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
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.
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
PORTERHOUSE STEAK WITH SAUCE ROUILLE
DH and I made this steak a few nights ago. It was delicious! It was raining, so we ended up making the steak on the stovetop in a grill pan and it still turned out really well. In step 3, our potato was not barely tender after 10 minutes on medium low and we ended up turning up the heat and cooking it for several more minutes until it began to soften. You may need, like me, to modify this step. The recipe is from Williams-Sonoma "Backyard Barbeques." Prep time includes resting time for the steak.
Provided by Dr. Jenny
Categories Steak
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Trim the fat from the edges of the steak, leaving a layer 1/4 inch thick, then slash the layer of fat at 1-inch intervals.
- In a small bowl, using the back of a spoon, mash together the garlic, anchovy paste, olive oil, and pepper until smooth. Rub into both sides of the steak. Cover and let stand at room temperature for 1 hour.
- When steak is close to be being done standing, make the sauce: In a saucepan over medium-low heat, combine the potato and chicken broth. Bring to a simmer and cook, uncovered, until barely tender, about 10 minutes. Add the bell pepper and cook until heated through, about 3 minutes more. Drain, reserving the broth. You should have 2 to 3 Tbs.
- In a food processor, with the motor running, drop the garlic cloves through the feed tube and process until chopped. Add the cherry peppers, pimiento pepper, potato and bell pepper, thyme, vinegar, and hot pepper sauce. Proces until smooth. With the motor running, slowly add the olive oil, 1 Tb at a time, and process until the mixture thickens. Transfer to a bowl and whisk in the reserved chicken broth. Season with salt and pepper. Cover and refrigerate until serving.
- Prepare a hot fire in a grill. Position the grill rack 4 to 6 inches above the fire.
- Place the steak on the rack and sear, turning once, until nicely browned, about 1 minute on each side. Using long handled tongs to hold the meat, sear the edges. Then grill over a medium-hot fire (move the steak to the edge of the fire or raise the grill rack), turning once, 16-20 minutes total for medium rare, or until done to your liking. Transfer to a cutting board and cover loosely with aluminum foil. Let rest for 5 minutes.
- Cut meat from the bone, then slice the meat across the grain and serve on a warmed platter. Pass the sauce at the table.
Nutrition Facts : Calories 946.1, Fat 72.3, SaturatedFat 23.8, Cholesterol 183.1, Sodium 520.9, Carbohydrate 15.2, Fiber 2.3, Sugar 3.1, Protein 56.7
PORTERHOUSE WITH BALSAMIC STEAK SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 51m
Yield 6 servings
Number Of Ingredients 0
Steps:
- Preheat a grill to high on one side and lightly oil the grate. Season a 2-inch-thick porterhouse steak (3 pounds) with coarse sea salt and pepper. Grill over direct heat for 4 minutes, then rotate the meat 90 and cook 2 more minutes. Repeat on the other side. Move the steak to the cooler part of the grill (position the smaller end away from the heat); cover and cook until the meat reaches 128 to 130 for medium-rare, 12 to 15 minutes. Let rest 5 minutes before slicing. To make the sauce, simmer 3/4 cup balsamic vinegar, 2/3 cup ketchup, 1/4 cup honey, 2 sliced shallots, 2 tablespoons Worcestershire sauce, 1 tablespoon dijon mustard, 1/4 teaspoon allspice, and salt, pepper and sugar to taste until thickened, about 15 minutes. Strain, then whisk in some 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.
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THE PERFECT PORTERHOUSE STEAK AND GARLIC BUTTER SAUCE
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Reviews 1Total Time 10 minsServings 4
- Combine butter, parsley, garlic, lemon zest, thyme, rosemary, basil, salt, pepper and cayenne pepper in a medium bowl. Transfer mixture to parchment paper; shape into a log. Roll in parchment to 1 1/2 inches in diameter, twisting the ends to close. Refrigerate until ready to use, up to 1 week.*
- Using paper towels, pat both sides of the steak dry. Season with salt and pepper, to taste. Remove skillet from the oven and place on a stove burner set at medium-high heat.
- Place the steak in the middle of the skillet and cook until a dark crust has formed, about 4 minutes. Using tongs, flip, and cook for an additional 4 minutes.
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- Prepare a grill for high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); oil grate with vegetable oil. Coarsely chop 2 Tbsp. peppercorns, then coarsely chop basil and mint right on top of peppercorns. Transfer to a small bowl and mix in olive oil; season with salt. Coarsely chop a few more peppercorns and set aside for serving.
- Season steak generously with salt. Grill over direct heat, keeping tenderloin (the smaller side) away from the most intense heat and turning steak about every minute or so to control flare-ups and ensure even browning, until deeply browned on all sides (including standing it on its side with tongs to render and brown fat around edges), 6–8 minutes.
- Move steak over indirect heat (still positioning tenderloin side away from the heat) and grill, turning every 1–2 minutes and moving closer to or farther away from heat as needed to build even color, until an instant-read thermometer inserted into the thickest part of steak registers 120° for medium-rare, 10–12 minutes. Transfer to a wire rack set over a rimmed baking sheet and let rest 15–30 minutes.
- Transfer to a cutting board and cut meat away from each side of the bone, then slice crosswise. Serve topped with sauce and reserved peppercorns.
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