A Kicking Porterhouse Steak Food

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CAST-IRON SKILLET PORTERHOUSE STEAK



Cast-Iron Skillet Porterhouse Steak image

Provided by Katie Lee Biegel

Categories     main-dish

Time 45m

Yield 2 to 4 servings

Number Of Ingredients 5

One 2- to 2 1/2-inch-thick porterhouse steak
Kosher salt and freshly ground black pepper
1 tablespoon canola oil
2 tablespoons butter, cubed
Optional additions: garlic cloves and sprigs of fresh thyme or rosemary

Steps:

  • Let the steak rest at room temperature for 30 minutes.
  • Preheat the broiler. Heat a cast-iron skillet over medium-high heat until very hot.
  • Season the steak heavily with salt and pepper on all sides. Add the oil to the skillet, then place the steak in the skillet and do not move it. Cook until a nice sear forms, about 3 minutes. Remove the skillet from the heat, transfer the steak to a cutting board and cut both the filet and sirloin from the bone. Slice the steak against the grain into thick pieces. Put the bone back into the skillet and reassemble the steak around it (it should look like the steak originally did) with the seared side up. Top with pieces of butter. Add a couple cloves of garlic and a few sprigs of thyme or rosemary, if desired.
  • Broil to desired doneness, about 4 minutes for medium rare, 5 to 6 minutes for medium. Transfer to a serving plate and pour the pan drippings over the steak.

PERFECT PORTERHOUSE STEAK



Perfect Porterhouse Steak image

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

20 ounces porterhouse steak
1 teaspoon olive oil
1 tablespoon meat tenderizer
1 teaspoon steak seasoning

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

HICKORY-SMOKED PORTERHOUSE STEAKS



Hickory-Smoked Porterhouse Steaks image

The sugar in the rub will not add sweetness to the steaks. Instead, as it melts, the stickiness helps the smoke from the wood chips adhere to and permeate into the meat. The amount of wood chips listed here creates a lightly smoked flavor that complements the meat. For a deeper smoke, add a second handful of soaked wood chips halfway through the first cooking stage.

Provided by Food Network Kitchen

Categories     main-dish

Time 5h

Yield 4 to 6 servings

Number Of Ingredients 4

2 2-inch-thick porterhouse steaks (about 3 pounds each)
1 1/2 teaspoons sugar
Kosher salt and coarsely ground pepper
Flaky sea salt, for sprinkling

Steps:

  • About 2 hours before grilling, pat the steaks dry and return to the refrigerator, uncovered.
  • Season the steaks all over with the sugar and 2 tablespoons each kosher salt and pepper. Let the steaks come to room temperature for 30 minutes. Meanwhile, soak 1 1/2 cups hickory wood chips in water, 30 minutes; drain.
  • Preheat a grill to very low and prepare for indirect cooking: On a gas grill, turn off half the burners; on a charcoal grill, bank the coals to one side. When the grill registers 225˚ F, add the wood chips: On a gas grill, fill a smoke box with the chips and place over direct heat; on a charcoal grill, sprinkle the chips over the coals.
  • Place the steaks on the cooler side of the grill (indirect heat) with the strip side (the larger side) closest to the heat. Cover the grill and cook the steaks until an instant-read thermometer inserted into the centers registers 110˚ F, 1 hour 15 minutes to 1 hour 45 minutes. Transfer the steaks to a baking sheet and tent with foil to keep warm.
  • Increase the grill heat and prepare for direct cooking: On a gas grill, turn on all of the burners; on a charcoal grill, build a hot fire with new coals. Once the grill registers 425˚ F to 450˚ F, place the steaks over direct heat and cook, turning often and moving the meat around if it flares up, until a thermometer inserted into the center reaches 125˚ F for medium rare, 10 to 15 minutes.
  • Transfer the steaks to a cutting board and let rest at least 10 minutes before slicing. Sprinkle with flaky salt.

A@@ KICKING PORTERHOUSE STEAK



A@@ Kicking Porterhouse Steak image

Make and share this A@@ Kicking Porterhouse Steak recipe from Food.com.

