How to Pan Fry the Perfect Porterhouse Steak!
Perfect Porterhouse Steak in a Cast Iron Skillet
A porterhouse steak is one of the best cuts for cooking in a cast iron skillet because you get both a tender filet and a flavorful strip steak in one cut. Using a hot cast iron skillet creates a deep sear on the outside, then the steak is finished under the broiler with butter for a rich, steakhouse-style result at home.
Before you get started, make sure you have a cast iron skillet that can safely go from the stovetop to the broiler.
Serves 2
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Ingredients
2 lb bone-in porterhouse steak
1 teaspoon canola oil
Kosher salt, to taste
Freshly ground black pepper, optional
4 tablespoons unsalted butter, sliced
Instructions:
Remove the porterhouse steak from the refrigerator about 20–30 minutes before cooking. Pat it dry and season both sides generously with salt. Add black pepper if desired.
Heat a cast iron skillet over medium-high heat and add 1 teaspoon of canola oil.
Once the oil and pan are hot, place the porterhouse in the skillet and let it sear for about 4 minutes without moving it.
Remove the steak from the skillet and place it on a cutting board with the seared side facing up.
Let the steak rest for about 10 minutes.
Cut the steak away from the bone into two pieces: the strip steak on one side and the filet on the other.
Slice both pieces into thick slices, cutting across the grain.
Place the bone back into the cast iron skillet and arrange the sliced steak alongside it, keeping the seared side facing up.
Top the steak with the sliced butter.
Place the skillet under a preheated broiler and cook until the butter has melted, the edges are browned, and the steak reaches your preferred level of doneness.
Use a meat thermometer rather than relying only on cooking time. For food safety, whole beef steaks should reach an internal temperature of 145°F and rest for at least 3 minutes before serving.
Remove the skillet from the broiler and let the steak rest for at least 3 minutes.
Serve directly from the pan and spoon the melted butter and pan juices over the top.
For the best results, use a thick-cut porterhouse and a cast iron skillet that can safely move from the stovetop to the broiler.
