Restaurant-Style Skillet Porterhouse (At Home)

January 12, 20206

On rare occasions I crave steak but not the restaurant prices. I did a bit of research to figure out how to make a restaurant-style porterhouse steak at home. I’m not an expert and I’m still learning, but this turned out so tender and flavorful that I don’t feel the need to go to a restaurant the next time a steak craving hits.

The Cut
I used a porterhouse steak (about 1.8 pounds total weight).
This cut is thick, has multiple sides, and includes both tenderloin and strip steak which makes it perfect for a high-heat skillet cook.

The Pan
I cooked this steak in a ridged cast iron grill skillet, and it made a noticeable difference. If you’re looking for a solid starter cast iron pan, this 12-inch square grill pan from Backcountry Iron is a great option. The ridges help with an even sear and give that restaurant-style finish without needing a grill.

Seasoning (Simple but Intentional)
Before cooking, the steak was seasoned with:
Sea salt
Black pepper
That’s it. No marinade. This was hard for me because I am a seasoning enthusiast. I like complex flavors, but I realized that the goal here is to let the steak shine.

Searing the First Side
I heated the skillet over medium-high heat, hot but not smoking.
The steak went into the pan and was left completely untouched for 5 minutes

After the initial 5 minutes, I seared the two smaller sides:
1 minute on one side
1 minute on the other side
(The porterhouse naturally has a triangular shape, so I gave each edge cooking attention.)

Searing the Second Side
I flipped the steak and set another timer:
3 minutes on the flat side
2 minutes on the fattier edge to render and crisp.

Homemade Garlic Butter Finish
Earlier I made a quick garlic butter:
2 cloves garlic, roasted in the air fryer for 350° for 5 minutes
1 serving butter, softened
I smashed the garlic and mixed directly into the butter. Then rubbed
the garlic butter was generously over the steak while it rested.

Resting the Steak
Then I allowed steak to cool and rest on a wooden board for about 7 minutes total.
This keeps the juices inside the meat instead of running out when sliced.

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