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Pan 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.

INGREDIENTS

  • 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

 

INSTRUCTIONS

  1. Allow steaks to come to room temperature before cooking.
  2. Prepare garlic butter by mixing all ingredients in a mixing bowl until smooth, set aside.
  3. Liberally season the steaks with salt and pepper mixture, and set aside.
  4. Heat cast iron or sauté pan over medium heat and allow ample time for the pan to heat up.
  5. 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.
  6. 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
  7. the oven to your desired doneness.
  8. A thermometer is always the best option for knowing how to cook your steak.
  9. Let your delicious steak rest for 3-5 minutes to lock in the juices and top with garlic butter mixture.

 

Doneness Guide

  • 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
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