Porterhouse Steak for One or Two
Indulge in the ultimate steakhouse experience at home with this Porterhouse Steak for One or Two, a recipe crafted to bring luxurious flavor to your table with minimal effort. Featuring a thick, beautifully marbled porterhouse steak seasoned to perfection with kosher salt and freshly cracked black pepper, this dish elevates classic steak night. Sear the steak in a hot cast-iron skillet to develop a golden-brown crust, then baste it with a luscious butter sauce infused with garlic, rosemary, and thyme for rich, aromatic notes. Perfectly cooked to your preferred doneness and rested to retain its juices, this steak is ideal for an intimate dinner or a solo indulgence. Serve it with your favorite sides and a drizzle of the herbed butter for a restaurant-quality meal that’s ready in 30 minutes. Tender, flavorful, and undeniably satisfying, this recipe is a must-try for steak lovers!
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Recipe Information
Ingredients
- 1 piece (1.5-2 inches thick, about 16-20 ounces) Porterhouse steak
- 1 tablespoon Kosher salt
- 1 teaspoon Freshly cracked black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Unsalted butter
- 2 whole (lightly smashed) Garlic cloves
- 2 sprigs Fresh rosemary sprigs
- 2 sprigs Fresh thyme sprigs
Instructions
Remove the porterhouse steak from the refrigerator and let it sit at room temperature for 30-45 minutes to ensure even cooking.
Generously season both sides of the steak with kosher salt and freshly cracked black pepper.
Preheat a cast-iron skillet over medium-high heat for 5 minutes, or until very hot. Add the olive oil and swirl to coat the pan.
Carefully place the steak into the hot skillet and let it sear undisturbed for 2-3 minutes, or until a deep golden-brown crust forms.
Flip the steak and sear the other side for another 2-3 minutes.
Reduce the heat to medium and add the butter, smashed garlic cloves, rosemary, and thyme to the skillet.
Tilt the skillet slightly and use a spoon to baste the steak with the melted herb-infused butter for 1-2 minutes.
For a medium-rare steak, continue cooking until the internal temperature reaches 130°F (54°C), about 3-5 minutes longer, depending on thickness. Adjust cooking time for your desired doneness (medium: 140°F/60°C, medium-well: 150°F/65°C).
Remove the steak from the skillet and transfer it to a cutting board. Tent loosely with foil and let it rest for 5-10 minutes to allow the juices to redistribute.
Slice the steak against the grain and serve immediately, spooning any remaining butter from the skillet over the top for extra flavor.
Nutrition Facts
Calories |
1470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.8 g | 152% | |
| Saturated Fat | 48.4 g | 242% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 452 mg | 151% | |
| Sodium | 2039 mg | 89% | |
| Total Carbohydrate | 4.3 g | 2% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 0.0 g | ||
| Protein | 98.3 g | 197% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 88 mg | 7% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1499 mg | 32% | |
*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.
