Porterhouse Au Sel Et Poivre Recipes

VEAL PORTERHOUSE

Steps:

• Preheat the oven to 350 degrees F.
• Sprinkle the porterhouse with salt and pepper. Heat the oil in a large skillet over medium-high heat. Once the oil is hot, add the steak and sear until golden brown on both sides, 3 to 4 minutes per side. Remove from the skillet from the heat. Transfer the steak to a plate and add the mushrooms and shallot to the skillet. Return the skillet to medium heat, and cook, stirring, until the porcinis are golden brown. Remove skillet from the heat again. Pour in the brandy, slowly put back on heat and allow the alcohol to flame up. Once flame is out, add the heavy cream, butter and porterhouse. Let simmer until sauce thickens. Remove veal porterhouse and place in the oven until desired temperature. Transfer the steak to a serving plate, top with the sauce and sprinkle with parsley. Serve and enjoy.

PORTERHOUSE AU SEL ET POIVRE

Steps:

• Gently crush the peppercorns using a heavy mortar and pestle, or place them in a zipper-lock bag, press out the air, seal, and coarsely crush with the bottom of a heavy skillet or a flat meat pounder.
• Pat the steak dry with paper towels and rub all over with the olive oil. Press the crushed pepper into both sides of the meat. Set aside to rest.
• Preheat the grill for high to medium-low bilevel grilling. If you are using a charcoal grill this means banking your coal bed so that one side is about three times as thick as the other side. The thicker side should be blazing hot. If you can hold your hand a foot above the fire for more than 4 seconds, the fire needs stoking. If you have a gas grill, turn half the burners to high and the other half to medium-low (if you have a thermostat in the hood of your grill it will register 375° to 425°F).
• Brush the grill grate thoroughly with a wire brush to clean it and coat lightly with oil. Sprinkle each side of the steak with a three-finger pinch of salt. Put the steak on the grill over high heat and cook until darkly crusted, 4 to 6 minutes per side. Move over the low fire and grill for another 10 to 15 minutes for medium-rare to medium doneness (135° to 140°F). Transfer to a platter and let rest for 5 to 8 minutes.
• Cut the steak on the diagonal into 3/4-inch-thick slices and serve the slices with additional salt, making sure that each person gets some of the larger muscle (the strip loin) and the smaller muscle (the tenderloin).

SALT-ROASTED PORTERHOUSE

Steps:

• Mix first 7 ingredients in small bowl. Transfer 2 tablespoons spice mixture to spice grinder; grind finely. Mix in 1 teaspoon salt. DO AHEAD: Can be made 1 week ahead. Store whole and ground spice mixtures separately in airtight containers at room temperature.
• Rub ground spice mixture all over steak. Wrap in plastic; chill 3 hours.
• Preheat oven to 475°F. Unwrap steak; place in large ovenproof skillet. Mix whole spice mixture with 1 1/2 cups kosher salt in medium bowl. Add 1/4 cup water; stir to moisten. Pack salt over top and sides of steak. Roast until instant-read thermometer inserted horizontally into steak registers 130°F for medium-rare, about 25 minutes. Let stand at room temperature 8 minutes. Crack salt crust with wooden spoon; discard. Turn steak over. Slice into 1/2-inch-thick slices.