Dry-aged Porterhouse Recipe

Time1h

Serves2

Make Dry-aged Porterhouse Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Prepare the Steak
Remove the dry-aged porterhouse steak from the refrigerator and let it come to room temperature for about 30-60 minutes. This ensures even cooking.
2
Season the Steak
Generously season both sides of the steak with kosher salt, freshly ground black pepper, garlic powder, and dried thyme. Press the seasonings into the meat to ensure they adhere well.

3
Preheat the Cooking Surface
Preheat your grill or cast-iron skillet over high heat for about 10 minutes until it’s smoking hot.
4
Sear the Steak
Add the olive oil to the hot skillet or grill. Place the steak on the cooking surface and sear for 3-4 minutes without moving it to develop a nice crust.
5
Flip the Steak
Using tongs, flip the steak and sear the other side for another 3-4 minutes.
6
Add Butter and Herbs
Lower the heat to medium and add the butter and rosemary sprigs to the skillet. As the butter melts, spoon it over the steak for added flavor.
7
Check for Doneness
Continue cooking for an additional 4-6 minutes for medium-rare, or until it reaches your desired doneness. Use a meat thermometer to check: 130°F for medium-rare.
8
Rest the Steak
Remove the steak from the heat and let it rest for 10 minutes before slicing. This allows the juices to redistribute.