Why You’ll Love This Recipe
I love this recipe because it’s both playful and sophisticated. The heart-shaped butter adds a cheeky Halloween flair, while the steak is cooked to juicy perfection with a deep, savory crust. The roasted vegetables bring color, texture, and a herby freshness to the plate. It feels special without being overly complicated. And honestly, that sizzling butter finish is pure magic every time.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the steak:
1.5 lb porterhouse or T-bone steak
1/2 tsp sea salt
1/4 tsp baking soda
Flaky salt for serving
For the compound butter:
3 tbsp unsalted butter, room temperature
1/8 tsp smoked paprika
1/8 tsp chipotle chili powder
1/8 tsp Aleppo pepper
1/2 tsp honey
For the vegetables:
1.5 lbs baby purple potatoes, halved lengthwise
1 red bell pepper, seeded and cut into 1” strips
1 small red onion, cut into 1” wedges
2 tsp fresh rosemary, finely chopped (about 2 sprigs)
2 tbsp olive oil (divided)
Salt and pepper, to taste
To finish:
1 bunch watercress
1 lime, cut into wedges
Directions
Prepare the Steak (Optional Overnight Step)
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I pat the steak dry with paper towels. Using a small knife, I cut slits about 1” apart into the fat cap—just through the fat, not into the meat. This helps keep the steak flat during searing.
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I sprinkle the steak with sea salt and baking soda, gently patting to adhere. Then I place it on a wire rack set over a baking sheet and refrigerate it uncovered for 5 hours. (If I’m short on time, I skip refrigeration and season the steak just before cooking.)
Make the Compound Butter
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I mix the butter, smoked paprika, chipotle chili powder, Aleppo pepper, and honey in a small bowl until smooth.
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I turn the butter onto a piece of plastic wrap and shape it into a heart using the wrap to mold it. Then I twist it closed and chill it until firm. (This makes enough for more than one steak, so I save the rest for later.)
Roast the Vegetables
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I preheat the oven to 450°F with racks on the bottom and center positions.
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On two rimmed baking sheets, I divide the potatoes, bell pepper, and red onion. I toss each sheet with 1/4 tsp salt, pepper to taste, and 1.5 tbsp olive oil.
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I arrange the potatoes cut-side down for a crispy edge, then roast the veggies for 30 minutes, swapping the pans halfway through.
Sear and Cook the Steak
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As the veggies roast, I remove the steak from the fridge and let it rest at room temperature for 10 minutes.
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I heat a cast iron or stainless-steel skillet over high heat. Once hot, I use tongs to press the fat cap against the pan to render it.
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I lay the steak flat in the pan and sear it, flipping every 30–60 seconds for about 5 minutes to build a deep crust.
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I transfer the pan to the oven (center rack) and cook for 2.5 minutes for medium-rare. I check the temperature—if it’s 120–130°F, I rest the steak under foil until it reaches 135°F. If it’s lower, I return it to the oven for another 30–60 seconds.
Serve
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After resting for 10 minutes, I slice the steak into thick 1” ribs and top it with the heart-shaped compound butter and a sprinkle of flaky salt.
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I finish the roasted vegetables with fresh watercress and a squeeze of lime juice for brightness.
Servings and timing
Servings: 2
Prep time: 5 minutes (plus 5 hours optional rest)
Cook time: 30 minutes
Total time: 30 minutes (active), 5 hours (optional resting)
Variations
If I want to change things up, I swap the porterhouse for a ribeye or NY strip steak. I’ve also used sweet potatoes or golden potatoes instead of purple for a different color palette. The butter can be shaped into pumpkins or ghosts instead of hearts for a more Halloween-focused theme. And when I want more heat, I bump up the chipotle or add a pinch of cayenne to the butter.
Storage/Reheating
Leftover steak keeps well in the fridge for 2–3 days, and I reheat it gently in a skillet over medium-low heat or slice it cold for sandwiches or salads. The compound butter can be stored in the fridge for a week or frozen for longer. I store leftover roasted vegetables in an airtight container and reheat them in the oven to restore their crispness.
