This pan seared porterhouse steak is a thick bone in cut of beef that gets a perfect crust in cast iron before being finished under the broiler for a luscious medium rare steak
4lbPorterhouse Steaks2 steaks, about 2" with a nice bone.
1tbspCanola Oil
1 tspSalt
2tbspButter
1 tsp black pepper
Instructions
Prep the steak
Pat the steaks dry with paper towels.
Allow the steaks to sit at room temperature for 30 minutes before cooking. This will help with an even sear and cooking.
And coat with oil and season your steak well with salt.
Slide the oven rack to the middle top position and preheat your broiler so that it's has steady heat going.
Sear the Porterhouse Steaks
Meanwhile, heat a heavy cast iron skillet over medium-high heat until it is just starting to smoke.
Place the steak down in the hot pan and sear without touching for 4 minutes.
When a nice crust has formed, remove skillet from heat and carefully flip the steaks seared side up in the same pan.
Add a large dollop of butter over each steak
Finish in the oven
Slide under the broiler and cook for another 4 to 6 minutes depending on how thick your steak is, being sure to cook the steak to your desired internal temp. using an instant read meat thermometer for the most accurate results.
Remove from oven and allow to rest, tented loosely with foil, for 10 minutes.
To serve
To serve, carefully transfer the steaks to a cutting board.
Slice the filet from the bone, and then the strip steak from the bone.
Then carve each steak into thin strips to serve, nestling the meat back along the meat to look like one steak for presentation.
Top with reserved juices, season with a pinch of salt and pepper, and your favorite steak sauce.
Notes
Use a cast-iron skillet
For this perfect pan-seared porterhouse steak, start with a good oven-safe skillet. You want a heavy cast iron skillet that weighs a ton and has a lot of love soaked in. Plus, the cast iron pan gives it a perfect crust that is satisfying.
Use an instant-read thermometer
To check the temperature of your meat, place a meat thermometer into the center of the steak. You can also check for doneness by cutting into your large steak until the appearance is up to standards but we don’t recommend this.
Quick steak internal temperatures
Your desired final temperature will vary based on how done you want the juicy steak. Medium-rare steaks are typically 135 degrees F, and medium is closer to 145F.