Valentines Day Recipe: Lovers Steak

pan grilled porter steak

Rows of stuffed bears line your pharmacy’s gift aisle.  Reese’s® cups come in the shape of hearts and your favorite candy is wrapped in hues of reds and pinks.

While there are thousands of prepackaged and mass-produced gifts to get your sweetie, we think there’s nothing more romantic than something homemade, in particular, the gift of food.

As famous New York Times restaurant critic Craig Claiborne once said, “Cooking is at once children play and adult joy. And cooking done with care is an act of love.”

Perhaps one of the most romantic things you can make for your significant other this Valentine’s Day is the Porterhouse Steak, also known as the “Lover’s Steak.” Made up of two prized cuts, the sweet tenderloin, and the hearty short loin, this cut is ideal for sharing.

However, if you have big appetites the Porterhouse can be served whole and left to take on.iStock_000020952971Large

Aside from being very tender, this cut is known for its shorter cook time, due to less collagen, relative to other cuts. This makes it a favorite among restaurants and at home chefs who want to make something special, but not spend hours over a hot grill or stove.

For this Valentine’s Day, we put together a recipe that combines classic steak seasonings, with a rich compound butter to elevate both the flavor and presentation.

Porterhouse Steak with Paprika Parmesan Compound Butter

Cooked Porterhouse



  • 2 3-inch-thick porterhouse steaks
  • ½ cup olive oil
  • 10 large garlic cloves, minced
  • 2 Tbsp fresh thyme, chopped
  • 1 Tbsp salt
  • 4 tsp ground black pepper
  • 2 tsp fresh rosemary, chopped


  • 6 Tbsp butter, room temperature
  • 4 tsp Parmesan cheese, grated
  • 2 tsp paprika
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • ½ tsp ground black pepper
  • ½ tsp hot pepper sauce


  1. Place steak in a shallow baking dish. Whisk oil, garlic, thyme, salt and rosemary in small bowl to blend.
  2. Pour half of the marinade over steak. Turn steak over; pour remaining marinade over steak. Cover and chill at least 2 hours and up to 1 day. (If marinating more than 6 hours, turning occasionally to distribute marinade)
  3. In the meantime, mix all butter ingredients in small bowl until blended. Place butter mixture on plastic wrap and roll up like cookie dough, in a long cylinder shape, leaving about an inch on ends to tie. (Can be made up to 2 days ahead, but will only take about an hour to harden.)
  4. Preheat grill to medium-high heat. Remove steak from marinade; shake off excess and let sit for about 30 minutes before grilling. Place steak on grill and cover.
  5. Grill steak about 15 minutes per side or until the instant-read thermometer inserted into the center of steak reads 125°F to 130°F for medium-rare.
  6. Transfer steak to platter; cover to keep warm. Let stand 5 minutes.
  7. If sharing, cut meat away from the bone. Cut each meat section into 1/3-inch-thick slices. Slice butter into 1” thick discs, remove plastic wrap from edges and top steak with butter, allowing it to melt slightly before serving.

Another top tip when cooking the Porterhouse is to always keep the bone in while cooking. The bone will conduct heat, allowing the meat to cook more evenly and of course adds even more flavor to this tender, buttery cut.

Pair with your favorite fresh vegetables and a hearty red wine and you’ll have the perfect 5-star Valentine’s Day meal in the comfort of your own home.

Remember we provide the steak and recipe, you provide the romance – card, and flowers not included.