Ingredients:
1 Porterhouse steak, about 1 to 1.5 inches thick
Salt and freshly ground black pepper, to taste
2 tablespoons of olive oil or vegetable oil
2 cloves of garlic, minced (optional)
2 tablespoons of butter (optional)
Fresh herbs like rosemary or thyme (optional)
Instructions:
Preparation:
Take the Porterhouse steak out of the refrigerator and let it sit at room temperature for about 30 minutes before cooking. This helps it cook more evenly.
Season the steak generously with salt and freshly ground black pepper on both sides.
Preheat the Pan:
Place a heavy-bottomed skillet or frying pan over medium-high heat. Allow it to get really hot. You want the pan to be hot before you add the steak.
Cook the Steak:
Add the olive oil to the hot pan. You should see it shimmer.
Carefully place the seasoned Porterhouse steak in the pan. You should hear a sizzling sound when it hits the hot oil.
For medium-rare, cook the steak for about 4-5 minutes on each side. Adjust the cooking time based on your preferred level of doneness (5-6 minutes for medium, and 7-8 minutes for medium-well).
If you like, you can add minced garlic and fresh herbs like rosemary or thyme to the pan during the last minute of cooking for extra flavor.
Baste with Butter (Optional):
If you want to add extra richness and flavor, add the butter to the pan when you flip the steak. As the butter melts, tilt the pan slightly and use a spoon to baste the steak with the melted butter. This step is optional but adds a nice touch.
Rest the Steak:
Remove the Porterhouse steak from the pan and let it rest on a cutting board or plate for a few minutes. This allows the juices to redistribute and keeps the steak juicy and flavorful.
Serve:
Slice the Porterhouse steak against the grain (the direction of the muscle fibers) for a tender bite. Serve it with your favorite sides like mashed potatoes, steamed vegetables, or a simple salad.
