Broiled Porterhouse With Salmoriglio Recipes

PERFECT PORTERHOUSE STEAK

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.

BROILED PORTERHOUSE WITH ROASTED GARLIC AND LEMON

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.

BROILED PORTERHOUSE WITH SALMORIGLIO

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.

SWORDFISH WITH SALMORIGLIO SAUCE

Steps:

• Prepare barbecue (medium-high heat) or preheat broiler. Whisk olive oil in top of double boiler over simmering water until heated through. Gradually whisk in fresh lemon juice, then 2 tablespoons hot water. Add chopped fresh parsley, chopped garlic and oregano and cook sauce 5 minutes to blend flavors, whisking frequently. Season sauce to taste with salt and pepper. Remove sauce from over simmering water.
• Lightly brush swordfish on both sides with sauce. Season fish with salt and pepper. Grill or broil until just cooked through, about 5 minutes per side. Transfer fish to platter. Spoon remaining sauce over and serve.