Pepper Rubbed Porterhouse Steak with Chive Butter

Serves 2

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.


  • 6 tablespoons unsalted butter, softened

  • 2 tablespoons minced fresh chives

  • 11/4 teaspoons salt, divided

  • (1-pound) porterhouse steaks, about 1" thick

  • 11/2 teaspoons ground black pepper


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


2. 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. Add the steaks and cook, turning 3 times, until browned and medium-rare, about 6-7 minutes. Transfer steaks to a serving platter and top with chive butter.

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