Pan Fried Porterhouse Steak w/ Garlic Butter and Rosemary
Pan Fried Porterhouse Steak w/ Garlic Butter and Rosemary

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, pan fried porterhouse steak w/ garlic butter and rosemary. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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Pan Fried Porterhouse Steak w/ Garlic Butter and Rosemary is one of the most well liked of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Pan Fried Porterhouse Steak w/ Garlic Butter and Rosemary is something which I have loved my entire life.

To begin with this recipe, we must first prepare a few components. You can have pan fried porterhouse steak w/ garlic butter and rosemary using 5 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Pan Fried Porterhouse Steak w/ Garlic Butter and Rosemary:
  1. Make ready Porterhouse steak
  2. Make ready Salt and pepper
  3. Get Fresh rosemary
  4. Take 1 Tbs butter
  5. Get 6 cloves garlic

Transfer pan to oven rack at highest position in the oven. Pluck rosemary and thyme leaves from their sprigs. Transfer steaks to a freezer bag and add herbs, garlic, and olive oil. Remove basil butter from refrigerator and slice for serving.

Steps to make Pan Fried Porterhouse Steak w/ Garlic Butter and Rosemary:
  1. Rub steak with salt and pepper
  2. Heat olive oil in a pan on high heat
  3. Cook steak on one side for 2-3 minutes and turn over
  4. Add chopped garlic, rosemary and butter
  5. When butter is melted and Rosemary is fragrant, tilt the pan and spoon the garlic and butter over the steak and cook to your liking.

Remove steaks from the oven and season to taste with salt and pepper. Pan-seared T-bone steak cooked in a cast iron skillet with garlic, butter, and fresh rosemary. At a glance, the T-bone and porterhouse look like very similar cuts of meat. Both the strip and tenderloin are separated by the iconic T-bone running through the middle of the steak. This Porterhouse Steak rivals that of your favorite steakhouse restaurant!

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