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A bone-in beef porterhouse steak seasoned with coarse black pepper, pan-seared, briefly basted with butter, and served as a main course. A dinner idea with ingredients and cooking steps in one place.
≈ 242 kcal/100 g · ≈ 868 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 1¼ inches thick
Unsalted butter14 g
Coarsely ground black pepper2 g
Kosher salt3 g
Neutral cooking oil15 ml
Cookware and utensils
Cast-iron skillet
Tongs
Instant-read thermometer
Plate
Directions
01
Pat the Beef Porterhouse Steak dry with paper towels.
Products
Beef Porterhouse Steak — 340 g · about 1¼ 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 1¼ inches thick; Kosher salt — 3 g; Coarsely ground black pepper — 2 g
Action
Season
Time
1 min
Temperature
Room temperature
03
Rest the seasoned steak at room temperature.
Products
Beef Porterhouse Steak — 340 g · about 1¼ inches thick
Action
Rest
Time
20 min
Temperature
Room temperature
04
Heat the neutral cooking oil in a cast-iron skillet over high heat.
Products
Neutral cooking oil — 15 ml
Action
Heat
Time
3 min
Temperature
High heat
05
Sear the steak on its first broad side until deeply browned.
Products
Beef Porterhouse Steak — 340 g · about 1¼ inches thick
Action
Sear
Time
3 min
Temperature
High heat
06
Sear the steak on its second broad side until deeply browned.
Products
Beef Porterhouse Steak — 340 g · about 1¼ inches thick
Action
Sear
Time
3 min
Temperature
High heat
07
Add the unsalted butter to the skillet beside the steak.
Products
Unsalted butter — 14 g
Action
Add
Time
1 min
Temperature
High heat
08
Baste the steak repeatedly with the foaming butter while turning it onto its fat edge as needed.
Products
Beef Porterhouse Steak — 340 g · about 1¼ inches thick; Unsalted butter — 14 g
Action
Baste
Time
4 min
Temperature
Medium-high heat
09
Cook the steak until an instant-read thermometer registers 145°F/63°C in the thickest part away from the bone.
Products
Beef Porterhouse Steak — 340 g · about 1¼ inches thick
Action
Cook
Time
2 min
Temperature
145°F/63°C internal temperature
10
Transfer the steak to a plate and rest it before serving.
Products
Beef Porterhouse Steak — 340 g · about 1¼ inches thick
Action
Rest
Time
3 min
Temperature
Warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
