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Recipe details
Pepper-Crusted Pan-Seared Beef Porterhouse Steak with Lemon Asparagus
A bone-in porterhouse steak with a coarse black-pepper crust, pan-seared and gently finished in the skillet, served with lemony asparagus. A dinner idea with ingredients and cooking steps in one place.
≈ 175 kcal/100 g · ≈ 1,148 kcal/serving
35 minMediumOther
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 steak397 g · about 1 1/4 inches thick
whole black peppercorns, coarsely crushed7 g
kosher salt3 g
canola oil15 ml
unsalted butter14 g
asparagus, trimmed170 g
lemon60 g
Cookware and utensils
Cast-iron skillet
Instant-read thermometer
Tongs
Small bowl
Cutting board
Directions
01
Pat the beef porterhouse steak dry with paper towels.
Products
beef porterhouse steak — 397 g · about 1 1/4 inches thick
Action
Pat dry
Time
2 min
Temperature
Room temperature
02
Season both sides and the edges of the steak with kosher salt and crushed black peppercorns.
Products
beef porterhouse steak — 397 g · about 1 1/4 inches thick; kosher salt — 3 g; whole black peppercorns, coarsely crushed — 7 g
Action
Season
Time
2 min
Temperature
Room temperature
03
Heat the canola oil in the cast-iron skillet over medium-high heat.
Products
canola oil — 15 ml
Action
Heat
Time
3 min
Temperature
400°F / 205°C skillet surface
04
Sear the steak for 3 minutes on its first side.
Products
beef porterhouse steak — 397 g · about 1 1/4 inches thick
Action
Sear
Time
3 min
Temperature
Medium-high heat
05
Turn the steak with tongs and sear its second side for 3 minutes.
Products
beef porterhouse steak — 397 g · about 1 1/4 inches thick
Action
Turn and sear
Time
3 min
Temperature
Medium-high heat
06
Add the butter and asparagus beside the steak
Products
unsalted butter — 14 g; asparagus, trimmed — 170 g
Action
Sauté
Time
2 min
Temperature
Medium heat
07
cook the asparagus for 4 minutes while turning it once
Products
unsalted butter — 14 g; asparagus, trimmed — 170 g
Action
Sauté
Time
2 min
Temperature
Medium heat
08
Baste the steak with the foaming butter for 2 minutes.
Products
unsalted butter — 14 g; beef porterhouse steak — 397 g · about 1 1/4 inches thick
Action
Baste
Time
2 min
Temperature
Medium heat
09
Check the thickest part of the steak with the thermometer and remove it at 145°F / 63°C for a safe medium doneness.
Products
beef porterhouse steak — 397 g · about 1 1/4 inches thick
Action
Check temperature
Time
1 min
Temperature
145°F / 63°C internal temperature
10
Rest the steak for 5 minutes on the cutting board.
Products
beef porterhouse steak — 397 g · about 1 1/4 inches thick
Action
Rest
Time
5 min
Temperature
Warm
11
Squeeze lemon over the asparagus and serve it beside the bone-in steak.
