Pan Seared Porterhouse Steak

Preparing a pan-seared porterhouse steak at home for six people can be a delightful experience. Here is a step-by-step guide to help you achieve a perfect, restaurant-quality steak

Ingredients: 

• 3 large porterhouse steaks (each steak serves 2 people)
• Salt (preferably kosher salt)
• Freshly ground black pepper
• 6 tablespoons olive oil or vegetable oil
• 6 tablespoons unsalted butter
• 6 cloves garlic, crushed
• Fresh rosemary or thyme sprigs (optional)

Equipment:

• Cast-iron skillet or heavy-bottomed frying pan
• Tongs
• Meat thermometer
• Aluminum foil

Preparation:

1. Choose the Right Steaks:

   • Make sure your porterhouse steaks are at least 1.5 inches thick. This thickness ensures a good sear while keeping the inside juicy.

2. Season the Steaks:

   • Pat the steaks dry with paper towels.
   • Generously season both sides of the steaks with salt and pepper. Let them sit at room temperature for about 30 minutes before cooking. This helps the steaks cook more evenly.

3. Preheat the Oven:

   • Preheat your oven to 400°F (200°C). You’ll finish the steaks in the oven after searing.

4. Heat the Skillet:

   • Place your cast-iron skillet on the stove over high heat. Add the oil and heat until it begins to shimmer and just starts to smoke.

5. Sear the Steaks:

   • Using tongs, place the steaks in the skillet. Sear each side for about 3-4 minutes, or until a deep brown crust forms. Do not move the steaks around during searing.

6. Add Butter and Aromatics:

   • After searing both sides, add butter, garlic, and rosemary or thyme to the skillet.
   • Tilt the skillet slightly and use a spoon to baste the steaks with the melted butter for about 1 minute.

7. Finish in the Oven:

   • Transfer the skillet to the preheated oven.
   • For medium-rare, cook until the internal temperature reaches 130°F (54°C). This usually takes about 5-7 minutes, but use a meat thermometer to check doneness.

8. Rest the Steaks:

   • Remove the steaks from the oven and transfer them to a cutting board.
   • Tent the steaks with aluminum foil and let them rest for about 10 minutes. Resting allows the juices to redistribute throughout the meat.

9. Serving:

   • Slice the steaks against the grain and serve on a large platter. Each porterhouse steak should be enough for two people, so slice accordingly.

Tips:

• Avoid Overcrowding: If your skillet is not large enough to sear all three steaks at once, sear them in batches. Overcrowding the pan will lower the temperature and result in steaming rather than searing.
• Basting: Continuously spoon the butter over the steaks during the basting step to enhance flavor and achieve a beautiful crust.
• Thermometer: Always use a meat thermometer to ensure your steaks are cooked to the desired doneness.

Enjoy your delicious pan-seared porterhouse steaks with your favorite side dishes and a good bottle of wine