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Steak with asparagus and butter on a plate.
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Reverse Sear Porterhouse Steak

There’s nothing quite like a perfectly cooked Reverse Sear Porterhouse Steak, with its tender filet and juicy strip steak. Enjoy your perfectly cooked reverse seared porterhouse steak!
Course Main Course
Cuisine American
Keyword Reverse Sear Porterhouse Steak
Prep Time 5 minutes
Cook Time 35 minutes
Rest Time 30 minutes
Total Time 1 hour 10 minutes
Servings 2
Calories 504kcal
Author Lara Clevenger, Registered Dietitian

Equipment

  • skillet

Ingredients

  • 1 pound Porterhouse Steak
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • Optional toppings: grass-fed butter

Instructions

  • Let the steak come to room temperature.
  • Pre-heat the oven to 225F
  • Line a baking sheet with aluminum foil, spray it with cooking oil.
  • Season the porterhouse steak with salt and pepper and place on the baking sheet.
  • Cook for 30-45 minutes, time depends on the thickness of your steak. Remove the steak when it reaches an internal temperature of 115-120F.
  • He a cast iron skillet over medium high heat. Add the butter. Once the butter is melted add the steak.
  • Sear the steak on both sides until it reaches desired doneness.
  • I cooked mine for about 2 minutes on each side for medium rare ~133-135F.

Nutrition

Calories: 504kcal | Carbohydrates: 0.2g | Protein: 47g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 15g | Cholesterol: 127mg | Sodium: 704mg | Potassium: 704mg | Fiber: 0.1g | Vitamin A: 1IU | Calcium: 15mg | Iron: 5mg