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Porterhouse with Jalapeno Butter


Dress up steak with compound -- meaning flavored -- butter, which is surprisingly simple to make. A T-bone steak would also work here, just be sure to adjust grilling time as needed to account for the smaller cut.

  • Servings: 2

Source: Martha Stewart Living, June 2006


  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 fresh jalapeno chile, seeded and finely chopped
  • 1 clove garlic, minced
  • 1 porterhouse steak (2 1/2 pounds, 1 1/2 inches thick), room temperature
  • Coarse salt and freshly ground pepper


  1. Preheat grill to medium-high (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Stir butter, jalapeno, and garlic in a bowl; set aside.

  2. Season both sides of steak with salt and pepper. Grill over hotter part of grill, covered, flipping once, until browned, 3 to 4 minutes per side. Slide to cooler part of grill; grill, covered, flipping once, until medium-rare, 7 to 8 minutes more per side. Remove from grill, and let rest 10 minutes. Serve with jalapeno butter. Filet mignon can be prepared this way as well. Sear two 8-ounce steaks over direct heat for three minutes per side; grill over indirect heat until medium-rare, five to six minutes more per side.

Cook's Notes

To make compound butter, stir chopped herbs, garlic, chiles, ginger, or other ingredients into softened butter until combined. Leftovers can be refrigerated and used on grilled chops or fish.

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