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Grilled Porterhouse Steak: Easy Herb Butter Recipe for Perfect Special Occasion Dinners

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This grilled porterhouse steak with homemade herb butter is a showstopper for special occasions or any night you want a steakhouse-worthy meal at home. Juicy, tender, and packed with flavor, it comes together quickly with simple ingredients and delivers pure comfort in every bite.

Ingredients

Scale
  • 1 large porterhouse steak (1.5–2 inches thick, about 2 lbs)
  • Kosher salt, for seasoning generously
  • Freshly cracked black pepper
  • 1 tablespoon high-heat cooking oil (canola or avocado)
  • 4 tablespoons unsalted butter, room temperature
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh chives, finely chopped
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • 1 small garlic clove, minced or grated
  • 1/2 teaspoon lemon zest (optional)
  • Pinch of flaky sea salt
  • Lemon wedges, for serving (optional)
  • Cracked pink peppercorns, for garnish (optional)

Instructions

  1. Remove the porterhouse steak from the fridge about 45 minutes before grilling. Pat dry thoroughly with paper towels.
  2. Season both sides of the steak generously with kosher salt and cracked black pepper. Let it sit while you prep the grill and butter.
  3. In a small bowl, mix together softened butter, parsley, chives, thyme, minced garlic, lemon zest, and a pinch of flaky salt until well combined.
  4. Preheat your grill to high (about 450–500°F). Clean and oil the grates. If using a grill pan, preheat over high heat until almost smoking. Drizzle steak lightly with oil on both sides.
  5. Place steak over direct heat. Grill for 4–5 minutes per side for medium-rare (internal temp 130–135°F). For medium, add 1–2 minutes per side. If flare-ups occur, shift steak to a cooler spot.
  6. During the last 2 minutes of grilling, brush or spoon half the herb butter over the steak. Flip once and repeat on the other side.
  7. Check for doneness with an instant-read thermometer: rare (120–125°F), medium-rare (130–135°F), medium-well (145°F).
  8. Transfer steak to a cutting board and tent loosely with foil. Let rest 10–15 minutes.
  9. Slice along the bone to separate filet and strip sections, then slice against the grain. Dollop remaining herb butter on top and serve with lemon wedges.

Notes

For best results, let the steak come to room temperature before grilling and use a meat thermometer for perfect doneness. Herb butter can be made ahead and refrigerated. If you don’t have a grill, a cast iron skillet and oven work well. Swap herbs or butter for dietary needs. Let steak rest before slicing for maximum juiciness.

Nutrition

Keywords: porterhouse steak, grilled steak, herb butter, steakhouse, special occasion, easy steak recipe, summer grilling, gluten-free, keto, low-carb

Find it online: https://blixfood.com/grilled-porterhouse-steak-easy-herb-butter-recipe-for-perfect-special-occasion-dinners/