Pan-Roasted Porterhouse Steak
The slightly unconventional cooking method here would be familiar to a steak-house chef. The sequence of initial high-heat sear, long rest and oven finish allows the tasty juices to remain in the meat while the heat migrates slowly toward the center in what is known as residual-heat cooking. Once you try this method, it will become part of your cooking repertoire. Creamy white beans are the perfect accompaniment.
Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Cannellini Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 porterhouse steak, about 1 1/2 lb. and 1 1/4 to 1 1/2 inches thick, patted dry
- 1 Tbs. olive oil, plus more for serving
- Kosher salt and freshly ground pepper, to taste
- 2 Tbs. olive oil
- 1 leek, white portion only, rinsed and finely chopped
- 1 garlic clove, minced
- 1 can (15 oz.) cannellini beans, rinsed and drained
- 1 tsp. fresh lemon juice
- 1/4 tsp. kosher salt
- Freshly ground pepper, to taste
- 1 Tbs. heavy cream
- 1 Tbs. coarsely chopped fresh flat-leaf parsley
- 1 tsp. minced fresh rosemary