Entree: United States – Porterhouse steak with maître d'hôtel butter

Serving Size: 2

Approximate Time

Prep 15 min

Cook 12 min

Additional 1 hr 5 min

Total 1 hr 15 min

Ingredients

- 1 porterhouse steak, bone-in, approx. 2 lb (900 g) total
- 4 tbsp (60 g) unsalted butter, softened
- 2 tbsp (8 g) chopped fresh flat-leaf parsley
- 1 tbsp (15 ml) fresh lemon juice
- 1 clove garlic, minced
- 1 tsp (5 g) coarse sea salt, divided (about ½ tsp for butter, remainder for steak)
- 1 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) vegetable oil or other neutral high-heat oil

Instructions

1. Make the maître d'hôtel butter: in a small bowl combine softened butter, chopped parsley, lemon juice, minced garlic, and ½ tsp (2.5 g) of the coarse sea salt. Mix until uniform, shape into a log on plastic wrap, tighten, and chill until firm.
2. Remove the steak from the refrigerator 45–60 minutes before cooking to come to room temperature. Pat dry and season both sides with the remaining coarse sea salt and freshly ground black pepper.
3. Preheat a heavy cast-iron skillet over high heat until smoking, or preheat a very hot grill. Add 1 tbsp (15 ml) vegetable oil to the skillet and heat until shimmering.
4. Sear the porterhouse: place steak in the skillet or on the grill and sear 4–6 minutes per side for a 1½–2 inch (4–5 cm) thick steak, adjusting time for thickness and desired doneness. For medium-rare, target an internal temperature of 125–130°F (52–54°C).
5. If needed for thicker cuts, finish in a 400°F (200°C) oven for a few minutes until the desired internal temperature is reached.
6. Transfer the steak to a cutting board and rest 8–10 minutes. Slice or serve whole; place 1–2 tbsp (15–30 g) slices of the chilled maître d'hôtel butter on top of the hot steak to melt before serving.