Provided by hannahs dad

Categories     Steak

Time 15m

Yield 2 smiles, 2 serving(s)

Number Of Ingredients 3

3 lbs porterhouse steaks
salt
cracked black pepper

Steps:

  • remove steak from fridge, allow to come to room temp . take a moment to sip your beer and marvel at the steak you're about to consume. it marbled, it's a Porterhouse, it's a symphony. focus. salt and pepper both sides of the steak to your liking. NO steak seasoning, none of that crap. when coals are heated move coals to one side of grill. sear steak for 1 minute per side over hot coals. after searing both sides cook over indirect heat (other side of grill) for 8-10 minutes. remove, let sit for 10 minutes before cutting. enjoy the beefy bliss before you!

Nutrition Facts : Calories 1619.3, Fat 117.8, SaturatedFat 46.6, Cholesterol 428.6, Sodium 360.6, Protein 130.7

BODACIOUS PORTERHOUSE STEAKS WITH SEXY BARBECUE SAUCE



Bodacious Porterhouse Steaks With Sexy Barbecue Sauce image

Make and share this Bodacious Porterhouse Steaks With Sexy Barbecue Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     Steak

Time 56m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 cup dry red wine
1/2 cup ketchup
1/4 cup dark molasses
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 tablespoons red wine vinegar
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
1/2 teaspoon celery seed
1/4 teaspoon curry powder
1/4 teaspoon ground cumin
2 (2 lb) porterhouse steaks (each about 1 1/2 inches thick)
vegetable oil
kosher salt
fresh ground black pepper

Steps:

  • To make the sauce: in a saucepan, combine all the sauce ingredients and ½ cup water; mix well.
  • Bring to a simmer over medium heat; cook uncovered, stirring occasionally, until about 2/3 cup remains (about 30 minutes); let cool to room temperature.
  • Lightly brush both sides of the steaks with vegetable oil and season generously with salt and pepper.
  • Grill the first side of the steaks directly over high heat for 6 minutes; turn the steaks over and cook the second side for 5 minutes; continue to cook the steaks to desired doneness.
  • Remove steaks from the grill; season again with salt and pepper; let rest for 3-5 minutes.
  • You can serve the steaks whole or cut the siroloin strips and tenderloins away from the bones, then cut the meat into ¼-inch thick slices.
  • Serve warm with barbecue sauce.

Nutrition Facts : Calories 1245.6, Fat 84.4, SaturatedFat 33.7, Cholesterol 290.3, Sodium 965.3, Carbohydrate 25.5, Fiber 0.4, Sugar 19.2, Protein 86.1

PORTERHOUSE STEAKS



Porterhouse Steaks image

Make and share this Porterhouse Steaks recipe from Food.com.

Provided by mightyro_cooking4u

Categories     Steak

Time 11m

Yield 4 serving(s)

Number Of Ingredients 4

4 steaks, porterhouse
2 tablespoons salt, kosher
2 teaspoons black pepper, freshly ground
4 tablespoons oil, canola

Steps:

  • Preheat a gas or charcoal grill or place a grill pan over medium-high heat.
  • Combine salt and pepper and sprinkle on both sides of each steak. Drizzle each side of steaks with canola oil.
  • Grill for 4 to 6 minutes on each side for medium-rare. Let the steaks rest a few minutes before slicing and serving.

Nutrition Facts : Calories 122.9, Fat 13.6, SaturatedFat 1.8, Sodium 3488.7, Carbohydrate 0.7, Fiber 0.3, Protein 0.1

PRIME PORTERHOUSE STEAK



Prime Porterhouse Steak image

A T-bone steak would also work in this recipe, but take into account whether the cut is smaller than the standard porterhouse and adjust the grilling time as needed.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 4

Two 2-inch thick prime porterhouse steaks (about 4 pounds)
1 tablespoon olive oil
Coarse salt, (to taste)
Freshly ground black pepper, (to taste)

Steps:

  • Place steaks on the heated grill. Brush with olive oil. Season with salt and pepper. For rare steaks, cook 10 to 12 minutes per side.

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