Porterhouse Steak with Chili Butter

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for Porterhouse steak with chili butter is a mouthwatering delight that combines the rich flavor of a perfectly cooked steak with a spicy kick of chili butter. The tender and juicy porterhouse steak is seasoned with a blend of herbs and spices, then grilled to perfection. The real star of this dish is the homemade chili butter, which adds a delicious heat and depth of flavor to each bite. With just a few simple ingredients and easy steps, you can create a restaurant-worthy steak right in your own kitchen.

Keywords: porterhouse steak, chili butter, grilling, herbs and spices, homemade

Porterhouse steak with chili butter recipe details

Porterhouse steak with chili butter recipe, recipe Rating: 4.7
Number of votes:121

A steak that works as an elephant repellent. True fact: African farmers surround their crops with chile plants to keep elephants away. The same heat that makes our tongues burn upset the elephants’ keen sense of smell.
Ready in: 22 mins

Ingredients

Makes: 1 steak

• 1/4 cup butter, softened
• 1 teaspoon chili powder
• 1/2 teaspoon Dijon mustard
• 1 Porterhouse steak
• 2 1/2 teaspoons ground pepper
• 3/4 teaspoon sugar

Preparation method

Prep: 10 mins | Cook: 10 mins | Extra time: 2 mins, resting

1. In a small bowl, beat the butter, chili powder, and mustard until smooth. Refrigerate until serving. Rub the steak with pepper and sugar.
2. Heat your gas or charcoal grill to high (Here’s how to tell if it’s high: Hold your hand about four inches above the cooking surface. After 2 to 3 seconds, the heat will force you to pull your hand away.)
3. Oil the grill grate, using an oiled rag.
4. Place the steak on the grill. Use these cooking times to cook your steak to medium: 2 to 3 minutes per side for a 1/2 inch thick steak, 4 to 6 minutes per side for a 1 inch thick steak, 6 to 9 minutes per side for a 1 1/2 to 2 inch thick steak.
5. Take the steak off the grill. Let it rest 2 to 3 minutes to allow the juices to reabsorb into the steak. Spoon chili butter over steak. Serve.Note

Recipe makes 2 1/4 teaspoons spice rub, enough for 1 steak, and just over 1/4 cup seasoned butter.