Reverse Seared Porterhouse Steak

Learn how to cook the perfect porterhouse steak with a deep, flavorful sear, juicy interior, and aromatic finish using simple techniques, high heat, and a cast iron pan.

📝 Ingredients

• 1 Porterhouse Steak
• 1 tsp Kosher Salt or Sea Salt
• 1 tsp Coarse Black Pepper
• 1 tbsp Oil
• 2 sprigs Fresh Thyme (optional for basting)
• 2 tbsp Butter (optional for basting)

👨‍🍳 Instructions

1. 1--- Bring Steak to Room Temp ---
2. 2Take your Porterhouse out of the fridge 30–60 minutes before cooking. A room-temp steak sears better and cooks more evenly.
3. 3--- Pat it Dry ---
4. 4Use paper towels to blot the steak dry—this is key to getting that crusty, golden-brown sear. Moisture is the enemy of browning.
5. 5--- Season Generously ---
6. 6Season all sides liberally with kosher salt and freshly ground black pepper. Do it right before cooking to keep the surface dry.
7. 7--- Preheat Oven to 250 degrees ---
8. 8Place steak on a baking sheet lined with metal grate. Bake in the oven for 25-30 minutes until internal temperature is 130-134 degrees F)
9. 9--- Preheat Cast Iron or Heavy Skillet ---
10. 10Get a cast iron pan screaming hot—medium-high to high heat. Let it heat for 5–7 minutes. You want it just below smoking.
11. 11--- Sear the Steak ---
12. 12Add a touch of high smoke point oil (like ghee, canola or avocado oil). Carefully place the steak in the pan and don’t move it. Sear for 1-2 minutes per side to develop that deep crust. Use tongs to sear the edges, too.
13. 13--- Optional Step: Baste with Butter & Herbs ---
14. 14After flipping the steak, add 2 tablespoons of butter, a few sprigs of thyme or rosemary, and a couple smashed garlic cloves to the pan. Tilt the pan and spoon the sizzling butter over the steak for 1–2 minutes.
15. 15--- Rest the Steak ---
16. 16Transfer steak to a cutting board and let it rest 5–10 minutes before slicing. This locks in the juices and keeps the meat tender.