Pan-Seared Porterhouse Steak with Garlic Butter Drizzle

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe, ready in about 60 minutes, pairs 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

24 oz, about 1.5-inch thick porterhouse steak
1 tbsp kosher salt
1 tbsp ground black pepper
4 tbsp unsalted butter
4, smashed garlic cloves
2 fresh thyme sprigs
2 tbsp olive oil

The cast-iron skillet we’d sear this in → Best Cast Iron Skillets for 2026: Top Picks + Buying Guide

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Instructions

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.
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.
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.
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.