Butter Bombed Porterhouse Steaks Recipes

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.

BUTTER BOMBED PORTERHOUSE STEAKS

Steps:

• Place the pepper flakes in a small bowl and pour the boiling water over them. Let sit for 1 to 2 minutes to rehydrate the flakes. Combine all of the remaining marinade ingredients in a blender, or in a bowl using an immersion/stick blender. Stir in the pepper flakes and the soaking water.
• Place the steaks in an extra-large resealable plastic bag (or divide between two large bags). Pour over the marinade, squeeze any excess air from the bag, and close. Roll the bag to evenly coat the meat in the marinade, and refrigerate for at least an hour or up to 3.
• Place a lightly oiled cast-iron griddle on one area of a well-oiled charcoal or gas grill. Preheat all areas to high.
• In a small saucepan, combine all of the resting butter ingredients, stirring to combine as the butter melts. Pour about ½ cup of the butter into small bowl and set aside. Pour the remainder into a baking dish or disposable aluminum pan, preferably a 13 ½ X 9 5/8 X 2 3/4 inch lasagna pan.
• Remove steaks from the bag, letting any excess marinade drip into the bag. Lightly pat dry with paper towels. Season lightly with salt and pepper and, using your hands or a brush, evenly, but lightly, coat with canola oil.
• It is preferable that the steaks be moved to a clean area of the griddle and grate every time they are flipped. Depending on the griddle and grill size, they may need to be cooked in batches to ensure there is a clean portion of the grill to flip to.
• Place the steaks on the griddle, close the lid, and do not move them for 3 minutes. Flip the steaks over on the griddle, close the lid and do not move them for 3 minutes. Aggressively rub the bone and both sides of the steak with the whole garlic (you may want to move each steak off of the heat temporarily), then brush with the ½ cup of butter.
• Transfer the steaks to the grate.
• Continue to grill with the lid open, flipping, jockeying, and stacking throughout the cooking until you reach the desired doneness; about 3 minutes per side for rare, about 4 minutes per side for medium rare, about 5 minutes per side for medium, about 6 minutes per side for well-done.
• Remove the steaks from the grill, place in the resting butter, turn to coat, and let rest for 5 minutes.
• Meanwhile, clean and re-oil the grill grates.
• Place the steaks back on the grate and do not move them for 1 minute. Flip them over and repeat for 1 minute. Remove from the grill, place in the pan with the butter, and let rest for 5 minutes.
• Drizzle some of the resting butter on the board and top with the steaks. Cut to separate the meat from the bone and slice the meat on a diagonal into ¼-inch slices. Dredge in the butter and top with and sprinkle with fleur de sel and pepper.

GRILLED PORTERHOUSE STEAK WITH PAPRIKA-PARMESAN BUTTER

Steps:

• Mix all Paprika-Parmesan Butter ingredients in small bowl until blended.(Can be made 2 days ahead.) Use at room temperature.
• 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 grill, (medium heat).
• Remove steak from marinade; shake off excess.
• Place steak on grill; cover grill.
• 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 cooking too quickly.
• 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.

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.

PORTERHOUSE STEAK WITH HERBED BUTTER

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.

GRILLED PORTERHOUSE WITH BROWN BUTTER AND HORSERADISH

Steps:

• Prepare grill for direct- and indirect-heat cooking. Pat steak dry and season generously with salt and pepper; let stand 10 minutes. Brush grates with oil and grill steak over high direct heat, turning occasionally, until a nice crust forms, 6 to 8 minutes a side.
• Transfer to indirect heat, cover, and continue to cook, flipping once more, until a thermometer inserted into thickest part (nearest but not touching bone) registers 125°F for medium rare, 8 to 10 minutes more.
• Meanwhile, combine butter and garlic in a saucepan. Cook over medium-high heat (you can do this on the direct-heat side of the grill), swirling occasionally, until butter turns golden brown and gives off a nutty aroma, about 5 minutes. Remove from heat.
• In a bowl, toss arugula, celery and leaves, and olives with lemon juice. Slice steak from bone, then carve against the grain into thick slices. Pile salad on top of steak; drizzle brown butter generously over both. Grate horseradish over top; serve.

PORTERHOUSE WITH JALAPENO BUTTER

Steps:

• Preheat grill to medium-high (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Stir butter, jalapeno, and garlic in a bowl; set aside.
• Season both sides of steak with salt and pepper. Grill over hotter part of grill, covered, flipping once, until browned, 3 to 4 minutes per side. Slide to cooler part of grill; grill, covered, flipping once, until medium-rare, 7 to 8 minutes more per side. Remove from grill, and let rest 10 minutes. Serve with jalapeno butter. Filet mignon can be prepared this way as well. Sear two 8-ounce steaks over direct heat for three minutes per side; grill over indirect heat until medium-rare, five to six minutes more per side.