Butter-Basted Porterhouse Steak With Creamed Kale And Crisp Bacon

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 45 min · Beef · gluten-free, keto, low-carb, high-protein

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Ingredients

• 3 lb, two large steaks porterhouse steaks
• 3 slices, chopped thick-cut bacon
• 3/4 lb, stemmed and chopped curly kale
• 1/2 cup heavy cream
• 4 tbsp unsalted butter
• 1/4 cup grated parmesan
• 6 cloves, smashed garlic
• 2 sprigs fresh rosemary
• 1/2 tbsp kosher salt
• 1 tsp coarse black pepper

Method (tap to check — screen stays awake)

1. Salt the steaks on all sides and leave them uncovered on a rack for 30 minutes so the surface dries out.
2. Render the bacon in a skillet over medium heat until crisp, 9 minutes, then lift it out. Add the kale to the bacon fat with a splash of water and cook 5 minutes until it collapses, pour in the cream and simmer 4 minutes until thick, then stir in the parmesan and season.
3. Heat a heavy skillet until it smokes. Sear the steaks 4 minutes a side, then reduce the heat to medium, add 6 tablespoons butter, the garlic and rosemary, tilt the pan and spoon the foaming butter over the meat continuously for 3 to 4 minutes, until the thickest part reads 130F.
4. Rest the steaks on a board for 10 minutes with the last 2 tablespoons of butter melting on top.
5. Cut the strip and tenderloin off the bone, slice both against the grain, and serve over the creamed kale with the bacon crumbled across the top.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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