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

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

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.