Loading Video...

Porterhouse Steak with Creamy Leek Sauce

  • Level: Easy
  • Total: 1 hr
  • Active: 30 min
  • Yield: 6 servings
Save Recipe


2 porterhouse steaks (about 2 pounds each)

Kosher salt and freshly ground black pepper

2 tablespoons butter 

2 tablespoons olive oil 

2 leeks, dark green parts discarded, white and light green parts halved lengthwise and soaked in cold water to remove grit, diced

2 cloves garlic, minced 

1/2 cup chicken broth 

1/4 cup heavy cream 

6 tablespoons canola oil


  1. Generously sprinkle the steaks with salt and fresh ground black pepper 1 hour before cooking and hold in the refrigerator.
  2. Heat the butter and olive oil in a large saute pan over medium heat. Add the leeks and saute until soft, 3 minutes. Add the garlic and saute for another 2 minutes. Reduce the heat, add the chicken broth and season with salt and pepper. Continue to cook until the leeks are tender and the liquid is mostly absorbed, 6 to 8 minutes. Stir in the heavy cream and continue to cook for 3 to 4 minutes.
  3. Preheat the oven to 325 degrees F.
  4. Heat 2 heavy-bottomed or cast-iron skillets over high heat. Add 3 tablespoons of the canola oil to each skillet. Place a steak in each pan and sear 2 to 3 minutes per side. Transfer the skillets to the oven and cook until an internal thermometer inserted into the steaks reads 130 degrees F, 6 to 8 minutes. Rest the meat for 10 minutes. Slice the steaks and serve with the leek sauce.

Chicken Fried Steak

Onion and Pepper Smothered Round Steak

Grilled Porterhouse Steaks

Prime Porterhouse Steak

El Paseo Porterhouse Steak

Porterhouse with Balsamic Steak Sauce

Perfect Porterhouse Steak for Two

Lobel's Classic Grilled Porterhouse Steak