Pepper Rubbed Porterhouse Steaks with Chive Butter

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!

Servings: 4


  • 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


  1. Combine the 4 tablespoons of the butter, chives, and 1/4 teaspoon of salt in a small bowl. Transfer butter to sheet of plastic wrap. Roll the butter into 1 1/4-inch-diameter log, wrapping tightly in the plastic. Chill in the freezer until firm, about 20 minutes. Cut into 1/2-inch-thick rounds.
  2. Rub the steaks with the pepper and sprinkle with the remaining 1 teaspoon of salt. Melt the remaining 2 tablespoons of butter in large skillet over medium-high heat until hot. Add the steaks and cook, turning 3 times, until browned and medium-rare, about 6-7 minutes. Transfer steaks to a serving platter and top with chive butter.