4 porterhouse steaks (12 ounces each), cut 1 inch thick
2 tablespoons vegetable oil
1 tablespoon finely chopped shallots
1 teaspoon finely chopped fresh flat leaf parsley leaves
¼ teaspoons freshly ground black pepper
¾ teaspoon minced lemon zest
4 tablespoons (1/2 stick) unsalted butter, at room temperature, cut into 4 pieces
Salt, to taste
1. Preheat the broiler.
2. Pat the steaks dry, coat them lightly with oil, and set aside.
3. Combine the shallots, parsley, pepper, and lemon zest in a small bowl and whisk together. Add butter and continue to whisk until the mixture is homogenous. Refrigerate for 10 to 15 minutes if the butter is very soft. (Composed butter may be made ahead and stored, covered, in the refrigerator. Return to room temperature before serving.)
4. Broil the steaks until seared and well-crusted on one side, about 5 minutes. Turn, salt the meat, and broil 3 minutes more for medium-rare or 4 minutes more medium.
5. Transfer the steaks to a cutting board and let rest for 5 minutes. Slather a tablespoon of the composed butter on each steak and serve.
Get your Porterhouse Steaks at http://www.eprimecuts.com