Porterhouse Steaks
Sink your teeth into a perfectly seared porterhouse steak with this classic recipe that brings restaurant-quality dining to your kitchen. Featuring thick, tender cuts of beef, these porterhouse steaks are generously seasoned with kosher salt and freshly ground black pepper, then pan-seared to golden-brown perfection in a hot cast-iron skillet. Infused with the rich flavors of melted butter, smashed garlic, and fragrant rosemary and thyme, each bite delivers a mouthwatering blend of savory and aromatic notes. Perfect for a date night or special occasion, this quick and easy recipe requires just 15 minutes of cooking time and pairs beautifully with sides like roasted potatoes or a crisp salad. Elevate your steak game with this show-stopping recipe that’s sure to impress!
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Recipe Information
Ingredients
- 2 pieces (each about 1.5 inches thick) Porterhouse steak
- 2 teaspoons Kosher salt
- 2 teaspoons Black pepper, freshly ground
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 pieces Garlic cloves, smashed
- 2 sprigs Fresh rosemary sprigs
- 2 sprigs Fresh thyme sprigs
Instructions
Remove the porterhouse steaks from the refrigerator and let them come to room temperature for about 30 minutes. This ensures even cooking.
Season both sides of the steaks generously with kosher salt and freshly ground black pepper. Pat the seasoning into the meat for better adhesion.
Heat a large cast-iron skillet over high heat until it is very hot but not smoking. Add the olive oil and allow it to shimmer.
Carefully place the steaks into the skillet. Sear for 3-4 minutes on the first side without moving them to develop a deep, golden-brown crust.
Flip the steaks and reduce the heat to medium-high. Add the unsalted butter, smashed garlic cloves, rosemary, and thyme to the skillet.
As the butter melts, tilt the skillet slightly and use a spoon to continuously baste the steaks with the flavored butter. Cook for another 3-4 minutes for medium-rare (internal temperature of 130°F). Adjust cooking time for desired doneness.
Carefully remove the steaks from the pan and transfer them to a plate or cutting board. Tent them loosely with aluminum foil and let them rest for 5-10 minutes to allow the juices to redistribute.
Slice the steaks against the grain for maximum tenderness, or serve whole. Spoon any remaining pan juices over the top for added flavor, if desired.
Serve immediately with your favorite sides, such as roasted potatoes or a fresh salad.
Nutrition Facts
Calories |
2165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.2 g | 222% | |
| Saturated Fat | 66.7 g | 334% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 647 mg | 216% | |
| Sodium | 1582 mg | 69% | |
| Total Carbohydrate | 6.7 g | 2% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 0.0 g | ||
| Protein | 147.3 g | 295% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 129 mg | 10% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 2252 mg | 48% | |
*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.
