Category
Main Dishes
Servings
2
Ingredients
-
2 (1½-lb) porterhouse steaks, each 1½ inches thick
- Sea salt to taste
- Freshly ground black pepper to taste
- Cooking spray
- ½ lb butter unsalted (room temperature)
- 2 T grated truffle
- Sea salt to taste
For Truffle Butter
Directions
- Thoroughly combine softened butter with grated truffle and salt. Roll with plastic wrap into a log shape, 1 inch in diameter. Refrigerate 2 hrs. or until compound butter is solid. Make one day ahead.
- Preheat Bravo and set to broil for 500°F.
- Remove steaks from refrigerator and bring up to room temperature, about 30 min. Pat dry and season with salt and pepper.
- Spray enamel baking pan with cooking spray. Place steaks on pan. Insert Probe thickest part of steak. Set Probe to 120°F for medium-rare.
- When done, remove. Let steaks rest 5 minutes. Place slab of truffle butter on meat and let melt to infuse flavor. Serve immediately.
