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Butter-Basted Porterhouse Steak Recipe | ifoodblogger.com

Butter-Basted Porterhouse Steak Recipe

Course Main Course
Cuisine American
Keyword porterhouse steak, steak, steak dinner
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2 people
Calories 726kcal
Author Victor


  • 1 porterhouse steak (1 1/2" to 2 1/2" thick)
  • kosher salt (to taste)
  • ground black pepper (to taste)
  • 3 Tbsp vegetable oil
  • 3 Tbsp unsalted butter
  • 4 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • 2 large shallots (thinly sliced)
  • 1 cup homemade chimichurri sauce (recipe linked in the post, and further down in instructions)


  • Pat dry the steak with paper towels. Season liberally on all sides with salt and pepper. Place in an open container and refrigerate for 1 to 3 days, flipping once every 12 hours and patting dry with paper towels.
    If you are not able to refrigerate, season the steak with salt and pepper and let sit at room temperature for an hour.
    Refrigerated steak needs to be removed from the fridge an hour prior to cooking to come to room temperature.
  • Prepare chimichurri sauce at least an hour before cooking the steak and up to a day in advance.
  • Heat the oil and the butter in a 12-inch cast-iron skillet over medium-high heat until just beginning to smoke and the butter starts to turn brown. Carefully add the steak and sear, flipping it every 15-20 seconds, until a golden brown crust starts to develop, about 5 minutes.
  • Add the herbs and shallots to the skillet and continue to cook, flipping the steak occasionally and basting it with the foaming butter, shallots, and thyme until the desired doneness is achieved:
    Rare - 120F-125F, 
    Medium rare - 130F-135F, 
    Medium - 140F-145F, 
    Medium well - 150F-155F,
    Well done - 160F-165F
    To baste, tilt the pan a little until you can get a tablespoonful of butter, then pour the hit butter over the steak. To get even cooking, try pouring the butter over lighter spots on the steak. If the butter starts to smoke excessively or the steak begins to to brown too quickly, lower the heat down to medium.
  • Once the desired doneness is achieved, transfer the steak to a cutting board and let rest for 5-10 minutes. Carve, transfer to a serving platter, top with chimiurri sauce and serve.


Calories: 726kcal | Carbohydrates: 5g | Protein: 36g | Fat: 62g | Saturated Fat: 37g | Cholesterol: 140mg | Sodium: 97mg | Potassium: 608mg | Fiber: 1g | Sugar: 1g | Vitamin A: 670IU | Vitamin C: 5.2mg | Calcium: 33mg | Iron: 4.2mg