Name: Porterhouse Steak with Herbed Butter
Cook time: 20 minutes
Total time: 40 minutes
Yield: Makes 6 to 8 servings
Ingredients: 1/4 cup mixed fresh herbs, such as chives, thyme leaves, and marjoram leaves, finely chopped; 1/2 cup (1 stick) unsalted butter, at room temperature; Kosher salt; Freshly ground black pepper; 2 porterhouse steaks, (2-inch thick), about 4 pounds; 2 tablespoons vegetable oil; 2 tablespoons butter; Kosher salt; Freshly ground black pepper

Active Time
20 minutes
Total Time
40 minutes

Ingredients

Makes 6 to 8 servings

For the herbed butter:

1/4 cup mixed fresh herbs, such as chives, thyme leaves, and marjoram leaves, finely chopped

1/2 cup (1 stick) unsalted butter, at room temperature

Kosher salt

Freshly ground black pepper

For the steak:

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

2 tablespoons vegetable oil

2 tablespoons butter

Kosher salt

Freshly ground black pepper

Preparation

Make the herbed butter:
Step 1
In 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.
Cook the steak:
Step 2
Preheat oven to 350°F. Let steak sit at room temperature for 30 minutes.
Step 3
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. 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. Remove steak from heat and set aside. Wipe out the skillet and repeat with the second steak.
Step 4
Place both steaks on a rimmed baking sheet fitted with a wire rack and place in oven 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.
Step 5
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.

DO AHEAD:

Herbed butter can be made ahead and refrigerated for up to one week.

Leave a Review

Reviews (8)

Very simple to make and the entire family enjoyed it!! I always believe steaks should be simple. No crazy marinades or rubs, just a simple recipe as this is all it takes. I will try different herb butters just to change things up but this is a keeper for sure!!
- Schwidawg
- Southern California
- 10/10/2016
OMG!!! This steak is amazing. Made this twice after seeing the article and planning to us it again next month (and will make it in the future to wow guests. ) The steps are worth it! Prepared exactly as written. Am going to try a deep fryer next time and see how that works.
- Anonymous
- central Iowa
- 7/16/2016
Very good recipe,tastes good!
- yashtyfv
- New York,NY
- 2/19/2015
Cook the steak: Preheat oven to 350°F. Let steak sit at room temperature for 30 minutes.
- purelilac
- Los Angeles
- 10/19/2014
Killer steak recipe! Never thought I could make a porterhouse like they do in the restaurants but with this cooking technique it made the perfect medium rare steak. I will definitely be making this again!
- donzumoto
- Los Angeles, CA
- 9/2/2014
Perfect steak! I used 2 porterhouse steaks for a total of about 3 lbs. After browning the steaks in oil and butter, I roasted them in a 400 degree oven for about 7 minutes and then let them rest for 10. My family said it was restaurant quality. My new fave way to cook steak. Enjoy!
- mbcb
- Lansdowne, PA
- 9/1/2014
350 degrees
- A_Cook_in_A2
- Michigan
- 8/30/2014
This sounds amazing and I'd love to give it a try but I can't seem to find the temp setting for the oven.
- charg2005
- NY
- 8/26/2014