Description
This recipe features porterhouse steaks seared to perfection and topped with a vibrant Chili-Red Compound Butter, offering a rich and aromatic finish that transforms an ordinary meal into a special occasion.
Ingredients
Scale
- 2 porterhouse steaks, 1.5-2 inches thick (about 680g each)
- 0.5 cup (113g) unsalted butter, softened
- 1–2 fresh red chili (Fresno or Serrano), finely minced (or 0.5 tsp red pepper flakes)
- 3 cloves garlic, minced
- 0.25 cup (10g) fresh cilantro or parsley, chopped
- 0.5 tsp lime zest
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 Tbsp (30ml) high smoke point oil (e.g., avocado or grapeseed oil)
Instructions
- Make Compound Butter: Combine softened butter, minced chili, garlic, cilantro/parsley, lime zest, and a pinch of salt. Mix well until uniform and fragrant. Roll into a log with parchment paper, about 1 inch thick. Chill for at least 30 minutes until firm.
- Prep Steak: Pat porterhouse steaks dry with paper towels until no moisture remains on the surface for a crisp sear. Season generously all over with salt and freshly ground black pepper, making sure to coat evenly.
- Sear Steak: Heat a heavy-bottomed skillet (e.g., 12-inch cast iron) over high heat for 3-5 minutes until it begins to smoke lightly. Add oil, then carefully place steaks in the hot pan without overcrowding.
- Cook to Perfection: Sear for 3-5 minutes per side until a deep brown crust forms. Flip, searing the second side. For medium-rare (internal temp 130-135°F), aim for a total of 6-10 minutes. For thicker cuts, transfer the skillet to a preheated 400°F (200°C) oven for 5-7 minutes to finish cooking.
- Rest and Serve: Transfer steaks to a clean cutting board. Immediately top each hot steak with a generous 0.5-inch thick slice of the firm Chili-Red Compound Butter. Tent loosely with foil and let rest for 5-10 minutes; this allows the juices to redistribute and butter to melt into a luscious glaze.
Notes
The Chili-Red Compound Butter can be made ahead of time and stored in the fridge for up to a week. Use an instant-read meat thermometer for perfect doneness. For a deeper, smoky flavor, add a pinch of smoked paprika to the compound butter. To make it a lighter recipe, use a thinner slice of butter.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Searing
- Cuisine: American
Nutrition
- Serving Size: approx. 0.5 porterhouse steak (225g cooked)
- Calories: 880 calories
- Sugar: 1 g
- Sodium: 550 mg
- Fat: 68 g
- Saturated Fat: 35 g
- Unsaturated Fat: 33 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 65 g
- Cholesterol: 300 mg
Keywords: porterhouse steak, compound butter, chili butter, beef, dinner, pan-seared, easy weeknight, special occasion, juicy steak, flavorful