Seared Porterhouse Steak


All this cut of meat needs is a straightforward recipe to help its robust, beefy flavor shine. Begin by placing your steak in a cast-iron skillet on the stovetop; you'll transfer it to the oven to finish the job. Using a meat thermometer is essential, since it allows you to gauge your preferred level of doneness. Another pro tip? Let the steak rest before before slicing and serving for maximum flavor.


  • 1 2-pound bone-in porterhouse steak (about 2 inches thick), room temperature

  • Coarse salt and freshly ground pepper

  • 1 tablespoon unsalted butter, room temperature

  • Compound Butter, for serving


  1. Preheat oven to 425 degrees.

  2. Heat a large cast-iron or other heavy ovenproof skillet over medium-high heat. Pat steak dry with paper towels. Season steak generously all over with salt and pepper. Add butter to skillet. When melted, place steak in skillet. Cook until well seared, about 4 minutes a side. Transfer skillet to oven. Continue to cook until a thermometer inserted in thickest part of steak reads 120 degrees for medium-rare, 10 to 12 minutes. Transfer steak to rimmed baking sheet fitted with a wire rack. Let rest 10 minutes before slicing. Serve with Compound Butter.

    Bryan Gardner

Cook's Notes

A T-bone steak would also work in this recipe, but take into account whether the cut is smaller than the standard porterhouse and adjust the cooking time as needed.

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