Pepper Rubbed Porterhouse Steak with Chive Butter

Pepper Rubbed Porterhouse Steak with Chive Butter

9 January 2018

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.
  • Level #1: commis chef
  • Recipes





Preperation Time

25 minutes

Cooking Time

10 minutes


6 tablespoons unsalted butter softened

2 tablespoons minced fresh chives

11⁄4 teaspoons salt divided

2 (1-pound) porterhouse steaks about 1" thick

11⁄2 teaspoons ground black pepper


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

2Roll 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

3Rub 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

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

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