A porterhouse is often called 'The King of Steaks'. Imagine an entire bone-in filet mignon AND an entire bone-in New York strip on your plate, every bite packed with maximum tenderness and flavor.
The Perfect Porterhouse Steak
The Perfect Porterhouse Steak
Rated 5.0 stars by 1 users
Category
Dinner/
Main Course
Servings
4
Prep Time
5 minutes
Cook Time
10 minutes
Calories
469
Author:
Montana Ranch and Cattle Company
A porterhouse is often called 'The King of Steaks'. Imagine an entire bone-in filet mignon AND an entire bone-in New York strip on your plate, every bite packed with maximum tenderness and flavor.
Ingredients
-
1 1/2 (24 oz) 'Gold Rush' Porterhouse Steak
-
or
-
'Gold Rush' Porterhouse Steak - LIMITED RESERVE
-
2 tablespoons olive oil
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1 teaspoon coarse salt/to taste
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1 teaspoon black pepper/or to taste
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2 cloves garlic minced (about 2 teaspoons)
- 1 tablespoon unsalted butter
-
Optional:
fresh rosemary and thyme, herb or seasoning of choice
Directions
Remove the porterhouse steak from refrigerator and let it reach room temperature.
Preheat oven to 425°F (218°C).
Place a large cast-iron skillet over high heat and allow to heat for 5 minutes until extremely hot.
Pat the steak dry to remove excess moisture.
Rub 1 tablespoon of olive oil on both sides.
- Season both sides with salt and pepper.
Add the remaining 1 tablespoon oil to the pan to coat.
Place the porterhouse in the pan carefully.
Sear the first side for about 2 minutes.
Flip and sear the other side for about 2 minutes.
Add garlic, butter and fresh herbs of choice to the pan. Then immediately transfer the skillet to the oven.
Bake without flipping according to your desired doneness (see notes to determine).
Remove steak, cover with aluminum foil, and place on a plate or cutting board to rest for about 5 minutes. This allows the juices to retreat back into the meat.
Slice the meat away from the bone and cut across the grain into strips.
Recipe Note
Check doneness using an instant-read thermometer. Insert the thermometer into the strip section about 1-inch from the bone:
1-2 minutes: 120°F/49°C is rare
2-3 minutes: 130°F/54°C is medium-rare
3-4 minutes: 140°F/60°C is medium
5-6 minutes: 160°F/71°C is well-done
(Note that the temperature will continue rise several degrees more after cooking.) For thicker porterhouse steaks, you'll need 2-3 minutes of extra baking time per additional 1/2-inch.
Nutrition
Calories 469, Carbs 1 grams, Protein 35 grams, Fat 35 grams, Fiber 1 grams, Sugar 1 grams