https://www.buehlers.com/wp-content/uploads/2021/03/Porterhouse-steak-recipe.jpg 628 1200 Karen Brenner https://www.buehlers.com/wp-content/uploads/2018/05/BuehlersLogo-New.png Karen Brenner2021-03-15 10:52:212021-03-18 08:09:54Pan Seared Porterhouse Steak
Chef Ben Demonstrates How to Make Delicious Pan Seared Porterhouse Steaks
Pan seared Porterhouse Steaks
This well-marbled classic steakhouse cut consists of two tender steaks – the strip and tenderloin – connected by a T-shaped bone.
- 2- 1” Thick CAB Porterhouse Steaks, Approximately 1 ¼ lbs each
- Kosher Salt and Black Pepper mixture ( 4:1 ratio)
- Butter as needed
Garlic Butter Topping:
- 1 stick of butter softened at room temperature
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp ground or dried thyme
- 1 Tbsp fresh chopped garlic
- 1 Tbsp fresh chopped parsley
- Allow steaks to come to room temperature before cooking.
- Prepare garlic butter by mixing all ingredients in a mixing bowl until smooth, set aside.
- Liberally season the steaks with salt and pepper mixture, and set aside.
- Heat cast iron or sauté pan over medium heat and allow ample time for the pan to heat up.
- Add a liberal amount of butter to the pan and add steak to the pan. Sear to create a nice golden brown crust. Flip and repeat.
- You can finish it completely in the pan if you like a steak that is rarer, or you can sear on both sides and transfer the steak to a tray and finish it
- the oven to your desired doneness.
- A thermometer is always the best option for knowing how to cook your steak.
- Let your delicious steak rest for 3-5 minutes to lock in the juices and top with garlic butter mixture.
- Rare (cool red center): 125 Degrees
- Medium Rare (warm red center): 135 Degrees
- Medium (warm pink center): 145 Degrees
- Medium Well (slightly pink center): 150 Degrees
- Well Done (little or no pink): 160 Degrees