Pan-Seared Shallot and Thyme Butter-Basted Steak (Porterhouse)
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Resource ID
12745
Access
Open
Contributed by
Suzanne Raymond
Notes / Caption
This recipe was adapted for the Gateway program. It was part of Phase #4 recipe development. It features the Porterhouse T-bone Steak.
R00339
Other name for this recipe (Shallot and Thyme Butter-basted Steak)
This steak gets cooked entirely on the stove top using the time-tested method of basting with a generous amount of butter (so worth it!) that results in a wonderful golden-brown crust. Nonstick skillets do not brown steak as well, so be sure to use a cast-iron pan or heavy stainless steel skillet. The Porterhouse Steak has the same type of bone you find in a T-bone Steak.