Porterhouse Steak
the king of cuts.
Full Recipe Video:
Servings: 1-2
Ingredients:
1 Porterhouse steak
Sea salt
Fresh ground black pepper
Garlic powder
Olive oil
Fresh rosemary
5-6 cloves garlic; peeled
2 tbsp. salted butter
Whether you’re cooking 1 steak or 10, same recipe applies. Bring meat to room temperature before cooking.
Season each side of your steak(s) with sea salt, fresh ground pepper, and garlic powder to taste. Don’t be shy with your seasonings.
Lightly coat a cast iron pan with olive oil. Set heat to medium/high. Make sure your pan is hot before cooking your steak. To test, wet your finger tips and spritz the pan. If it sizzles, you’re good to go.
Add your steak to the cast iron, and let one side cook for about 5 minutes. This is the instruction for medium rare. Adjust accordingly for your preferred preparation. Do not flip constantly - let one side cook, and then flip to the other side with tongs.
Once you flip your steak, cook for 2 minutes. After 2 minutes, add a few large sprigs of rosemary (not the individual leaves, but the whole “branch”), and whole garlic cloves. Add butter to pan.
As butter melts, wrap pan handle in towel (it will be hot!), and tilt pan, and start basting your steak with the melted butter. From the time you add the rosemary to the time you baste your steak with the butter, don’t cook longer than 2 minutes.
Remove steak from pan, and place on cutting board. Let rest 10-20 minutes. Slice and serve with your favorite red wine and side.
Notes:
We highly recommend getting a high quality steak from a butcher or upscale grocery store.
Tools:
Cast Iron Pan: Lodge 12" Cast Iron Skillet
