PORTERHOUSE STEAK WITH HORSERADISH SAUCE
Steps:
- Heat a grill or grill pan to medium-high heat.
- Sprinkle the steak on both sides with salt and pepper. Brush the grill grates with oil and carefully place the steak on the hottest part of the grill. Cook until the internal temperature is 135 to 140 degrees F, about 8 minutes per side. Remove the steak and let it rest on a cutting board for about 10 minutes.
- Meanwhile, mix the sour cream, mayonnaise, horseradish, Worcestershire and 1 tablespoon parsley in a small bowl. Slice the steak 1/2-inch thick. Spread half of the horseradish sauce on a platter, then arrange the steak on top of the sauce (keep the bone on the platter to show it is a porterhouse). Drizzle a little more sauce on and sprinkle with the remaining parsley.
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.
GRILLED PORTERHOUSE
Perfect for Father's Day, I can't believe this simple, yet oh so tasty recipe is not already here! Do NOT cook longer than medium, my Mom likes her steak well-done! (No wonder she says she doesn't like steak, it has been reduced to shoe leather! LOL) Time does not include marinading time. Adapted from Fine Cooking - Issue 33.
Provided by Scoutie
Categories Steak
Time 22m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, combine the first six ingredients and rub both sides of the steak with equal amounts of the mixture.
- Let marinade for 1 to 2 hours.
- Set aside and prepare the grill to medium hot (you'll be able to hold your hand just above the grate for 2 seconds).
- Drain liquid from the steak and rub both sides of the steak with salt.
- Grill the steak on one side for 7 to 10 minutes, keeping the smaller tenderloin section over a less intense heat.
- If there are flare-ups, move the steak to another part of the grill that is cooler.
- Turn the steak and grill for another 6 to 7 minutes. It should be rare to medium rare at this point.
- Medium is about 10 minutes per side.
- Transfer the steak to a wooden carving platter and let it rest for 3 to 4 minutes so the meat relaxes and the juices redistribute.
- Serve it whole or else carve it, slice it, and reassemble it, saving the juices to pour over it.
- Fight over who gets which piece of the steak. LOL.
GRILLED PORTERHOUSE STEAK WITH PAPRIKA-PARMESAN BUTTER
Categories Fourth of July Low Carb Parmesan Steak Summer Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Place steak in glass baking dish. Whisk oil and next 5 ingredients in small bowl to blend. Pour half of marinade over steak. Turn steak over; pour remaining marinade over steak. Cover and chill at least 2 hours and up to 1 day, turning occasionally.
- Prepare barbecue (medium heat). Remove steak from marinade; shake off excess. Place steak on barbecue; cover barbecue. Grill steak to desired doneness (until instant-read thermometer inserted into center of steak registers 115°F to 120°F for rare, about 15 minutes per side, or 125°F to 130°F for medium-rare, about 18 minutes per side), occasionally moving steak to cooler part of rack if burning. Transfer steak to platter; cover to keep warm. Let stand 5 minutes. Using sharp knife, cut meat away from bone. Cut each meat section into 1/3-inch-thick slices. Spread Paprika-Parmesan Butter over top of slices and serve.
GRILLED PORTERHOUSE WITH BROWN BUTTER AND HORSERADISH
Meet the most memorable steak you'll ever slice. It's a riff on Tuscany's "bistecca alla Fiorentina", a grilled porterhouse that is traditionally topped with arugula and a splash of olive oil. We added crunchy celery and briny olives to punch up the greens, tossed it all with lemon juice for brightness, and swapped the oil out for a drizzle of garlicky brown butter. A grating of horseradish serves as the flavor-packed final touch.
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Prepare grill for direct- and indirect-heat cooking. Pat steak dry and season generously with salt and pepper; let stand 10 minutes. Brush grates with oil and grill steak over high direct heat, turning occasionally, until a nice crust forms, 6 to 8 minutes a side.
- Transfer to indirect heat, cover, and continue to cook, flipping once more, until a thermometer inserted into thickest part (nearest but not touching bone) registers 125°F for medium rare, 8 to 10 minutes more.
- Meanwhile, combine butter and garlic in a saucepan. Cook over medium-high heat (you can do this on the direct-heat side of the grill), swirling occasionally, until butter turns golden brown and gives off a nutty aroma, about 5 minutes. Remove from heat.
- In a bowl, toss arugula, celery and leaves, and olives with lemon juice. Slice steak from bone, then carve against the grain into thick slices. Pile salad on top of steak; drizzle brown butter generously over both. Grate horseradish over top; serve.
