Spice Roasted Porterhouse Steaks Recipes
PERFECT PORTERHOUSE STEAK
Perfectly Grilled Porterhouse Steak. Grilled either indoors or out.
Provided by chefpaularwine
Categories Meat and Poultry Recipes Beef Steaks
Time 45m
Yield 2
Number Of Ingredients 4
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.
Nutrition Facts : Calories 461 calories, Cholesterol 94.3 mg, Fat 36.6 g, Protein 27.1 g, SaturatedFat 13.5 g, Sodium 1025.1 mg
STEAK DRY RUB
This dry rub is perfect for grilled steaks and will add amazing flavor to any cut of meat. Extra rub can be stored at room temperature for later use.
Provided by richlids
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 6
Number Of Ingredients 8
Steps:
- Mix kosher salt, smoked paprika, onion powder, garlic powder, oregano, black pepper, brown sugar, and cumin together in a sealable container. Seal container and shake to mix.
Nutrition Facts : Calories 49 calories, Carbohydrate 10.7 g, Fat 0.9 g, Fiber 3 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 2886.5 mg, Sugar 4.1 g
SPICE-ROASTED PORTERHOUSE STEAKS
Categories Beef Herb Roast Quick & Easy Dinner Meat Steak Spice Bon Appétit
Number Of Ingredients 3
Steps:
- Place two 2-inch-thick porterhouse steaks on a heavy rimmed baking sheet. Brush both sides with a full-flavored olive oil, then rub 1 1/2 tablespoons of the Coriander-Herb Spice Rub into each side of each steak.
- Preheat the oven to 450°F. Roast steaks until a meat thermometer inserted into the center registers 125°F for rare, about 25 minutes. Transfer the steaks to a cutting board, cover loosely with foil, and let rest 10 minutes. To serve, cut the 2 whole pieces of meat (known as the loin and the fillet) from each steak, and slice. Give each guest a few slices of the loin and the fillet.
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- Mix first 7 ingredients in small bowl. Transfer 2 tablespoons spice mixture to spice grinder; grind finely. Mix in 1 teaspoon salt. DO AHEAD Can be made 1 week ahead. Store whole and ground spice mixtures separately in airtight containers at room temperature. Rub ground spice mixture all over steak. Wrap in plastic; chill 3 hours.
- Preheat oven to 475°F. Unwrap steak; place in large ovenproof skillet. Mix whole spice mixture with 1 1/2 cups kosher salt in medium bowl. Add 1/4 cup water; stir to moisten. Pack salt over top and sides of steak. Roast until instant-read thermometer inserted horizontally into steak registers 130°F for medium-rare, about 25 minutes. Let stand at room temperature 8 minutes. Crack salt crust with wooden spoon; discard. Turn steak over. Slice into 1/2-inch-thick slices.
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- For the steak: Season one side of the steak with an aggressive amount of spice rub and salt and pat the dry rub into the meat with your hands. Turn steak over and season the other side with an aggressive amount of S&P. Let the meat marinate at room temperature for 30-60 minutes.
- For the potatoes: Bring a pot of salted water to a boil and add the potatoes, cook for 10-15 minutes or until the potatoes are just fork tender. Meanwhile, cook the bacon in a pan until crispy, drain, and set aside. In a large bowl, mash the potatoes with the milk, butter, chives, cheese, and bacon. Make sure the mixture is on the dry side and don’t over mix. Chill mixture in the fridge for at least 15 minutes, can be made one day ahead. Fill a deep, heavy bottomed pot half full with the vegetable oil and bring to 350 degrees. Meanwhile, add the wondra flour to a large bowl, and whisk in the sparkling water. Form the chilled potato mixture into small hockey pucks and coat in the tempura mixture then put directly into the hot oil. Fry in small batches until the potato cakes are golden brown, about 5 minutes.
- For the romesco sauce: Add everything but the EVOO to a food processor and blend. Add 3 Tbsp of EVOO while the machine is running then season to taste with S&P. Can be made one day ahead.
- To prepare the steak: Pre-heat a cast iron pan over medium-high heat for 3 minutes. Add 1 tbsp of grapeseed oil to the pan and put the steak spice rub side down in the pan. Let it sear for 4 minutes without touching it. After 4 minutes, take the steak out of the pan and transfer to a cutting board spice rub side up. Cut the steak off the bone , the strip side and the filet side, and cut into large one inch pieces going perpendicular to the bone. Put the bone back in the pan, and arrange the meat back in their original spots, top with the herb butter and place under the broiler for 5 minutes until medium rare, or desired doneness.
BEST PORTERHOUSE STEAK {RESTAURANT QUALITY} - TIPBUZZ
From tipbuzz.com
5/5 (1)Total Time 15 minsCategory Dinner, Main CourseCalories 469 per serving
- Remove the porterhouse steak from refrigerator 30-60 minutes before cooking to let it reach room temperature. This promotes even cooking for the juiciest steak.
- Place a large cast-iron skillet over high heat and allow to heat for 5 minutes until extremely hot. (You can also place in the preheated oven for 15 minutes.)
- Pat dry the steak with paper towels to remove excess moisture that could interfere with searing.
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