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Butter Bombed Porterhouse Recipe-11403

Photo by: Joseph De Leo
Comments: 0


The Porterhouse gives you the best of both worlds: Separated by a T-shaped bone, the tender filet and the full-figured, fat-riddled strip steak lounge side by side, a pair as simpatico as Butch Cassidy and the Sundance Kid.  It’s wet-aged, so it needs an injection of flavor, which I take care of with a marinade with good old Montreal Steak Seasoning, a mix of pungent granulated garlic and onion, paprika, and dried herbs.  Halfway through the cooking, I take a whole clove of garlic and rub it on the bone.  The heady smell you get is like aromatherapy for meat lovers.

Yield: Serves 8 


  • Four 1 ½-inch thick Porterhouse steaks, about 1 ½ pounds each


  • 1 tablespoon crushed red pepper flakes
  • 2 tablespoons boiling water
  • ½ cup Worcestershire sauce
  • ¼ cup Dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon Japanese soy sauce
  • ½ cup coarsely chopped sweet white onion
  • 10 garlic cloves, peeled, halved, germ removed, and grated on a Microplane grater
  • 1 tablespoon Montreal Steak Seasoning (see Notes)
  • 1 teaspoon dried oregano, preferably Mexican

Resting Butter

  • 8 tablespoons (4 ounces) unsalted butter
  • ¼ cup finely chopped flat-leaf parsley
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon Worcestershire sauce
  • 4 garlic cloves, peeled, halved, germ removed, and grated on a Microplane grater
  • 1 teaspoon crushed hot red pepper flakes
  • Kosher salt
  • Finely ground fresh black pepper
  • About ¼ cup canola or vegetable oil
  • 2 large, whole garlic cloves, peeled
  • 1 bunch rosemary, tied in an Herb Bundle (see Notes) 

  • Fleur de Sel


1. Place the pepper flakes in a small bowl and pour the boiling water over them. Let sit for 1 to 2 minutes to rehydrate the flakes. Combine all of the remaining marinade ingredients in a blender, or in a bowl using an immersion/stick blender. Stir in the pepper flakes and the soaking water.

Place the steaks in an extra-large resealable plastic bag (or divide between two large bags). Pour over the marinade, squeeze any excess air from the bag, and close. Roll the bag to evenly coat the meat in the marinade, and refrigerate for at least an hour or up to 3.  

2. Place a lightly oiled cast-iron griddle on one area of a well-oiled charcoal or gas grill. Preheat all areas to high.

3. In a small saucepan, combine all of the resting butter ingredients, stirring to combine as the butter melts. Pour about ½ cup of the butter into small bowl and set aside. Pour the remainder into a baking dish or disposable aluminum pan, preferably a 13 ½ X 9 5/8 X 2 3/4 –inch lasagna pan.

4. Remove steaks form the bag, letting any excess marinade drip into the bag. Lightly pat dry with paper towels. Season lightly with salt and pepper and, using your hands or a brush, evenly, but lightly, coat with canola oil.

5. It is preferable that the steaks be moved to a clean area of the griddle and grate every time they are flipped. Depending on the griddle and grill size, they may need to be cooked in batches to ensure there is a clean portion of the grill to flip to.

Place the steaks on the griddle, close the lid, and do not move them for 3 minutes. Flip the steaks over on the griddle, close the lid and do not move them for 3 minutes.   Aggressively rub the bone and both sides of the steak with the whole garlic (you may want to move each steak off of the heat temporarily), then brush with the ½ cup of butter using the herb bundle.

Transfer the steaks to the grate.

Continue to grill with the lid open, flipping, jockeying, and stacking throughout the cooking until you reach the desired doneness; about 3 minutes per side for rare, about 4 minutes per side for medium rare, about 5 minutes per side for medium, about 6 minutes per side for well-done.

6. Remove the steaks from the grill, place in the resting butter, turn to coat, and let rest for 5 minutes.

7. Meanwhile, clean and re-oil the grill grates.

8. Place the steaks back on the grate and do not move them for 1 minute. Flip them over and repeat for 1 minute.   Remove from the grill, place in the pan with the butter, and let rest for 5 minutes.

9. Drizzle some of the resting butter on the board and top with the steaks. Cut to separate the meat from the bone and slice the meat on a diagonal into ¼-inch slices. Dredge in the butter and top with and sprinkle with fleur de sel and pepper.


Montreal Steak Seasoning is available from McCormick Spices.

For the Herb Bundle: Use 1 bunch fresh herb(s) such as thyme, sage, or rosemary, or any combination. Using kitchen twine, tie the bunch to the end of a wooden kitchen spoon or a dowel. This will make it easier to use as a brush for basting.

© 2013 Adam Perry Lang

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

1019kcal (51%)
40mg (4%)
5mg (9%)
115mcg RAE (4%)
248mg (83%)
558mg (23%)
33g (165%)
82g (126%)
7mg (40%)

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