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Cast-Iron Skillet Porterhouse Steak

This recipe guides you to a perfectly cooked porterhouse steak, utilizing the intense heat of a cast-iron skillet for a superior sear, followed by a broiler finish for precise doneness. A unique step involves slicing the steak off the bone and reassembling it with butter and aromatics, ensuring rich flavor throughout. The method promises a juicy interior and a beautiful, caramelized crust, making it an easy yet impressive main course.
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Cook Time 15 minutes
Total Time 45 minutes
Course lunch/dinner
Cuisine American
Servings 2 people
Calories 1514.3 kcal

Equipment

  • 1 Cast-iron skillet Essential for high-heat searing and broiling.
  • 1 Cutting Board For resting, carving, and reassembling the steak.
  • 1 Tongs For safe handling of hot steak and skillet.
  • 1 Meat Thermometer Crucial for accurately gauging steak doneness.
  • 1 Oven Mitts For handling the hot cast-iron skillet.

Ingredients
  

Main

  • One 2- to 2 1/2-inch-thick porterhouse steak
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon canola oil
  • 2 tablespoons butter cubed
  • Optional additions: garlic cloves and sprigs of fresh thyme or rosemary

Instructions
 

  • Let the steak rest at room temperature for 30 minutes.
  • Preheat the broiler. Heat a cast-iron skillet over medium-high heat until very hot.
  • Season the steak heavily with salt and pepper on all sides. Add the oil to the skillet, then place the steak in the skillet and do not move it.  Cook until a nice sear forms, about 3 minutes. Remove the skillet from the heat, transfer the steak to a cutting board and cut both the filet and sirloin from the bone. Slice the steak against the grain into thick pieces.  Put the bone back into the skillet and reassemble the steak around it (it should look like the steak originally did) with the seared side up. Top with pieces of butter. Add a couple cloves of garlic and a few sprigs of thyme or rosemary, if desired.
  • Broil to desired doneness, about 4 minutes for medium rare, 5 to 6 minutes for medium.  Transfer to a serving plate and pour the pan drippings over the steak.

Notes

Achieving a perfect crust on your porterhouse begins with a super-hot cast-iron skillet; ensure it's smoking slightly before adding the steak to initiate the Maillard reaction. Seasoning heavily with coarse kosher salt is paramount for flavor and crust development. The step of cutting the steak off the bone, slicing, and reassembling allows for greater surface area exposure to the butter, garlic, and herbs during broiling, infusing more flavor directly into the meat. Always use a reliable meat thermometer to gauge doneness accurately (130-135°F for medium-rare) as broiler times can vary. Remember to rest the steak again briefly after broiling, allowing juices to redistribute for maximum tenderness and succulence before serving. Pouring the pan drippings is a must for added richness.