Seared Porterhouse Steak
When you crave a steak, nothing beats a steakhouse dinner. In this episode, Martha makes five of her favorite menu items: a classic martini, baked stuffed clams, porterhouse steak with a compound butter, and creamed spinach and baked potatoes. They’re all guaranteed to satisfy a big appetite.
- 1 2-pound bone-in porterhouse steak (about 2 inches thick), room temperature
- Coarse salt and freshly ground pepper
- 1 tablespoon unsalted butter, room temperature
- Compound Butter for serving (recipe to follow)
- Preheat oven to 425 degrees.
- Heat a large cast-iron or other heavy skillet over medium-high heat. Pat steak dry with paper towels. Season steak generously all over with salt and pepper. Add butter to skillet. When melted, place steak in skillet. Cook until well seared, about 4 minutes a side. Transfer skillet to oven. Continue to cook until a thermometer inserted in thickest part of steak reads 120 degrees for medium-rare, 10 to 12 minutes. Transfer steak to rimmed baking sheet fitted with a wire rack. Let rest 10 minutes before slicing.
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 tablespoon finely chopped fresh chives
- 2 teaspoons finely chopped fresh thyme
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1 teaspoon coarse salt
- Generous pinch of freshly ground black pepper
- In a medium bowl stir together all ingredients with a flexible spatula until well combined.
- Place butter mixture on the center of a sheet of parchment paper, then loosely fold paper in half toward you and roll back and forth to form butter into a log. Then while pulling parchment taut, push with a straightedge, such as the rim of a baking sheet, to mold into a neat cylinder, pressing hard to remove any air pockets. Wrap parchment around butter, then twist end to seal and tie with twine.
- Refrigerate until firm, about an hour.