Wicked Skillet Porterhouse with Compound Butter
September 21, 2016
- Yields: 2 Servings
1 Tbsp plus 2½ tsp Pig's Ass Memphis Style Rub
1In medium bowl, stir butter, chives, 1½ teaspoons Pig’s Ass Rub and lemon juice.
2Place a cast iron skillet on the grill grate of a gas or charcoal grill. Preheat the grill on high heat (375°F) for 15 minutes. Sprinkle steak with remaining 1 tablespoon plus 1 teaspoon Pig’s Ass Rub.
3Add the oil to the skillet and use an oven mitt to grab the skillet and swirl the oil around in the skillet. Use tongs to place the steak in the hot cast iron skillet. Cook the steak, uncovered, 8 minutes or until an instant-read thermometer inserted into the steak reaches 125°F for medium-rare, turning once halfway through cooking.
4Remove the skillet from the hot grill grate; loosely cover with aluminum foil and let stand 5 minutes to allow juices to redistribute before slicing.
5Top the steak with 2 tablespoons Compound Butter and garnish with oregano sprigs, if desired. Slice the steak across the grain to serve.
- Stir 2 tablespoons chopped chipotle chile peppers in adobo sauce into the Compound Butter for a spicy flare.
- If time allows, let the steak stand 15 minutes or refrigerate up to 2 hours after sprinkling with Pig's Ass Rub.
- Let the steak stand at room temperature for 1 hour to take the chill off before cooking for more even cooking.
- Any moisture on the steak will prevent it from browning. Pat the steak with paper towel before applying the seasoning to ensure the surface is dry for a deeper sear on the outside.
- Resist the urge to move the steak too soon after placing it in the hot cast iron skillet. It will naturally release from the hot skillet once it has a nice sear on the bottom surface.
- If using a thinner steak, reduce the amount of cooking time.
- Serve leftover Compound Butter over sautéed vegetables, stir into scrambled eggs or mashed potatoes, or use in a shrimp scampi.