Seared Porterhouse Steak Dinner

This seared porterhouse steak is my go-to for celebrating a special night at home when I crave that steakhouse magic with simple ingredients and a foolproof method.

The first time I tried this, I was determined not to overcomplicate things. The sizzle and deep crust sold me instantly, and now it is my husband’s legendary birthday request.

Ingredients

• Bone in porterhouse steak: at least two inches thick The bone keeps the meat juicy and ensures dramatic presentation Look for marbled beef with bright color and no off smell
• Coarse salt: Brings out the beef’s flavor and enhances browning Choose kosher or flaky sea salt for best results
• Freshly ground black pepper: Adds a gentle bite and aroma Try to grind it fresh for the most impact
• Unsalted butter: Helps build that classic steakhouse crust and bastes the meat Go for European style butter if you can find it for extra richness
• Compound butter for serving: This is optional but adds a pop of herby flavor at the end Make your own with herbs and garlic or pick up a premade roll

Step-by-Step Instructions

Prep the Steak:

Pat the steak completely dry using paper towels Lay it out for at least thirty minutes so it reaches room temperature This helps it cook more evenly and gives a good crust

Heat the Skillet:

Place a cast iron or any heavy ovenproof skillet on the stove over medium high heat Allow it to get very hot about five minutes To check flick a bit of water in the pan it should sizzle instantly

Season and Sear:

Generously coat all sides of the steak with salt and pepper Press the seasoning in so it sticks Add butter to the hot skillet and swirl to coat carefully Add the steak using tongs To build a crust do not move the steak for about four minutes Flip and repeat on the other side

Finish in the Oven:

Slide the entire skillet into the oven Bake until the thickest part hits one hundred twenty degrees Fahrenheit for medium rare This should take around ten to twelve minutes for a steak this size Rely on a meat thermometer for best results

Let it Rest and Serve:

Move the steak to a wire rack set over a baking sheet Let it rest uncovered for ten minutes Slice across the grain Serve with a generous dollop of compound butter

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The bone gives this steak its wow factor and I love how it keeps everything so juicy I will never forget making this for my dad and seeing his face light up from the first slice He always says this recipe made him a porterhouse fan

How to Store Leftovers

Keep any leftover steak tightly wrapped in foil or in an airtight container in the fridge up to three days For best results slice only what you need and reheat gently in a skillet with a touch more butter Avoid microwaving if you can it keeps the meat tender

Simple Ingredient Substitutions

If you cannot find porterhouse ribeye or T bone steaks work with the same method Clarified butter or high smoke point oil is a good swap for regular butter If you want extra flavor rub the steak with garlic before searing

Serving Suggestions

A simple green salad or roasted potatoes work beautifully alongside this steak For a true steakhouse feel warm dinner rolls and a pile of sautéed mushrooms make it even better Pair with a bold red wine if you like

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Why This Dinner Has Roots

Porterhouse steak traces back to classic American steakhouses in New York and Chicago The thick cut and bone were considered a luxury meant for grand occasions but now you can recreate this feeling right at home with a modest list of ingredients

Recipe FAQs

→ What cut is best for searing in this method?

A bone-in porterhouse, roughly two inches thick, is ideal for achieving deep flavor and even cooking.

→ Why is resting the steak important?

Resting allows juices to redistribute, ensuring the steak remains moist and tender when sliced.

→ What pan should I use for searing?

A cast-iron or heavy ovenproof skillet provides even heat and creates a perfect crust on the steak.

→ How do I know when the steak is done?

Use a thermometer; 120°F at the thickest point yields a medium-rare center after resting.

→ Can I substitute a different butter with the steak?

Yes, compound butter or plain unsalted butter both work well to enhance richness and finish the dish.