Pepper Rubbed Porterhouse Steaks with Chive Butter
By David Bonom and Marge Perry. Nothing enhances a really good steak like a pat of flavoured 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!
INGREDIENTS
- 6 tbsp unsalted butter, softened
- 2 tbsp minced fresh chives
- 1 ¼ tsp salt, divided
- 2 1 porterhouse steaks,, about 1-inch thick
- 1 ½ tsp coarse ground black pepper
DIRECTIONS
- 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.
Rub the steaks with the pepper and sprinkle with the remaining 1 teaspoon of salt. Melt the remaining 2 tablespoons of butter in a 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.