Porterhouse Steak with Creamy Leek Sauce

1. 1

   Generously sprinkle the steaks with salt and fresh ground black pepper 1 hour before cooking and hold in the refrigerator.

2. 2

   Heat the butter and olive oil in a large saute pan over medium heat.

3. 3

   Add the leeks and saute until soft, 3 minutes.

4. 4

   Add the garlic and saute for another 2 minutes.

5. 5

   Reduce the heat, add the chicken broth and season with salt and pepper.

6. 6

   Continue to cook until the leeks are tender and the liquid is mostly absorbed, 6 to 8 minutes.

7. 7

   Stir in the heavy cream and continue to cook for 3 to 4 minutes.

8. 8

   Preheat the oven to 325 degrees F.

9. 9

   Heat 2 heavy-bottomed or cast-iron skillets over high heat.

10. 10

    Add 3 tablespoons of the canola oil to each skillet.

11. 11

    Place a steak in each pan and sear 2 to 3 minutes per side.

12. 12

    Transfer the skillets to the oven and cook until an internal thermometer inserted into the steaks reads 130 degrees F, 6 to 8 minutes.

13. 13

    Rest the meat for 10 minutes.

14. 14

    Slice the steaks and serve with the leek sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.