PERFECT PORTERHOUSE STEAK
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
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
CAST-IRON SKILLET PORTERHOUSE STEAK
Provided by Katie Lee Biegel
Categories main-dish
Time 45m
Yield 2 to 4 servings
Number Of Ingredients 5
Steps:
- Let the steak rest at room temperature for 30 minutes.
- Preheat the broiler. Heat a cast-iron skillet over medium-high heat until very hot.
- Season the steak heavily with salt and pepper on all sides. Add the oil to the skillet, then place the steak in the skillet and do not move it. Cook until a nice sear forms, about 3 minutes. Remove the skillet from the heat, transfer the steak to a cutting board and cut both the filet and sirloin from the bone. Slice the steak against the grain into thick pieces. Put the bone back into the skillet and reassemble the steak around it (it should look like the steak originally did) with the seared side up. Top with pieces of butter. Add a couple cloves of garlic and a few sprigs of thyme or rosemary, if desired.
- Broil to desired doneness, about 4 minutes for medium rare, 5 to 6 minutes for medium. Transfer to a serving plate and pour the pan drippings over the steak.
EL PASEO PORTERHOUSE STEAK
Provided by Tyler Florence
Time 45m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Season the meat before broiling: liberally rub salt over both sides of the steak. Place the steak directly onto the broiler, no extra fat is needed, at 1200 degrees for 20 minutes. After 10 minutes turn the steaks over and return to the broiler: they only need turning once. After 20 minutes, remove the steak from the broiler. Place the steak in the clarified butter, sage, thyme and garlic mixture, and leave to rest for 10 minutes, basting the top with butter. Remove the steak from the clarified butter and place on kitchen roll to remove any excess. To serve, separate the fillet and strip sirloin from the bone and slice. Place the T-bone in the centre of the plate and reassemble the steak, with the sliced sirloin to the left and sliced fillet to the right. Sprinkle over freshly ground black pepper to taste. Place the shallot butter on top of each steak, and garnish with half a garlic bulb taken from the clarified butter, a sprig of thyme and a generous drizzle of garlic butter.
GRILLED PORTERHOUSE STEAK
Steps:
- Remove porterhouse from the refrigerator and transfer to a clean plate or cutting board. Salt both sides generously and allow them to sit at room temperature for 45 minutes
- Preheat the grill to high heat
- Brush both sides of the steaks with olive oil. Then, season with salt and pepper to taste
- Add the steaks to the grill on its hottest part. Sear for 4-5 minutes until a golden-brown crust forms. Then, flip to the other side with tongs, searing for 4-5 minutes
- Check that the internal temperature is between 120-125 degrees for medium-rare (about 130 for medium). If not, move steaks to a low-heat area of the grill; cover, and cook for 1-3 more minutes
- Transfer steaks to a clean cutting board. Tent with foil and allow to rest for 5-10 minutes before serving
BEST PORTERHOUSE STEAK RECIPE
My Grilled Porterhouse Steak with Chimichurri Sauce is the steak you've been dreaming of! It's flavorful, juicy, and easy to cook up in under 20 minutes using super simple ingredients.
Provided by Isabel Laessig
Categories Main Course
Time 17m
Number Of Ingredients 9
Steps:
- Preheat the grill to high heat. Coat each steak, front and back, with about 1 tablespoon salt and 1 tablespoon pepper (per steak).
- Sear the steak for 5 minutes on each side. Remove and let set for a couple minutes. While the steak is cooking or setting, finely mince the parsley and oregano.
- Combine all remaining ingredients in a small bowl to make your Chimichurri Sauce, and mix well.
- Drizzle the chimichurri sauce over the top of each steak. Serve and enjoy!
Nutrition Facts : Calories 1142 kcal, Carbohydrate 16 g, Protein 74 g, Fat 87 g, SaturatedFat 26 g, Cholesterol 190 mg, Sodium 7195 mg, Fiber 8 g, Sugar 1 g, UnsaturatedFat 55 g, ServingSize 1 serving
HICKORY-SMOKED PORTERHOUSE STEAKS
The sugar in the rub will not add sweetness to the steaks. Instead, as it melts, the stickiness helps the smoke from the wood chips adhere to and permeate into the meat. The amount of wood chips listed here creates a lightly smoked flavor that complements the meat. For a deeper smoke, add a second handful of soaked wood chips halfway through the first cooking stage.
