Pepper Rubbed Porterhouse Steak with Chive Butter

Pepper Rubbed Porterhouse Steak with Chive Butter


Nothing enhances a really good steak like a flavoured butter. We love porterhouse steaks, because it’s like getting two steaks in one: each person is served half the strip and half the fillet.

Serves 2

Preparation time 25 minutes

Cooking time 10 minutes



1 Combine 4 tablespoons of the butter, chives, and 1⁄4 teaspoon of salt in a small bowl. Transfer butter to a sheet of cling film.

2 Roll the butter into a 11⁄4" diameter log, wrapping tightly in the film. Chill in the freezer until firm, about 20 minutes. Cut into 1 ⁄2" thick rounds.

3 Rub the steaks with the pepper and sprinkle with the remaining 1 teaspoon of salt. Melt the remaining 2 tablespoons of butter in a large skillet over a medium-high heat until hot.

4 Add the steaks and cook, turning 3 times, until browned and medium-rare, about 6-7 minutes.

5 Transfer steaks to a serving platter and top with chive butter.