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Recipe details
Classic hard-seared Beef Porterhouse Steak
A classic bone-in Beef Porterhouse Steak hard-seared in a hot skillet for a dark, crisp crust and a warm medium-rare center. A quick dinner idea, ready in 30 minutes.
≈ 223 kcal/100 g · ≈ 1,028 kcal/serving
30 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
black pepper1 g
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 — 450 g · 1 bone-in steak, about 1½ inches thick
Action
Pat dry
Time
2 min
Temperature
Room temperature
02
Season the steak evenly with salt and black pepper.
Products
beef porterhouse steak — 450 g · 1 bone-in steak, about 1½ inches thick; kosher salt — 4 g; black pepper — 1 g
Action
Season
Time
1 min
Temperature
Room temperature
03
Heat the heavy skillet over high heat until a drop of water evaporates immediately.
Products
No products at this step
Action
Heat
Time
5 min
Temperature
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 hard-sear the first side until a dark crust forms.
Products
beef porterhouse steak — 450 g · 1 bone-in steak, about 1½ inches thick
Action
Hard-sear
Time
5 min
Temperature
High heat
06
Turn the steak once and hard-sear the second side until browned.
Products
beef porterhouse steak — 450 g · 1 bone-in steak, about 1½ inches thick
Action
Turn and hard-sear
Time
4 min
Temperature
High heat
07
Sear the fat edge against the skillet until rendered and browned.
Products
beef porterhouse steak — 450 g · 1 bone-in steak, about 1½ inches thick
Action
Sear edge
Time
2 min
Temperature
High heat
08
Continue cooking the steak until its thickest part reaches 54–57°C / 130–135°F for medium-rare.
Products
beef porterhouse steak — 450 g · 1 bone-in steak, about 1½ inches thick
Action
Finish
Time
3 min
Temperature
54–57°C / 130–135°F internal temperature
09
Rest the steak on a cutting board before serving.
Products
beef porterhouse steak — 450 g · 1 bone-in steak, about 1½ inches thick
Action
Rest
Time
7 min
Temperature
Resting temperature
10
Carve the steak away from the bone and serve it warm.
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.
