Porterhouse Steak With Herbed Butter

1. 1

   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. 2

   Preheat oven to 350u00b0F. Let steak sit at room temperature for 30 minutes.

3. 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. 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 120u00b0F for medium-rare, about 5 minutes (or 125u00b0F for medium, about 10 minutes). Transfer steaks to a wooden board to rest, about 10 minutes.

5. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.