- porterhouse steak, 2-inch thick 1
- Vegetable Oil 1 tbsp
- unsalted butter, at room temperature 3 tbsp
- kosher salt and freshly ground black pepper
The Porterhouse steak is a flavorful recipe to enjoy whenever you want. The porterhouse is similar to the T-bone steak, but is thicker and has more filet, included the well-known filet mignon. The porterhouse is the perfect beef cut for this wonderfully seasoned and delicious dish also because of the pretty high amount of fat, although still not as much as ribeye. Another difference between porterhouse and ribeye is that the latter usually has no bone presence.
This Porterhouse steak recipe is crusty, well browned on the outside and so tender on the inside it melts in mouth. Very easy to make, just season the steak with salt and pepper, then cook it for 4 minutes on one side and finish cooking in the oven for medium rare. Before serving, let the steak rest, cut it into pieces and serve with butter or your favorite side dish.
How to make Porterhouse Steak
30 minutes before you start cooking, bring the steak to room temperature to speed up cooking and make it more even.
Preheat the oven at 400°F.
Heat a cast iron skillet over medium-high heat. Add the oil.
Pat the steak dry with paper towels and season with salt and pepper.
When the oil in the skillet starts smoking, add in the steak and cook it for about 4 minutes or until browned and crusty.
Add the butter, turn the steak and place the skillet in the oven for about 10 minutes for medium-rare.
Take the steak out of the oven and let it rest for about 10 minutes before cutting.
Serve and enjoy!
You can use herbed butter to enhance the steak seasoning.
Serve the Porterhouse steak with butter or your favorite side dish, from a green salad to some dipping sauces like mayonnaise or ketchup.