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Nothing enhances a really good steak like a pat of flavored butter. We love porterhouse steaks, because it’s like getting two steaks in one: each person is served half the strip and half the filet—and the dog gets the bone!
4 Servings
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For the butter:
6 tablespoons unsalted butter, softened
2 tablespoons minced fresh chives
1 1/4 teaspoons salt, divided
For the steaks:
2 (1-pound) porterhouse steaks, about 1-inch thick
1 1/2 teaspoons coarse ground black pepper
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