Broiled Porterhouse Steak with Truffle Butter

Author

Nuwave

Servings

2

Category

Main Dishes

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

Directions

1. 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.
2. Preheat Bravo and set to broil for 500°F.
3. Remove steaks from refrigerator and bring up to room temperature, about 30 min. Pat dry and season with salt and pepper.
4. 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.
5. When done, remove. Let steaks rest 5 minutes. Place slab of truffle butter on meat and let melt to infuse flavor. Serve immediately.