Best Compound Butter For Francks Porterhouse Steak Recipes

Grilled Porterhouse Steak With Cilantro Lime Compound Butter image

Provided by Joanne

Categories Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

4 porterhouse steaks (mine were thin sliced 1/2-inch thick)
salt
fresh ground black pepper
canola oil, for brushing steak
1/2 cup unsalted butter, plus
2 tablespoons unsalted butter (softened)
2 tablespoons finely chopped cilantro
1/2 lime, juice of, plus a few grates of lime zest
1 garlic clove, finely chopped
1 tablespoon Worcestershire sauce
salt & fresh ground pepper

Steps:

Make Compound Butter:.
In a small saute pan over med heat, melt 2 tbs. of butter, add the garlic. Cook for 1 minute until garlic is fragrant.
Transfer the garlic butter to medium bowl. Add the lime juice, lime zest, and worcestershire sauce. Whisk to combine.
Use a fork to blend in 1 stick of butter. Season with Salt and Pepper, and add in the cilantro. Mix well.
Roll the butter into a cylinder (like a log) in plastic wrap, and twist the ends. Refrigerate until ready to use (at least 1 hour). Or freeze it if you need it sooner.
For the Steak:.
About 20 minutes before grilling, remove the steaks from the refrigerator. Rinse and pat dry. Brush the steaks on both sides with oil and season both sides with salt and pepper to taste. Cover steaks and let sit for 10 to 15 minutes.
Preheat indoor grill pan or outdoor grill to high (let it get really hot). Cook steak for 3 minutes on first side, flip and cook additional 2 minutes on second side for medium rare. Note: If using indoor grill pan cook 1 steak at a time.
Transfer steaks to platter, top with a slice of compound butter. Cover loosely with aluminum foil and let rest for 10 minutes.
I served these steaks with my baked broccoli mac and cheese recipe #503983, and a green salad on the side.

Compound Butter image

Provided by Martha Stewart

Yield Makes 1 cup

Number Of Ingredients 6

1 cup (2 sticks) unsalted butter, room temperature
1 tablespoon finely chopped fresh chives
2 teaspoons finely chopped fresh thyme leaves
1 tablespoon finely chopped fresh flat-leaf parsley leaves
1 teaspoon coarse salt
Generous pinch of freshly ground black pepper

Steps:

Stir together all ingredients in a medium bowl with a flexible spatula until well combined.
Place butter mixture on the center of a sheet of parchment paper, then loosely fold paper in half toward you and roll back and forth to form butter into a log. Then, while pulling parchment taut, push with a straightedge (such as the rim of a baking sheet) to mold into a neat cylinder, pressing hard to remove any air pockets. Wrap parchment around butter, then twist end to seal and tie with twine.
Refrigerate until firm, about an hour.