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.
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
Instructions
Prepare and roast potatoes
- 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.
- 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.
- Roast the potatoes in the preheated oven for 30–35 minutes, flipping halfway through, until golden brown and crispy.
Sear and rest steak
- While the potatoes roast, heat a cast-iron skillet over high heat until very hot and slightly smoking.
- 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.
- 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
- In the same skillet used for the steak, reduce heat to medium. Add the unsalted butter and melt.
- Add the finely chopped scallions and cook in the butter for 2 to 3 minutes until softened and fragrant.
- Slice the rested steak against the grain and arrange on serving plates. Spoon the warm scallion herb butter over the sliced steak.
- 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.