Porterhouse Steak with Herb Butter | How to Cook a Steak in Cast Iron

porterhouse steak

🥗Healthier: flank steak

💰Cheaper: sirloin steak

Flank steak is leaner and more affordable, though less tender.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

Preheat the cast iron skillet on medium-high heat.

Take the 28 ounce porterhouse steak out of the refrigerator and let it sit for about 2 hours to come to room temperature.

Rub 1 tablespoon of lime juice on each side of the steak and let it sit for a moment.

Coat both sides of the steak with Red River Ranch seasoning and then coat the edges with coarse ground pepper.

Place the seasoned steak back in the refrigerator for about an hour.

After an hour, take the steak out and let it sit on the counter for a while to reach room temperature.

In a bowl, mash 1 stick of softened butter with a fork.

Pull the leaves off the fresh thyme and mince them finely.

Mince 1 garlic clove finely.

Pull the leaves off 1 sprig of rosemary and mince them finely.

Dice the tops of 2 green onions.

Add all the herbs and garlic to the butter and mix thoroughly.

Roll the butter mixture in cling wrap to form a log and refrigerate for about an hour.

In the preheated skillet, add 1 tablespoon of butter and 2 tablespoons of avocado oil.

Wait until the butter begins to brown before adding the steak.

Place the steak in the skillet and cook for 4 minutes without moving it.

After 4 minutes, flip the steak and cook for another 4 minutes.

After flipping, add 2 pieces of herb butter on top of the steak and cook for an additional 2 minutes.

Turn the steak over again and add another piece of herb butter on top, cooking for 2 more minutes.

Remove the steak from the skillet and let it rest for about 5 minutes.

While the steak is resting, add 1 pound of mushrooms to the skillet and cook on low heat for 3-4 minutes, stirring to incorporate the flavors from the pan.

Slice the steak down the T-bone, separating the two sides.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens