The Perfect Porterhouse Steak and Garlic Butter Sauce
Servings 4
Ingredients
- 2 12- ounce Porterhouse steaks* 1 1/4-inch-thick, at room temperature
- 1 tablespoon butter room temperature
- Kosher salt and freshly ground black pepper to taste
FOR THE GARLIC COMPOUND BUTTER:
- 1/2 cup unsalted butter at room temperature
- 1/4 cup chopped fresh parsley leaves
- 3 cloves garlic minced
- Zest of 1 lemon
- 1 teaspoon thyme chopped
- 1 teaspoon rosemary chopped
- 1 teaspoon basil chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- Pinch of cayenne pepper
Instructions
To make the garlic compound butter:
- Combine butter, parsley, garlic, lemon zest, thyme, rosemary, basil, salt, pepper and cayenne pepper in a medium bowl. Transfer mixture to parchment paper; shape into a log. Roll in parchment to 1 1/2 inches in diameter, twisting the ends to close. Refrigerate until ready to use, up to 1 week.*
To Make the Steaks:
- Preheat oven to 425F. Place a Cast Iron Square Grill Pan in the oven.
- Using paper towels, pat both sides of the steak dry. Season with salt and pepper, to taste. Remove skillet from the oven and place on a stove burner set at medium-high heat.
- Place the steak in the middle of the skillet and cook until a dark crust has formed, about 4 minutes. Using tongs, flip, and cook for an additional 4 minutes.
- Place skillet in the oven and cook until the desired doneness is reached, for medium rare a thermometer inserted in thickest part of steak will read 125 degrees, around 10 to 12 minutes. Let rest for 10 minutes at which time the temperature of the steak will continue to rise.
- Serve immediately with garlic compound butter.