Broiled Porterhouse Steaks With Mustard Recipes

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BROILED PORTERHOUSE WITH SALMORIGLIO



Broiled Porterhouse with Salmoriglio image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h25m

Yield 2 servings

Number Of Ingredients 10

1 clove garlic, minced
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 teaspoon lemon zest (1 lemon)
2 tablespoons lemon juice (1 lemon)
6 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
One 1 1/2-pound porterhouse steak (about 1 1/2 inches thick)
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt

Steps:

  • For the salmoriglio: In a medium bowl, whisk together the garlic, rosemary, thyme, lemon zest, lemon juice, olive oil and salt. Set aside at room temperature for at least 45 minutes or in the refrigerator for up to 8 hours to let the flavors marry.
  • For the steak: Remove the porterhouse from the refrigerator 30 minutes prior to cooking; preheat the oven to 450 degrees F.
  • In a 12-inch stainless steel or cast-iron skillet, heat the olive oil over high heat for 3 minutes. Sprinkle the steak all over with the salt. When the oil begins to show slight wisps of smoke, add the steak to the pan and cook undisturbed for 2 minutes. Flip the steak and transfer the pan to the oven. Roast for 7 to 10 minutes for medium doneness. Remove from the oven and immediately spoon 2 tablespoons of the salmoriglio over the steak. Let rest for 10 minutes before slicing. Serve with the remaining salmoriglio.

BROILED PORTERHOUSE WITH ROASTED GARLIC AND LEMON



Broiled Porterhouse with Roasted Garlic and Lemon image

In the majority of steak houses most steaks are cooked under infrared broilers, but for whatever reason, it is a method that is rarely used at home. I don't know what it is but when I tell home cooks how easy it is to broil a steak they look at me with some fear and trepidation. Let me assure you, other than a little bit of smoke, there is no easier way to cook a steak. Plus your friends will be impressed that you used your broiler for something other than garlic bread or to melt cheese.

Provided by Michael Symon : Food Network

Categories     main-dish

Time 9h15m

Yield 4 to 6 servings

Number Of Ingredients 10

Two 24-ounce dry-aged prime porterhouse steaks
Kosher salt
4 strips bacon or 2 tablespoons bacon fat
Roasted Garlic Schmear, recipe follows
1 tablespoon chopped oregano
1 head roasted garlic, peeled
1 tablespoon sea salt
Juice and zest of 1 lemon
1/4 cup chopped parsley
2 tablespoons olive oil

Steps:

  • The night before you serve the steaks, season them liberally with salt on both sides and store in the refrigerator overnight. Remove them from the fridge 45 minutes before cooking, to take the chill off.
  • Turn the oven to broil.
  • Prepare your pan(s). Note: depending on the size of the steaks and the size of your pan, you may need two pans. If using the bacon, place in a large cast-iron pan(s) and cook over medium heat until crispy. Remove from the pan, leaving the melted bacon fat, and set aside for another use. If using the cold bacon fat, add it to a cast-iron pan(s) over medium-high heat and melt.
  • Open a window or two because it may get a little smoky. Place the steaks in the pan(s) and place under the broiler for 4 minutes. Flip the steaks carefully and return to the broiler for another 4 minutes.
  • At this point your steaks will be about medium rare. Leave them under the broiler a little longer if you prefer them more cooked.
  • Spread the Roasted Garlic Schmear over the tops of the steaks. Let rest for 5 minutes, and then slice and serve.
  • Combine all the ingredients in a small bowl or a mortar and pestle. Mix to combine.

PERFECT PORTERHOUSE STEAK



Perfect Porterhouse Steak image

Perfectly Grilled Porterhouse Steak. Grilled either indoors or out.

Provided by chefpaularwine

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 45m

Yield 2

Number Of Ingredients 4

20 ounces porterhouse steak
1 teaspoon olive oil
1 tablespoon meat tenderizer
1 teaspoon steak seasoning

Steps:

  • Place steak on a plate and coat lightly with olive oil. Rub steak with meat tenderizer. Sprinkle steak with Canadian steak seasoning and gently rub into steak. Cover with plastic wrap and let stand for 20 minutes.
  • Preheat a grill for high heat. When the grill is hot, lightly oil the grate.
  • Unwrap steaks and grill on open flame or charcoal grill for 3 to 5 minutes per side, or to your desired degree of doneness.

Nutrition Facts : Calories 461 calories, Cholesterol 94.3 mg, Fat 36.6 g, Protein 27.1 g, SaturatedFat 13.5 g, Sodium 1025.1 mg

GRILLED PORTERHOUSE STEAK WITH PAPRIKA-PARMESAN BUTTER



Grilled Porterhouse Steak With Paprika-Parmesan Butter image

**Needs to Marinate** I was excited to find this recipe online. In my younger days I worked at a restaurant that served a delicious parmesan butter with all of it's steaks. This is so close to that very recipe. Try the Paprika-Parmesan Butter with all of your favorites steaks.

Provided by Brenda.

Categories     Steak

Time 2h35m

Yield 4 serving(s)

Number Of Ingredients 14

1 (2 3/4 lb) porterhouse steaks, 2-3/4 to 3 inch thick
1/4 cup olive oil
7 large garlic cloves, minced
1 tablespoon fresh thyme, chopped
1 tablespoon salt
2 teaspoons ground black pepper
1 teaspoon fresh rosemary, chopped
3 tablespoons butter, room temperature
2 teaspoons grated parmesan cheese
1 teaspoon paprika
1/2 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground black pepper
1/4 teaspoon hot pepper sauce

Steps:

  • Mix all Paprika-Parmesan Butter ingredients in small bowl until blended.(Can be made 2 days ahead.) Use at room temperature.
  • Place steak in glass baking dish.
  • Whisk oil and next 5 ingredients in small bowl to blend. Pour half of marinade over steak. Turn steak over; pour remaining marinade over steak. Cover and chill at least 2 hours and up to 1 day, turning occasionally.
  • Prepare grill, (medium heat).
  • Remove steak from marinade; shake off excess.
  • Place steak on grill; cover grill.
  • Grill steak to desired doneness,(until instant-read thermometer inserted into center of steak registers 115 F to 120 F for rare,about 15 minutes per side,or 125 F to 130 F for medium-rare, about 18 minutes per side),occasionally moving steak to cooler part of rack if cooking too quickly.
  • Transfer steak to platter; cover to keep warm. Let stand 5 minutes.
  • Using sharp knife, cut meat away from bone. Cut each meat section into 1/3-inch-thick slices.
  • Spread Paprika-Parmesan Butter over top of slices and serve.

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