CookEat Recipe
Porterhouse Steak with Maître d’Hôtel Butter
A thick porterhouse steak broiled over brisk heat and finished with parsley, chervil and lemon butter, with watercress alongside.
Method
Steps
Step 1
On a cold plate, mix the three-quarter ounce butter with half a teaspoon washed, dried and finely chopped parsley, a quarter teaspoon chopped chervil, half a teaspoon lemon juice, one saltspoon salt and half a saltspoon white pepper. Work together with a fork, cover and refrigerate at 40°F or colder until required.
Step 2
Use one tender, intact porterhouse steak cut from the short loin, one and a quarter inches thick. Trim and flatten evenly without mechanically needling the meat. Mix the separate one teaspoon salt, half teaspoon pepper and one light tablespoon oil on a dish, and turn the steak repeatedly in the seasoning.
Step 3
Arrange on a broiler and broil over brisk heat according to the appliance instructions for about twelve minutes on each side, continuing as needed until the thickest meat away from the bone reaches at least 145°F. Transfer to a hot dish and rest for at least three minutes.
Step 4
Spread the prepared parsley-chervil butter over the rested steak, decorate with a little washed watercress and serve promptly.
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