Cast-Iron Porterhouse for Two with Tarragon–Lemon Maître d'Hôtel Butter

Steps

1. Step 1

   Pat the steak very dry with paper towels. Season it all over, including the edges, with the kosher salt and black pepper. Set it on a rack over a plate or small tray and refrigerate, uncovered, at least 45 minutes and ideally overnight. This is the dry brine: it seasons the meat through and dries the surface so it browns hard.

   8 hr, hands-off

   • 1 porterhouse steak, 1 1/2 to 2 inches thick (about 2 lb)
   • 2 tsp kosher salt
   • 1 tsp coarsely ground black pepper
2. Step 2

   Make the butter: in a small bowl, mash the softened butter with the tarragon, parsley, chives, lemon zest, lemon juice, salt and pepper until evenly mixed. Scrape it onto a sheet of parchment or plastic wrap, roll into a log about 1 1/2 inches thick, twist the ends closed and chill until firm, at least 30 minutes.

   35 min

   • 6 tbsp unsalted butter
   • 1 tbsp fresh tarragon
   • 1 tbsp flat-leaf parsley
   • 1 tbsp chives
   • 1 tsp lemon zest
   • 1 tsp lemon juice
   • 1/4 tsp kosher salt
   • 1 pinch black pepper
3. Step 3

   Take the steak out of the refrigerator 45 minutes before cooking so it loses its chill. Heat the oven to 400°F with a rack in the middle.

   45 min, hands-off · 400°F

   • 1 porterhouse steak, 1 1/2 to 2 inches thick (about 2 lb)
4. Step 4

   Set a 12-inch cast-iron skillet over high heat for 5 minutes, until a drop of water vanishes instantly. Turn on your hood fan or open a window. Add the oil and swirl; it should shimmer and just begin to smoke.

   5 min

   • 1 tbsp neutral oil, such as grapeseed or canola
5. Step 5

   Lay the steak in the pan away from you and press it flat for a few seconds. Sear without moving it for 3 minutes, until a deep brown crust forms, then flip and sear the second side 3 minutes. Using tongs, stand the steak on its fatty edge for 1 minute to render it.

   7 min

   • 1 porterhouse steak, 1 1/2 to 2 inches thick (about 2 lb)
6. Step 6

   Tuck the thyme and garlic into the pan alongside the steak and slide the whole skillet into the oven. Roast 6 to 10 minutes, until an instant-read thermometer in the thickest part of the strip side (not touching bone) reads 125°F for medium-rare. Start checking at 6 minutes; the filet side cooks faster, so read the strip.

   8 min, hands-off · 400°F

   • 1 porterhouse steak, 1 1/2 to 2 inches thick (about 2 lb)
   • 2 sprigs thyme
   • 2 cloves garlic
7. Step 7

   Move the steak to a cutting board and let it rest 10 minutes, loosely tented with foil. It will climb to about 130°F. Don't skip this: cutting early loses the juices.

   10 min, hands-off

   • 1 porterhouse steak, 1 1/2 to 2 inches thick (about 2 lb)
8. Step 8

   Carve: run a knife close along both sides of the T-bone to free the large strip and the smaller filet in one piece each. Slice each against the grain into 1/2-inch slices, then fan them out on a warm board or platter, reassembling them on either side of the bone. Lay the bone back in the middle.

   5 min

   • 1 porterhouse steak, 1 1/2 to 2 inches thick (about 2 lb)
9. Step 9

   Cut the chilled butter into 1/4-inch rounds and lay them over the hot slices so they melt. Spoon any board juices back over the meat, scatter with flaky sea salt and serve right away.

   2 min

   • flaky sea salt
   • 6 tbsp unsalted butter

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026