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A thick-cut porterhouse steak, cooked with a robust seasoning blend and seared (or grilled) to create a gorgeous crust while keeping the inside juicy and tender.
Ingredients:
• 1 porterhouse steak, at least 1.5–2 inches thick
• 1 tbsp olive oil or neutral oil
• 1 tbsp kosher salt
• 1 tbsp fresh cracked black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika (optional, for color and depth)
• ½ tsp onion powder (optional)
For finishing (optional but recommended):
• 2 tbsp unsalted butter
• 2–3 cloves garlic, smashed
• Fresh rosemary or thyme sprigs
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Instructions:
1. Prep the Steak:
• Let the steak sit at room temperature for 30–60 minutes before cooking.
• Pat it dry with paper towels to remove excess moisture.
• Rub both sides with oil, then generously apply the seasoning mix.
2. Sear or Grill:
Option A: Cast Iron Sear + Oven Finish
• Preheat oven to 425°F (220°C).
• Heat a cast iron skillet over high heat until smoking hot.
• Sear steak for 2–3 minutes per side to form a crust.
• Add butter, garlic, and herbs to the pan and baste for 1 minute.
• Transfer to the oven and cook to your preferred doneness:
• Rare: 120–125°F (49–52°C)
• Medium-rare: 130–135°F (54–57°C)
• Medium: 140–145°F (60–63°C)
Option B: Grilled
• Preheat grill to high heat (450–500°F).
• Grill the steak over direct heat for 3–4 minutes per side to sear.
• Move to indirect heat and cook until desired internal temp is reached.
3. Rest & Slice:
• Remove the steak and let it rest for 10 minutes before slicing.
• Slice against the grain for best tenderness, and optionally drizzle with melted butter or steak jus.
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