Pan-Seared Porterhouse Steak with Garlic Butter Drizzle

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich porterhouse steak cooked to perfection with a simple garlic butter sauce that enhances its dry-aged flavor, great for a celebratory dinner. This american-inspired beef ready in about 60 minutes pairs about 1.5-inch thick porterhouse steak, kosher salt, ground black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 850 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 50 min Cook: 10 min Serves 2 American cuisine 850 cal/serving
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Ingredients

Instructions

  1. Step 1: Remove 24 oz porterhouse steak from the refrigerator 45 minutes before cooking to bring it to room temperature. Pat dry with paper towels, then season both sides generously with 1 tbsp kosher salt and 1 tbsp ground black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large cast-iron skillet over medium-high heat until just smoking. Place the steak in the pan and sear without moving for 4 minutes until a deep brown crust forms.
  3. Step 3: Flip the steak and add 4 tbsp unsalted butter, 4 smashed garlic cloves, and 2 sprigs fresh thyme to the pan. Tilt the pan and continuously spoon the melted butter and aromatics over the steak for 3-4 minutes for medium-rare doneness.
  4. Step 4: Remove the steak from the pan and let it rest on a cutting board for 10 minutes to allow the juices to redistribute. Slice against the grain and drizzle with the garlic butter sauce from the pan before serving.

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Frequently asked questions

How long does Pan-Seared Porterhouse Steak with Garlic Butter Drizzle take to make?

Total time is about 60 minutes (50 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Porterhouse Steak with Garlic Butter Drizzle?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep kosher salt from drying out.

Can I substitute ingredients in Pan-Seared Porterhouse Steak with Garlic Butter Drizzle?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Porterhouse Steak with Garlic Butter Drizzle for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Porterhouse Steak with Garlic Butter Drizzle?

American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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