Porterhouse Steak In A Skillet

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Servings: 3 Difficulty: Advanced
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Thick-cut steak seared in a hot cast-iron skillet with a zesty lemon-butter pan sauce.
Porterhouse Steak in a Skillet recipe image
Porterhouse Steak in a Skillet recipe image
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Porterhouse Steak In A Skillet

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 3 Calories: 132.6

Description

This classic Porterhouse steak recipe delivers a restaurant-quality experience right in your kitchen. By marinating the thick-cut beef in olive oil and pepper for several hours, you infuse deep savory flavors before cooking. The key is searing the steak in a screaming-hot cast-iron skillet to develop a rich, caramelized crust while keeping the interior juicy and tender. Finish with a quick, bright pan sauce made from butter and fresh lemon juice to cut through the richness of the beef. Perfect for date night or a special weekend dinner, this dish is all about bold textures and simple, high-quality ingredients. Serve immediately for the best flavor and texture.

Ingredients

Directions

  1. Place the porterhouse steak in a shallow dish or resealable bag.
  2. Pour 1/4 cup of high-quality olive oil over the steak and coat thoroughly.
  3. Season generously with coarse black pepper on both sides.
  4. Cover and refrigerate for 8 to 12 hours, turning the steak occasionally to ensure even marination.
  5. Remove the steak from the refrigerator and let it sit at room temperature for 30 minutes before cooking.
  6. Heat a heavy cast-iron skillet over high heat until it is very hot, almost smoking.
  7. Carefully place the steak in the hot skillet; it should sizzle immediately.
  8. Sear the first side for 2 minutes without moving it.
  9. Rotate the steak 90 degrees and sear for another 2 minutes to create cross-hatch grill marks.
  10. Flip the steak over using tongs.
  11. Sear the second side for 2 minutes, then rotate 90 degrees and sear for 2 more minutes.
  12. If cooking past rare, reduce heat to medium and continue cooking, flipping occasionally, until the desired internal temperature is reached.
  13. Use an instant-read thermometer to check doneness: 125&# 194;°F for rare, 135°F for medium-rare.
  14. Transfer the cooked steak to a heated serving platter and tent loosely with foil to rest.
  15. Remove the skillet from the heat and let it cool slightly for 30 seconds.
  16. Return the skillet to low heat and add 2 tablespoons of butter.
  17. Add the juice of 1/2 lemon to the skillet.
  18. Swirl the pan to combine the butter, lemon juice, and steak drippings into a sauce.
  19. Pour the lemon-butter sauce over the rested steak.
  20. Garnish with fresh chopped parsley and serve immediately.

Nutrition Facts

Servings 3

Amount Per Serving
Calories 132.6kcal
% Daily Value *
Total Fat 15.0g24%
Saturated Fat 2.1g11%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: steak, porterhouse, beef, skillet, cast iron, lemon butter, seared, pan sauce, dinner, meat, olive oil, marinated
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