I am a big fan of stovetop cooking with a steak like this. Whether you like to grill it or try the cast iron skillet method, I like to avoid the oven and just watch a beautiful steak like this cook and brown on all sides.
Recipe courtesy of Alex Guarnaschelli
Print
Seared Porterhouse with Oozing Maitre d' Butter
Total:
1 hr 5 min
Prep:
15 min
Inactive:
10 min
Cook:
40 min
Yield:
2 to 4 servings
Level:
Easy
Total:
1 hr 5 min
Prep:
15 min
Inactive:
10 min
Cook:
40 min
Yield:
2 to 4 servings
Level:
Easy

Ingredients

  • 2 tablespoons unsalted butter, plus 8 additional tablespoons, softened
  • 1 cup minced shallots
  • Coarse sea salt
  • 2 teaspoons green peppercorns
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon lemon juice, plus a "few grates" lemon zest
  • 2 tablespoons Worcestershire sauce
  • Freshly ground black pepper
  • 2 tablespoons freshly chopped parsley leaves
  • 2 porterhouse steak, about 2 1/2 pounds and about 2 1/2 inches thick

Directions

Make the butter: In a medium saute pan, heat 2 tablespoons of the butter over medium heat, then add the shallots. Season with salt, to taste, and cook until they are translucent, 3 to 5 minutes. Transfer the shallots to a medium bowl. Add the green peppercorns, mustard, lemon juice, lemon zest and Worcestershire sauce. Whisk to blend so all of the flavors start to meld together. Use a fork to blend in the other 8 tablespoons of butter. Season with salt and pepper, to taste, and stir in the parsley.

Roll the butter into a cylinder (like cookie dough) in plastic wrap or parchment pepper and refrigerate until ready to use.

Cook the steak: Heat a cast iron skillet large enough to hold the steak until it begins to visibly smoke. Use a kitchen towel to "blot" any excess moisture from both sides of the steak and season with salt and pepper. Shut the heat off underneath the skillet and use a pair of tongs to put the steak squarely in the pan. Raise the heat high and brown on the first side, 3 to 5 minutes. Resist the temptation to move it as it cooks. Lower the heat and cook for an additional 8 to 10 minutes. Turn it on its second side and brown for 3 to 5 minutes. Lower the heat and cook for an additional 8 to 10 minutes. Turn the steak on the edge with the fat "cap" and brown that for 3 to 5 minutes. Lower the heat and allow the steak to cook for an additional 3 to 5 minutes on each side. Slice the maitre d' butter into1/2-inch rounds and set aside.

Testing for doneness: The simplest way to check for doneness is to make a small incision by the center bone in the thickest part of the steak. It should be a little less cooked than you would like to allow for "carry over" cooking and the "finishing" touch of running the steak under the broiler. For rare, a 2 1/2-inch porterhouse steak should take around 30 to 35 minutes to cook. Add about 4 minutes for medium-rare and 4 additional for medium. If using an instant-read thermometer, rare registers between 125 and 130 degrees F. For medium-rare, 130 to 135 degrees F and between 135 and 140 degrees F for medium.

Remove the steak from the pan to a cutting board and let rest for 10 minutes. Cut into slices and transfer the whole thing to a heatproof platter with the meat still arranged around each side of the center bone. Top the steak with a single layer of the butter slices, put it under the broiler until the butter softens, about 30 to 45 seconds. Serve immediately.

Categories:

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Best Hot Dogs

Recipe courtesy of Michael Chiarello

Broiled Porterhouse with Roasted Garlic and Lemon

Recipe courtesy of Michael Symon

Sweet Chili Ginger Seared Tuna

Recipe courtesy of Matt Selby

Seared Ham Steaks with a Root Beer Glaze

Recipe courtesy of Emeril Lagasse

Seared Pork Tenderloin with Cocoa Spice Rub

Recipe courtesy of Michael Chiarello

Seared Flat-Iron Steak with Almond-Sage Pesto

Recipe courtesy of Debi Mazar and Gabriele Corcos

Seared Rib-Eye Steak with Arugula and Roasted Pepper Salad

Recipe courtesy of Giada De Laurentiis

Skillet Seared Skirt Steak, Red Onions and Shishito Peppers with Arugula Salad in Honeybell Orange Vinaigrette

Recipe courtesy of Nick Morfogen

Mexican Pot Roast Tacos

Recipe courtesy of Tyler Florence

On TV

Sugar Showdown

7:30am | 6:30c

Sugar Showdown

8:30am | 7:30c

Sugar Showdown

9:30am | 8:30c

Cake Hunters

10am | 9c

Cake Hunters

10:30am | 9:30c

Cake Hunters

11am | 10c

Cake Hunters

11:30am | 10:30c

Unwrapped 2.0

12pm | 11c

Unwrapped 2.0

12:30pm | 11:30c

Unwrapped 2.0

1pm | 12c

Unwrapped 2.0

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cheap Eats

3pm | 2c

Cheap Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Southern and Hungry

5:30pm | 4:30c

Burgers, Brew & 'Que

6:30pm | 5:30c

Burgers, Brew & 'Que

7:30pm | 6:30c
On Tonight
On Tonight

Man Fire Food

8pm | 7c

Man Fire Food

8:30pm | 7:30c

Cheap Eats

10:30pm | 9:30c

Man Fire Food

11pm | 10c

Man Fire Food

11:30pm | 10:30c

Man Fire Food

12am | 11c

Man Fire Food

12:30am | 11:30c

Cheap Eats

2:30am | 1:30c

Man Fire Food

3:30am | 2:30c

So Much Pretty Food Here