Cast Iron Porterhouse
Achieve steakhouse results at home with this easy recipe! Simply sear a thick-cut porterhouse in a hot cast iron and then let it finish off in the oven. Seasoned with Little Sioux Kitchen's Smoked Sea Salt & Cracked Pepper.
Ingredients
- 1 porterhouse, at least 1 ½ inches thick
- Smoked Sea Salt & Cracked Pepper Little Sioux Kitchen
- 1 tablespoon high-heat oil
- 1 dab butter
Instructions
- Pat the porterhouse dry with paper towels and generously season both sides with Smoked Sea Salt & Cracked Pepper.
- While the beef comes to room temperature, preheat oven to 350℉.
- Heat a cast iron skillet over medium-high heat with about 1 tablespoon high-heat oil. Sear meat on both sides until brown and crisp, about 3 minutes per side.
- Transfer meat to a rimmed baking sheet and allow it to finish cooking in the oven (take meat out about 5 degrees below your desired doneness). Cooking time will depend on the size of meat.
- Transfer meat to a plate and top with a dab of butter. Loosely tent with foil for 5-10 minutes.
Notes
Also works well with Little Sioux Kitchen Everyday Seasoning, Greek Seasoning, Rosemary Sea Salt, and Cajun Seasoning.
Feel free to throw in a handful of brussels sprouts while you sear the meat and finish it off in the oven.