Click to view our Accessibility Statement

This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.

Pepper Rubbed Porterhouse Steaks with Chive Butter

Pepper Rubbed Porterhouse Steaks with Chive Butter

Nothing enhances a really good steak like a pat of flavored butter. We love porterhouse steaks, because it’s like getting two steaks in one: each person is served half the strip and half the filet—and the dog gets the bone!

  • Cuisine:

    American

Print

Ingredients

For the butter:   

6 tablespoons of unsalted butter softened
2 tablespoons of minced fresh chives
1 1/4 teaspoons of salt divided

For the steaks:   

2 (1-pound) of porterhouse steaks about 1-inch thick
1 1/2 teaspoons of coarse ground black pepper

Directions

  1. Combine the 4 tablespoons of the butter, chives, and 1/4 teaspoon of salt in a small bowl. Transfer butter to sheet of plastic wrap. Roll the butter into 1 1/4-inch-diameter log, wrapping tightly in the plastic. Chill in the freezer until firm, about 20 minutes. Cut into 1/2-inch-thick rounds.
  2. Rub the steaks with the pepper and sprinkle with the remaining 1 teaspoon of salt. Melt the remaining 2 tablespoons of butter in large skillet over medium-high heat until hot. Add the steaks and cook, turning 3 times, until browned and medium-rare, about 6-7 minutes. Transfer steaks to a serving platter and top with chive butter.