Seared Porterhouse Steak with Oozing Butter with Alex Guarnaschelli | Alex's Day Off | Food Network

What could be better than a steak with a perfect crust and melty butter on top?
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Alex Guarnaschelli, professional chef, working mom and passionate home cook, invites viewers to learn her down-to-earth recipes in Alex's Day Off. Alex shows how cooking her personal style of American, French and Italian fare can be elegant and approachable!
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Seared Porterhouse with Oozing Maitre d' Butter
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Easy
Total: 1 hr 5 min
Prep: 15 min
Inactive: 10 min
Cook: 40 min
Yield: 2 to 4 servings
Ingredients
2 tablespoons unsalted butter, plus 8 additional tablespoons, softened
1 cup minced shallots
Coarse sea salt
2 teaspoons green peppercorns
2 teaspoons Dijon mustard
1/2 teaspoon lemon juice, plus a "few grates" lemon zest
2 tablespoons Worcestershire sauce
Freshly ground black pepper
2 tablespoons freshly chopped parsley leaves
2 porterhouse steak, about 2 1/2 pounds and about 2 1/2 inches thick
Directions
Make the butter: In a medium saute pan, heat 2 tablespoons of the butter over medium heat, then add the shallots. Season with salt, to taste, and cook until they are translucent, 3 to 5 minutes. Transfer the shallots to a medium bowl. Add the green peppercorns, mustard, lemon juice, lemon zest and Worcestershire sauce. Whisk to blend so all of the flavors start to meld together. Use a fork to blend in the other 8 tablespoons of butter. Season with salt and pepper, to taste, and stir in the parsley.
Roll the butter into a cylinder (like cookie dough) in plastic wrap or parchment pepper and refrigerate until ready to use.
Cook the steak: Heat a cast iron skillet large enough to hold the steak until it begins to visibly smoke. Use a kitchen towel to "blot" any excess moisture from both sides of the steak and season with salt and pepper. Shut the heat off underneath the skillet and use a pair of tongs to put the steak squarely in the pan. Raise the heat high and brown on the first side, 3 to 5 minutes. Resist the temptation to move it as it cooks. Lower the heat and cook for an additional 8 to 10 minutes. Turn it on its second side and brown for 3 to 5 minutes. Lower the heat and cook for an additional 8 to 10 minutes. Turn the steak on the edge with the fat "cap" and brown that for 3 to 5 minutes. Lower the heat and allow the steak to cook for an additional 3 to 5 minutes on each side. Slice the maitre d' butter into1/2-inch rounds and set aside.
Testing for doneness: The simplest way to check for doneness is to make a small incision by the center bone in the thickest part of the steak. It should be a little less cooked than you would like to allow for "carry over" cooking and the "finishing" touch of running the steak under the broiler. For rare, a 2 1/2-inch porterhouse steak should take around 30 to 35 minutes to cook. Add about 4 minutes for medium-rare and 4 additional for medium. If using an instant-read thermometer, rare registers between 125 and 130 degrees F. For medium-rare, 130 to 135 degrees F and between 135 and 140 degrees F for medium.
Remove the steak from the pan to a cutting board and let rest for 10 minutes. Cut into slices and transfer the whole thing to a heatproof platter with the meat still arranged around each side of the center bone. Top the steak with a single layer of the butter slices, put it under the broiler until the butter softens, about 30 to 45 seconds. Serve immediately.
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#AlexGuarnaschelli #AlexsDayOff #FoodNetwork #SearedPorterhousewithOozingMaitredButter
Seared Porterhouse Steak with Oozing Butter with Alex Guarnaschelli | Alex's Day Off | Food Network
• Seared Porterhouse Ste...

[@AliceOnly671]

I tried my hand at this butter. BEST butter ever.

[@nicollettecherelle4565]

Alex Guarnaschelli is just simply amazing

[@pam0626]

THIS is the fabulous Food Network of old. World-class chefs cooking the best dishes.

[@MrTearZ]

2:05 when she's hyping me up in the bedroom👍

[@stephfernandes6834]

😂😂😂

[@AnthonyMcqueen1987]

She knew what she was saying hence he little wink.

[@ElJefeS4]

The only reason she has a fan base...

[@mustafa2010ism]

Alex is a great teacher. I need to make this.

[@hestergreen2031]

This is terrific. Love your instructions.Thank you.

[@clumsycooking9236]

"I want that wonderful grassy taste with steak" ah yes, so I can taste both the cow and the grass it's eating

[@jarednil69]

Lol it's true it is a grassy taste, but I probably wouldn't have said "grassy"

[@kelseymaclachlan8733]

Vegans everywhere are so confused with that comments

[@JLPerryTV]

She probably meant “earthy taste”

[@josephblow5946]

I'll pass on the grassy taste. I had a grass-fed steak that literally tasted like grass. Tough AF for a filet mignon.

[@darcyswanson7287]

Very good presentation. Now we all have to try doing it!!!

[@chophappy]

They had me at oozing butter haha! Great video!

[@heythere3780]

Definitely going to try this butter

[@robertradtke5945]

Looks awesome gotta try it!!!

