porterhouse steak with herbed butter

Name: Porterhouse Steak with Herbed Butter
Prep time: 20 min
Cook time: 40 min
Yield: 6
Cuisine: American
Ingredients: PORTERHOUSE STEAK WITH HERBED BUTTER:; 1/4 cup(s) mixed fresh herbs, such as chives, thyme leaves, and marjoram leaves, finely chopped; 1/2 cup(s) (1 stick) unsalted butter, at room temperature; - kosher salt and freshly ground black pepper; FOR THE STEAK:; 2 - porterhouse steaks, (2-inch thick), about 4 pounds; 2 tablespoon(s) vegetable oil; 2 tablespoon(s) butter; - kosher salt and freshly ground black pepper

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

Ever wonder how steak houses make the steaks taste like a special reward? First, they don't worry about anything being healthy, ever. It's all about taste and appearance and not much else. This is certainly something for a special occasion, a summer get together or when you want to impress the pants off of someone for any reason what so ever.

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yield 6 -8

prep time 20 Min

cook time 40 Min

method Bake

Ingredients For porterhouse steak with herbed butter

PORTERHOUSE STEAK WITH HERBED BUTTER:
1/4 c

mixed fresh herbs, such as chives, thyme leaves, and marjoram leaves, finely chopped
1/2 c

(1 stick) unsalted butter, at room temperature
kosher salt and freshly ground black pepper
FOR THE STEAK:
2

porterhouse steaks, (2-inch thick), about 4 pounds
2 Tbsp

vegetable oil
2 Tbsp

butter
kosher salt and freshly ground black pepper

How To Make porterhouse steak with herbed butter

1
Make the herbed butter: n a bowl, using a wooden spoon, stir together the herbs and butter. Season to taste with salt and pepper. Spoon mixture generously into ramekins and use the back of a butter knife to smooth the surface, removing any extra. Cover with plastic wrap and place in the refrigerator.

2
Cook the steak: Pat steaks dry and season generously with salt and pepper. Heat a large skillet over medium-high heat, and add 1 tablespoon oil to pan.
3
When oil begins to smoke, add the first steak and cook until brown and crusted, 3 to 4 minutes per side. Melt 1 tablespoon of butter in pan and spoon over steak to baste.
4
Remove steak from heat and set aside. Wipe out the skillet and repeat with the second steak.
5
Place both steaks on a rimmed baking sheet fitted with a wire rack and place in oven at 350 f to cook until an instant-read thermometer inserted into the center of the steak registers 120°F for medium-rare, about 5 minutes (or 125°F for medium, about 10 minutes). Transfer steaks to a wooden board to rest, about 10 minutes.
6
To serve: Cut meat off both sides of the bone, leaving you with two pieces of steak. Slice each steak across the grain, then rearrange the slices around the bone on a platter. Serve with herbed butter.
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