Porterhouse Steak with Herbed Butter

Name: Porterhouse Steak with Herbed Butter
Total time: 1 h 16 min
Yield: 4 servings
Ingredients: ¼ cup mixed fresh herbs, such as chives, thyme leaves, and marjoram leaves, finely chopped; ½ cup unsalted butter; 1 to taste Kosher salt; 1 to taste Freshly ground black pepper; 2 whole porterhouse steaks; 2 tablespoons vegetable oil; 2 tablespoons butter; 1 to taste Kosher salt; 1 to taste Freshly ground black pepper

Perfectly cooked porterhouse steaks topped with a flavorful compound butter made with fresh herbs. This restaurant-quality dish features a beautifully seared exterior and tender, juicy center.

4 servings

1 hr 16 min

Published October 4, 2025

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Ingredients

•¼ cup mixed fresh herbs, such as chives, thyme leaves, and marjoram leaves, finely chopped
•½ cup unsalted butter
•1 to taste Kosher salt
•1 to taste Freshly ground black pepper
•2 whole porterhouse steaks
•2 tablespoons vegetable oil
•2 tablespoons butter
•1 to taste Kosher salt
•1 to taste Freshly ground black pepper

Cooking Instructions

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.
10 min
2.
Preheat oven to 350°F. Let steak sit at room temperature for 30 minutes.
30 min
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.
16 min
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 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.
15 min
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.
5 min

Ingredients

•¼ cup mixed fresh herbs, such as chives, thyme leaves, and marjoram leaves, finely chopped

•½ cup unsalted butter

•1 to taste Kosher salt

•1 to taste Freshly ground black pepper

•2 whole porterhouse steaks

•2 tablespoons vegetable oil

•2 tablespoons butter

•1 to taste Kosher salt

•1 to taste Freshly ground black pepper

Cooking Instructions

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.

10 min

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

30 min

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.

16 min

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.

15 min

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.

5 min