Seared Porterhouse Steak with Oozing Butter with Alex Guarnaschelli | Alex's Day Off | Food Network

porterhouse steak

🥗Healthier: sirloin steak

💰Cheaper: flank steak

Sirloin is leaner and more affordable while still offering good flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and has a similar cooking profile.

Take the butter out to soften and place it in a bowl.

Break up the butter with a whisk.

Add green peppercorns, lemon juice, lemon zest, Worcestershire sauce, and shallots to the butter and mix well.

Chop parsley and fold it into the butter mixture.

Form the butter mixture into a log using plastic wrap, tucking the edges and rolling it tightly.

Place the wrapped butter log in the fridge to chill.

Season one side of the porterhouse steak with cracked pepper.

Season both sides of the steak with coarse sea salt.

Heat the cast iron skillet over low heat.

Drop the seasoned steak into the pan and cook for about 30 to 35 minutes, flipping occasionally to develop a crust.

Check the internal temperature aiming for 130-135°F for medium-rare.

Remove the steak from the skillet and place it on a platter.

Slice the steak into pieces, separating the strip side and the fillet side.

Top the sliced steak with a generous amount of the prepared butter.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens