Indulge in a culinary masterpiece with our porterhouse steak with herbed butter, a dish that tantalizes taste buds and elevates your dining experience. This exceptional cut of steak, renowned for its rich flavor and tender texture, is expertly grilled to your desired doneness, ensuring a juicy and succulent bite. Accompanied by a luscious herbed butter, crafted with a symphony of aromatic herbs, this steak transcends the ordinary, leaving you craving for more. Discover the art of preparing this delectable dish with our comprehensive recipe, guiding you through each step to achieve perfection.
Complement your porterhouse steak with a delightful array of side dishes, each carefully curated to enhance the overall dining experience. Treat your palate to a medley of roasted vegetables, their vibrant colors and flavors adding a touch of vibrancy to your plate. Savor the crispy texture and earthy sweetness of roasted potatoes, a classic accompaniment that never fails to satisfy. Indulge in the creamy decadence of mashed potatoes, their smooth and velvety texture providing a comforting contrast to the robust steak. For a refreshing touch, prepare a crisp and tangy salad, featuring an assortment of fresh greens, crisp vegetables, and a zesty dressing. Dive into the culinary journey that awaits, and elevate your next meal with this exceptional porterhouse steak and its accompaniments.
CAST-IRON SKILLET PORTERHOUSE STEAK
Provided by Katie Lee Biegel
Categories main-dish
Time 45m
Yield 2 to 4 servings
Number Of Ingredients 5
Steps:
- Let the steak rest at room temperature for 30 minutes.
- Preheat the broiler. Heat a cast-iron skillet over medium-high heat until very hot.
- Season the steak heavily with salt and pepper on all sides. Add the oil to the skillet, then place the steak in the skillet and do not move it. Cook until a nice sear forms, about 3 minutes. Remove the skillet from the heat, transfer the steak to a cutting board and cut both the filet and sirloin from the bone. Slice the steak against the grain into thick pieces. Put the bone back into the skillet and reassemble the steak around it (it should look like the steak originally did) with the seared side up. Top with pieces of butter. Add a couple cloves of garlic and a few sprigs of thyme or rosemary, if desired.
- Broil to desired doneness, about 4 minutes for medium rare, 5 to 6 minutes for medium. Transfer to a serving plate and pour the pan drippings over the steak.
GRILLED PORTERHOUSE STEAK WITH HERB BUTTER
The flavor of the Porterhouse will be the star of the show with the light marinade and mild herb butter. With some easy grilling tips, you'll have a phenomenal dinner.
Provided by Jason
Categories Main Course
Time 1h30m
Number Of Ingredients 9
Steps:
- Using softened butter, combine the butter, herbs, salt and pepper in a small food processor and combine.
- Remove and roll into a log into a piece of Saran or Press and Seal. Refrigerate until hard. Cut slices as needed.
- Combine all ingredients and marinade for 30-60 minutes.
- Heat grill to 375-400 degrees.
- Remove the steak from the marinade and place it on the grill for 6-10 minutes each side.
- Use a temperature probe to make sure your meat doesn't overcook. Medium rare is 130-135 and medium is 135-145 degrees.
- Remove steak from grill and allow to rest for about ten minutes. Then slice and brush herb butter onto the steak.
Nutrition Facts : ServingSize 1 servings, Calories 264 kcal, Carbohydrate 1 g, Protein 12 g, Fat 24 g, SaturatedFat 13 g, Cholesterol 72 mg, Sodium 167 mg, Fiber 1 g, Sugar 1 g
PORTERHOUSE STEAK WITH HERBED BUTTER
Provided by Diana Yen
Categories Kid-Friendly Quick & Easy Steak Summer Small Plates
Yield Makes 6 to 8 servings
Number Of Ingredients 11
Steps:
- Make the herbed butter:
- 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:
- Preheat oven to 350°F. Let steak sit at room temperature for 30 minutes.
- 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.
- 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.
- 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.
PORTERHOUSE STEAK WITH BROWN BUTTER, BLUE CHEESE AND CHIMICHURRI
Steps:
- Make the chimichurri: Combine all of the herbs in a medium bowl. Add the oil, garlic and chile flakes and stir to combine. Let sit for at least 30 minutes to allow flavors to meld. Stir in the vinegar just before serving to keep the color bright green. Season with salt and pepper, then taste and add honey, if needed.
- Meanwhile, prepare the steak: Let the steak sit at room temperature for 30 minutes before cooking. This will help it cook quickly and more evenly.
- Preheat the broiler. Heat a large ovenproof skillet, preferably cast-iron, over medium-high heat, then heat the oil until smoking. Season the steak very generously with salt and pepper and cook just on one side, undisturbed, until a deep brown crust forms on the bottom, about 4 minutes. Transfer the steak, browned-side up, to a cutting board.
- Cut the steak off the bone in 2 pieces--the strip steak on one side and filet mignon on the other. Slice both pieces 1 inch thick straight down, perpendicular to the bone. Return the bone to the skillet and reassemble the sliced steak around it, browned-side up, to resemble the whole steak. Top with the butter and broil until the butter is melted and golden brown and the steak is medium-rare, 4 to 6 minutes, spooning some of the butter and pan juices over the steak as it cooks. Scatter the cheese over the top and broil for 1 more minute. Serve the steak with buttery pan juices spooned over and the chimichurri on the side.
SEARED PORTERHOUSE WITH OOZING MAITRE D' BUTTER
I am a big fan of stovetop cooking with a steak like this. Whether you like to grill it or try the cast iron skillet method, I like to avoid the oven and just watch a beautiful steak like this cook and brown on all sides.
