| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 20 min |
| Yield: | 20 servings |
Ingredients
- 1 cup olive oil
- 3 tablespoons kosher salt
- 2 tablespoons ground coriander
- 2 tablespoons sweet paprika
- 1 tablespoon freshly ground black pepper
- 1 1/2 teaspoons onion powder
- 1 teaspoon dried oregano
- 8 cloves garlic, smashed
- Six 2-inch-thick porterhouse steaks (2 pounds each)
- Herb Butter, recipe follows
- 2 sticks (8 ounces) salted butter, at room temperature
- 1/4 cup sliced chives
- 1/4 cup finely chopped fresh parsley
- 1 tablespoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- In a small bowl, combine the olive oil, salt, coriander, paprika, black pepper, onion powder, oregano and garlic. Rub the steaks on both sides with the mixture and let sit at room temperature for 30 minutes.
- Prepare a grill for medium-high heat. Grill the steaks until the internal temperature registers 125 degrees F on an instant-read thermometer for medium rare, 8 to 10 minutes per side. Remove the steaks from the grill, top each with 1 to 2 tablespoons of the Herb Butter and let rest for 5 to 10 minutes.
- Cut the meat from each side of the bone and slice across the grain into strips. Arrange around the bone and top with more Herb Butter for serving.
- In a large bowl, blend the butter, chives, parsley, Worcestershire, salt and pepper until completely combined. Use immediately or wrap into a cylinder in plastic wrap and refrigerate for up to a month.
Nutrition Facts
| Serving Size | 1 of 20 servings |
| Calories | 642 |
| Total Fat | 51 g |
| Saturated Fat | 20 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 43 g |
| Cholesterol | 152 mg |
| Sodium | 697 mg |
Reviews
This recipe is fantastic for any quality of porterhouse, but significantly helps cheaper cuts. One change I made was in herb butter, replace chives with sage and that rocked it.
Fantastic! Steak came out perfect and herbed butter was delicious! Thank you
We were given a Porterhouse steak as a gift and have never cooked one before. Found this recipe and decided we liked this best and gave it a try. My husband claimed he was never a Porterhouse steak fan; and this recipe absolutely converted him! Seasonings were balanced and absolutely perfect. The only comment that I have is that we felt that the butter placed on the meat after it was sliced was just over the top; and next time we make it we will not do that – thus cutting the butter recipe in half. For us, it was simply enough to put the butter on the steak while it rested; and then we had butter in the drippings after it rested that we could pour over the top of the cut meat placed on our plates. Absolutely looking forward to making this again!!
Outstanding method to cook a high quality porterhouse. The butter garnish was the perfect addition. We will use this recipe for years to come!!
Don’t know why more people haven’t tried this fabulous recipe!!! This is EXCELLENT!!!!
Used the marinade for our Father’s Day rib eyes. Excellent!!
Did not necessarily care for the herb butter. Seemed salty. Added a touch of garlic to help balance the flavors.
Did not necessarily care for the herb butter. Seemed salty. Added a touch of garlic to help balance the flavors.
Hands down the best steak I’ve ever tasted and made. The smell of it is amazing. Then the taste. OMG!!!! I’m keeping this recipe for life!!!
I made this for Father’s day it was a big hit!!!
Hmmmmm…..wanted to wAtch the video, but it cuts off after 44 seconds? I wanted to see what it looked like plated? You are supposed to cut the meat off the bone and then arrange the strips back by the bone? I’m having trouble visualizing this? Want to serve it for company, and it sounds delicious but not pretty!
My go to recipe for porterhouse steak. Absolutely fantastic!! Sometimes I make the herb butter and sometimes I don’t. I also cook this in the oven when I don’t feel like using the grill. Love it!!