Porterhouse Steak with Hollandaise

  • serves 4
Christine Cushing
Christine Cushing


39 Ratings
Directions for: Porterhouse Steak with Hollandaise


Porterhouse Steaks

4 Tbsp vegetable oil (60 ml)

kosher salt and freshly ground black pepper, to taste

4 2 inch thick porterhouse steaks

Hollandaise Sauce

1 cup butter (250 ml)

6 egg yolks

2 Tbsp red wine vinegar (30 ml)

pinch of cayenne

kosher salt and freshly ground black pepper, to taste

2 Tbsp warm water (30 ml)


Porterhouse Steaks

1. Divide the oil between 2 large skillets and heat over medium. Salt and pepper the steaks on both sides and add them to the pans. Cook the steaks about 6 to 8 minutes perside (for medium rare) or until done to your liking. Let rest off heat for 5 minutes.

2. Transfer the steaks to a platter, pour the pan juices over the steaks. Slice the steaks and serve with the hollandaise sauce.

Hollandaise Sauce

1. Melt butter in a small saucepan and heat until foamy.

2. Whisk together yolks, vinegar, water, cayenne and seasoning until light and fluffy. Gradually add to butter.

3. Whisk over low heat until thickened. Hold in a warm spot above stove until ready to serve.

See more: Eggs/Dairy, Beef, Dinner, Main



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