Steak in Cast Iron Skillet

Perfect Porterhouse Steak

Porterhouse Steak is known as the "King of all steaks" because of the high quality and flavor located on either side of the center T-Bone; juicy strip steak on one side and tender filet mignon on the other. Ready in 10 minutes, you will be the best steakhouse in town! 



  1. Take out your steak 30 minutes or so before cooking to let it come to room temperature.
  2. Season generously with salt & pepper. Do not be shy with the salt- this is a big steak and it can handle it!  Heat up your skillet over medium high heat until extremely hot.
  3. Add no more than a tablespoon of vegetable oil and allow it to heat to almost smoking. Add your steak seasoned side down and repeat salt & pepper on top side. Cook until a deep brown crust forms (do not turn!) for 4-5 min.
  4. Remove steak from skillet and place on a cutting board, turning it brown side up. Cut meat from bone (as close as you can get). Now, cut 1” segments perpendicular - or horizontal to the bone. Replace sliced steak, brown side up, and bone to the skillet (like a meat puzzle) and top with butter. Cook another 4-7 minutes. This should be about medium rare. You can check in-between slices for doneness.
  5. Remove from pan and allow to rest for 5 minutes before serving.

Courses Dinner

Cuisine American

Recipe by Eat Picks at