Pan-Fried Porterhouse Steak
A porterhouse steak is a type of beef steak that is cut from the rear end of the short loin and includes both a large portion of the tenderloin and a smaller portion of the top loin, separated by a T-shaped bone. This means that a porterhouse steak includes both a sizable portion of the tenderloin (known as a filet mignon when cut separately) and a New York strip steak. Because of its combination of tenderloin and strip steak, the porterhouse is often considered one of the highest quality and most flavorful steaks.
Ingredients
Porterhouse Steak
2 porterhouse steaks
Salt and freshly ground black pepper
2 tablespoons of vegetable oil or olive oil
2 tablespoons of butter
2 cloves of garlic, crushed
A few sprigs of fresh thyme and rosemary
Country Potatoes
Ingredients
4 medium-sized potatoes, washed and diced
2 tablespoons of olive oil
1 teaspoon of paprika
1 teaspoon of garlic powder
Salt and freshly ground black pepper
Chopped fresh parsley for garnish (optional)
Mashed Cauliflower
Ingredients
1 head of cauliflower, cut into florets
2-3 cloves of garlic, minced
2 tablespoons of butter
1/4 cup of heavy cream or milk
Sea salt and freshly ground black pepper
Chopped chives for garnish (optional)
Instructions
Take the porterhouse steaks out of the refrigerator and let them sit at room temperature for about 30 minutes. This will help them cook more evenly.
Season the steaks generously with sea salt and freshly ground black pepper on both sides.
Heat a large skillet over high heat. Once the skillet is hot, add the vegetable oil or olive oil.
Carefully place the steaks in the skillet and cook for about 4-5 minutes on each side for medium-rare, or longer if you prefer a more well-done steak.
During the last minute of cooking, add the butter, crushed garlic, and thyme or rosemary to the skillet. Tilt the skillet slightly and spoon the melted butter over the steaks to baste them.
Once the steaks are done to your liking, remove them from the skillet and let them rest for a few minutes before serving.
Country Potatoes Instructions
Preheat the oven to 400°F (200°C).
In a large bowl, toss the diced potatoes with olive oil, paprika, garlic powder, sea salt, and pepper until the potatoes are well coated.
Spread the potatoes in a single layer on a baking sheet and roast in the preheated oven for about 30-35 minutes, or until they are golden and crispy.
Sprinkle with chopped parsley before serving.
Mashed Cauliflower Instructions
Steam or boil the cauliflower florets until they are very tender.
Drain the cauliflower and transfer it to a food processor or a large mixing bowl.
Add the minced garlic, butter, and heavy cream or milk to the cauliflower.
Blend or mash the cauliflower until it reaches your desired consistency. Season with sea salt and pepper to taste.
Garnish with chopped chives before serving.
Once everything is prepared, serve the pan-fried porterhouse steak with the country potatoes and mashed cauliflower on the side. Enjoy!
Thank you for trying this recipe. Please let me know how you liked it.
If you enjoyed this recipe, please take a look at other recipes on my Fast, simple and good beef page.
Pan-Fried Porterhouse Steak