Entree: United States – Pan-Seared Porterhouse with Garlic-Herb Butter

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 12 min

Additional 10 min

Total 32 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 porterhouse steak, approx. 28 oz (794 g)
- 2 tbsp (30 ml) vegetable oil or high-smoke-point oil
- 4 tbsp (56 g) unsalted butter, softened
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (3 g) chopped fresh parsley
- 1 tsp (1 g) chopped fresh thyme
- 2 cloves (0.21 oz (6 g)) garlic, minced
- 2 tsp (10 g) coarse kosher salt
- 1 tsp (5 g) freshly ground black pepper

Show original ingredient measurements

- 1 porterhouse steak, approx. 28 oz (794 g)
- 2 tbsp (30 ml) vegetable oil or high-smoke-point oil
- 4 tbsp (56 g) unsalted butter, softened
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (3 g) chopped fresh parsley
- 1 tsp (1 g) chopped fresh thyme
- 2 cloves (6 g) garlic, minced
- 2 tsp (10 g) coarse kosher salt
- 1 tsp (5 g) freshly ground black pepper

Instructions

1. Preheat oven to 400°F (205°C). Mix softened butter, lemon juice, parsley, thyme, and minced garlic; form into a log on plastic wrap and chill until firm. Pat steak dry, season both sides with kosher salt and black pepper.
2. Heat a cast-iron skillet over high heat with vegetable oil until just smoking. Sear steak 2–3 minutes per side until deeply browned, then transfer skillet to preheated oven and roast 6–10 minutes for medium-rare (internal temp 130–135°F / 54–57°C). Remove steak to a cutting board, top with slices of garlic-herb butter, and rest 8–10 minutes before slicing.