Provided by Food Network Kitchen
Categories main-dish
Time 5h
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- About 2 hours before grilling, pat the steaks dry and return to the refrigerator, uncovered.
- Season the steaks all over with the sugar and 2 tablespoons each kosher salt and pepper. Let the steaks come to room temperature for 30 minutes. Meanwhile, soak 1 1/2 cups hickory wood chips in water, 30 minutes; drain.
- Preheat a grill to very low and prepare for indirect cooking: On a gas grill, turn off half the burners; on a charcoal grill, bank the coals to one side. When the grill registers 225˚ F, add the wood chips: On a gas grill, fill a smoke box with the chips and place over direct heat; on a charcoal grill, sprinkle the chips over the coals.
- Place the steaks on the cooler side of the grill (indirect heat) with the strip side (the larger side) closest to the heat. Cover the grill and cook the steaks until an instant-read thermometer inserted into the centers registers 110˚ F, 1 hour 15 minutes to 1 hour 45 minutes. Transfer the steaks to a baking sheet and tent with foil to keep warm.
- Increase the grill heat and prepare for direct cooking: On a gas grill, turn on all of the burners; on a charcoal grill, build a hot fire with new coals. Once the grill registers 425˚ F to 450˚ F, place the steaks over direct heat and cook, turning often and moving the meat around if it flares up, until a thermometer inserted into the center reaches 125˚ F for medium rare, 10 to 15 minutes.
- Transfer the steaks to a cutting board and let rest at least 10 minutes before slicing. Sprinkle with flaky salt.
FRANCK'S PORTERHOUSE STEAK
A T-bone steak would also work in this recipe, but take into account whether the cut is smaller than the standard porterhouse and adjust the cooking time as needed.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 9
Steps:
- Prepare marinade: Combine rosemary sprigs, garlic, and 1 tablespoon olive oil in a shallow dish or plastic storage bag large enough to hold the steak. Add steak, and season with pepper. Turn to coat, and reseason. Cover with plastic wrap, and allow to marinate overnight in the refrigerator. Meanwhile, prepare compound butter.
- Preheat oven to 375 degrees. Heat cast-iron skillet over medium heat. Add remaining 2 tablespoons olive oil and butter. When hot, add steak and a few sprigs of rosemary and garlic from marinade. Cook for about 2 to 3 minutes on each side, being careful not to burn garlic. Lightly season with salt. Transfer to oven for 25 to 30 minutes for medium-rare, turning every 7 to 10 minutes.
- When done, transfer steak to a cutting board, and let rest 5 to 7 minutes before slicing. While steak rests, remove garlic and rosemary from skillet, and heat over medium heat. Add wine, and reduce by about one-third. Add compound butter, and stir until just melted. Remove sauce from heat. Cut meat from both sides of the bone, then slice at an angle into pieces about 1/2 inch thick; do not puncture the meat with the carving fork or you will lose juices. Serve with warm sauce drizzled over the meat.
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- Let steak sit at room temperature 30 minutes before cooking, which will help it cook quickly and more evenly.
- Heat broiler. Heat a large skillet, preferably cast iron, over medium-high heat, then heat oil in pan until smoking. Season steak very generously with salt and pepper and cook until a deep brown crust forms on underside (do not turn), about 4 minutes. Transfer steak to a cutting board, turning it browned side up.
- Cut meat from bone in 2 pieces (strip steak and filet mignon). Slice both pieces straight down perpendicular to the bone 1” thick. Replace sliced steak around the bone (it should look like a whole sliced steak) and return to skillet, browned side up. Top with butter and broil until butter is melted and steak is medium-rare, 4–6 minutes. Serve steak with buttery pan juices spooned over.
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