Grilled Porterhouse Steak with Garlic-Herb Butter and Charred Asparagus

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

A perfectly grilled porterhouse steak topped with a rich garlic-herb butter, served alongside tender charred asparagus. This American beef recipe, ready in about 35 minutes, pairs porterhouse steak, olive oil, and salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 750 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 steaks (about 12 oz each) porterhouse steak, 1-inch thick
• 2 tbsp olive oil
• 2 tsp salt, divided
• 1 tsp black pepper, divided
• 6 tbsp unsalted butter, softened
• 3 garlic cloves, minced
• 2 tbsp chopped fresh parsley
• 1 tsp fresh thyme leaves
• 1 tsp lemon juice
• 1 lb asparagus spears, trimmed
• 2 lemon wedges, for serving

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Instructions

1. Step 1: Preheat grill to high heat. Rub 2 porterhouse steaks (12 oz each) on both sides with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper each. Let rest at room temperature for 15 minutes.
2. Step 2: Meanwhile, in a small bowl, combine 6 tbsp softened unsalted butter, 3 minced garlic cloves, 2 tbsp chopped fresh parsley, 1 tsp fresh thyme leaves, 1 tsp lemon juice, and 1/2 tsp salt. Mix until smooth and refrigerate until needed.
3. Step 3: Grill steaks for about 4-5 minutes per side for medium-rare, or until desired doneness. Transfer to a plate and top each steak with half of the garlic-herb butter, allowing it to melt.
4. Step 4: Toss 1 lb trimmed asparagus spears with 1/2 tsp salt, 1/2 tsp black pepper, and a drizzle of olive oil. Grill asparagus for 3-4 minutes, turning occasionally, until tender and lightly charred.
5. Step 5: Serve steaks with grilled asparagus and lemon wedges on the side for squeezing over the vegetables and meat.