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Classic Porterhouse Steak with Compound Butter inspired by Hilltop Steakhouse
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Inspired by Hilltop Steakhouse

Classic Porterhouse Steak with Compound Butter

Main Course
An impressive steakhouse centerpiece featuring a thick-cut porterhouse that combines both tenderloin and strip steak in one cut. This simplified yet precise cooking method creates a perfect sear while maintaining a juicy interior, finished with a flavorful compound butter that melts into a rich sauce.
Prep Time 20 mins
Cook Time 15 mins
Inactive Time 60 mins
Total Time 95 mins
Servings 2

Ingredients

  • 1 whole Porterhouse steak (22-24 oz, about 2 inches thick)
  • 1 tbsp Kosher salt
  • 2 tsp Black pepper (Freshly ground)
  • 2 tbsp Vegetable oil (High smoke point)
  • 4 tbsp Unsalted butter (Softened, for compound butter)
  • 2 cloves Garlic (Minced)
  • 2 tbsp Blue cheese (Crumbled)
  • 1 tsp Fresh rosemary (Finely chopped)
  • 2 tbsp Unsalted butter (For basting)
  • 2 whole Garlic cloves (Smashed, for basting)
  • 2 whole Fresh rosemary sprigs (For basting)
  • 2 whole Fresh thyme sprigs (For basting)

Tools You'll Need

  • Large cast-iron skillet
  • Meat thermometer
  • Tongs
  • Paper towels
  • Aluminum foil
  • Cutting board
  • Sharp knife
  • Small mixing bowl
  • Plastic wrap

Chef's Tip

To ensure both the strip and tenderloin sides of your porterhouse cook properly, position the tenderloin (smaller side) farther from the direct heat source when searing. The tenderloin cooks faster than the strip side, so this helps achieve even doneness throughout.

Instructions

  1. Remove steak from refrigerator 1 hour before cooking to bring to room temperature. Pat completely dry with paper towels.
  2. Prepare the compound butter: In a small bowl, mix softened butter with minced garlic, crumbled blue cheese, and chopped rosemary until well combined. Transfer to plastic wrap, shape into a log, and refrigerate until firm.
  3. Just before cooking, season steak generously on both sides with kosher salt and freshly ground pepper, pressing gently to adhere.
  4. Preheat oven to 425°F. Heat a large cast-iron skillet over high heat until smoking hot, about 5 minutes.
  5. Add vegetable oil to skillet. Carefully place steak in the hot skillet, positioning the tenderloin (smaller) side farther from the hottest part of the pan.
  6. Sear undisturbed for 4 minutes until a dark crust forms. Flip steak and sear second side for 3 minutes.
  7. Reduce heat to medium. Add basting butter, smashed garlic cloves, and herb sprigs to the pan. Tilt pan slightly and continuously spoon the hot butter over the steak for 1-2 minutes.
  8. Transfer skillet to preheated oven and cook to desired doneness: about 5-7 minutes for medium-rare (130-135°F internal temperature).
  9. Remove from oven and transfer steak to a cutting board. Tent loosely with foil and rest for 10 minutes.
  10. Slice steak from the bone, cutting each section (strip and tenderloin) perpendicular to the bone. Slice meat across the grain.
  11. Top the sliced steak with rounds of the blue cheese compound butter.

Plating

Serve the sliced porterhouse on a prewarmed platter with the bone for presentation. Arrange the sliced strip steak and tenderloin sections on opposite sides of the bone in their original positions. Place rounds of compound butter on the hot slices to melt. Garnish with additional rosemary sprigs if desired.

Storage & Reheating

Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days. For best results, reheat gently in a 275°F oven until just warmed through, about 15-20 minutes. Sliced leftover steak is also excellent served cold in salads or sandwiches.

About This Recipe

This porterhouse steak preparation draws inspiration from the impressive steaks served at Hilltop Steakhouse. Known as the 'king of steaks,' the porterhouse combines both the tenderloin and strip steak in one impressive cut. This recipe honors the tradition of letting quality beef shine with minimal preparation, using only careful cooking technique and a finishing touch of compound butter.

How did it turn out?

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