Martha Stewart's Favorite Recipes

Porterhouse Steak With Compound Butter

Yield: 2 Servings

Your senses will take flight when you pair this savory steak dish with 2017 Georges Vigouroux Hommage Merlot's notes of cherry, truffle, and spice.


For Compound Butter

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 tablespoon finely chopped fresh chives
  • 2 teaspoons finely chopped fresh thyme leaves
  • 1 tablespoon finely chopped fresh flat-leaf parsley leaves
  • 1 teaspoon coarse salt
  • Generous pink of freshly ground black pepper

For Porterhouse Steak

  • 1 2-pound bone-in porterhouse steak (about 2 inches thick), room temperautre
  • Coarse salt and freshly ground pepper
  • 1 tablespoon unsalted butter, room temperature
  • Compound Butter, for serving


Compound Butter

  1. Stir together all ingredients in medium bowl with a flexible spatula until well combined.
  2. Place butter mixture on the center of a sheet of parchment paper, then loosely fold paper in half toward you and roll back and forth to form butter into a log. Then, while pulling parchment taut, push with a straightedge (such as the rim of a baking sheet) to mold into a neat cylinder, pressing hard to remove any air pockets. Wrap parchment around butter, then twist end to seal and tie with twine.
  3. Refrigerate until firm, about an hour.

Porterhouse Steak

  1. Preheat oven to 425 degrees.
  2. Heat a large cast-iron or other heavy ovenproof skillet over medium-high heat. Pat steak dry with paper towels. Season steak generously all over with salt and pepper. Add butter to skillet. When melted, place steak in skillet. Cook until well seared, about 4 minutes a side. Transfer skillet to oven. Continue to cook until thermometer inserted in thickest part of steak reads 120 degrees for medium-rare, 10 to 12 minutes. Transfer steak to rimmed baking sheet fitted with a wire rack. Let rest 10 minutes before slicing. Serve with Compound Butter.

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