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Recipe details
Porterhouse steak with a pepper crust
A bone-in beef porterhouse steak seasoned with cracked black pepper and seared in a hot skillet until deeply browned, then rested before serving. A quick dinner idea, ready in 25 minutes.
≈ 218 kcal/100 g · ≈ 741 kcal/serving
25 minEasyAmerican
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
coarsely ground black pepper1 tsp
kosher salt3 g
neutral cooking oil15 ml
Cookware and utensils
Heavy skillet
Tongs
Instant-read thermometer
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
Dry
Time
2 min
Temperature
Room temperature
02
Season both sides of the steak with kosher salt and coarsely ground black pepper.
Products
beef porterhouse steak — 340 g · about 1 1/4 inches thick; kosher salt — 3 g; coarsely ground black pepper — 1 tsp
Action
Season
Time
1 min
Temperature
Room temperature
03
Heat the skillet over high heat until a drop of water sizzles on contact.
Products
No products at this step
Action
Heat
Time
3 min
Temperature
High heat
04
Coat the skillet with the neutral cooking oil.
Products
neutral cooking oil — 15 ml
Action
Oil
Time
1 min
Temperature
High heat
05
Place the bone-in steak in the skillet.
Products
beef porterhouse steak — 340 g · about 1 1/4 inches thick
Action
Place
Time
1 min
Temperature
High heat
06
Sear the steak without moving it until the underside is deeply browned.
Products
beef porterhouse steak — 340 g · about 1 1/4 inches thick
Action
Sear
Time
4 min
Temperature
High heat
07
Turn the steak with tongs.
Products
beef porterhouse steak — 340 g · about 1 1/4 inches thick
Action
Turn
Time
1 min
Temperature
High heat
08
Sear the second side until the steak reaches 145°F/63°C internally for medium doneness.
Products
beef porterhouse steak — 340 g · about 1 1/4 inches thick
Action
Cook
Time
6 min
Temperature
High heat; final internal temperature 145°F/63°C
09
Rest the steak on a cutting board before serving.
Products
beef porterhouse steak — 340 g · about 1 1/4 inches thick
Action
Rest
Time
7 min
Temperature
Warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available