Porterhouse Steak
fromtasteofhome.comwww.tasteofhome.com/recipes/porterhouse-steak
This basic but superlative porterhouse steak recipe will have you skipping the steakhouse dinner for home-cooked meals with this thick, tasty cut of meat. Serve it with classic sides: potatoes and a green vegetable.
Ingredients
Instructions
Preheat the oven to 300°. Pat the steak dry with paper towels, and season it with the salt and pepper. Then let it rest at room temperature for 30 minutes.
Heat the oil in a cast-iron skillet over high heat. Then place the steak in the skillet and cook it until a golden brown crust forms, three to four minutes on each side. Roll the steak to cook the sides as well.
Top the seared steak with the butter, then place the skillet in the oven. Continue cooking the steak to your desired degree of doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 20 to 25 minutes, flipping it once. When the steak is done, remove it from the pan and let it stand for five minutes.
Cut the strip steak and tenderloin off the bone, then cut these pieces into thick 2-inch slices and place them back around the bone to serve.
Nutrition
- Calories
- 241 calories
- Fat Content
- 17g fat (7g saturated fat)
- Cholesterol Content
- 59mg cholesterol
- Sodium Content
- 692mg sodium
- Carbohydrate Content
- 0 carbohydrate (0 sugars
- Fiber Content
- 0 fiber)
- Protein Content
- 21g protein.
