Hey folks, do you know what two of my all time favorites things are? Well I can guarantee one isn’t tofu!
It’s cast iron and beef and to be more specific steak!
I do love to grill a steak, but a thing that gives steak a great flavor and sear along with fire is a good cast iron skillet. Cast iron retains heat to give a steak that good sear to lock in flavor better than any other cookware. We’ve also got a homemade herb butter that we’re going to baste this Porterhouse steak with that will make your taste buds slap the back of your head!
We’re starting today off with a 28 oz. piece of love – that’s a Certified Angus Beef Porterhouse steak.
What is a Porterhouse steak?
Glad you asked. The Porterhouse actually consists of two different steaks – the New York strip on one side and the filet on the other. So it’s a great tender steak any way you eat it.
How to ensure a tender steak?
Lime juice. You folks have heard me talk about this before. Lime juice is a great natural tenderizer and won’t mask the flavor of beef but enhance it. I like to rub in lime juice and season the steak well (we use our Red River Ranch Original on both sides.
Because this is a thick cut of meat, I’m also going to take a coarse ground black pepper and rub in in well along the edges to create a little crust and a pop of flavor. Let it set in the icebox for about 1 hour.
Meanwhile back at the ranch…
Let’s go ahead and make the herb butter while we’re waiting on that steak. This is an easy deal folks that you can whip up with some softened butter and fresh herbs including rosemary, thyme and you can’t forget the garlic. Form that into a log and cover with plastic wrap. Let it chill for about 1 hour.
Get the full recipe or watch us whip this together in our video below.
Let the little feller warm up!
After that hour, take the steak out of the icebox and let it set on the counter until it warms up to about 70 degrees. This may take 1 to 2 hours. That way it will ensure a more even cooking.
Get out a good cast iron skillet and warm it over medium-high heat. I like to add some butter and avocado oil at this time. When that butter gets melted it’s time to add the steak.
This is a timed event!
Get your stop watch out because you’ll need to time the next steps. You want to sear this steak for 4 minutes and then flip it over and cook an additional 4 minutes.
Now, you’ll want to turn the steak again and it’s time to add the herb butter. I like to add 2 tablespoons in the skillet and 1 on top of the steak.
Baste like you ain’t never basted before!
As that steak cooks, you want to continually baste it with the melted butter so all those flavors incorporate. Cook it like this for 2 minutes, then flip over. Add a couple more tablespoons of the herb butter and cook an additional 2 minutes. Don’t forget to keep basting!
Let it rest
Now there’s not enough time here folks to take a nap, but after you pull that steak out of the skillet, you need to let it rest about 5 minutes. That way, all the juices won’t run out when you cut it.
How to y’all feel about a bonus?
Did you take a look at that skillet? Look at all that melted butter and juices still left in there? We can’t let that go to waste. So I’ve got a bonus for you. Add you some sliced mushrooms in the skillet and cook over medium heat, stirring occasionally. We’re going to serve those mushrooms on top of the steak!
That’s some goodness right there. What we have here is a flavorful, tender steak, cooked to perfection and it wasn’t difficult.
All that’s left is to get a sharp knife and enjoy.
Don’t forget, we also have a “Easy 10 Minute Filet” in our cast iron skillet too if you’d like another easy steak recipe.
As always, we appreciate you stopping by. It’s a good day when you can share some beef! Be sure you grab the recipe below and also our video for more tips.
Porterhouse Steak with Herb Butter - Cowboy Kent Rollins
- 1 28 ounce Porterhouse steak
- Lime juice
- Red River Ranch Original Seasoning or your favorite seasoning blend
- 2 tablespoons coarse ground pepper
- 1 stick plus 1 tablespoon unsalted butter softened (divided)
- 2 garlic cloves minced
- 1 sprig fresh rosemary diced
- 1 tablespoon fresh thyme diced
- 1 tablespoon green onion diced
- ½ tablespoon dried ancho chili finely crushed
- 2 tablespoons avocado oil
- 1 lb. mushrooms sliced (optional)
- Rub both sides of the steak with lime juice and the Original seasoning, or seasoning of your choice.
- Coat the outside edges with the pepper. Cover the steak and place in the icebox for 1 hour.
- Remove the steak from the icebox and let warm about 2 hours or until room temperature (about 70 degrees F), to ensure an even cooking.
- Meanwhile, add 1 stick of softened butter to a medium bowl. Mash with a fork to smooth. Stir in the garlic, rosemary, thyme, green onion and ancho chili.
- Spoon the butter mixture on a piece of plastic wrap and form into a log. Cover with the wrap and place in the icebox for 1 hour to chill.
- Add the remaining tablespoon of butter and avocado oil to a cast iron skillet over medium-high heat. When the butter and oil mixture first begins to brown add the steak to the skillet. Cook for 4 minutes then flip and cook an additional 4 minutes.
- Flip the steak over and place 2 tablespoons of the herb butter in the skillet and 1 tablespoon on top of the steak.
- Cook for 2 minutes, basting the steak with the melted butter constantly.
- Flip the steak over, place 1 tablespoon of the herb butter on top of the steak and 1 tablespoon of herb butter in the skillet. Cook for 2 minutes, basting constantly.
- Remove the steak from the skillet and let rest for about 5 minutes.
- Meanwhile, return to the skillet and reduce to medium heat. Stir in the mushrooms with the leftover butter and cook for about 4 minutes, or until slightly softened, stirring occasionally. You can add more herb butter while cooking, if needed.
- Serve the steak warm topped with mushrooms, if desired.
Red River Ranch Original seasoning available at KentRollins.com