Teresa's Recipes
Perfectly Seared Porterhouse Steak
Indulge in the rich, robust flavors of a perfectly seared porterhouse steak, a cut that combines the tenderness of filet mignon and the heartiness of a strip steak. With its marbled texture and juicy interior, this dish is ideal for special occasions or a memorable weekend dinner. Elevate your steak experience with aromatic garlic, fragrant rosemary, and a luscious butter baste that enhances the natural flavors of the beef, leaving you craving more.
Ingredients
- 1 (2-inch thick, about 2 pounds) Porterhouse steak
- 2 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- 2 sprigs Fresh rosemary
- 4 cloves, crushed Garlic
- 1 tablespoon Kosher salt
- 1 teaspoon Ground black pepper
Dietary Notes
- Servings: 2
- Dish Type: Main Course
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Calories: 1200
- Fat: 90g
- Carbs: 0g
- Protein: 100g
- Sodium: 2000mg
- Sugar: 0g
Instructions
- Preheat your oven to 400°F (200°C).
- Remove the porterhouse steak from the refrigerator and let it rest at room temperature for about 30 minutes to ensure even cooking.
- Generously season both sides of the steak with kosher salt and ground black pepper.
- In a large, oven-safe skillet (preferably cast iron), heat the olive oil over high heat until it shimmers but does not smoke.
- Carefully place the steak in the skillet and sear for 2-3 minutes without moving it, allowing for a beautiful crust to form. Flip the steak and sear the other side for another 2-3 minutes.
- Once both sides are nicely browned, add the crushed garlic, rosemary sprigs, and unsalted butter to the skillet. As the butter melts, use a spoon to baste the steak with the butter and herb mixture for about 1-2 minutes.
- Transfer the skillet to the preheated oven and roast for 8-10 minutes for medium-rare, or until the internal temperature reaches 130-135°F (54-57°C). Adjust cooking time for your preferred doneness.
- Remove the skillet from the oven and carefully transfer the steak to a cutting board. Let it rest for 5-10 minutes, which allows the juices to redistribute for a more flavorful bite.
- Slice the steak against the grain and serve with the buttery garlic-rosemary sauce drizzled over the top.
Tips
- For an even more intense flavor, marinate the steak in olive oil, garlic, and rosemary for a few hours or overnight before cooking.
- Pair this steak with a full-bodied red wine, such as Cabernet Sauvignon or Malbec, to complement the rich flavors.