Broiled Porterhouse With Roasted Garlic And Lemon Recipes

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BROILED PORTERHOUSE WITH SALMORIGLIO



Broiled Porterhouse with Salmoriglio image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h25m

Yield 2 servings

Number Of Ingredients 10

1 clove garlic, minced
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 teaspoon lemon zest (1 lemon)
2 tablespoons lemon juice (1 lemon)
6 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
One 1 1/2-pound porterhouse steak (about 1 1/2 inches thick)
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt

Steps:

  • For the salmoriglio: In a medium bowl, whisk together the garlic, rosemary, thyme, lemon zest, lemon juice, olive oil and salt. Set aside at room temperature for at least 45 minutes or in the refrigerator for up to 8 hours to let the flavors marry.
  • For the steak: Remove the porterhouse from the refrigerator 30 minutes prior to cooking; preheat the oven to 450 degrees F.
  • In a 12-inch stainless steel or cast-iron skillet, heat the olive oil over high heat for 3 minutes. Sprinkle the steak all over with the salt. When the oil begins to show slight wisps of smoke, add the steak to the pan and cook undisturbed for 2 minutes. Flip the steak and transfer the pan to the oven. Roast for 7 to 10 minutes for medium doneness. Remove from the oven and immediately spoon 2 tablespoons of the salmoriglio over the steak. Let rest for 10 minutes before slicing. Serve with the remaining salmoriglio.

ROASTED LEMON-GARLIC POTATOES



Roasted Lemon-Garlic Potatoes image

This belonged to my mom. She would go and try to track down recipes from restaurants then post them online somewhere. I found this one for lemon-garlic potatoes laying around the other day.

Provided by RavenCook

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 1h20m

Yield 6

Number Of Ingredients 6

5 large russet potatoes, scrubbed and quartered
3 cloves garlic, minced
1 pinch sea salt and ground black pepper to taste
1 cup water
½ cup olive oil
¼ cup lemon juice

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Place potatoes in a 9x13-inch baking dish and season with garlic, sea salt, and pepper. Pour in water, oil, and lemon juice and mix for a few seconds with a wooden spoon to coat.
  • Roast in the preheated oven for 40 minutes. Turn the potatoes and continue to cook until all sides are golden brown, about 25 minutes more.

Nutrition Facts : Calories 400.7 calories, Carbohydrate 55.1 g, Fat 18.3 g, Fiber 6.8 g, Protein 6.3 g, SaturatedFat 2.6 g, Sodium 73.7 mg, Sugar 2.7 g

ROASTED GARLIC LEMON BROCCOLI



Roasted Garlic Lemon Broccoli image

I was looking for a unique way to prepare broccoli and decided to give this a try! Florets are roasted after being tossed in olive oil and sprinkled with sea salt, freshly ground black pepper, and minced garlic. A squeeze of lemon juice before serving seals the deal.

Provided by NERDYCHEESECAKE

Categories     Side Dish     Vegetables     Broccoli

Time 25m

Yield 6

Number Of Ingredients 6

2 heads broccoli, separated into florets
2 teaspoons extra-virgin olive oil
1 teaspoon sea salt
½ teaspoon ground black pepper
1 clove garlic, minced
½ teaspoon lemon juice

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. Spread the broccoli out in an even layer on a baking sheet.
  • Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish.

Nutrition Facts : Calories 49.3 calories, Carbohydrate 7 g, Fat 1.9 g, Fiber 2.7 g, Protein 2.9 g, SaturatedFat 0.3 g, Sodium 326.5 mg, Sugar 1.7 g

BROILED PORTERHOUSE WITH ROASTED GARLIC AND LEMON



BROILED PORTERHOUSE WITH ROASTED GARLIC AND LEMON image

Categories     Beef     Broil     Dinner

Yield 4-6

Number Of Ingredients 16

Two 24-ounce dry-aged prime porterhouse steaks
Kosher salt
4 strips bacon or 2 tablespoons bacon fat
Roasted Garlic Schmear, recipe follows
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Roasted Garlic Schmear
1 head roasted garlic, peeled
Juice and zest of 1 lemon
1/4 cup chopped parsley
2 tablespoons olive oil
1 tablespoon chopped oregano
1 tablespoon sea salt

Steps:

