A large Porterhouse is enough to feed 1-2 people, easily. The deep marbling throughout and the bone that runs along the middle of the cut, contribute to a steak that has deep meatiness, juiciness and flavor. Pairing this steak with a cowboy butter is the perfect vehicle to coat each bite in something that is punchy, a little spicy, and herby.
Ingredients
- 1 Ballerina Farm Porterhouse Steak
- 1 stick of grass-fed butter, softened
- 2 tsp chives, finely chopped
- 1 tbsp chopped Italian parsley
- ½ tsp fresh thyme
- 2 garlic cloves, finely diced
- ½ cayenne pepper, finely diced (or ½ tsp red pepper flakes or cayenne powder)
- 2 tsp whole-grain mustard
- 1 tsp paprika
- 1 lemon, zested, and 1 tsp juice reserved
- Salt and pepper to taste
Method
- Season your steak liberally with salt and pepper about 30 minutes to 1 hour before cooking your steak. This will help season into the meat and draw out any unnecessary water. Pat dry with paper towels right before cooking.
- Prepare your grill, or pan, to medium high heat. Depending on how well done you want your steak, this could take anywhere between 6-10 minutes. For medium rare, you really want somewhere between 133-135 F internal. Make sure to probe right next to the bone along the middle.
- Once seared until golden brown on all sides, set aside on a plate and let rest for 10 minutes. This will help the meat relax before slicing.
- To make the Cowboy Butter, add the butter, chives, parsley, thyme, garlic, cayenne, mustard, paprika, lemon zest and the lemon juice to a bowl. Mix well until all combined.
- Slice up your steak and serve with a generous spoon of cowboy butter. Place under a broiler or torch with a flame for 15-20 seconds to let it melt over the meat.
- Enjoy with your favorite side of mashed potatoes, charred cabbage or crispy tallow-fried French fries.
