Porterhouse Steak with Garlic Tallow Sear
Introduction
A thick cut porterhouse seared in garlic infused beef tallow is a steakhouse classic at home. The high smoke point of tallow lets a cast iron pan run very hot for a deep, caramelised crust, while a finish of foaming butter, garlic, and herbs adds richness and aroma. The result is a juicy, tender, full flavoured steak.
In Australia, porterhouse is the boneless striploin. Use a thick grass fed porterhouse, sear it hard in tallow, baste, and rest.
Ingredients
For 2 servings
- 1porterhouse steakthick cut, 4-5cm, about 700-900g
- 2-3 tbspbeef tallowwagyu tallow if you have it
- 1-2 tspcoarse salt
- 1-2 tspblack pepperfreshly ground
- 1/2 tspgarlic powderoptional
- 2-4 tbspbutterunsalted
- 3-4 clovesgarlicsmashed
- 2 sprigsthyme and rosemaryfresh
Utensils
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- Cast iron skillet
- Tongs
- Spoon
- Meat thermometer
- Chopping board
Cooking Steps
Prep and temper
Take the steak out of the fridge 30 to 60 minutes before cooking and pat it dry. Season generously with salt, pepper, and optional garlic powder.
Sear with tallow
Heat a cast iron skillet over high heat until smoking, add the tallow, and let it melt. Sear the steak undisturbed for 2 to 4 minutes on the first side, then flip and sear for another 2 to 3 minutes. Render the fat edge against the pan.
Baste with garlic and herbs
Lower the heat to medium low, add the butter, garlic, thyme, and rosemary, and spoon the foaming tallow butter over the steak for 1 to 2 minutes.
Finish
Cook until the centre reaches 54 to 57°C for medium rare.
Rest
Remove the steak and rest it on a board for 8 to 10 minutes, spooning the pan juices over.
Slice and serve
Slice against the grain and serve with the pan juices.
Nutrition
Per Serving
Recipe serves 2Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.
Tips and Pairing
People Also Ask
Why sear steak in beef tallow? +
Beef tallow has a high smoke point, so it lets a cast iron pan run very hot for a deep, fast crust without the fat burning. It also adds a clean, savoury beef richness that suits steak better than many neutral oils. Wagyu tallow adds even more flavour. It is the traditional fat for a steakhouse sear.
What is porterhouse steak in Australia? +
In Australia, porterhouse is the boneless short loin cut, also sold as sirloin, striploin, or New York strip. It has a fine grain, a firm bite, and a fat cap that crisps under high heat. Note that in the United States a porterhouse is a large bone-in steak with both the strip and the eye fillet.
What temperature is medium rare for porterhouse? +
Pull porterhouse at 54 to 57°C for medium rare, then rest it so it climbs a couple of degrees. A thick steak benefits from a thermometer, since the outside can mislead you. For a leaner cut like porterhouse, medium rare keeps it juicy, while past medium it can firm up.
When do you add butter when searing steak? +
Add the butter near the end, after you have built a crust with the tallow sear, then lower the heat so it foams without burning. Adding it too early scorches the milk solids and turns bitter. The last minute or two of basting is when the garlic and herb butter does its work.
Should you rest a porterhouse steak? +
Yes. Rest a thick porterhouse for 8 to 10 minutes after cooking so the juices redistribute and it stays tender when you slice. The internal temperature also climbs a little during the rest, which is why you pull it a few degrees below your target doneness.
