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Porterhouse Steak

Source of Recipe


From "Williams-Sonoma Comfort Food"



List of Ingredients



• 1 porterhouse steak, about 1½ pounds and 1¼ - 1½ inches thick, patted dry
  
• 1 Tbsp olive oil
  
• 6 Tbsp unsalted butter, at room temperature
  
• 6 cloves garlic, finely chopped
  
• Kosher salt and freshly ground black pepper
  






Instructions



1. Rub both sides of the steak with the oil. Let stand at room temperature for 1 hour.
   
   
2. To make the garlic butter, in a small skillet, melt 1 tablespoon of the butter over medium-low heat. Add the garlic and cook, stirring often, until softened but not browned, 2 to 3 minutes. Transfer to a small bowl and let cool. Add the remaining 5 tablespoons of butter and stir well. Let stand at room temperature until serving.
   
   
3. Heat a large, ovenproof frying pan over high heat until it is very hot, about 3 minutes. Season the steak on both sides with salt and pepper. Use tongs to place the steak in the pan and reduce the heat to medium-high. Let cook without moving it for 2½ minutes. Turn and cook for 2½ minutes more. Transfer to a rack set over a plate and let stand at room temperature for at least 30 minutes or up to 1 hour.
   
   
4. Preheat the oven to 425° F. Return the steak to the pan, place in the oven, and cook until an instant-read thermometer inserted into the steak away from the bone registers 130° to 135° F for medium-rare, about 12 minutes, or to your desired doneness. Transfer to the rack and let rest, uncovered, for 5 to 8 minutes.
   
   
5. Cut the sirloin away from the bone on one side and the filet section on the other. Cut across the grain into thick slices. Arrange on plates. Serve at once, topping each serving with a dollop of the garlic butter.
   
   Makes 2 to 3 servings