PORTERHOUSE STEAK WITH BROWN BUTTER, BLUE CHEESE AND CHIMICHURRI
Steps:
- Make the chimichurri: Combine all of the herbs in a medium bowl. Add the oil, garlic and chile flakes and stir to combine. Let sit for at least 30 minutes to allow flavors to meld. Stir in the vinegar just before serving to keep the color bright green. Season with salt and pepper, then taste and add honey, if needed.
- Meanwhile, prepare the steak: Let the steak sit at room temperature for 30 minutes before cooking. This will help it cook quickly and more evenly.
- Preheat the broiler. Heat a large ovenproof skillet, preferably cast-iron, over medium-high heat, then heat the oil until smoking. Season the steak very generously with salt and pepper and cook just on one side, undisturbed, until a deep brown crust forms on the bottom, about 4 minutes. Transfer the steak, browned-side up, to a cutting board.
- Cut the steak off the bone in 2 pieces--the strip steak on one side and filet mignon on the other. Slice both pieces 1 inch thick straight down, perpendicular to the bone. Return the bone to the skillet and reassemble the sliced steak around it, browned-side up, to resemble the whole steak. Top with the butter and broil until the butter is melted and golden brown and the steak is medium-rare, 4 to 6 minutes, spooning some of the butter and pan juices over the steak as it cooks. Scatter the cheese over the top and broil for 1 more minute. Serve the steak with buttery pan juices spooned over and the chimichurri on the side.
PORTERHOUSE STEAK WITH HERBED BUTTER
Provided by Diana Yen
Categories Kid-Friendly Quick & Easy Steak Summer Small Plates
Yield Makes 6 to 8 servings
Number Of Ingredients 11
Steps:
- Make the herbed butter:
- In a bowl, using a wooden spoon, stir together the herbs and butter. Season to taste with salt and pepper. Spoon mixture generously into ramekins and use the back of a butter knife to smooth the surface, removing any extra. Cover with plastic wrap and place in the refrigerator.
- Cook the steak:
- Preheat oven to 350°F. Let steak sit at room temperature for 30 minutes.
- Pat steaks dry and season generously with salt and pepper. Heat a large skillet over medium-high heat, and add 1 tablespoon oil to pan. When oil begins to smoke, add the first steak and cook until brown and crusted, 3 to 4 minutes per side. Melt 1 tablespoon of butter in pan and spoon over steak to baste. Remove steak from heat and set aside. Wipe out the skillet and repeat with the second steak.
- Place both steaks on a rimmed baking sheet fitted with a wire rack and place in oven to cook until an instant-read thermometer inserted into the center of the steak registers 120°F for medium-rare, about 5 minutes (or 125°F for medium, about 10 minutes). Transfer steaks to a wooden board to rest, about 10 minutes.
- To serve: Cut meat off both sides of the bone, leaving you with two pieces of steak. Slice each steak across the grain, then rearrange the slices around the bone on a platter. Serve with herbed butter.
PERFECT PORTERHOUSE STEAK WITH HERB BUTTER
Steps:
- In a small bowl, combine the olive oil, salt, coriander, paprika, black pepper, onion powder, oregano and garlic. Rub the steaks on both sides with the mixture and let sit at room temperature for 30 minutes.
- Prepare a grill for medium-high heat. Grill the steaks until the internal temperature registers 125 degrees F on an instant-read thermometer for medium rare, 8 to 10 minutes per side. Remove the steaks from the grill, top each with 1 to 2 tablespoons of the Herb Butter and let rest for 5 to 10 minutes.
- Cut the meat from each side of the bone and slice across the grain into strips. Arrange around the bone and top with more Herb Butter for serving.
- In a large bowl, blend the butter, chives, parsley, Worcestershire, salt and pepper until completely combined. Use immediately or wrap into a cylinder in plastic wrap and refrigerate for up to a month.
BUTTER BOMBED PORTERHOUSE STEAKS
Make and share this Butter Bombed Porterhouse Steaks recipe from Food.com.
Provided by Brookelynne26
Categories Steak
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 22
Steps:
- Place the pepper flakes in a small bowl and pour the boiling water over them. Let sit for 1 to 2 minutes to rehydrate the flakes. Combine all of the remaining marinade ingredients in a blender, or in a bowl using an immersion/stick blender. Stir in the pepper flakes and the soaking water.
