olive oil in the stainless-steel skillet over medium-high heat.
Products
olive oil — 15 ml
Action
heat
Time
3 min
Temperature
375°F / 190°C skillet surface
04
Sear the steak on one side until a crisp brown crust forms.
Products
beef porterhouse steak — 312 g · about 1 inch thick
Action
sear
Time
4 min
Temperature
medium-high heat
05
Turn the steak and sear the other side until browned.
Products
beef porterhouse steak — 312 g · about 1 inch thick
Action
turn and sear
Time
4 min
Temperature
medium-high heat
06
Cook the steak on its narrow edges until the fat cap is browned.
Products
beef porterhouse steak — 312 g · about 1 inch thick
Action
brown edges
Time
2 min
Temperature
medium-high heat
07
Continue cooking the steak until its thickest part reaches 145°F / 63°C.
Products
beef porterhouse steak — 312 g · about 1 inch thick
Action
cook
Time
4 min
Temperature
145°F / 63°C internal; medium
08
Transfer the steak to the cutting board and rest it.
Products
beef porterhouse steak — 312 g · about 1 inch thick
Action
rest
Time
6 min
Temperature
resting
09
Cook the cherry tomatoes in the skillet until softened and warm.
Products
cherry tomatoes, halved — 150 g
Action
cook
Time
4 min
Temperature
medium heat
10
Carve the rested bone-in steak away from the bone into thick slices.
Products
beef porterhouse steak — 312 g · about 1 inch thick
Action
carve
Time
3 min
Temperature
warm
11
Top the carved steak with the garlic-herb butter and serve it with the tomatoes.
Products
beef porterhouse steak — 312 g · about 1 inch thick; garlic clove, finely grated — 1 pcs; fresh parsley, chopped — 8 g; fresh thyme leaves — 2 g; lemon juice — 15 ml; unsalted butter — 14 g; cherry tomatoes, halved — 150 g
Action
serve
Time
2 min
Temperature
warm

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