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Recipe details

Pan-Seared Beef Porterhouse Steak with Lemon Asparagus

EN RU

A bone-in beef porterhouse steak seared in a hot skillet, basted with butter, garlic, and thyme, and served with lemony asparagus. A dinner idea with ingredients and cooking steps in one place.

≈ 275 kcal/100 g · ≈ 1,064 kcal/serving

35 minMediumAmerican

For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart

Ingredients

People

Units

Base quantities are stored for one person and recalculated automatically.

beef porterhouse steak340 g · about 1 1/4 inches thick
kosher salt5 g
canola oil15 ml
unsalted butter28 g
garlic clove, lightly crushed1 pcs
fresh thyme sprigs2 pcs
asparagus spears, trimmed225 g
lemon1 pcs

Cookware and utensils

Cast-iron skillet
Tongs
Instant-read thermometer
Small spoon
Cutting board

Directions

01
Pat the steak dry with paper towels.
Products
beef porterhouse steak — 340 g · about 1 1/4 inches thick
Action
Pat dry
Time
2 min
Temperature
Room temperature
02
Season both sides of the steak with kosher salt.
Products
beef porterhouse steak — 340 g · about 1 1/4 inches thick; kosher salt — 5 g
Action
Season
Time
1 min
Temperature
Room temperature
03
Heat the canola oil in a cast-iron skillet over high heat until shimmering.
Products
canola oil — 15 ml
Action
Heat
Time
3 min
Temperature
High heat, about 450°F/230°C pan surface
04
Sear the steak without moving it until a dark crust forms.
Products
beef porterhouse steak — 340 g · about 1 1/4 inches thick
Action
Sear
Time
4 min
Temperature
High heat
05
Flip the steak with tongs and sear the second side.
Products
beef porterhouse steak — 340 g · about 1 1/4 inches thick
Action
Flip and sear
Time
3 min
Temperature
High heat
06
Add the butter, garlic, and thyme to the skillet.
Products
unsalted butter — 28 g; garlic clove, lightly crushed — 1 pcs; fresh thyme sprigs — 2 pcs
Action
Add
Time
1 min
Temperature
Medium heat
07
Tilt the skillet and spoon the foaming butter over the steak repeatedly.
Products
unsalted butter — 28 g; beef porterhouse steak — 340 g · about 1 1/4 inches thick
Action
Baste
Time
5 min
Temperature
Medium heat
08
Check the steak with the thermometer and remove it at 130°F/54°C for medium-rare.
Products
beef porterhouse steak — 340 g · about 1 1/4 inches thick
Action
Check temperature
Time
1 min
Temperature
130°F/54°C internal, rising during rest
09
Rest the steak on the cutting board.
Products
beef porterhouse steak — 340 g · about 1 1/4 inches thick
Action
Rest
Time
7 min
Temperature
Warm room temperature
10
Cook the asparagus in the same skillet until bright green and tender-crisp.
Products
asparagus spears, trimmed — 225 g
Action
Cook
Time
6 min
Temperature
Medium-high heat
11
Squeeze the lemon over the asparagus.
Products
lemon — 1 pcs; asparagus spears, trimmed — 225 g
Action
Finish
Time
1 min
Temperature
Warm
12
Serve the whole bone-in steak with the asparagus.
Products
beef porterhouse steak — 340 g · about 1 1/4 inches thick; asparagus spears, trimmed — 225 g
Action
Serve
Time
1 min
Temperature
Warm

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