Porterhouse Steak with Garlic and Rosemary

Porterhouse Steak seared to perfection on the outside and juicy in the middle. It’s full of flavor with no marinating required!


1.5 pounds Grass-Fed Beef Porterhouse steak about 1-inch thick*
2 Tbsp. macadamia nut oil
1 tsp coarse salt or to taste
1 tsp black pepper freshly ground, or to taste
2 cloves garlic minced (2 tsp)
1 Tbsp. unsalted grass-fed butter
fresh rosemary stem


1. Remove the steak from refrigerator 30-60 minutes before cooking, so it can reach room temperature for even cooking.
2. Position the oven rack in the middle and preheat oven to 350°F degrees.
3. Place a large cast-iron skillet over medium high heat and allow to heat for five minutes until hot.
4. Pat dry the steak with paper towels to remove excess moisture that could interfere with searing.
5. Rub on both sides with one tablespoon of macadamia nut oil.
6. Season both sides with salt and pepper.
7. Add the remaining one tablespoon of oil to the pan and swirl to coat.
8. Carefully place the steak in the pan using kitchen tongs.
9. Sear the first side for two minutes.
10. Flip using kitchen tongs and sear the other side for two minutes.
11. Add garlic and butter mixed together on top of steak. Place rosemary also on top and then immediately transfer the pan to the oven.
12. Bake for 2-3 minutes without flipping for medium-rare steaks (130°F internal temperature), checking doneness by inserting an instant-read meat thermometer.
13. Remove steak to a plate or cutting board covered with aluminum foil to rest for five minutes so the juices can retreat back into the meat. Add another batch of butter mixture to top of steak before serving.


* The instructions above are for a 1-inch thick Porterhouse. Add 2-3 minutes of baking time for every additional half inch.

To grill Porterhouse steak: Heat your grill to 275 degrees and oil the grates. Then grill till done to your likeness and remember to flip your steak every few minutes. Serve while still limber for optimal tenderness. Also see SGFM for additional detailed grilling instructions.

Submitted by Sandra Slanker