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Reverse Seared Porterhouse with Parmesan-Herb Compound Butter
Recipes
Reverse Seared Porterhouse with Parmesan-Herb Compound Butter
4 servings
1 hour, 45 minutes total (Active 30 minutes)

Ingredients

For compound butter
  • ½ cup unsalted butter
  • 1 bunch green onions
  • ⅓ bunch fresh Italian parsley
  • 0.5 oz fresh chives
  • 2 tablespoons fresh oregano
  • 2 oz Parmesan cheese
  • 1 lemon, for zest
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 1 teaspoon garlic stir-in paste
For steak
  • 1 (2-inch-thick) porterhouse steak (about 2 ¼ lb)
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 1 shallot
  • 6 cloves garlic
  • ¼ cup unsalted butter
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme

Steps

    1. Prepare compound butter. Set butter out to soften. Preheat grill (or grill pan) on medium. Trim and discard root ends from green onions. Chop parsley (⅓ cup), chives (¼ cup), and oregano finely. Grate Parmesan (about 1 cup). Zest lemon (1 teaspoon).
    2. Place green onions on grill. Grill 5–6 minutes, turning often, until grill-marked and very tender. Remove and let stand 5 minutes or until cool enough to handle, then chop finely.
    3. Place butter, salt, and pepper in bowl. Beat with electric mixer until fluffy. Add green onions, parsley, chives, oregano, Parmesan, lemon zest, and garlic paste; stir gently (fold) until blended.
    4. Prepare steak. Preheat oven to 225°F. Rub steak with salt and pepper; let sit at room at room temperature 30 minutes (wash hands).
    5. Place steak on baking sheet and bake 50–55 minutes until 120°F; remove from oven and pat steak dry with paper towels. Halve shallot and smash garlic.
    6. Preheat large cast-iron skillet (or heavy-bottom sauté pan) on medium-high 5 minutes. Place butter in skillet and swirl to melt. Place steak in skillet; scatter shallots, garlic, rosemary, and thyme around steak. Sear steak 1–2 minutes on each side until browned. Tilt pan to pool butter, spoon butter over steak several times to baste; flip steak and baste other side.
    7. Continue flipping and basting steak every minute for 1–3 minutes until steak is 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steak to cutting board and let stand 10 minutes before slicing; temperature will rise 5–10°F during this time. Serve steak topped with softened compound butter.

    Chef's Tip: Serve steak with your favorite asparagus recipe.

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 850, Total Fat 70g, Sat Fat 36g, Trans Fat 1.5g, Chol 210mg, Sodium 2270mg, Total Carb 6g, Fiber 1g, Total Sugar 2g, (Incl. 0g Added Sugars), Protein 46g, Vitamin D 0%, Calc 15%, Iron 35%, Potassium 15%