Seared Porterhouse with Oozing Maitre d' Butter

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As I sat down at the dinner table and took my first bite, I thought I was eating a steak from a worls renound steakhouse. This dish is AMAZING!!! Here is what I did differently: I made the butter as instructed and the stuffed mushrooms as instructed, but instead of topping the butter on the steak, I topped it with the mushroom stuffing. I also added some truffle oil to the stuffing when making it. It was delicious and I am happy I added it. I was only able to finish 1/2 of the steak the first night. The next night, I melted the Maitre'd Butter on a skillet and heated the steak in it. Let me tell you, steak is never good the next day, but this one I don't think I ever bit steak directly off the bone to get every little bit. I left nothing bu the bone, but my dog loved that part. :

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At first I was unsure about cooking such a large steak on a caste iron skillet, but my porterhouse came out so tender and flavorful with the added butter. The Maitre d' butter was so easy to make and I'm sure I won't be cooking steak without it. Thanks Alex, for such a tasty recipe.

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It was so good that my husband was still thanking me in bed, for making the steak. I used rib eyes instead of the porterhouse cuts. The Maitre d' butter I think will be wonderful for fish too. Love the cumin on the mushroom it breaks the richness of the dish. Used the left over mushroom stuffing over a bed of pasta and it was great. Had a hard time looking for green peppercorns in brine though, I just used the dried ones.

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Very tasty. I used two small ribeyes which worked just as well and made the whole meal when I saw it Sunday. I added a little blue cheese to the dressing and it was wonderful. The mushrooms were okay I might improvise and try it as a sauce for beef stroganoff. Off to the Orient for tonight's dinner!

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Out standing, simple, easy to prepare, not over the top like other chefs.Great ideas and extreamly tasty. A good program to keep watching.