How to Cook Porterhouse Steak in a Cast-Iron Skillet

If you like steak, you’ll definitely want to try cooking porterhouse steak in a cast-iron skillet! Pan-frying cooking method is a great way to get that delicious, juicy flavor out of porterhouse steak that everyone loves. In this article, I will teach you how to cook porterhouse steak in a cast-iron skillet. It’s not as difficult as it may seem – just follow these simple steps below.

Preheat the skillet until scorching hot. Sear the steak for a few minutes on each side. Turn heat to medium and continue cooking to your liking. Well, it takes more steps to cook the most amazing steak. I want to give you an impression of how easy the cooking process is. Read a complete step-by-step guide below.

How To Cook Porterhouse Steak In a Cast-Iron Skillet

First and foremost, what is porterhouse steak? Porterhouse steak is a cut of beef that comes from the tenderloin and the strip loin. The steak is usually well-marbled with fat, giving it a fantastic flavor. This particular cut of meat is best cooked using dry heat methods such as grilling, broiling, or pan-frying. I’ll be covering pan-frying method below.

It takes a few ingredients to cook a perfect porterhouse steak. Since it’s flavorsome as it is, please do not use excess seasoning. Kosher salt, freshly ground black pepper, and some fresh herbs are all you need. After all, it has the tenderness of filet mignon and the juiciness of a t-bone steak.

Here’s the ingredient list you’ll need for this porterhouse steak recipe:

• Porterhouse steak;
• Kosher salt;
• Freshly ground black pepper;
• Butter;
• Fresh thyme;
• Garlic;
• Light olive oil.

Here’s the equipment you need for cooking steak:

• Cast iron skillet;
• Meat thermometer;
• Sharp knife;
• Cutting board;
• Tongs;
• Paper towel.

Step 1: Bring steak to room temperature

Bring steak to room temperature before cooking it. It will cook more evenly that way. Take it out of the fridge 30-60 minutes before cooking, depending on size; season the steak with a generous amount of kosher salt and freshly ground black pepper.

Step 2: Preheat the cast-iron skillet

Place cast-iron skillet on a stovetop over high heat. For steak to develop a good crust, it’s essential to use a blazing hot skillet. Preheat the skillet for at least 10-15 minutes before cooking. Pour 3-4 tablespoons of cooking oil when the skillet is hot.

Step 3: Pat dry steak

Pat dry steak to remove excess moisture before cooking. It will help to create a nice crust.

Step 4: Sear the steak

Put the porterhouse steak into the skillet and sear for 2 minutes on each side. Searing meat will help create a nice crust and seal in the juices. Here’s an in-depth article explaining the pan-frying cooking method.

Step 5: Turn the heat to medium

After searing the steak, turn the heat to medium and continue cooking to your liking. Flip the steak every two minutes. And do not forget to check the internal steak temperature using a meat thermometer or finger test method (you can learn more about the steak temperature chart below). I’m cooking my porterhouse steak medium-rare; therefore, it’ll take no more than 6 minutes.

Step 6: Baste the steak

Halfway through cooking the steak add garlic, fresh thyme, and butter to the cast-iron skillet. Using a tablespoon, baste the steak. Basting steak with herbs and thyme will give the meat an additional flavor.

Step 7: Rest the steak

Rest the steak for at least 5 minutes, depending on the steak size. Resting is crucial because it allows steak juices to redistribute evenly throughout the meat. Once you cut into a steak that hasn’t been rested, all those flavorful juices will pour out and dry your steak.

Step 8: Slice the steak

Slice the steak. To do that, transfer the steak to a cutting board using tongs. Slice against the grain into slices that are not too thick and not too thin. Thin slices tend to cool down much faster.

Steak Temperature Chart 

• Rare steak: 125° F;
• Medium rare steak: 135° F;
• Medium steak: 145° F;
• Medium-well steak: 150° F;
• Well done, steak: 160° F

The first thing you should know is to remove the steak from the heat source when the internal temperature of the meat is 5° Fahrenheit below the desired temperature. Steak continues to cook for a few more minutes when off the heat source.

Take the meat thermometer and stick it into the thickest part of the steak.

If you don’t have a meat thermometer, don’t worry. You can use your finger to check if the steak is done by touch. Here’s a video on how to do it:

Steak Cooking Time

Steak cooking times may differ depending on the thickness of your steak and other factors such as fat content. Use this chart as a guide; however, check the temperature of the steak every once in a while to make sure not to overcook the meat.

Note: cooking times are for a one-inch thick steak.

• Rare: 3-4 minutes;
• Medium-rare: 4-5 minutes;
• Medium: 5-7 minutes;
• Medium-well: 7-9 minutes;
• Well done: 9-11 minutes.

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