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Recipe details
Pepper-Crusted Pan-Seared Beef Porterhouse Steak with Lemon Asparagus
A bone-in porterhouse steak is coated with coarsely crushed black pepper, seared in a hot skillet, basted with butter, rested, and served with lemon-finished asparagus. A dinner idea with ingredients and cooking steps in one place.
≈ 174 kcal/100 g · ≈ 1,019 kcal/serving
35 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 steak340 g · about 1 1/4 inches thick
black peppercorns, coarsely crushed5 g
kosher salt3 g
canola oil15 ml
unsalted butter14 g
asparagus, trimmed150 g
lemon60 g
Cookware and utensils
Cast-iron skillet
Tongs
Instant-read thermometer
Small bowl
Cutting board
Directions
01
Pat the beef porterhouse steak dry with paper towels.
Products
beef porterhouse steak — 340 g · about 1 1/4 inches thick
Action
Pat dry
Time
2 min
Temperature
Room temperature
02
Press the crushed black pepper and kosher salt onto both flat sides of the steak.
Products
beef porterhouse steak — 340 g · about 1 1/4 inches thick; black peppercorns, coarsely crushed — 5 g; kosher salt — 3 g
Action
Season
Time
2 min
Temperature
Room temperature
03
Heat the canola oil in a cast-iron skillet over medium-high heat.
Products
canola oil — 15 ml
Action
Heat
Time
3 min
Temperature
400°F / 205°C skillet
04
Sear the steak in the skillet for 4 minutes on the first side.
Products
beef porterhouse steak — 340 g · about 1 1/4 inches thick
Action
Sear
Time
4 min
Temperature
Medium-high heat
05
Turn the steak with tongs and sear the second side for 4 minutes.
Products
beef porterhouse steak — 340 g · about 1 1/4 inches thick
Action
Turn and sear
Time
4 min
Temperature
Medium-high heat
06
Add the butter and baste the steak for 2 minutes.
Products
unsalted butter — 14 g; beef porterhouse steak — 340 g · about 1 1/4 inches thick
Action
Baste
Time
2 min
Temperature
Medium heat
07
Check the steak with an instant-read thermometer and remove it at 145°F / 63°C internal temperature.
Products
beef porterhouse steak — 340 g · about 1 1/4 inches thick
Action
Check temperature
Time
2 min
Temperature
145°F / 63°C internal temperature
08
Rest the steak on a cutting board for 5 minutes.
Products
beef porterhouse steak — 340 g · about 1 1/4 inches thick
Action
Rest
Time
5 min
Temperature
Warm room temperature
09
Cook the asparagus in the same skillet for 6 minutes.
Products
asparagus, trimmed — 150 g
Action
Cook
Time
6 min
Temperature
Medium heat
10
Squeeze the lemon over the asparagus.
Products
lemon — 60 g; asparagus, trimmed — 150 g
Action
Finish
Time
1 min
Temperature
Warm
11
Carve the rested steak from the bone and serve it with the asparagus.
Products
beef porterhouse steak — 340 g · about 1 1/4 inches thick; asparagus, trimmed — 150 g
Action
Carve and serve
Time
4 min
Temperature
Serving temperature
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
