Seared Porterhouse Steak (Print Version)
Porterhouse steak pan-seared and finished in the oven for a rich, tender result finished with compound butter.
# Ingredients:
01 -
1 2-pound bone-in porterhouse steak, room temperature
02 -
Coarse salt
03 -
Freshly ground pepper
04 -
1 tablespoon unsalted butter, room temperature
05 -
Compound butter, for serving
# Steps:
01 -
Preheat oven to 425°F. Heat a large cast-iron or other heavy ovenproof skillet over medium-high heat.
02 -
Pat steak dry with paper towels. Season steak generously all over with salt and pepper. Add butter to skillet. When melted, place steak in skillet. Cook until well seared, about 4 minutes per side.
03 -
Transfer skillet to oven. Continue to cook until a thermometer inserted in the thickest part of steak reads 120°F for medium-rare, approximately 10 to 12 minutes.
04 -
Transfer steak to a rimmed baking sheet fitted with a wire rack. Let rest for 10 minutes before slicing. Serve with compound butter.