Grilled Porterhouse Steaks With Olive And Caper Spread Recipes

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.

Steps:

• Trim the outer fat from the steak (or ask the butcher to do so). Rub the fat with the cut lemon to prevent burning and smoking. Score both sides of the tail of the steak and then fold it back towards the main body and attach it to the meat with a small metal skewer or sturdy wooden skewer. (If using a wooden skewer, soak it in water for about 20 minutes first).
• Combine the olive oil, garlic, scallions, salt and pepper in a glass or ceramic dish. Put the steak in the dish and turn several times to coat. Cover and marinate at room temperature for 1 hour or in the refrigerator for as long as 4 hours. Turn the meat once or twice during marinating.
• Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot to hot. Lift the steak from the marinade. Discard the marinade. Grill the steak, covered, for 10 to 12 minutes. Turn and grill, covered, for 10 to 12 minutes longer for medium-rare, or until it reaches the desired degree of doneness. Let the meat rest for a few minutes before serving.

Steps:

• In a food processor chop coarse the olives and the capers. The olive and caper spread may be made 1 day in advance and kept covered and chilled. Pat the steaks dry with paper towels, brush them with the oil, and season them with salt and pepper. Grill the steaks on a rack set 4 inches over glowing coals for 10 minutes on each side for rare to medium-rare meat. (Alternatively, the steaks may be broiled on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 10 minutes on each side.) Let the steaks stand, covered loosely with foil, for 8 minutes. Serve the steaks, sliced, with the olive and caper spread garnished with the parsley.

Steps:

• Preheat oven to 400°F. Mix tapenade and rosemary in small bowl to blend. Sprinkle steaks with salt and generously with cracked black pepper.
• Divide olive oil between 2 heavy medium ovenproof skillets set over high heat. Add 1 steak to each skillet and cook until both are browned, about 3 minutes per side. Spread half of tapenade mixture atop each steak. Transfer skillets with steaks to oven. Cook both steaks until thermometer inserted into center of steaks registers 125°F for medium-rare, about 20 minutes. Transfer both steaks to platter. Pour 2 tablespoons balsamic vinegar into each skillet and cook over medium heat until liquid is slightly reduced, scraping up browned bits, about 1 minute. Drizzle hot skillet juices over each steak and serve.
• *Look for tapenade (an earthy, thick paste or spread made from brine-cured olives, olive oil, capers, anchovies, lemon juice, and seasonings) at some supermarkets, specialty foods stores, and Italian markets.

Steps:

• 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 barbecue (medium heat). Remove steak from marinade; shake off excess. Place steak on barbecue; cover barbecue. 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 burning. 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.

Steps:

• In a bowl, combine the first six ingredients and rub both sides of the steak with equal amounts of the mixture.
• Let marinade for 1 to 2 hours.
• Set aside and prepare the grill to medium hot (you'll be able to hold your hand just above the grate for 2 seconds).
• Drain liquid from the steak and rub both sides of the steak with salt.
• Grill the steak on one side for 7 to 10 minutes, keeping the smaller tenderloin section over a less intense heat.
• If there are flare-ups, move the steak to another part of the grill that is cooler.
• Turn the steak and grill for another 6 to 7 minutes. It should be rare to medium rare at this point.
• Medium is about 10 minutes per side.
• Transfer the steak to a wooden carving platter and let it rest for 3 to 4 minutes so the meat relaxes and the juices redistribute.
• Serve it whole or else carve it, slice it, and reassemble it, saving the juices to pour over it.
• Fight over who gets which piece of the steak. LOL.

Steps:

• 1. combine rub ingredients in a mixing bowl. brush steak with some of the olive oil. rub a generous amount of rub on both sides of the steak. let steaks rest for at least 15 minutes.
• 2. preheat grill to high. brush grill grates with remaining olive oil. sear steak on both sides for 1 1-2 minutes. lower the temperature to medium high and grill steak for approxmiately 10-12 minutes or until internal temperature reaches 130 degrees for medium rare. flip once during grilling. remove and allow steak to rest for 10 minutes. Serve
• 3. **grill steaks longer if you desire. keep extra rub in a closed container in a dark room.**