- 1 2 pound (32 ounce) porterhouse steak, roughly 1 1/2 inches thick
- 1 tablespoon butter
- 2 whole garlic cloves
- 1–2 sprigs, fresh rosemary
- 2 tablespoons grapeseed or canola oil for searing
- kosher salt and cracked pepper to taste
- Preheat the oven to 415° F. Remove porterhouse from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season both sides generously with salt and pepper.
- Add the oil to a cast iron skillet and turn up high, allow the skillet to become VERY hot. Place the porterhouse in the skillet and sear undisturbed for 2 minutes. Flip the porterhouse and sear for an additional 2 minutes. This will give your porterhouse a nice crispy edge.
- Add butter, garlic, and rosemary to the skillet and transfer directly to the oven. [WARNING] skillet may be hot, handle with oven mitts. For rare, bake 4-5 minutes. Medium rare, 5-6 minutes (or until internal temp reaches 120° F). Medium 6-7 minutes. Remember, depending on the thickness of the steak, the more or less time it will take. This recipe is ideal for a 32 ounce (2 pound) portion, roughly 1 1/2 inches thick.
- Remove steak from the skillet let rest on a cutting board for 5-10 minutes before serving. This is important to bring your steak to its final serving temperature. Cut the porterhouse into 1 inch thick strips, separating from the bone, baste with garlic and rosemary butter from the skillet and serve.
Temperatures for steak
Rare: 120° F to 125° F
Medium rare: 125° F to 130° F
Medium: 135° F to 140° F
Medium well: 145° F to 150° F
Well done: 160° F and above