FAQs
Can I skip the steak refrigeration step?
Yes, I’ve made this without the overnight rest and it still turns out great. Just season right before cooking.
What’s the purpose of the baking soda?
It helps create a better crust and promotes browning. I only use a small amount—too much can affect the flavor.
Can I use a different cut of steak?
Absolutely. Ribeye, NY strip, or filet mignon all work beautifully with this method and compound butter.
How do I know when the steak is done?
I always use an instant-read thermometer. 120–130°F for medium-rare, 130–140°F for medium, and 140–150°F for medium-well.
Can I make the butter ahead of time?
Yes, I usually prepare it the day before and keep it chilled until serving. It keeps its shape and flavor really well.
Conclusion
Trick and Treat Porterhouse for Two is the perfect blend of drama and deliciousness. I love how it turns a simple steak dinner into something fun, flavorful, and perfect for celebrating the spooky season. The crispy roasted veggies, zesty watercress, and that melting heart of butter make every bite unforgettable.
Print
Trick and Treat Porterhouse for Two
- Total Time: 30 minutes (active), 5 hours 30 minutes (with refrigeration)
- Yield: Serves 2
- Diet: Gluten Free
Description
A romantic and spooky steak dinner with roasted veggies, heart-shaped chili compound butter, and a perfectly seared porterhouse. Perfect for Halloween date nights or cozy fall evenings!
Ingredients
For the Steak:
1.5 lb porterhouse or T-bone steak
1/2 tsp sea salt
1/4 tsp baking soda
Flaky salt (for serving)
For the Compound Butter:
3 tbsp unsalted butter, room temperature
1/8 tsp smoked paprika
1/8 tsp chipotle chili powder
1/8 tsp Aleppo pepper
1/2 tsp honey
For the Veggies:
1.5 lbs baby purple potatoes, halved lengthwise
1 red bell pepper, seeded and cut into 1” strips
1 small red onion, cut into 1” wedges
2 tsp fresh rosemary, finely chopped (about 2 sprigs)
Salt and pepper, to taste
3 tbsp olive oil (1.5 tbsp per baking sheet)
1 bunch watercress (for serving)
1 lime, cut into wedges (for serving)
Instructions
Prepare the Steak (optional dry-brine):
Pat steak dry with paper towels. Cut small slits through the fat cap, about 1” apart.
Sprinkle with sea salt and baking soda, pressing gently. Place on a wire rack over a baking sheet and refrigerate uncovered for 5 hours (optional).
Make the Compound Butter:
3. Mix butter with smoked paprika, chipotle, Aleppo pepper, and honey in a small bowl.
4. Shape into a heart using plastic wrap and chill until ready to use.
Roast the Veggies:
5. Preheat oven to 450°F.
6. Divide potatoes, bell pepper, onion, and rosemary between two baking sheets. Drizzle each with 1.5 tbsp olive oil, season with salt and pepper, and toss to coat. Place cut side of potatoes down.
7. Roast on lowest and center racks for 30 minutes, swapping trays halfway through.
Cook the Steak:
8. Let steak sit at room temp for 10 minutes.
9. Heat a large cast iron or stainless steel pan over high heat. Sear the fat cap first, rendering some fat, then sear steak, flipping every 30–60 seconds for 5 minutes to build crust.
10. Transfer pan to the oven and roast for 2.5 minutes for medium-rare. Check internal temp — remove at 120–130°F. Tent with foil and rest until 135°F is reached.
Serve:
11. Slice steak into 1” ribs, top with compound butter and flaky salt.
12. Plate with roasted veggies topped with watercress and a squeeze of lime.
Notes
No time to refrigerate the steak? Salt and cook it right before searing.
Slitting the fat cap prevents curling for an even sear.
Adjust compound butter spice level to taste.
For medium steak, roast 3–3.5 minutes in the oven.
Use a splatter screen and turn on the vent — searing gets smoky!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course, Halloween Recipe
- Method: Pan-Sear & Roast
- Cuisine: American
