Cast Iron Porterhouse Steak
This cast iron porterhouse steak has a tender filet on one side and a juicy strip on the other. Sear it in a hot skillet, then baste with butter and garlic until it gets a golden crust. Let it rest so the juices stay in. It’s an easy way to make a steakhouse-quality meal at home!
Ingredients
- 1 porterhouse steak (1 to 1½ inches thick)
- coarse or kosher salt
- black pepper
- 3 tablespoons unsalted butter
- 2 whole garlic cloves, crushed with the broad side of knife
- 5 sprigs fresh thyme
Instructions
- Defrost the steak overnight in the refrigerator if it's frozen. Take it out of the fridge 30-60 minutes before cooking so it can come to room temperature.
- Pat the steak dry with a paper towel. Season both sides generously with salt and freshly ground pepper.
- Heat the pan over medium-high heat and add a little avocado oil. Place the steak in the pan and cook for 4 minutes. Flip the steak and cook for another 4 minutes.
- Lower the heat to medium and add butter, thyme, and smashed garlic cloves to the pan. Flip again and cook until it's 125°F for medium-rare.
- Tilt the skillet slightly and continuously spoon the melted butter over the steak a few times.
- Transfer to a cutting board and let it rest for at least 5 minutes.
- Slice the meat off the bone, then cut against the grain. Spoon pan drippings over the top for extra flavor.
Notes
Storage and Reheating:
Store leftover steak in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze cooked steak in a zip-top bag with the air removed for up to a few months.
To reheat, warm the steak in a 250°F oven until heated through, about 15 minutes. You can also reheat it in a skillet over low heat for 1 to 2 minutes per side.
Nutrition
Calories: 267.5kcalCarbohydrates: 0.8gProtein: 17.9gTotal Fat: 21.1gSaturated Fat: 10.5gCholesterol: 70.2mgSodium: 47.4mgPotassium: 278.8mgFiber: 0.2gSugar: 0.02gNet Carbohydrates: 0.6g
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