Perfect Porterhouse Steak

The Perfect Porterhouse Steak is a mouthwatering, tender cut of beef, seared to perfection and cooked to your desired doneness, offering a rich, juicy flavor in every bite. Ideal for steak lovers looking for a hearty, flavorful meal.

Ingredients

• 1 2”-thick Porterhouse steak, trimmed (about 2 lb.)
• 1 tablespoon vegetable oil
• Kosher salt and freshly ground black pepper
• 3 tablespoons unsalted butter, room temperature

Directions

1. Let steak sit at room temperature 30 minutes before cooking, which will help it cook quickly and more evenly.
2. Heat broiler. Heat a large skillet, preferably cast iron, over medium-high heat, then heat oil in pan until smoking. Season steak very generously with salt and pepper and cook until a deep brown crust forms on underside (do not turn), about 4 minutes.
3. Transfer steak to a cutting board, turning it browned side up.
4. Cut meat from bone in 2 pieces (strip steak and filet mignon). Slice both pieces straight down perpendicular to the bone 1” thick. Replace sliced steak around the bone (it should look like a whole sliced steak) and return to skillet, browned side up.
5. Top with butter and broil until butter is melted and steak is medium-rare, 4–6 minutes.
6. Serve steak with buttery pan juices spooned over.