Francks Porterhouse Steak Food

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SEARED PORTERHOUSE STEAK



Seared 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 cooking time as needed.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 4

1 2-pound bone-in porterhouse steak (about 2 inches thick), room temperature
Coarse salt and freshly ground pepper
1 tablespoon unsalted butter, room temperature
Compound Butter, for serving

Steps:

  • Preheat oven to 425 degrees.
  • Heat a large cast-iron or other heavy ovenproof skillet over medium-high heat. Pat steak dry with paper towels. Season steak generously all over with salt and pepper. Add butter to skillet. When melted, place steak in skillet. Cook until well seared, about 4 minutes a side. Transfer skillet to oven. Continue to cook until a thermometer inserted in thickest part of steak reads 120 degrees for medium-rare, 10 to 12 minutes. Transfer steak to rimmed baking sheet fitted with a wire rack. Let rest 10 minutes before slicing. Serve with Compound Butter.

PERFECT PORTERHOUSE STEAK WITH HERB BUTTER



Perfect Porterhouse Steak with Herb Butter image

Provided by Nancy Fuller

Categories     main-dish

Time 1h20m

Yield 20 servings

Number Of Ingredients 16

1 cup olive oil
3 tablespoons kosher salt
2 tablespoons ground coriander
2 tablespoons sweet paprika
1 tablespoon freshly ground black pepper
1 1/2 teaspoons onion powder
1 teaspoon dried oregano
8 cloves garlic, smashed
Six 2-inch-thick porterhouse steaks (2 pounds each)
Herb Butter, recipe follows
2 sticks (8 ounces) salted butter, at room temperature
1/4 cup sliced chives
1/4 cup finely chopped fresh parsley
1 tablespoon Worcestershire sauce
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

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.

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.

PAN-FRIED PORTERHOUSE STEAKS WITH LYNCHBURG PAN SAUCE



Pan-Fried Porterhouse Steaks With Lynchburg Pan Sauce image

If the weather is lousy outside, then pan-frying a thick porterhouse steak right in the kitchen is a great way to go. The key to success is a big cast iron skillet. It'll cause a good bit of smoke in the kitchen, but it's worth it. Let the cooked steaks rest on a board while you make the special Lynchburg pan sauce. This recipe is from Jack Daniel's website and is made and served at Miss Mary Bobo's.

Provided by Petdrwife

Categories     Steak

Time 35m

Yield 4-5 serving(s)

Number Of Ingredients 6

2 (1 -1 1/4 lb) porterhouse steaks, cut 1 to 1 1/4 inches thick
salt and pepper
1 tablespoon vegetable oil
2 tablespoons butter or 2 tablespoons margarine
2 teaspoons Worcestershire sauce
1/4 cup jack daniel's tennessee whiskey

Steps:

  • Dry steaks; sprinkle with salt and pepper.
  • Heat 12-inch cast-iron skillet over medium heat for ten minutes. Coat with oil.
  • Place steaks in pan; cook, until seared and brown on one side, about 5 minutes. Turn and cook 5 minutes on the other side for medium-rare; 6 minutes for medium.
  • Remove from skillet.
  • For sauce:.
  • Melt butter in skillet; stir in Worcestershire sauce and whiskey.
  • Bring to a boil; cook 1 to 2 minutes.
  • Slice steaks, if desired.
  • Pour sauce over steaks and serve.

Nutrition Facts : Calories 657.4, Fat 48.4, SaturatedFat 19.6, Cholesterol 158.2, Sodium 188.9, Carbohydrate 0.6, Sugar 0.3, Protein 43.6

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