A Kicking Porterhouse Steak
Sink your teeth into the bold flavors of “A Kicking Porterhouse Steak,” a steakhouse-quality feast made right in your own kitchen. This recipe takes a juicy, 1.5-inch thick porterhouse steak and elevates it with a savory spice rub featuring smoked paprika, garlic powder, and a hint of cayenne pepper for just the right amount of heat. Perfectly seared in a sizzling cast-iron skillet, the steak develops a beautiful golden-brown crust before being basted with aromatic rosemary-garlic butter for a melt-in-your-mouth finish. Ideal for a special dinner for two, this quick yet indulgent recipe is ready in just 25 minutes, including prep and cook time. Pair with roasted vegetables or a creamy mashed potato for a restaurant-style experience, and savor every bite of this bold and flavorful dish.
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Recipe Information
Ingredients
- 1 piece porterhouse steak (about 1.5 inches thick)
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon cayenne pepper
- 2 tablespoons unsalted butter
- 2 sprigs fresh rosemary sprigs
- 2 cloves garlic cloves, smashed
Instructions
Remove the porterhouse steak from the refrigerator at least 30 minutes before cooking to allow it to come to room temperature.
Preheat a cast-iron skillet or heavy-bottomed pan over high heat for several minutes until it is very hot.
While the pan is heating, pat the steak dry with paper towels and rub it with 1 tablespoon of olive oil on both sides.
Season the steak generously with kosher salt and freshly ground black pepper on both sides, pressing the seasoning into the meat.
In a small bowl, mix together the smoked paprika, garlic powder, and cayenne pepper. Sprinkle the spice blend evenly over both sides of the steak.
Add the remaining 1 tablespoon of olive oil to the hot skillet and swirl to coat the bottom. Carefully place the steak in the pan.
Sear the steak on one side for 3-4 minutes without moving it to develop a deep, golden-brown crust.
Flip the steak and sear the other side for an additional 3-4 minutes.
Reduce the heat to medium and add the butter, rosemary sprigs, and smashed garlic cloves to the pan.
Tilt the pan slightly and use a spoon to baste the steak continuously with the melted butter and aromatics for 2-3 minutes.
Check the internal temperature of the steak using a meat thermometer. For rare, cook to 120-125°F; for medium-rare, 130-135°F; and for medium, 140-145°F.
Once the desired temperature is reached, remove the steak from the pan and transfer it to a cutting board.
Tent the steak loosely with aluminum foil and let it rest for 5-7 minutes to allow the juices to redistribute.
Slice the steak against the grain and serve with your favorite sides. Enjoy your kicking porterhouse steak!
Nutrition Facts
Calories |
1300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.7 g | 138% | |
| Saturated Fat | 40.5 g | 202% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 262 mg | 87% | |
| Sodium | 1341 mg | 58% | |
| Total Carbohydrate | 9.4 g | 3% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 0.4 g | ||
| Protein | 72.0 g | 144% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 886 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
