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Porterhouse Steak with Creamy Leek Sauce

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