Lobels Classic Grilled Porterhouse Steak Recipes

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.

Steps:

• Meat should always be at room temperature before it is cooked.
• Remove your steaks from the refrigerator at least half an hour before you are ready to cook.
• Preheat broiler or grill to maximum temperature.
• Rub both sides of the steaks with coarse or kosher salt and pepper.
• Place the steaks 3 to 5 inches from the flame to sear the outside and seal in the juices.
• Turn the steaks after 2 to 3 minutes.
• After the steaks have been seared on both sides, remove from the heat, and brush both sides with extra virgin olive oil.
• This will help form the crust that adds the touch of perfection.
• Return the steaks to heat and cook on both sides to a desired doneness.
• Transfer to warmed dinner plates or a platter, and let rest five minutes before serving.

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.