What a shame it was to take a beautiful cut of beef and overcook that thing until it was leather.

I always feared the “redness” inside, never realizing that I actually liked the pink when ordering out. Then I found the secret of the cast iron skillet and letting a steak rest to finish cooking.

So, when you are faced with cooking the “King of all steaks,” I have a foolproof method for perfect results every time.

How do you cook a thick steak in a cast-iron skillet? 

1. First, you need a super hot cast iron skillet
2. Next, a perfectly cut Porterhouse Steak
3. Salt & Pepper
4. Butter

Take out your steak 30 minutes or so before cooking to let it come to room temperature. 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. Add no more than a tablespoon of vegetable oil and allow it to heat until almost smoking.

Add your steak seasoned side down and repeat salt & pepper on the top side. Cook until deep brown crust forms (do not turn!) for 4-5 min.

Remove steak from skillet and place on a cutting board, turning it brown side up. Cut meat from the 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.

Remove from pan and allow to rest for 5 minutes before serving.

I really like kitchen tools and gadgets and will definitely say that having the right tools really makes cooking and baking successful. 

Of course, you need the iron skillet, but also keep these close by:

Chef Knife– one needs a really sharp chef knife to cut through this thick steak.

I am a Wusthoff girl, but others that are fantastic are Mercer and Victorinox

Cutting Board– You just invested in a great knife, keep it sharp by using a hardwood cutting board or a composite wood board like Epicurean.

DO NOT USE GLASS! This will dull your knife in one slice. 

Instant Read Thermometer– This digital thermometer tool will ensure you have cooked your steak to the proper temperature. Be sure to let your cooked beef rest for at least 5 minutes before slicing. 

This is where all the juiciness comes from! Yum! 

If you love this perfect Porterhouse Steak recipe as much as my family does, please help me share the love by sharing on Facebook and pinning to your favorite Pinterest board! 

And be sure to tag us @eatpicks- #eatpicks if you share on Instagram!