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.
A@@ KICKING PORTERHOUSE STEAK
Make and share this A@@ Kicking Porterhouse Steak recipe from Food.com.
Provided by hannahs dad
Categories Steak
Time 15m
Yield 2 smiles, 2 serving(s)
Number Of Ingredients 3
Steps:
- remove steak from fridge, allow to come to room temp . take a moment to sip your beer and marvel at the steak you're about to consume. it marbled, it's a Porterhouse, it's a symphony. focus. salt and pepper both sides of the steak to your liking. NO steak seasoning, none of that crap. when coals are heated move coals to one side of grill. sear steak for 1 minute per side over hot coals. after searing both sides cook over indirect heat (other side of grill) for 8-10 minutes. remove, let sit for 10 minutes before cutting. enjoy the beefy bliss before you!
Nutrition Facts : Calories 1619.3, Fat 117.8, SaturatedFat 46.6, Cholesterol 428.6, Sodium 360.6, Protein 130.7
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.
PORTERHOUSE STEAKS
Make and share this Porterhouse Steaks recipe from Food.com.
Provided by mightyro_cooking4u
Categories Steak
Time 11m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat a gas or charcoal grill or place a grill pan over medium-high heat.
- Combine salt and pepper and sprinkle on both sides of each steak. Drizzle each side of steaks with canola oil.
- Grill for 4 to 6 minutes on each side for medium-rare. Let the steaks rest a few minutes before slicing and serving.
Nutrition Facts : Calories 122.9, Fat 13.6, SaturatedFat 1.8, Sodium 3488.7, Carbohydrate 0.7, Fiber 0.3, Protein 0.1
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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.
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- 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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