Entrée: United States – Classic Steakhouse Broiled Porterhouse with Herb Butter

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 12 min

Additional 10 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 porterhouse steak (1.5–2 inches (3.81 to 5.08 cm) thick), about 1.5 lb (680 g)
2 tsp (10 ml) kosher salt
1 tsp (5 ml) freshly ground black pepper
1 tbsp (15 ml) neutral oil (canola or grapeseed)
4 tbsp (60 ml) unsalted butter, softened (1 / 2 stick / 2 oz (56 g))
1 tbsp (15 ml) chopped fresh parsley
1 tbsp (15 ml) chopped fresh chives
1 tsp (5 ml) lemon zest
1 / 2 tsp (2.5 ml) Dijon mustard (optional)

Show original ingredient measurements

1 porterhouse steak (1.5–2 inches thick), about 1.5 lb (680 g)
2 tsp kosher salt
1 tsp freshly ground black pepper
1 tbsp neutral oil (canola or grapeseed)
4 tbsp unsalted butter, softened (1 / 2 stick / 56 g)
1 tbsp chopped fresh parsley
1 tbsp chopped fresh chives
1 tsp lemon zest
1 / 2 tsp Dijon mustard (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Mix butter with parsley, chives, lemon zest, and Dijon; form into a log and chill.
2. Pat steak dry; season all over with salt and pepper; rub with oil.
3. Preheat broiler on high and place a heavy, rimmed sheet or broiler pan 6 inches (15.2 cm) from element to preheat.
4. Broil steak 4–6 minutes per side, until a deep crust forms and internal temp reaches 120–125°F for medium-rare.
5. Rest 8–10 minutes; top with thick slices of herb butter.
6. Return under the broiler for 15–20 seconds just to melt, if desired. Slice and serve.

1. Mix butter with parsley, chives, lemon zest, and Dijon; form into a log and chill.
2. Pat steak dry; season all over with salt and pepper; rub with oil.
3. Preheat broiler on high and place a heavy, rimmed sheet or broiler pan 6 inches from element to preheat.
4. Broil steak 4–6 minutes per side, until a deep crust forms and internal temp reaches 120–125°F for medium-rare.
5. Rest 8–10 minutes; top with thick slices of herb butter.
6. Return under the broiler for 15–20 seconds just to melt, if desired. Slice and serve.