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Butter Bombed Porterhouse

Butter Bombed Porterhouse Recipe

  • Four 1 ½-inch thick Porterhouse steaks, about 1 ½ pounds each
  • 1 tablespoon crushed red pepper flakes
  • 2 tablespoons boiling water
  • ½ cup Worcestershire sauce
  • ¼ cup Dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon Japanese soy sauce
  • ½ cup coarsely chopped sweet white onion
  • 10 garlic cloves, peeled, halved, germ removed, and grated on a Microplane grater
  • 1 tablespoon Montreal Steak Seasoning (see Notes)
  • 1 teaspoon dried oregano, preferably Mexican
  • 8 tablespoons (4 ounces) unsalted butter
  • ¼ cup finely chopped flat-leaf parsley
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon Worcestershire sauce
  • 4 garlic cloves, peeled, halved, germ removed, and grated on a Microplane grater
  • 1 teaspoon crushed hot red pepper flakes
  • Kosher salt
  • Finely ground fresh black pepper
  • About ¼ cup canola or vegetable oil
  • 2 large, whole garlic cloves, peeled
  • 1 bunch rosemary, tied in an Herb Bundle (see Notes) 
  • Fleur de Sel
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 1019kcal (51%)
Total Fat 82g (126%)
Saturated Fat 33g (165%)
Cholesterol 248mg (83%)
Total Carbohydrate 3g
Dietary Fiber 0g
Sugars 1g
Protein 64g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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