Porterhouse With Balsamic Steak Sauce Recipes

PORTERHOUSE STEAK WITH MERLOT BALSAMIC REDUCTION

Steps:

• 1. Combine the merlot, vinegar, worcestershire pepper and salt. Place in a large plastic bag and add the steaks to the bag and let marinate for 1 hour at room temp.
• 2. Add oil to frying pan and cook steak to desired doneness. Remove steak and cover with foil and let rest.
• 3. Add shallots to pan and saute 3 minutes. Add the marinade and reduce by half. Serve with steak

PORTERHOUSE STEAK WITH HOISIN BARBECUE SAUCE AND ROSEMARY AND GARLIC FINGERLING POTATOES

Steps:

• In a large saucepan, over medium high heat, place the oil, onions and garlic and heat them until browned. Add the tomatoes and cook for 15 minutes. Add the ketchup, mustard, sugar, hoisin sauce, vinegar, soy sauce, honey, cayenne, chile powders and Worcestershire sauce and cook 15 minutes. Puree the mixture in a food processor. Pour into a bowl and allow to cool at room temperature. This makes about 5 cups. Marinate the steaks in the hoisin barbecue sauce for 1 hour. Remove the steaks from the marinade and season with salt and pepper. Grill the steaks over a medium heat wood fire for about 5 minutes on each side while basting with the sauce.
• Rosemary and Garlic Fingerling Potatoes: Split potatoes in half and place in medium size bowl. Add 2 tablespoons oil and the garlic. Season with salt and pepper. Strip the leaves, except at the top, of the rosemary. Mince 1 tablespoon of rosemary leaves and add to the potatoes. Starting with the thicker part of the rosemary stem, skewer the potatoes. Alternate 1 red, 1Yukon gold and 1 purple potato, dividing the potatoes equally among the 4 rosemary branches. Grill the skewered potatoes over medium heat for 25 minutes until skins blister. Remove from heat. Mix lemon juice, remaining oil, honey, and salt and pepper to taste and pour over the potatoes while they are still hot.

LOBEL'S CLASSIC GRILLED PORTERHOUSE STEAK

Steps:

• Trim the outer fat from the steak (or ask the butcher to do so). Rub the fat with the cut lemon to prevent burning and smoking. Score both sides of the tail of the steak and then fold it back towards the main body and attach it to the meat with a small metal skewer or sturdy wooden skewer. (If using a wooden skewer, soak it in water for about 20 minutes first).
• Combine the olive oil, garlic, scallions, salt and pepper in a glass or ceramic dish. Put the steak in the dish and turn several times to coat. Cover and marinate at room temperature for 1 hour or in the refrigerator for as long as 4 hours. Turn the meat once or twice during marinating.
• Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot to hot. Lift the steak from the marinade. Discard the marinade. Grill the steak, covered, for 10 to 12 minutes. Turn and grill, covered, for 10 to 12 minutes longer for medium-rare, or until it reaches the desired degree of doneness. Let the meat rest for a few minutes before serving.