Name: Trick and Treat Porterhouse for Two
Prep time: 30 min
Cook time: 30 min
Total time: 6 h
Cuisine: American
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)

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)

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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