Seared Porterhouse with Oozing Maitre d' Butter- oh heaven. The high cook times seemed strange to me, but it resulted in two perfectly cooked porterhouses! I have most of the butter left over though- in the freezer for the next steak night. Yum!
This compound butter, also called maître d’hôtel butter, has melted the hearts of many. As the butter melts, the meat beneath is seductively gilded with mouthwatering flavors. Once you get the hang of it, you can beat almost anything, from curry to caviar, into the butter. Use coin-shaped slices to top meats and fish. - 3 1/2 oz salted butter, 1 T chopped fresh flat-leaf parsley Grated zest of 1 small lemon, Squeeze of lemon juice Salt & freshly ground black pepper