Description
This Porterhouse Steak with Garlic Butter is a quintessential steakhouse favorite, showcasing a thick, juicy porterhouse cut that combines tenderloin and strip steak. It’s expertly seared in a cast-iron skillet to develop a savory crust, then finished in the oven with a luscious garlic herb butter, delivering an indulgent yet straightforward dinner experience.
Ingredients
Porterhouse Steak
- 1 large porterhouse steak (32–36 oz, 2–2½ inches thick)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 3 tablespoons butter
- 3 cloves garlic, smashed
- 2 sprigs fresh rosemary or thyme
Garlic Butter
- 4 tablespoons unsalted butter, softened
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, finely chopped
- ½ teaspoon lemon zest
- Pinch of salt
Instructions
- Prepare the Steak: Remove the porterhouse steak from the refrigerator 30–45 minutes before cooking to allow it to come to room temperature. Pat the steak dry with paper towels, then season generously with salt and freshly ground black pepper on all sides.
- Preheat the Skillet: Place a cast-iron skillet over medium-high heat and let it become very hot. Add the olive oil to the pan and allow it to heat until shimmering.
- Sear the Steak: Carefully place the porterhouse steak in the hot skillet. Sear for 4–5 minutes without moving it, until a deep, golden-brown crust forms. Flip and sear the other side for an additional 4–5 minutes to develop the crust.
- Add Flavorings and Baste: Reduce the heat to medium. Add the butter, smashed garlic cloves, and rosemary or thyme sprigs to the pan. Tilt the pan slightly and use a spoon to continuously baste the steak with the melted butter and aromatic juices for 1–2 minutes to infuse flavor and keep the meat moist.
- Finish Cooking in the Oven: Transfer the skillet with the steak into a preheated oven at 400°F (205°C). Roast for 6–10 minutes, depending on your preferred level of doneness. Aim for 125°F for rare, 130–135°F for medium-rare, and 140°F for medium, using a meat thermometer for accuracy.
- Rest the Steak: Remove the skillet from the oven and transfer the steak to a cutting board. Tent it loosely with foil and let it rest for 10 minutes to allow juices to redistribute.
- Make the Garlic Butter: While the steak rests, combine softened unsalted butter, minced garlic, chopped parsley, lemon zest, and a pinch of salt in a small bowl. Mix thoroughly until smooth.
- Serve: Slice the steak away from the bone against the grain into desired portions. Top each slice with a dollop of garlic butter before serving to add a rich, flavorful finish.
Notes
- For precise doneness, use a meat thermometer: 125°F for rare, 130–135°F for medium-rare, 140°F for medium.
- Always slice the steak against the grain to ensure tender pieces.
- One large porterhouse steak typically serves 2–3 people.
- You can also grill the steak by searing first and then cooking over indirect heat to finish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American, Steakhouse
