How to cook Porterhouse Steak (6 Step Guide)

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat content.

porterhouse steak

🥗Healthier: sirloin steak

💰Cheaper: flank steak

Sirloin offers a leaner option at a lower price.

Rub a tiny bit of peanut oil on both sides of the porterhouse steak to help the seasoning stick.

Remove the steak from the refrigerator and let it temper for 1 hour before cooking.

Season the steak generously with homemade rosemary salt, kosher salt, and fresh ground black pepper on both sides.

Heat a cast-iron pan on high heat for 10 minutes until it's ripping hot.

Add 2 tablespoons of peanut oil to the pan and let it heat for another minute.

Place the steak in the pan and cook for about 3 minutes on one side until you hear it searing.

Flip the steak and continue cooking on high heat for another 1-2 minutes.

Add crushed shallots, garlic (with peels on), and thyme to the pan, then add butter on top of the herbs.

Reduce the heat to low and baste the steak with the melted butter and herb mixture.

After about 6 minutes of cooking total, remove the steak from the pan and let it rest for half the cooking time, approximately 3-3.5 minutes.

Slice the steak against the grain, starting with the New York Strip side, then the filet side.

Drizzle some of the leftover butter and herb mixture over the sliced steak before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens