Entrée: United States – Black and Blue Porterhouse

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 5 min

Cook 7 min

Additional 2 min

Total 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 porterhouse steak, about 24 oz (680 g) (at least 1 1 / 2 inches (3.81 cm) thick), very cold
2 tsp (10 ml) kosher salt
1 tsp (5 ml) coarsely ground black pepper
1 tbsp (15 ml) high-smoke-point oil (grapeseed or avocado) (1 tbsp (15 ml))
1 tbsp (15 ml) unsalted butter (optional) (0.53 oz (15 g))

Show original ingredient measurements

1 porterhouse steak, about 24 oz (680 g) (at least 1 1 / 2 inches thick), very cold
2 tsp kosher salt
1 tsp coarsely ground black pepper
1 tbsp high-smoke-point oil (grapeseed or avocado) (15 ml)
1 tbsp unsalted butter (optional) (15 g)

Instructions

1. Keep the steak refrigerated until just before cooking to maintain a cool center; pat dry thoroughly.
2. Season heavily with salt and coarse pepper; rub lightly with oil.
3. Heat a cast-iron skillet over high until smoking hot (or use a blazing hot grill).
4. Sear 2–3 minutes per side without moving to achieve an intense char; sear edges on the bone 30–60 seconds.
5. For true “blue,” serve immediately after a brief rest; for rare, move to a cooler spot 2–3 minutes more.
6. Optional: Add butter to the pan in the last 30 seconds and baste for a glossy finish.