Pan-seared Porterhouse Steak
This Porterhouse Steak rivals that of your favorite steakhouse restaurant! Learn all the the tips and tricks to get a perfect porterhouse every time.
Servings: 4 people
Calories: 469kcal
Ingredients
- 1 large porterhouse steak about 2 pounds, or 1 1/2 inches thick
- 1 tablespoon canola oil divided, *(see note)
- 1 teaspoon coarse salt or to taste
- 1 teaspoon black pepper freshly ground, or to taste
- 2 cloves garlic finely chopped (2 teaspoons)
- 1 tablespoon unsalted butter **
- sprigs fresh herbs (rosemary, thyme etc) optional garnish
Instructions
- Optional: Remove the porterhouse steak from refrigerator one hour ahead of time. This will take the chill off to promote even cooking for the juiciest steak.
- Preheat the oven to 425°F (218°C), placing the oven rack in the upper middle position.
- Place the steak on a work surface. Pat dry both sides with paper towels to remove excess moisture that could interfere with searing.
- Rub the steak on all sides with 1 tablespoon of oil. Then rub the salt and pepper on all sides. (You can adjust the salt to taste, but will need a good half teaspoon to get tender steak.)
- Place a large ovenproof skillet*** over high heat. Allow it to heat for 4 to 5 minutes until very hot and ensure your kitchen exhaust fan is turned on. (Another option is to place the skillet in the preheated oven for 10 minutes.)
- Using kitchen tongs, carefully place the porterhouse in the pan. Let it sear undisturbed for 2 minutes. Then flip and sear the other side for 2 minutes. (Use oven mitts to avoid burns, as the pan handle will be hot.)
- Add the minced garlic, butter and fresh herbs to the pan. Immediately transfer the skillet to the preheated oven and close the door.
- Bake until the steak reaches your desired doneness. Start checking the internal temperature of the meat after 5 minutes by inserting an instant-read thermometer an inch away from the bone. Rare is 125°F / 52°C, Medium-rare is 130°F / 54°C, Medium is 140°F / 60°C, Medium-well is 145°F / 62°C, and Well-done is 155°F / 68°C or more.
- Remove the steak to a cutting board. Cover with aluminum foil to keep warm. Let it rest undisturbed for 5 to 10 minutes to let the juices redistribute. (Avoid cutting into the meat as juices will escape and make the steak tougher.)
- To serve, cut the meat away from the bone. Then slice across the grain into strips.
Notes
- * or another high smoke point oil such as sunflower oil, avocado oil or refined olive oil. Do not use extra virgin olive oil, which will smoke.
- **Unsalted butter is preferred, since it will not burn as easily as salted butter.
- ***You will need a large 12-inch ovenproof skillet (or preferably 14-inch), ideally cast iron.
- Note that cooking time will vary significantly by steak thickness and temperature. A thicker steak will take more time, as will a chilled steak.
Nutrition
Serving: 6oz | Calories: 469kcal | Carbohydrates: 1g | Protein: 35g | Fat: 35g | Saturated Fat: 13g | Cholesterol: 103mg | Sodium: 674mg | Potassium: 526mg | Fiber: 1g | Sugar: 1g | Vitamin A: 92IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 3mg