Pan-Seared Porterhouse Steak
A steakhouse favorite, the Porterhouse combines two delicious cuts—filet mignon and New York Strip—into one spectacular steak that’s perfect for sharing. Seared in butter with a garlic rub and a hint of fresh rosemary, our version delivers maximum flavor with minimal prep.
Total Time: 45m
Prep Time: 20m
Cooking Time: 20m
- 1 thick-cut (1 1/2 inches) Porterhouse steak
- 4 tablespoons butter
- 1 head garlic, halved crosswise with tip cut off
- 2 fresh rosemary sprigs
- Salt and freshly ground black pepper to taste
- Prep the steak—Remove steak from fridge for 20 to 30 minutes to bring it to room temperature. Pat steak dry with paper towel and season generously with salt and freshly ground black pepper on both sides.
- Sear the steak—Heat butter in a large skillet over medium-high heat. When butter melts, add steak and garlic, cut side down. Sear until underside of steak is nicely browned, about 8 minutes. Flip steak and rub cut side of garlic over steak. Leave garlic in the pan to cook with the steak.
- Finish the steak—Add rosemary sprigs to pan and continue cooking for 5 minutes. Reduce heat to low and cook for another 3 minutes. Remove steak from pan and let rest 5 minutes before serving.
Patting steak dry with a paper towel before searing ensures even browning.
Patience Pays Off
Allow steak to rest at least 5 minutes after cooking so juices can redistribute and won’t escape when steak is sliced.