Porterhouse Au Sel Et Poivre Recipes

PORTERHOUSE STEAK RECIPE

Steps:

• Preheat the oven to 415° F. Remove porterhouse from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season both sides generously with salt and pepper.
• Add the oil to a cast iron skillet and turn up high, allow the skillet to become VERY hot. Place the porterhouse in the skillet and sear undisturbed for 2 minutes. Flip the porterhouse and sear for an additional 2 minutes. This will give your porterhouse a nice crispy edge.
• Add butter, garlic, and rosemary to the skillet and transfer directly to the oven. [WARNING] skillet may be hot, handle with oven mitts. For rare, bake for 4 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Medium well, 8-9 minutes. Remember, depending on the size of the steak, the more or less time it will take. This recipe is ideal for a 2-2 1/2 pound portion, roughly 1 1/2 - 2 inches thick.
• Remove steak from the skillet let rest on a cutting board for 5-10 minutes before serving. This is important to bring your steak to its final serving temperature. Cut the porterhouse into 1 inch thick strips, separating from the bone, baste with garlic and rosemary butter from the skillet and serve.

THE PERFECT PORTERHOUSE STEAK & MARINADE

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.

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.

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.

PORTERHOUSE AU SEL ET POIVRE

Steps:

• Gently crush the peppercorns using a heavy mortar and pestle, or place them in a zipper-lock bag, press out the air, seal, and coarsely crush with the bottom of a heavy skillet or a flat meat pounder.
• Pat the steak dry with paper towels and rub all over with the olive oil. Press the crushed pepper into both sides of the meat. Set aside to rest.
• Preheat the grill for high to medium-low bilevel grilling. If you are using a charcoal grill this means banking your coal bed so that one side is about three times as thick as the other side. The thicker side should be blazing hot. If you can hold your hand a foot above the fire for more than 4 seconds, the fire needs stoking. If you have a gas grill, turn half the burners to high and the other half to medium-low (if you have a thermostat in the hood of your grill it will register 375° to 425°F).
• Brush the grill grate thoroughly with a wire brush to clean it and coat lightly with oil. Sprinkle each side of the steak with a three-finger pinch of salt. Put the steak on the grill over high heat and cook until darkly crusted, 4 to 6 minutes per side. Move over the low fire and grill for another 10 to 15 minutes for medium-rare to medium doneness (135° to 140°F). Transfer to a platter and let rest for 5 to 8 minutes.
• Cut the steak on the diagonal into 3/4-inch-thick slices and serve the slices with additional salt, making sure that each person gets some of the larger muscle (the strip loin) and the smaller muscle (the tenderloin).