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A bone-in Beef Porterhouse Steak with a cracked-pepper crust, finished with repeated pan basting for a deeply browned surface and juicy medium-rare center. A dinner idea with ingredients and cooking steps in one place.
≈ 224 kcal/100 g · ≈ 1,033 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 steak450 g · 1 bone-in steak, about 1½ inches thick
cooking oil5 g
kosher salt4 g
coarsely ground black pepper3 g
Cookware and utensils
Heavy skillet
Tongs
Instant-read thermometer
Cutting board
Directions
01
Pat the Beef Porterhouse Steak completely dry with paper towels.
Products
beef porterhouse steak — 450 g · 1 bone-in steak, about 1½ inches thick
Action
Pat dry
Time
2 min
Temperature
Room temperature
02
Season both sides and the edges with the salt and coarsely ground black pepper.
Products
beef porterhouse steak — 450 g · 1 bone-in steak, about 1½ inches thick; kosher salt — 4 g; coarsely ground black pepper — 3 g
Action
Season
Time
2 min
Temperature
Room temperature
03
Heat the heavy skillet over high heat until it is very hot.
Products
No products at this step
Action
Heat
Time
4 min
Temperature
High heat; about 230°C / 450°F
04
Add the cooking oil to the skillet.
Products
cooking oil — 5 g
Action
Add
Time
1 min
Temperature
Very hot skillet
05
Place the steak in the skillet and sear the first side without moving it.
Products
beef porterhouse steak — 450 g · 1 bone-in steak, about 1½ inches thick
Action
Sear
Time
4 min
Temperature
High heat
06
Turn the steak with tongs and sear the second side.
Products
beef porterhouse steak — 450 g · 1 bone-in steak, about 1½ inches thick
Action
Turn and sear
Time
3 min
Temperature
High heat
07
Tilt the skillet and spoon the hot oil over the steak repeatedly while cooking the edges.
Products
beef porterhouse steak — 450 g · 1 bone-in steak, about 1½ inches thick; cooking oil — 5 g
Action
Baste
Time
5 min
Temperature
Finish at 54–57°C / 130–135°F internal temperature for medium-rare
08
Transfer the steak to a cutting board and rest it before serving.
Products
beef porterhouse steak — 450 g · 1 bone-in steak, about 1½ inches thick
Action
Rest
Time
8 min
Temperature
Resting temperature
09
Carve the rested steak away from the bone and serve it immediately.
Products
beef porterhouse steak — 450 g · 1 bone-in steak, about 1½ inches thick
Action
Carve
Time
1 min
Temperature
Serve warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
