Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, pan fried porterhouse steak w/ garlic butter and rosemary. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Pan Fried Porterhouse Steak w/ Garlic Butter and Rosemary is one of the most well liked of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Pan Fried Porterhouse Steak w/ Garlic Butter and Rosemary is something that I have loved my entire life. They’re nice and they look wonderful.
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To get started with this recipe, we have to 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:
- Get Porterhouse steak
- Take Salt and pepper
- Make ready Fresh rosemary
- Get 1 Tbs butter
- Make ready 6 cloves garlic
Transfer steaks to a freezer bag and add herbs, garlic, and olive oil. Remove basil butter from refrigerator and slice for serving. Remove steaks from the oven and season to taste with salt and pepper. Add butter, rosemary and garlic to pan.
Instructions to make Pan Fried Porterhouse Steak w/ Garlic Butter and Rosemary:
- Rub steak with salt and pepper
- Heat olive oil in a pan on high heat
- Cook steak on one side for 2-3 minutes and turn over
- Add chopped garlic, rosemary and butter
- 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.
Make sure to coat entire steak. Transfer pan to oven rack at highest position in the oven. 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.
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