- Place the steaks in an extra-large resealable plastic bag (or divide between two large bags). Pour over the marinade, squeeze any excess air from the bag, and close. Roll the bag to evenly coat the meat in the marinade, and refrigerate for at least an hour or up to 3.
- Place a lightly oiled cast-iron griddle on one area of a well-oiled charcoal or gas grill. Preheat all areas to high.
- In a small saucepan, combine all of the resting butter ingredients, stirring to combine as the butter melts. Pour about ½ cup of the butter into small bowl and set aside. Pour the remainder into a baking dish or disposable aluminum pan, preferably a 13 ½ X 9 5/8 X 2 3/4 inch lasagna pan.
- Remove steaks from the bag, letting any excess marinade drip into the bag. Lightly pat dry with paper towels. Season lightly with salt and pepper and, using your hands or a brush, evenly, but lightly, coat with canola oil.
- It is preferable that the steaks be moved to a clean area of the griddle and grate every time they are flipped. Depending on the griddle and grill size, they may need to be cooked in batches to ensure there is a clean portion of the grill to flip to.
- Place the steaks on the griddle, close the lid, and do not move them for 3 minutes. Flip the steaks over on the griddle, close the lid and do not move them for 3 minutes. Aggressively rub the bone and both sides of the steak with the whole garlic (you may want to move each steak off of the heat temporarily), then brush with the ½ cup of butter.
- Transfer the steaks to the grate.
- Continue to grill with the lid open, flipping, jockeying, and stacking throughout the cooking until you reach the desired doneness; about 3 minutes per side for rare, about 4 minutes per side for medium rare, about 5 minutes per side for medium, about 6 minutes per side for well-done.
- Remove the steaks from the grill, place in the resting butter, turn to coat, and let rest for 5 minutes.
- Meanwhile, clean and re-oil the grill grates.
- Place the steaks back on the grate and do not move them for 1 minute. Flip them over and repeat for 1 minute. Remove from the grill, place in the pan with the butter, and let rest for 5 minutes.
- Drizzle some of the resting butter on the board and top with the steaks. Cut to separate the meat from the bone and slice the meat on a diagonal into ¼-inch slices. Dredge in the butter and top with and sprinkle with fleur de sel and pepper.
Nutrition Facts : Calories 963, Fat 70.7, SaturatedFat 30.6, Cholesterol 244.9, Sodium 587.4, Carbohydrate 12.5, Fiber 0.8, Sugar 7.2, Protein 66.6
GRILLED PORTERHOUSE STEAK WITH PAPRIKA-PARMESAN BUTTER
**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
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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BUTTER-BASTED PORTERHOUSE STEAK RECIPE - CRAVING TASTY
2018-05-27 Prepare chimichurri sauce at least an hour before cooking the steak and up to a day in advance. Heat the oil and the butter in a 12-inch cast-iron …
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- Pat dry the steak with paper towels. Season liberally on all sides with salt and pepper. Place in an open container and refrigerate for 1 to 3 days, flipping once every 12 hours and patting dry with paper towels.If you are not able to refrigerate, season the steak with salt and pepper and let sit at room temperature for an hour.Refrigerated steak needs to be removed from the fridge an hour prior to cooking to come to room temperature.
- Prepare chimichurri sauce at least an hour before cooking the steak and up to a day in advance.
- Heat the oil and the butter in a 12-inch cast-iron skillet over medium-high heat until just beginning to smoke and the butter starts to turn brown. Carefully add the steak and sear, flipping it every 15-20 seconds, until a golden brown crust starts to develop, about 5 minutes.
- Add the herbs and shallots to the skillet and continue to cook, flipping the steak occasionally and basting it with the foaming butter, shallots, and thyme until the desired doneness is achieved:Rare - 120F-125F, Medium rare - 130F-135F, Medium - 140F-145F, Medium well - 150F-155F,Well done - 160F-165FTo baste, tilt the pan a little until you can get a tablespoonful of butter, then pour the hit butter over the steak. To get even cooking, try pouring the butter over lighter spots on the steak. If the butter starts to smoke excessively or the steak begins to to brown too quickly, lower the heat down to medium.
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- Place the pepper flakes in a small bowl and pour the boiling water over them. Let sit for 1 to 2 minutes to rehydrate the flakes. Combine all of the remaining marinade ingredients in a blender, or in a bowl using an immersion/stick blender. Stir in the pepper flakes and the soaking water.
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