GRILLED PORTERHOUSE STEAK WITH HORSERADISH CREAM
Provided by Alexis Touchet
Categories Milk/Cream Beef Dairy Quick & Easy Horseradish Steak Summer Grill/Barbecue Gourmet
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas).
- While coals are lighting, let steaks stand at room temperature about 15 minutes. Stir together sour cream, horseradish, scallions, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a bowl.
- Pat steaks dry and sprinkle all over with remaining teaspoon each of salt and pepper. Grill steaks on lightly oiled grill rack, covered only if using a gas grill, turning steaks over once and moving them around grill to avoid flare-ups if necessary, until thermometer inserted horizontally 2 inches into meat (do not touch bone) registers about 120°F for rare, 9 to 12 minutes total. Transfer steaks to a cutting board and let stand 10 minutes before slicing. (Internal temperature will rise to 125 to 128°F while steaks stand.) Thinly slice meat and serve with sauce.
GRILLED TUSCAN-STYLE PORTERHOUSE STEAKS
Steak, garlic, olive oil, on the barbecue. What else needs to be said? Be creative and warm your favorite bread to dip in the extra oil. Mangia, mangia!
Provided by Anonymous
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season steaks with salt and pepper.
- Cook steaks on the preheated grill until they are beginning to firm and are hot and slightly pink in the center, about 12 to 14 minutes, flipping halfway. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.
- While the steaks are cooking, place garlic in a microwave-safe bowl. Sprinkle some salt over top and pour in 2 tablespoons of the olive oil. Mash garlic with the back of a sturdy knife into a fine paste. Stir in remaining oil and red pepper flakes. Heat in the microwave until hot, about 1 to 1 1/2 minutes, mixing every 30 seconds.
- Remove steaks from the oven and let sit covered for 4 to 5 minutes. Drizzle 2 tablespoons oil mixture over each steak and squeeze lemon wedges over top.
Nutrition Facts : Calories 921.6 calories, Carbohydrate 7.5 g, Cholesterol 94.2 mg, Fat 88.4 g, Fiber 2.6 g, Protein 28.1 g, SaturatedFat 20.7 g, Sodium 79.4 mg, Sugar 0.1 g
GRILLED PORTERHOUSE WITH SHALLOTS AND POTATOES
With a porterhouse, you get a super-tender tenderloin on one side of the bone and a deeply flavorful top loin on the other -- both are delicious when grilled and eaten with crispy potatoes and melty grilled shallots.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 45m
Number Of Ingredients 6
Steps:
- Heat a grill to medium-high. Place shallots and potatoes separately on 2 large double layers of foil lined with parchment paper; drizzle with olive oil and season with salt and pepper. Fold parchment and foil around vegetables and crimp edges to form 2 packets.
- Clean and lightly oil hot grill. Grill vegetables, flipping once, until shallots are soft and potatoes are cooked through and crisp around edges, 30 minutes.
- After vegetables have been on grill 10 minutes, season steak with salt and pepper and grill, turning occasionally, until medium-rare, 15 to 20 minutes. Transfer steak to a cutting board and tent loosely with foil. Let rest 10 minutes before cutting meat from both sides of bone and thinly slicing against the grain. Serve with shallots and potatoes.
Nutrition Facts : Calories 649 g, Fat 25 g, Fiber 2 g, Protein 61 g
GRILLED PORTERHOUSE STEAK WITH PAPRIKA-PARMESAN BUTTER
**Needs to Marinate** I was excited to find this recipe online. In my younger days I worked at a restaurant that served a delicious parmesan butter with all of it's steaks. This is so close to that very recipe. Try the Paprika-Parmesan Butter with all of your favorites steaks.
Provided by Brenda.
Categories Steak
Time 2h35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix all Paprika-Parmesan Butter ingredients in small bowl until blended.(Can be made 2 days ahead.) Use at room temperature.
- Place steak in glass baking dish.
- Whisk oil and next 5 ingredients in small bowl to blend. Pour half of marinade over steak. Turn steak over; pour remaining marinade over steak. Cover and chill at least 2 hours and up to 1 day, turning occasionally.
- Prepare grill, (medium heat).
- Remove steak from marinade; shake off excess.
- Place steak on grill; cover grill.
- Grill steak to desired doneness,(until instant-read thermometer inserted into center of steak registers 115 F to 120 F for rare,about 15 minutes per side,or 125 F to 130 F for medium-rare, about 18 minutes per side),occasionally moving steak to cooler part of rack if cooking too quickly.
- Transfer steak to platter; cover to keep warm. Let stand 5 minutes.
- Using sharp knife, cut meat away from bone. Cut each meat section into 1/3-inch-thick slices.
- Spread Paprika-Parmesan Butter over top of slices and serve.
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