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Recipe details
Classic Pan-Seared Beef Porterhouse Steak
A bone-in beef porterhouse steak seasoned simply and seared in a hot skillet until deeply browned, then rested before serving. An easy dinner recipe with step-by-step instructions.
≈ 218 kcal/100 g · ≈ 981 kcal/serving
32 minEasyOther
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 · about 1½ inches thick
Neutral cooking oil15 ml
Kosher salt3 g
Ground black pepper0.5 g
Cookware and utensils
10-inch cast-iron skillet
Tongs
Instant-read thermometer
Cutting board
Directions
01
Pat the Beef Porterhouse Steak dry with paper towels.
Products
Beef porterhouse steak — 450 g · about 1½ inches thick
Action
Pat dry
Time
2 min
Temperature
Room temperature
02
Season both sides and the edges of the steak with salt and pepper.
Products
Beef porterhouse steak — 450 g · about 1½ inches thick; Kosher salt — 3 g; Ground black pepper — 0.5 g
Action
Season
Time
2 min
Temperature
Room temperature
03
Heat the cast-iron skillet over high heat until it is very hot.
Products
No products at this step
Action
Heat
Time
5 min
Temperature
High heat, about 230°C / 450°F
04
Add the oil to the skillet.
Products
Neutral cooking oil — 15 ml
Action
Add
Time
1 min
Temperature
High heat
05
Place the bone-in steak in the skillet.
Products
Beef porterhouse steak — 450 g · about 1½ inches thick
Action
Place
Time
1 min
Temperature
High heat
06
Sear the first side without moving the steak until a dark crust forms.
Products
Beef porterhouse steak — 450 g · about 1½ inches thick
Action
Sear
Time
4 min
Temperature
High heat
07
Turn the steak with tongs and sear the second side.
Products
Beef porterhouse steak — 450 g · about 1½ inches thick
Action
Turn and sear
Time
4 min
Temperature
High heat
08
Sear the fat edge while holding the steak upright with tongs.
Products
Beef porterhouse steak — 450 g · about 1½ inches thick
Action
Sear edge
Time
2 min
Temperature
High heat
09
Cook the steak on the first side until the thickest center reaches 63°C / 145°F for medium-rare, or a preferred safe doneness.
Products
Beef porterhouse steak — 450 g · about 1½ inches thick
Action
Cook to temperature
Time
6 min
Temperature
Medium-high heat; final internal temperature at least 63°C / 145°F
10
Transfer the steak to a cutting board and rest it before serving.
Products
Beef porterhouse steak — 450 g · about 1½ inches thick
Action
Rest
Time
5 min
Temperature
Resting, warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
