Things You'll Need
2 tbsp. olive oil
¼ tsp. salt
1 tsp. black pepper
The porterhouse steak is a larger version of the T-bone. It consists of a bone, a tenderloin steak and a New York strip steak. The porterhouse steak is also a more expensive cut of meat. One way to cook a porterhouse steak is to start on the stove and finish it up in the oven.
Remove the porterhouse steak from the refrigerator about 30 minutes before cooking it. Sprinkle both sides of the steak with salt and let it come to room temperature.
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Preheat the oven to 375 degrees F. Turn a burner on the stove on high and heat the cast-iron skillet.
Blot the steak with a paper towel.
Brush the olive oil on each side of the steak, then rub black pepper into the front and back of the meat.
Place the seasoned porterhouse steak in the hot skillet. There will be some hissing and smoke when you put the steak in the pan.
Cook the porterhouse steak for three minutes, then use the tongs to turn it and let it cook three minutes on the other side.
Place the cast-iron skillet in the preheated oven, and let the porterhouse steak cook six or seven minutes more.
Remove the pan the oven and place the steak on a plate. Let it rest for five minutes before eating.
Marinate the steak overnight to give it a stronger seasoning. If your stove has an overhead fan, turn it on so your kitchen doesn't become too smoky during the searing of the steak.
Don't use a fork to turn the steak, because the tines can pierce the meat and allow juices to escape, making your steak a little dry.