Griddled Porterhouse steak with Belgian beer butter

hm11Compound butters sound tricky, but they’re actually a simple way to boost flavour and impress guests. Wrap and refrigerate leftovers up to two weeks (or freeze up to three months), then melt over lamb, baked potatoes or sautéed vegetables, or spread on a baguette. Beery butter, what could be finer. Here we put it over a Porterhouse (or New York strip) steak, the powerful beer mixing perfectly with the tender beef. We recommend a Straffe Hendrik Quadruppel which is deep and rich in flavour, perfect.


  • 120g unsalted butter, softened but not melted
  • 2 teaspoons minced fresh thyme
  • 1 teaspoon minced fresh Italian flat-leaf parsley
  • 1 teaspoon minced fresh garlic
  • 2 tablespoons Belgian quadruppel (Straffe Hendrik Quadruppel)
  • Pinch of salt
  • Freshly ground black pepper
  • 4 boneless Porterhouse steaks, about 1¼ to 1½ inch thick
  • 2 tablespoons olive oil


In a small bowl, use a mixer to cream the butter, herbs, garlic and 1 tablespoon of the beer. Scrape down the bowl and beaters, then mix in the remaining beer, 1 teaspoon at a time, scraping down between additions, until all the beer is fully incorporated. Season with salt and pepper as needed. You can of course do this by hand but it may take some time and effort.

Transfer the butter mixture to a sheet of plastic wrap, placing on one edge. Fold the plastic wrap over the butter and roll into a 1½-inch cylinder; twist the ends closed. Chill until firm, about 2 hours.

Remove the steaks from the fridge and heat the griddle to medium-high, leaving one area of the grill cooler.

Rub the steaks with oil and season with salt and pepper. Arrange on the hot part of the griddle and cook until well-browned, about 4-5 minutes. Flip the steaks and griddle for another 4-5 minutes for medium-rare, moving them to the cooler side of the griddle in case of flare-ups or fast browning.

Transfer steaks to a platter or individual plates. Slice the cold butter into ¼-inch slices, and top each steak with two or three rounds. Tent with foil, and leave to rest until about two-thirds of the butter has melted. Serve with a light salad or a dirty pile of thick cut chips and the rest of that Straffe Hendrik Quadruppel.