Porterhouse Steak with Herb Butter

Porterhouse Steak with Herb Butter
Yield: 1

Porterhouse Steak with Herb Butter

Porterhouse Steak with Herb Butter recipe

The Porterhouse, like the T-bone, is a cut from the same lumbar region of the beef. They resemble a cross section of the ribs and two distinct pieces of meat separated by the bone.

Prep Time 30 minutes
Cook Time 50 minutes
Additional Time 20 minutes
Total Time 1 hour 40 minutes


  • ¼ cup herbs
  • 1 bar of butter.
  • Shall.
  • Ground black pepper
  • 2 2-inch thick Porterhouse steaks.
  • 2 tablespoons of vegetable oil.
  • 2 butter spoons.
  • Shall.
  • Ground black pepper


    1. In a separate bowl, combine the butter and herbs, season with salt and pepper to taste, and place in the refrigerator. You can do it up to a week ahead of time.
    2. Allow the steaks to rest at room temperature for 30 minutes, then preheat the oven to 150 degrees Celsius.
    3. Season the steaks with salt and pepper after draining.
    4. In a hot skillet, heat a tablespoon of oil and, when it begins to smoke, add a steak and cook until golden brown (three to four minutes on each side).
    5. Pour a tablespoon of butter over the first steak.
    6. Remove the steak from the pan, set aside, clean the pan, and repeat with the second steak.
    7. Place both steaks on a baking sheet and bake until each registers 52 degrees Celsius (for medium).
    8. After 5 minutes, place the steaks on a wooden board to rest for 10 minutes.
    9. Rearrange some of the meat from both sides of the bone on a plate around the bone and serve with herb butter.

Nutrition Information



Serving Size


Amount Per ServingCalories 725Total Fat 55gSaturated Fat 22gTrans Fat 3gUnsaturated Fat 28gCholesterol 198mgSodium 207mgCarbohydrates 2gFiber 1gSugar 0gProtein 54g

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