New York City-Style Porterhouse Steak

Name: New York City-Style Porterhouse Steak
Cook time: 1 h 30 min
Ingredients: 1 (2-inch) thick porterhouse steak, at least 2 pounds total; Kosher salt, for seasoning; 1 medium red onion, peeled and halved; 2 tablespoons olive oil; 4 ounces (1 stick) high-quality butter, at room temperature; 1 teaspoon lemon juice; 1 tablespoon finely chopped parsley; ½ teaspoon kosher salt

With Mâitre d' Hotel Butter

4.5

Recipe By

Fey&Mark

PublishedJul 27, 2022

#Butter#Lemon juice#Parsley#Red onion#Steak

What You Need

Ingredients

Serving Multiplier

011 (2-inch) thick porterhouse steak, at least 2 pounds total
02Kosher salt, for seasoning
031 medium red onion, peeled and halved
042 tablespoons olive oil

For the Mâitre d' Hotel Butter

014 ounces (1 stick) high-quality butter, at room temperature
021 teaspoon lemon juice
031 tablespoon finely chopped parsley
04½ teaspoon kosher salt

Step by Step

Instructions

01
Remove the porterhouse steak from the fridge at least an hour before cooking. Season the steak liberally with the salt as soon as it comes out of the fridge.
02
You can make the Mâitre d' Hotel Butter several days in advance. Mix together the butter, lemon juice, parsley, and salt in a medium mixing bowl with a spatula. Cut a piece of parchment paper in half so you have something close to a printer paper sheet (8x11). Spoon the butter across the length of a piece of parchment — make sure you leave about 2 inches between the butter and the end of the paper. Roll the parchment over the butter and pull to round the butter into a log. Tightly wrap around the remaining parchment. Chill this mixture for at least 30 minutes.
03
Heat a broiler to high and move an oven rack to about 6-inch under the broiler. Coat the onion halves in olive oil and place them on a baking sheet and set this on another oven rack under the first. Set the steak on the rack directly under the broiler and broil for 2 to 3 minutes per side or until they have a nice burnished sear. Remove the steak from the broiler and set aside to rest for at least 10 minutes.
04
Preheat a cast iron skillet under the broiler while the steak rests. After resting, slice the steak off the bone and into finger-thick slices (about 1/2 inch). Return the bone and then the steak pieces to the skillet. Top with a few thick slices of the butter and return to the broiler. Broil for 6 to 8 minutes or until cooked to medium rare.

Community Score

4.5

Rate This Recipe

Share This Recipe

Related Recipes

Grill

Beef · AmericanIntermediate

Kansas City Burnt-End Sliders

Setup a smoker to 250°F with hickory and oak wood (can be charcoal with wood chunks or gas grill with pellet tube). Combine dry ingredients. Rub the brisket liberally and allow to sit at room temperat...

4.5

Grill

Beef · AmericanIntermediate

Elk Burger with Kielbasa

Start things off by heating a grill for medium high indirect heat. Slice the sausages down the middle without slicing them in half so they open like a book. Score the interior of the sausages. Divide ...

4.5

Grill

Beef · AmericanIntermediate

Wisconsin Butter Burger

Heat a large skillet or griddle to medium high heat. Add the onions and season with salt and pepper. Cook until the onions are softened and beginning to brown. Remove from the heat. Divide the beef in...

25 min4

4.5

View All Recipes