Dry Aged 24oz Porterhouse Recipe

Time1h 30m

Serves2

Make Dry Aged 24oz Porterhouse Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Dry Age the Steak
If not pre-dry aged, dry age the porterhouse steak in the fridge for 24-48 hours on a rack to enhance flavor and tenderness.
2
Season the Steak
Generously season both sides of the porterhouse steak with kosher salt, black pepper, garlic powder, and fresh thyme. Let it sit at room temperature for about 30 minutes.

3
Preheat the Grill or Oven
Preheat your grill to high heat (about 500°F) or preheat your oven to 450°F.
4
Sear the Steak
In a cast iron skillet, heat the olive oil over high heat until it's shimmering. Place the porterhouse steak in the skillet and sear for 4-5 minutes on each side until a brown crust forms.
5
Finish with Butter
Add butter to the skillet and baste the steak with the melted butter for an additional 2-3 minutes. Use a meat thermometer to check for your desired doneness (130°F for medium-rare).
6
Rest the Steak
Remove the steak from the skillet and let it rest on a cutting board for 10-15 minutes before slicing to allow the juices to redistribute.

7
Slice and Serve
Slice the porterhouse steak against the grain and serve with your favorite sides.