Porterhouse Steak

Prep Time 20

Cook Time 25

Servings servings

Calories 532kcal

Ingredients

1 lb Porterhouse steak purchase 1lb to 1.5lb steak to allow for weight of the bone and trimming depending on the outside layer of fat
1/2 tbsp Steak seasoning montreal steak seasoning or comparable brand
3 tbsp Extra-virgin olive oil or more if needed
2 slices Crusty bread toasted and drizzled with oil if desired

Compound Butter

2 tbsp Butter softened at room temperature
2 clove Garlic grated
1/2 tsp Fresh parsley minced
1/2 tsp Fresh thyme minced

US Customary - Metric

Instructions

If the steak is very thick preheat the oven to 375 degrees. Finishing the steak in the oven will allow it to cook evenly if it is too thick to cook all the way on the stovetop.
In a bowl whisk the butter, garlic, parsley, thyme, and season with salt and pepper to taste. Set aside.
Season the steak on both sides with steak seasoning, salt and pepper. Set aside for 10 minutes.
Heat a skillet or nonstick pan on medium heat. Once the pan is hot add the oil to the pan. Sear the steak on all sides to get a nice crusty char. Cook the steak on the stovetop or in the oven to your desired temperature using a thermometer (See notes below). Once cooked to your liking set aside to rest for 5 to 10 minutes.
Trim the fat off of the sides (if desired). Using a knife slice each steak off the bone, use the bone as a guide to run the knife along to removing each steak. Then slice each steak against the grain.
Top with compound butter. Serve with bread.

Notes

Porterhouse steak contains 2 cuts of meat. On one side of the rib bone is the strip steak and the other side is the tenderloin steak (aka filet mignon).

Steak Internal Temperatures:

Rare: 115 - 120 degrees F
Medium Rare: 125 - 130 degrees F
Medium: 135 - 140 degrees F
Medium Well: 145 - 150 degrees F
Well Done: 160 degrees F

Nutrition