Pan Seared Porterhouse Steak (With Butter, Garlic, and Herbs) (2024)

My pan-seared porterhouse steak recipe brings out the best from this premium cut: its rich flavor, tenderness, and juiciness. But this recipe is more than just a set of instructions. It’s a guide that explains why I chose this method for pan-searing the porterhouse.

Cooking a porterhouse steak in a pan can be tricky because it has two cuts of beef (new yorkstrip and filet mignon) separated by a bone. However, this recipe is easier than you might think. Follow the steps below, and you’ll end up with a delicious porterhouse steak you’ll love.

The Ingredients You’ll Need

To prepare a delicious porterhouse steak infused with an herb-butter flavor using a skillet, you’ll need just a handful of well-known ingredients:

• A 1.5 to 2 inches (3.8 to 5.1 cm) thick porterhouse steak
• 1tablespoon high-smoke point oil (I recommend avocado oil)
• 1teaspoon kosher salt
• 1teaspoon ground pepper
• ½ stick of unsalted butter (About 56.7 grams)
• 2-3 garlic cloves
• 2thyme or rosemary springs

The Tools You’ll Need

• Cast Iron Skillet
• Tongs
• Instant Read Thermometer

How to Pan Sear Porterhouse Steak

Here’s a step-by-step guide to pan-searing the perfect porterhouse steak on the stove. Make sure to follow each step carefully. I’ve included lotsof helpful tips along the way. If you’re new to pan-searing steaks, read the instructions a few times to ensure you understand everything.

Note:Choose a thick porterhouse steak between 1.5 and 2 inches (3.8 to 5.1 cm). I’ve chosen a 1.5-inch (3.8 cm) porterhouse steak for this recipe. Why is this so important? The right thickness is the key to achieving the perfect balance between the interior and exterior of the porterhouse steak, especially if you prefer medium-rare doneness.

Step 1: Prepare the Porterhouse Steak

Take the porterhouse steak from the fridge and pat it dry. Then, season it with salt, choosing one of these two options based on when you want to cook it:

Option 1:Season the porterhouse steak generously with salt on all sides and let it rest at room temperature on a rack for 45-60 minutes. Then, you’re ready for the next step.

Option 2 (Highly Recommended):For best flavor and texture, liberally salt the porterhouse steak and place it on a rack in the fridge overnight. Let it sit out for about 30 minutes the next day before you start cooking. This method helps dry out the porterhouse steak’s surface, which isgreatfor getting a nice sear.

Check out my guide on How to Salt a Steak for an in-depth understanding of these salting options and their effects.

Important advice: Don’t sear your porterhouse steak right after you salt it. Wait for at least 45 minutes. Salting pulls moisture to the surface, and if you cook it too soon, you won’t get that nice, crispy crust. Just give it some time to dry out first.

Step 2: Preheat the Cast-Iron Skillet

Heat cast-iron skillet over high heat for 2-3 minutes. Then add a tablespoon of avocado oil and let the oil warm up for a minute.While the skillet is heating, season the porterhouse steak with finely ground pepper.

Note:Using finely ground seasonings helps the porterhouse steak make better contact with the skillet. Avocado oil isa greatchoice because it has a high smoke point (about 510°F/265°C) and a neutral flavor.

Step 3: Place the Porterhouse Steak in the Skillet

Carefully place the seasoned porterhouse steak in the skillet. Keep in mind that both the oil and pan areextremely hot. Press the porterhouse steak to ensure maximum contact with the skillet’s surface. You should hear a sizzle and see a fair amount of smoke – that’s normal.

Sear the porterhouse steak, flipping it every 30 seconds until the internal temperature reaches about 90°F (32°C). Then, lower the heat to medium-low and add the crushed garlic clove, rosemary (or thyme), and butter to the pan.Let the butter melt. While it’s melting, quickly sear the strip side of the porterhouse steak. Once the butter is fully melted, move on to the next step.

Step 4: Baste the Porterhouse Steak with Butter

Tilt the pan to collect the melted butter, garlic, and herbs.Then, grab a spoon and baste the porterhouse steak with this flavorful butter for 30 seconds on each side. Alternatively, you can flip the porterhouse steak in the butter for the same effect. Keep an eye on the porterhouse steak’s temperature as you go. Cook until it’s 20-25°F (11-14°C) below your target temperature, then remove it from the pan.

Note:Thanks to carryover cooking, the porterhouse steak’s temperature will keep climbing by about 20-25°F (11-14°C) after you remove it from the pan. This is why it is important to remove the porterhouse steak at just the right time and let it rest before cutting into it.

Step 5: Let the Pan-Seared Porterhouse Steak Rest

Place porterhouse steak on a cutting board or, ideally, on a rack that lets air circulate around it. Let it rest for about 5-7 minutes. The exact time depends on how thick your porterhouse steak is. Five minutes is generally good for thinner porterhouse steaks, but if yours is between 1.5 and 2 inches (3.8 to 5.1 cm) thick, aim for 6-7 minutes.

After it has rested, slice the porterhouse steak however you like, and remember to serve it with the leftover butter, seared garlic, and herbs.

Pan Seared Porterhouse Steak FAQs

Is porterhouse steak better pan-seared or grilled?

Both pan-searing and grilling give fantastic flavors, but I prefer grilling a porterhouse steak over pan-searing for more even cooking.

The tenderloin part of the porterhouse cooks faster than the strip because the filet mignon is leaner.Thismakes it tricky to cook a whole porterhouse evenly in a pan. Also, the bone can create a barrier that keeps the meat from fully contacting the pan’s surface, negatively affecting the crust formation. Some suggest weighing the porterhouse steak down, but not everyone has the right tools for that in their kitchen. On the grill, though, it’s a different story.

Grilling lets you adjust the heat so it’s possible to grill the strip and tenderloin to similar internal temperatures. This flexibility is why many, including me, think the porterhouse is better on the grill.

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More Pan-Seared Steak Recipes To Try

• Pan Seared Ribeye Steak
• Pan-Seared Top Blade Steak
• Pan Seared Hanger Steak
• Pan-Seared Filet Mignon
• Pan Seared Strip Steak