Pan-Roasted Porterhouse Steak | Williams Sonoma

Name: Pan-Roasted Porterhouse Steak | Williams Sonoma
Total time: 45 min
Ingredients: 1 porterhouse steak, about 1 1/2 lb. and 1 1/4 to 1 1/2 inches thick, patted dry; 1 Tbs. olive oil, plus more for serving; Kosher salt and freshly ground pepper, to taste; 2 Tbs. olive oil; 1 leek, white portion only, rinsed and finely chopped; 1 garlic clove, minced; 1 can (15 oz.) cannellini beans, rinsed and drained; 1 tsp. fresh lemon juice; 1/4 tsp. kosher salt; Freshly ground pepper, to taste; 1 Tbs. heavy cream; 1 Tbs. coarsely chopped fresh flat-leaf parsley; 1 tsp. minced fresh rosemary

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Pan-Roasted Porterhouse Steak The slightly unconventional cooking method here would be familiar to a steak-house chef.

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Ingredients

1 porterhouse steak, about 1 1/2 lb. and 1 1/4 to 1 1/2 inches thick, patted dry&nbsp;
1 Tbs. olive oil, plus more for serving&nbsp;
Kosher salt and freshly ground pepper, to taste&nbsp;
2 Tbs. olive oil&nbsp;
1 leek, white portion only, rinsed and finely chopped&nbsp;
1 garlic clove, minced&nbsp;&nbsp;
1 can (15 oz.) cannellini beans, rinsed and drained&nbsp;
1 tsp. fresh lemon juice&nbsp;
1/4 tsp. kosher salt&nbsp;&nbsp;
Freshly ground pepper, to taste&nbsp;
1 Tbs. heavy cream
1 Tbs. coarsely chopped fresh flat-leaf parsley
1 tsp. minced fresh rosemary&nbsp;