Provided by Alex Guarnaschelli
Time 1h5m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Make the butter: In a medium saute pan, heat 2 tablespoons of the butter over medium heat, then add the shallots. Season with salt, to taste, and cook until they are translucent, 3 to 5 minutes. Transfer the shallots to a medium bowl. Add the green peppercorns, mustard, lemon juice, lemon zest and Worcestershire sauce. Whisk to blend so all of the flavors start to meld together. Use a fork to blend in the other 8 tablespoons of butter. Season with salt and pepper, to taste, and stir in the parsley.
- Roll the butter into a cylinder (like cookie dough) in plastic wrap or parchment pepper and refrigerate until ready to use.
- Cook the steak: Heat a cast iron skillet large enough to hold the steak until it begins to visibly smoke. Use a kitchen towel to "blot" any excess moisture from both sides of the steak and season with salt and pepper. Shut the heat off underneath the skillet and use a pair of tongs to put the steak squarely in the pan. Raise the heat high and brown on the first side, 3 to 5 minutes. Resist the temptation to move it as it cooks. Lower the heat and cook for an additional 8 to 10 minutes. Turn it on its second side and brown for 3 to 5 minutes. Lower the heat and cook for an additional 8 to 10 minutes. Turn the steak on the edge with the fat "cap" and brown that for 3 to 5 minutes. Lower the heat and allow the steak to cook for an additional 3 to 5 minutes on each side. Slice the maitre d' butter into1/2-inch rounds and set aside.
- Testing for doneness: The simplest way to check for doneness is to make a small incision by the center bone in the thickest part of the steak. It should be a little less cooked than you would like to allow for "carry over" cooking and the "finishing" touch of running the steak under the broiler. For rare, a 2 1/2-inch porterhouse steak should take around 30 to 35 minutes to cook. Add about 4 minutes for medium-rare and 4 additional for medium. If using an instant-read thermometer, rare registers between 125 and 130 degrees F. For medium-rare, 130 to 135 degrees F and between 135 and 140 degrees F for medium.
- Remove the steak from the pan to a cutting board and let rest for 10 minutes. Cut into slices and transfer the whole thing to a heatproof platter with the meat still arranged around each side of the center bone. Top the steak with a single layer of the butter slices, put it under the broiler until the butter softens, about 30 to 45 seconds. Serve immediately.
PERFECT PORTERHOUSE STEAK
Perfectly Grilled Porterhouse Steak. Grilled either indoors or out.
Provided by chefpaularwine
Categories Meat and Poultry Recipes Beef Steaks
Time 45m
Yield 2
Number Of Ingredients 4
Steps:
- Place steak on a plate and coat lightly with olive oil. Rub steak with meat tenderizer. Sprinkle steak with Canadian steak seasoning and gently rub into steak. Cover with plastic wrap and let stand for 20 minutes.
- Preheat a grill for high heat. When the grill is hot, lightly oil the grate.
- Unwrap steaks and grill on open flame or charcoal grill for 3 to 5 minutes per side, or to your desired degree of doneness.
Nutrition Facts : Calories 461 calories, Cholesterol 94.3 mg, Fat 36.6 g, Protein 27.1 g, SaturatedFat 13.5 g, Sodium 1025.1 mg
GRILLED PORTERHOUSE STEAK WITH PAPRIKA-PARMESAN BUTTER
Categories Fourth of July Low Carb Parmesan Steak Summer Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Place steak in glass baking dish. Whisk oil and next 5 ingredients in small bowl to blend. Pour half of marinade over steak. Turn steak over; pour remaining marinade over steak. Cover and chill at least 2 hours and up to 1 day, turning occasionally.
- Prepare barbecue (medium heat). Remove steak from marinade; shake off excess. Place steak on barbecue; cover barbecue. Grill steak to desired doneness (until instant-read thermometer inserted into center of steak registers 115°F to 120°F for rare, about 15 minutes per side, or 125°F to 130°F for medium-rare, about 18 minutes per side), occasionally moving steak to cooler part of rack if burning. Transfer steak to platter; cover to keep warm. Let stand 5 minutes. Using sharp knife, cut meat away from bone. Cut each meat section into 1/3-inch-thick slices. Spread Paprika-Parmesan Butter over top of slices and serve.
PORTERHOUSE STEAK WITH HERBED BUTTER
A fun way to serve steak with a flavorful herbed butter. From epicurious.com.
Provided by Vicki Butts (lazyme)
Categories Beef
Time 35m
Number Of Ingredients 10
Steps:
- 1. Make the herbed butter: 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.
- 2. Cook the steak: Preheat oven to 350°F. Let steak sit at room temperature for 30 minutes.
- 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.
- 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.
- 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.
- 6. DO AHEAD: Herbed butter can be made ahead and refrigerated for up to one week.
Tips:
- Choose a high-quality porterhouse steak with good marbling.
- Bring the steak to room temperature before cooking to ensure even cooking.
- Season the steak liberally with salt and pepper before cooking.
- Cook the steak over medium-high heat to sear the outside and cook the inside to your desired doneness.
- Let the steak rest for a few minutes before slicing and serving to allow the juices to redistribute.
- Serve the steak with your favorite sides, such as mashed potatoes, asparagus, or grilled vegetables.
Conclusion:
Porterhouse steak is a delicious and impressive cut of beef that is perfect for a special occasion or a weeknight dinner. By following these tips, you can cook a porterhouse steak that is perfectly cooked and full of flavor. You can adjust the cooking time of the steak in this recipe to reach your desired doneness. With its juicy, tender meat and flavorful herbed butter, this porterhouse steak is sure to be a hit with everyone at your table.
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