[@stevelogan5475]

Ms. Alex, this looks delicious & very nice reipe. Folks, if you don't know the difference between a t-bone & porterhouse, the filet portion of the steak on the filet has to be a minimum if 1&1/2 inches width from the vertical bone to the outer edge to be a porterhouse & if it is less than that it is a t-bone, per USDA meat standards. I'm guessing Alex knows that, her being a great chef.

[@uniquelymonica9293]

I love your recipes

[@NANAbingbangboom]

Fantastic!!!

[@BOWENSblog]

I tried buttered pork chops baked in the oven before. Taste really good. This one probably really good & simple too

[@lindaparker4950]

Excellent &. deliciousness !

[@arthurclydejohnson6102]

Yum I'm hungry swear I could smell it cooking

[@Mac-ze4gu]

I love Alex 🥰

[@drewconway7135]

0:28 I guess this mixture just fell out of the clear blue sky.

[@ISEEKSPACE]

I love this woman

[@nataliemscrzysxycoolharris9623]

I’m scared to know the price on that big boy! WOO WEE!!

[@Sawzall2552]

You know it’s still gonna be cheaper than steakhouse prices 😬

[@reggie8995]

Had to r of been at least $40 cut of beef probably more like $50-$60

[@waiskuxx]

@@reggie8995 No WAY WTF that’s like a $40 piece of steak in New Zealand which is about $25 usd

[@captainskippy6622]

I made a compound butter with some Italian seasonings and fresh herbs. Pretty similar to what a very popular chain Italian restaurant uses on their steaks. Oh it was amazing.

[@JacksonWalter735]

Olive Garden?

[@codyrussell3607]

Bobby Flay who? I believe that Alex is the most talented chef in america this century

[@Beals1986]

Yum 😋

[@whatsnewneha]

Woohoo that's cool 😊

[@rosadjesus5107]

Loveeee

[@Passionforfoodrecipes]

Oh you know there's too much at stake not to have that oozing butter!

[@twdjt6245]

Too much at steak you mean?.... 😂 ........I’ll head out.

[@tacobelltaurus]

I love her

[@hestergreen2031]

So delicious & tasty

[@MrTimbo1111]

Very Very nice

[@madzzg9379]

I like a little less red & a bit more pink, but looks yummy

[@richarddeloatch3182]

Alright now, Alex!!😘

[@wavyj3281]

i cried watching this

[@MarioMVasilev]

Where can I watch full episodes of this show that is not amazon?

[@friendlycanadian1834]

Butter steak is probably one way to upscale it but its probably not healthy. Some people like to cook it in the oven. Good for a growing family. Good way to entertain others

[@penguin1028]

Omg I remember her from Chopped

[@ABerry-vj5ut]

and, soon to be Worst Cooks.

[@alfredafisher3429]

A. Berry string String bean resipie

[@alfredafisher3429]

String bean resipies

[@alfredafisher3429]

Istring bean resipies

[@fernandogueits6281]

Wow ilike

[@paul-singhgurth1599]

When she said " gently fold it in"...grrrr

[@davidfletcher4449]

She brings restaurant and home because she's a chef, owns a restaurant, and food network buys restaurant quality beef.

[@jonsullivanstudios1725]

yeah, i thought the same thing, but they gotta appeal to home cooks somehow i guess - so they end up lying...

[@waiskuxx]

It’s cheaper than going out lmao what’s your point

[@70CadillacMan]

I wouldn't mind waking up next to her every morning.

[@anthonyhardee4143]

right like what you cooking today 😂

[@havefaith7016]

🤣 When she ask , did you marry me for my cooking? Yes! Blessings😌

[@Taygoo15]

No oil in the pan?

[@selinanguyenofficial7343]

M thịt ngon quá ạ

[@leilanasser2122]

What if I can’t use butter is there an alternative?I am allergic to milk

[@mrtibbz10]

Bit light on the seasoning we all know most of it was gone by the time it cooked, good cook on it though ill give her that but no Oil?!?!

[@georgesmith8255]

With the fat that is on that steak you will no need any oil in the pan... again I am all for searing in a pan but reverse searing on a grill is way better... especially a steak that thick... when I do is put on the top rack of my grill and let it get to about 105 internal temp... then when the grill is good and hot.. place on grill wait 2 minutes and pick the steak up and put on a new part of the grill that’s really hot.. but before I place it back down on the same side give it a spin to get those really good looking grill marks... wait to more minutes and repeat the same process on the other side for 2 minutes each time... perfect steak ever single time!!! No need for butter or oil... just a fork and knife.. and maybe a good cold one!!!!

[@georgesmith8255]

Aiyaluna Yourke again butter on a steak... yuck.... a good ribeye has plenty of flavor with marbling.. salt pepper garlic all you need.... let it rest and all that good juices will be all the flavor you need... butter just ruins a steak...

[@waiskuxx]

@@georgesmith8255 No the butter adds a creamy taste to it which enhances the steak. Sure steak on its own is good but with a compound butter it’s delicious.

