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PAN-SEARED PORTERHOUSE STEAK

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INGREDIENTS

  • 1 thick cut (1 ½ inches) porterhouse steak

  • 4 tablespoons butter

  • 1 head garlic with tip ends cut flat

  • 2 fresh rosemary branches

  • salt and pepper to taste

DIRECTIONS

  1. Dry steak with paper towel and let come to room temperature. Salt liberally.

  2. Heat butter in 12” skillet over medium-high heat and add steak and head of garlic cut side down. Cook for about 8 minutes or until nicely browned.

  3. Turn steak and then rub cut side of garlic over steak and leave garlic in pan to cook with the steak.

  4. Add rosemary branches to pan and cook for another 5 minutes, then turn the heat down to low and cook for another 3 minutes.

  5. Remove steak from pan and let rest for 5 minutes before serving.