Porterhouse Steak with Rosemary

A true steakhouse classic, this Porterhouse Steak with Rosemary recipe highlights the bold flavor and exceptional tenderness of one of the most iconic cuts of beef. Seasoned simply with fresh rosemary, salt, and pepper, the porterhouse is seared to perfection for a beautifully caramelized crust while allowing the natural richness of the steak to shine. Perfect for weekend grilling, special occasions, or gathering around the table with family and friends, serve this impressive cut with a creamy chanterelle risotto, roasted vegetables to truly wow your guests.

Prep Time

5 min

Cook Time

20 min

Total Time

25 min

Serving Size

4 servings

Difficulty

Easy

Grilled steak on a wooden cutting board with coleslaw in the background

Ingredients

2 20oz porterhouse steaks

1 tablespoon grapeseed oil

2 tablespoon kosher salt; or to taste

4 teaspoons freshly ground black pepper

2 tablespoon fresh rosemary sprigs

Steak Lovers Choice Angus Combo: A raw Porterhouse steak on a wooden board with parsley, highlighting premium quality from 100% Black Angus cattle.

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Instructions

1. Bring steaks to room temperature*. Heat a large cast iron skillet over high heat. Brush the steaks with grapeseed oil and season liberally with salt, pepper and rosemary.

2. Sear the steaks for 2-3 minutes on each side. Reduce heat to medium and continue cooking for about 12-14 minutes, or to desired doneness.

3. Remove steaks from heat and let rest 5 minutes before slicing and serving.

*See Delivery Storage and Thawing for details.

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