[@bellachua2669]

I’m in a diet and I want it please

[@steveraglin7607]

Alex, you so saucy!!!

[@nancypereida2078]

I couldn’t eat the steak. I need medium well done.

[@janzebuski3559]

Oh, no!!! Not with a steak like that!!! After spending the money for a steak like that, cooking it medium well done would be ruining it. Actually I think anything past medium rare would be a shame for this piece of meat 😋!!!!

[@r1fftastic]

I LIKE TO MAKE A NICE LOG

[@adrianwalker5415]

No oil In the pan?

[@kbstrong429]

If you like a steak more done like Medium would you no be buying a steak this thick or how much longer would you cook it without killing it all over again. However, yours looks like I like it, just a little to rate for me. Thanks🥰

[@jaxcarp22]

Cook it until it registers 140-145° inside with a meat thermometer

[@kbstrong429]

Jackie Carpenter thanks 😊 👏🏻

[@jmmgausa65]

Or get the seat and finish in the pan in the oven with the temp like the other person said.

[@jarednil69]

Is she still a judge on Chopped?

[@theartofcrochetbychandra3079]

😋😋😋🍽😋😋😋

[@theartofcrochetbychandra3079]

🍴😋😋😋😋

[@ourpresidentswallows6017]

Bobby flay would roll over in his grave if he saw someone repeatedly flipping the meat. “Don’t touch the meat let it do it’s thing”

[@antcip2452]

She is just stone cold awesome.

[@karl06111976]

Beautiful woman cooking beautiful food, perfect video

[@toroishan]

33 minutes to cook porterhouse?

[@patflores179]

Ok, i thought that was what she said. I ain't a pro chef or anything, but I've never cooked a steak for 33 minutes

[@NorthernSweetPea]

Lemon zest on steak? I will pass. Give a bit of thyme, worcestershire, garlic and black pepper in my butter and I'm perfectly happy 😊 Lemon does not belong with steak.

[@peveral4246]

"Lemon does not belong with steak." *laughs in churrasco*

[@janzebuski3559]

A little lemon is often used to finish off steak - cuts the fat. Often done in Italian cooking and Alex is Italian...

[@pennyg1966]

I ain't never seen a steak that thick here. They give us thin cut porterhouse steaks about a half inch thick . And they call it porterhouse. Cheap fucks then charge 20.00 for something that ain't worth it.

[@monkey_4202]

Grilling is the best way

[@lynx0560]

close to three inches....gives off dirty look.

[@williamc5661]

I don’t think there’s enough butter

[@ElJefeS4]

Never trust a skinny chef. This is why you're the most trusted.

[@kelseymaclachlan8733]

Is that a body shame comment?

[@tiffanyjiang8113]

@@kelseymaclachlan8733 Sounds like it.

[@georgesmith8255]

You ruined a great steak when you put butter on it... the steak if seasoned correctly and cooked correctly does not need steak sauce and or butter... sorry that’s my story and I’m sticking to it

[@xxbobbyasheepxx9564]

How is she not married?? Omg

[@monkey_4202]

Lmfao

[@breezy8363]

Not enough salt or seasoning..that cut is thick and most of what she added got lost in the pan.

[@JLPerryTV]

What do you mean? It was just a steak with salt and pepper in the pan. So how could have anything got lost in the pan?

[@debrakessler5141]

I'll just run down and pick one up! What planet do you live on? Most people can't afford hamburger.

[@lead5s]

that's how you ruin a 50 dollar t bone

[@louisgiraldin3827]

it looked absolutely delicious? she can cook, that's for darn sure. proved it over and over and over on the food channel. that steak probably cost closer to $100 than $50. or even a touch over. these top NY-ish area famous chefs use prime grade, probably dry-aged. Pat LaFrieda or similar quality and $$. would have been nice to see the "multiple turnings" she alluded to. 33 minute cooking time condensed into under 2 minutes with just the first "turn" shown.

[@GuitaristJayy]

That was seasoned so badly 🤦🏼‍♂️

[@PBBoogie99]

I’m distracted by her awkward fake smiles.

[@steverouleau8642]

Butter on a steak!?! Awww gross. Seasoning on a steak is better.

[@ItsMyWorld617]

Butter & Steak + nothing else = BORING.....Try again....

[@Quartiano]

This lady is creepy

[@roccocroce]

blood? this chick is strangeeeeeeee. more alton brown. more science.

[@goodfellow5390]

Rachel Ray really let herself go

[@iainmayo4457]

I can't believe I just saw a t bone steak get murdered. 30 to 35 mins of cooking. Omg. Clueless

[@wadewilson8011]

Low heat???? No oil in the pan??? You're not flipping it to move "moister" its not an hourglass lady. NO BASTING??? HELLLL NO! No mention of letting the steak rest?? The only thing that looks good and is a decent idea was the compound butter. But she didn't even use it correctly! 🤦🏽‍♂️🤦🏽‍♂️🤦🏽‍♂️

[@theartofcrochetbychandra3079]

🍴😋😋😋😋

[@theartofcrochetbychandra3079]

🍴😋😋😋😋