Skillet porterhouse steak with chili butter recipe
Skillet Porterhouse Steak with Chili Butter
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Make this thick, juicy, spicy porterhouse in this two-step process–sear it on the stove, then finish it in the oven.
Ready in: 25 mins
Makes: 1 steak
- 2 tablespoons butter, softened
- 1/2 teaspoon chili powder
- 1/2 teaspoon Dijon mustard
- 1 (1-1/4-inch thick) Porterhouse steak (or more), at room temperature
- 1/2 teaspoon olive oil
- 1/2 to 1 teaspoon ground pepper
- 1/4 teaspoon white or brown sugar
Prep: 10 mins | Cook: 10 mins | Extra time: 5 mins, resting
1. Set a cast-iron skillet in the oven and preheat oven to 500 degrees F.
2. In a small bowl, beat the butter, chili powder, and mustard until smooth. Refrigerate until serving. Rub the steak with oil, then with pepper and sugar.
3. Remove cast-iron skillet from oven and set over high heat on the stove. Lay the steak down in the skillet. Cook for about 2 minutes on each side to brown.
4. Place skillet with steak back into the oven. Bake for about 6 minutes, until steak reaches an internal temperature of 135 to 140 degrees F (for medium-rare).
5. Remove skillet from oven and transfer steak onto a plate. Let it rest for 5 minutes to allow the juices to reabsorb into the steak.
6. Spoon chili butter over steak. Serve.
Reference: Skillet porterhouse steak with chili butter recipe
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