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Cast-Iron Seared Porterhouse Steak with Scallion Herb Butter & Crispy Roasted Potatoes

This gluten-free recipe features a perfectly seared porterhouse steak topped with warm scallion herb butter, paired with crispy oven-roasted potato wedges seasoned with paprika, garlic powder, and rosemary. The dry-brining step enhances flavor and tenderness, while the cast-iron skillet delivers a restaurant-quality crust. Ideal for an elegant yet straightforward dinner, this meal balances rich beef with aromatic herbs and satisfying crunch.
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Prep Time 1 hour 5 minutes
Cook Time 40 minutes
Resting/Dry Brining Time 1 hour
Total Time 2 hours 45 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 850
Ingredients Method Notes

Ingredients
  

Steak seasoning
  • 1 steak Porterhouse steak about 1.5 inches thick
  • to taste Kosher salt for dry brining and seasoning
  • to taste Freshly ground black pepper for seasoning
Scallion herb butter
  • 2 tbsp Unsalted butter for scallion butter
  • 2 pieces Scallions finely chopped
Roasted potato wedges
  • 4 large Potatoes russet or Yukon gold, cut into wedges
  • 2 tbsp Olive oil for tossing potatoes
  • 1 tsp Paprika for seasoning potatoes
  • 1 tsp Garlic powder for seasoning potatoes
  • 1 tsp Dried rosemary for seasoning potatoes

Method
 

Prepare and roast potatoes
  1. Season the porterhouse steak generously with kosher salt and freshly ground black pepper on both sides. Place uncovered on a rack in the refrigerator and dry brine for at least 1 hour, up to 24 hours for deeper flavor.
  2. Preheat the oven to 425°F (220°C). In a large bowl, toss potato wedges with olive oil, paprika, garlic powder, and dried rosemary until evenly coated. Arrange the potatoes in a single layer on a baking sheet.
  3. Roast the potatoes in the preheated oven for 30–35 minutes, flipping halfway through, until golden brown and crispy.
Sear and rest steak
  1. While the potatoes roast, heat a cast-iron skillet over high heat until very hot and slightly smoking.
  2. Place the dry-brined porterhouse steak into the hot skillet and sear without moving for 3 to 4 minutes to develop a deep crust. Flip and sear the other side for an additional 3 to 4 minutes for medium-rare doneness. Adjust cooking time for your preferred level.
  3. Remove the steak from the skillet and transfer to a plate or cutting board. Tent loosely with foil and let rest for 5 to 10 minutes to allow juices to redistribute.
Prepare scallion butter and serve
  1. In the same skillet used for the steak, reduce heat to medium. Add the unsalted butter and melt.
  2. Add the finely chopped scallions and cook in the butter for 2 to 3 minutes until softened and fragrant.
  3. Slice the rested steak against the grain and arrange on serving plates. Spoon the warm scallion herb butter over the sliced steak.
  4. Serve immediately with the crispy roasted potato wedges.

Notes

  • Dry brining the steak for up to 24 hours intensifies flavor and improves texture.
  • Resting the steak after searing is essential to retain juices and achieve tender results.
  • Use a cast-iron skillet for the best sear and crust formation.
  • Adjust cooking times based on steak thickness and desired doneness.