Porterhouse Steak With Herb Butter Cowboy Kent Rollins Recipes

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PORTERHOUSE STEAK WITH HERBED BUTTER



Porterhouse Steak with Herbed Butter image

Provided by Diana Yen

Categories     Kid-Friendly     Quick & Easy     Steak     Summer     Small Plates

Yield Makes 6 to 8 servings

Number Of Ingredients 11

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

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.

PERFECT PORTERHOUSE STEAK WITH HERB BUTTER



Perfect Porterhouse Steak with Herb Butter image

Provided by Nancy Fuller

Categories     main-dish

Time 1h20m

Yield 20 servings

Number Of Ingredients 16

1 cup olive oil
3 tablespoons kosher salt
2 tablespoons ground coriander
2 tablespoons sweet paprika
1 tablespoon freshly ground black pepper
1 1/2 teaspoons onion powder
1 teaspoon dried oregano
8 cloves garlic, smashed
Six 2-inch-thick porterhouse steaks (2 pounds each)
Herb Butter, recipe follows
2 sticks (8 ounces) salted butter, at room temperature
1/4 cup sliced chives
1/4 cup finely chopped fresh parsley
1 tablespoon Worcestershire sauce
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • In a small bowl, combine the olive oil, salt, coriander, paprika, black pepper, onion powder, oregano and garlic. Rub the steaks on both sides with the mixture and let sit at room temperature for 30 minutes.
  • Prepare a grill for medium-high heat. Grill the steaks until the internal temperature registers 125 degrees F on an instant-read thermometer for medium rare, 8 to 10 minutes per side. Remove the steaks from the grill, top each with 1 to 2 tablespoons of the Herb Butter and let rest for 5 to 10 minutes.
  • Cut the meat from each side of the bone and slice across the grain into strips. Arrange around the bone and top with more Herb Butter for serving.
  • In a large bowl, blend the butter, chives, parsley, Worcestershire, salt and pepper until completely combined. Use immediately or wrap into a cylinder in plastic wrap and refrigerate for up to a month.

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