Perfectly Seared Porterhouse Steak with Garlic Herb Butter
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Unlock the secrets to a perfectly seared porterhouse steak, featuring a rich, golden crust and a tender, juicy interior, enhanced with aromatic garlic herb butter. This recipe guarantees a restaurant-quality experience at home.
Ingredients
Instructions
Remove steak from refrigerator 30-60 minutes before cooking to reach room temperature; pat dry and season generously with salt and pepper. Prepare garlic herb butter by combining softened butter, minced garlic, chopped rosemary, and thyme.
Heat a heavy-bottomed pan (cast iron) over high heat for 3-5 minutes until smoking slightly. Add olive oil and place steak in pan, searing undisturbed for 2-3 minutes per side until a deep brown crust forms.
Reduce heat to medium. Add garlic herb butter to the pan. Once melted, tilt pan and continuously baste butter over the steak for 4-7 minutes, flipping every minute, until desired internal temperature (130-135°F for medium-rare, 135-140°F for medium) is reached.
Remove steak from pan, place on a cutting board, and tent loosely with foil. Allow to rest for 5-10 minutes. Slice against the grain and serve with pan juices.