  • The night before you serve the steaks, season them liberally with salt on both sides and store in the refrigerator overnight. Remove them from the fridge 45 minutes before cooking, to take the chill off. Turn the oven to broil. Prepare your pan(s). Note: depending on the size of the steaks and the size of your pan, you may need two pans. If using the bacon, place in a large cast-iron pan(s) and cook over medium heat until crispy. Remove from the pan, leaving the melted bacon fat, and set aside for another use. If using the cold bacon fat, add it to a cast-iron pan(s) over medium-high heat and melt. Open a window or two because it may get a little smoky. Place the steaks in the pan(s) and place under the broiler for 4 minutes. Flip the steaks carefully and return to the broiler for another 4 minutes. At this point your steaks will be about medium rare. Leave them under the broiler a little longer if you prefer them more cooked. Spread the Roasted Garlic Schmear over the tops of the steaks. Let rest for 5 minutes, and then slice and serve. Combine all the ingredients in a small bowl or a mortar and pestle. Mix to combine. Yield: about 1/2 cup

BROILED PORTERHOUSE WITH ROASTED GARLIC AND LEMON



Broiled Porterhouse with Roasted Garlic and Lemon image

In the majority of steak houses most steaks are cooked under infrared broilers, but for whatever reason, it is a method that is rarely used at home. I don't know what it is but when I tell home cooks how easy it is to broil a steak they look at me with some fear and trepidation. Let me assure you, other than a little bit of smoke, there is no easier way to cook a steak. Plus your friends will be impressed that you used your broiler for something other than garlic bread or to melt cheese.

Provided by Michael Symon : Food Network

Categories     main-dish

Time 9h15m

Yield 4 to 6 servings

Number Of Ingredients 10

Two 24-ounce dry-aged prime porterhouse steaks
Kosher salt
4 strips bacon or 2 tablespoons bacon fat
Roasted Garlic Schmear, recipe follows
1 tablespoon chopped oregano
1 head roasted garlic, peeled
1 tablespoon sea salt
Juice and zest of 1 lemon
1/4 cup chopped parsley
2 tablespoons olive oil

Steps:

  • The night before you serve the steaks, season them liberally with salt on both sides and store in the refrigerator overnight. Remove them from the fridge 45 minutes before cooking, to take the chill off.
  • Turn the oven to broil.
  • Prepare your pan(s). Note: depending on the size of the steaks and the size of your pan, you may need two pans. If using the bacon, place in a large cast-iron pan(s) and cook over medium heat until crispy. Remove from the pan, leaving the melted bacon fat, and set aside for another use. If using the cold bacon fat, add it to a cast-iron pan(s) over medium-high heat and melt.
  • Open a window or two because it may get a little smoky. Place the steaks in the pan(s) and place under the broiler for 4 minutes. Flip the steaks carefully and return to the broiler for another 4 minutes.
  • At this point your steaks will be about medium rare. Leave them under the broiler a little longer if you prefer them more cooked.
  • Spread the Roasted Garlic Schmear over the tops of the steaks. Let rest for 5 minutes, and then slice and serve.
  • Combine all the ingredients in a small bowl or a mortar and pestle. Mix to combine.

MARINATED LONDON BROIL WITH LEMON AND GARLIC



Marinated London Broil with Lemon and Garlic image

Categories     Beef     Garlic     Broil     Marinate     Lemon     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

"My taste in food is pretty simple," writes Sara Hainsworth of Frederick, Maryland. "I'm a meat-and-potatoes - and chocolate - kind of person. My husband, Greg, and I cook together a lot, which is fun and makes weeknight dinners and cooking for friends easier to manage now that we're starting our own family. I worked before our son, William, was born, but as my husband says, William is my boss now. So I count on these quick, dependably good dishes more than ever."
1 2- to 2 1/4-pound top sirloin steak, about 1 1/4 inches thick
1/4 cup olive oil
1/4 cup fresh lemon juice
6 large garlic cloves
2 tablespoons Dijon mustard
1 tablespoon chopped fresh rosemary
2 teaspoons grated lemon peel

Steps:

  • Place steak in heavy large resealable plastic bag. Puree remaining ingredients in blender or processor. Season marinade with salt and pepper. Pour marinade into bag with steak; seal bag. Let steak marinate at room temperature 2 hours or chill up to 6 hours, turning bag occasionally.
  • Preheat broiler or prepare barbecue (medium-high heat). Broil or grill steak until cooked to desired doneness, about 7 minutes per side for medium-rare. Transfer steak to platter; let stand 15 minutes. Thinly slice steak crosswise.

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