Jul 17 2026
Restaurants›M'tucci's Twenty-Five›24 Oz. Porterhouse Recipe

24 Oz. Porterhouse Recipe

Inspired by M'tucci's Twenty-Five
Time1h
Serves2

Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde

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Ingredients

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Steak

Crispy Salt Water Potatoes

Sautéed Broccolini

Italian Salsa Verde

Method

Preparing the Porterhouse

  1. 1

    Season the Steak

    Generously season the porterhouse steak with salt and black pepper on both sides.

  2. 2

    Sear the Steak

    Heat olive oil in a large skillet over high heat. Once hot, add the steak and sear for about 4-5 minutes per side for medium-rare, or to your desired doneness.

  3. 3

    Rest the Steak

    Remove the steak from the skillet and let it rest for 10 minutes before slicing.

Crispy Salt Water Potatoes

  1. 4

    Boil the Potatoes

    In a pot, bring salted water to a boil and add the small potatoes. Cook until tender, about 15-20 minutes.

  2. 5

    Drain and Cool

    Drain the potatoes and let them cool slightly.

  3. 6

    Crisp the Potatoes

    Heat olive oil in a skillet over medium-high heat. Add the boiled potatoes and cook until crispy and golden brown on all sides.

Sautéed Broccolini

  1. 7

    Sauté the Broccolini

    In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.

  2. 8

    Add Broccolini

    Add broccolini, salt, and black pepper. Sauté for 5-7 minutes until tender-crisp.

Making Italian Salsa Verde

  1. 9

    Combine Ingredients

    In a bowl, mix together parsley, basil, minced garlic, capers, lemon juice, and olive oil until well combined.

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