Grilled Porterhouse Steak With Cilantro Lime Compou

Name: Grilled Porterhouse Steak With Cilantro Lime Compound Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Steak; 4 porterhouse steaks (mine were thin sliced 1/2-inch thick); salt; fresh ground black pepper; canola oil, for brushing steak; For the Compound Butter; 1/2 cup unsalted butter, plus; 2 tablespoons unsalted butter (softened); 2 tablespoons finely chopped cilantro; 1/2 lime, juice of, plus a few grates of lime zest; 1 garlic clove, finely chopped; 1 tablespoon Worcestershire sauce; salt & fresh ground pepper

Servings: persons

For the Steak
4 porterhouse steaks (mine were thin sliced 1/2-inch thick)
salt
fresh ground black pepper
canola oil, for brushing steak
For the Compound Butter
1/2 cup unsalted butter, plus
2 tablespoons unsalted butter (softened)
2 tablespoons finely chopped cilantro
1/2 lime, juice of, plus a few grates of lime zest
1 garlic clove, finely chopped
1 tablespoon Worcestershire sauce
salt & fresh ground pepper

1
Make Compound Butter:
2
In a small saute pan over med heat, melt 2 tbs. of butter, add the garlic. Cook for 1 minute until garlic is fragrant.
3
Transfer the garlic butter to medium bowl. Add the lime juice, lime zest, and worcestershire sauce. Whisk to combine.
4
Use a fork to blend in 1 stick of butter. Season with Salt and Pepper, and add in the cilantro. Mix well.
5
Roll the butter into a cylinder (like a log) in plastic wrap, and twist the ends. Refrigerate until ready to use (at least 1 hour). Or freeze it if you need it sooner.
6
For the Steak:
7
About 20 minutes before grilling, remove the steaks from the refrigerator. Rinse and pat dry. Brush the steaks on both sides with oil and season both sides with salt and pepper to taste. Cover steaks and let sit for 10 to 15 minutes.
8
Preheat indoor grill pan or outdoor grill to high (let it get really hot). Cook steak for 3 minutes on first side, flip and cook additional 2 minutes on second side for medium rare. Note: If using indoor grill pan cook 1 steak at a time.
9
Transfer steaks to platter, top with a slice of compound butter. Cover loosely with aluminum foil and let rest for 10 minutes.
10
I served these steaks with my baked broccoli mac and cheese recipe #503983, and a green salad on the side.

570

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: For the Steak, 4 porterhouse steaks (mine were thin sliced 1/2-inch thick), salt, fresh ground black pepper, and more.

Yes, Grilled Porterhouse Steak With Cilantro Lime Compound Butter falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Porterhouse Steak With Cilantro Lime Compound Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions