Recipes and Cooking Stout-Soaked Porterhouse with Beer Butter 3.7 (27) Add your rating & review One porterhouse usually serves 2 to 3 people. If serving more than that, add another porterhouse and use the same amount of marinade as you would for one steak. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 1, 2012 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 35 mins Marinate Time: 4 hrs Broil Time: 12 mins Stand Time: 5 mins Total Time: 4 hrs 52 mins Servings: 2 Jump to Nutrition Facts Ingredients 1 Porterhouse steak, 1-inch thick (about 1 1/4 lb.) 1 12 ounce bottle stout beer (Guiness) 1 tablespoon Dijon-style mustard 1 tablespoon Worcestershire sauce 2 teaspoon dried tarragon, crushed ½ teaspoon salt ½ teaspoon ground black pepper 1 shallot, finely chopped 2 teaspoon olive oil ½ cup butter, softened Directions Place steak in a self-sealing plastic bag set in a shallow dish. Set aside 2 tablespoons beer; in a small bowl combine remaining beer, mustard, Worcestershire, 1 teaspoon of the tarragon, the salt, and pepper. Pour beer mixture over steak in bag. Marinate in the refrigerator for 4 to 6 hours, turning occasionally. Meanwhile, in a small skillet over medium heat, cook shallot in hot oil 5 minutes or until tender. Stir in reserved 2 tablespoons beer. Remove from heat. Cool 10 minutes. In a small bowl combine softened butter, shallot mixture, and remaining 1 teaspoon tarragon. Transfer to waxed paper, shape into a log. Wrap and freeze. Preheat broiler. Drain steak; reserve marinade. Season steak with additional salt and pepper. Place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat to desired doneness, turning once, broiling 12 to 15 minutes for medium rare (145°F) or 15 to 20 minutes for medium (160°F). Transfer to platter. Tent with foil and let stand 5 minutes. Place reserved marinade in a small saucepan. Bring to boiling. Reduce heat to medium and simmer, uncovered, 15 minutes (Do not overcook; marinade can become bitter). To serve, slice steak into portions. Drizzle with some of the marinade reduction, and top each with a slice of frozen butter. Makes 2 to 3 servings. Marinate Soaking a meaty porterhouse in a dark, hearty stout quickly punches up the flavor, infusing the meat with a bold coffee-like taste. Rate it Print Nutrition Facts (per serving) 503 Calories 25g Fat 12g Carbs 41g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Calories 503 % Daily Value * Total Fat 25g 32% Saturated Fat 12g 60% Cholesterol 134mg 45% Sodium 1339mg 58% Total Carbohydrate 12g 4% Total Sugars 1g Protein 41g Vitamin C 1.8mg 9% Calcium 40.4mg 3% Iron 5.4mg 30% Potassium 585mg 12% Folate, total 12.1mcg Vitamin B-12 4.6mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.