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 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
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.
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.
PRIME PORTERHOUSE STEAK
A T-bone steak would also work in this recipe, but take into account whether the cut is smaller than the standard porterhouse and adjust the grilling time as needed.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 4
Steps:
- Place steaks on the heated grill. Brush with olive oil. Season with salt and pepper. For rare steaks, cook 10 to 12 minutes per side.
THE PERFECT PORTERHOUSE STEAK & MARINADE
This recipe comes from my Dad's recipe file. It's a real treat to visit and have Dad make his trademarked, perfectly grilled and seasoned porterhouse steaks! The marinade is so simple that I'm able to do it in 5 minutes before heading off to work in the morning. Enjoy!
Provided by dmcpherr
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Whisk together oil and vinegar until well blended, add remaining ingredients. Pour over porterhouse steaks, or any steak for that matter, in a dish or in a 1 gallon sized storage bag. Marinate at least 8 hours. Grill or broil and enjoy.
- Note: this recipe can easily be doubled or tripled for more steaks.
PORTERHOUSE STEAK WITH HERBED BUTTER
Provided by Diana Yen
Categories Kid-Friendly Quick & Easy Steak Summer Small Plates
Yield Makes 6 to 8 servings
Number Of Ingredients 11
Steps:
- Make the herbed butter:
- In a bowl, using a wooden spoon, stir together the herbs and butter. Season to taste with salt and pepper. Spoon mixture generously into ramekins and use the back of a butter knife to smooth the surface, removing any extra. Cover with plastic wrap and place in the refrigerator.
- Cook the steak:
- Preheat oven to 350°F. Let steak sit at room temperature for 30 minutes.
- Pat steaks dry and season generously with salt and pepper. Heat a large skillet over medium-high heat, and add 1 tablespoon oil to pan. When oil begins to smoke, add the first steak and cook until brown and crusted, 3 to 4 minutes per side. Melt 1 tablespoon of butter in pan and spoon over steak to baste. Remove steak from heat and set aside. Wipe out the skillet and repeat with the second steak.
- Place both steaks on a rimmed baking sheet fitted with a wire rack and place in oven to cook until an instant-read thermometer inserted into the center of the steak registers 120°F for medium-rare, about 5 minutes (or 125°F for medium, about 10 minutes). Transfer steaks to a wooden board to rest, about 10 minutes.
- To serve: Cut meat off both sides of the bone, leaving you with two pieces of steak. Slice each steak across the grain, then rearrange the slices around the bone on a platter. Serve with herbed butter.
BROILED PORTERHOUSE STEAKS WITH MUSTARD
You will be impressed. Try this broiled porterhouse.
Provided by Mindy Leigh
Categories Steaks and Chops
Time 20m
Yield 2
Number Of Ingredients 7
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Combine minced onion, olive oil, mustard, butter, salt, and pepper in a small mixing bowl. Spread mixture over each steak and put steaks on a broiler pan.
- Broil in the preheated oven until they are beginning to firm and are hot and slightly pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.
Nutrition Facts : Calories 687 calories, Carbohydrate 5.8 g, Cholesterol 107 mg, Fat 60.2 g, Fiber 0.6 g, Protein 29.3 g, SaturatedFat 17.9 g, Sodium 1619.7 mg, Sugar 0.9 g
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- Set a rack in a rimmed baking sheet. Season the steak with 1 tablespoon of salt and transfer to the rack. Refrigerate, uncovered, overnight. Let the steak come to room temperature 30 minutes before cooking.
- Preheat the oven to 400°. Heat a large cast-iron skillet until very hot, about 5 minutes. Pat the steak dry with paper towels and season with salt and pepper. Cook the steak over moderate heat until browned and crusty, about 3 minutes. Add the butter, turn the meat and transfer the skillet to the oven. Roast until an instant-read thermometer inserted in the thickest part registers 120° for medium-rare, 12 to 15 minutes. Transfer the steak to a work surface and let rest for 10 minutes before serving.
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