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.
OVEN-BAKED SHORT RIBS WITH PORTER BEER MOP
Provided by Amy Thielen
Categories main-dish
Time 3h45m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the ribs: Preheat the oven to 325 degrees F.
- Trim any gristle from the ribs and cut them into two-rib portions. Rub each piece with the salt, and sprinkle with the pepper and thyme. Arrange the ribs in a large roasting pan, add 1/4 cup water, the dried chiles and ginger, cover tightly and bake until tender when poked with a fork, about 3 hours.
- For the porter beer mop: Meanwhile, in a food processor, combine the serrano chile, onions, ginger and salt, and process until smooth.
- Heat a large saute pan over medium heat and add the butter. Add the onion mixture to the pan and cook, stirring often, until caramelized, a shade darker and fragrant, about 10 minutes. Add the porter, molasses, brown sugar and maple syrup, and cook at a simmer until the mixture thickens but is still saucy, 10 to 15 minutes. Add the cilantro, lime zest and juice and a bit of the pan juices.
- To glaze the ribs, raise the oven temperature to 450 degrees F. (You may also glaze these ribs over a medium-hot grill.)
- Brush the mop on both sizes of the ribs and roast, stopping to reapply the mop, until you've used it all and the ribs are coated with shiny black glaze, about 10 minutes.
PORTER'S SMOKED DINO BEEF RIBS
Provided by Food Network
Time 8h10m
Yield 6 servings
Number Of Ingredients 9
Steps:
- For the beef rib rub: Combine the sugar, paprika, granulated garlic, granulated onion, salt, chipotle and black pepper in a bowl.
- For the smoked dino beef ribs: Coat the beef ribs in the Worcestershire sauce. Liberally season with the beef rib rub. The more rub, the better. Smoke with fruit wood at approximately 260 degrees F until tender, about 8 hours. A thermometer or toothpick should slide in and out of the meat with little to no resistance.
CAST-IRON SKILLET PORTERHOUSE STEAK
Provided by Katie Lee Biegel
Categories main-dish
Time 45m
Yield 2 to 4 servings
Number Of Ingredients 5
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.
THE PERFECT PORTERHOUSE STEAK & MARINADE
This recipe comes from my Dad's recipe file. It's a real treat to visit and have Dad make his trademarked, perfectly grilled and seasoned porterhouse steaks! The marinade is so simple that I'm able to do it in 5 minutes before heading off to work in the morning. Enjoy!
Provided by dmcpherr
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Whisk together oil and vinegar until well blended, add remaining ingredients. Pour over porterhouse steaks, or any steak for that matter, in a dish or in a 1 gallon sized storage bag. Marinate at least 8 hours. Grill or broil and enjoy.
- Note: this recipe can easily be doubled or tripled for more steaks.
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
BRISKET BRAISED IN PORTER
Provided by Bruce Aidells
Categories Beer Garlic Onion Bake Braise High Fiber Father's Day Dinner Prune Brisket Oktoberfest Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 12 servings
Number Of Ingredients 20
Steps:
- Position rack in center of oven and preheat to 350°F. Mix first 5 ingredients in small bowl. Rub herb mixture all over brisket. Heat bacon fat in heavy extra-large wide ovenproof pot over medium-high heat. Add brisket to pot and cook until deep brown, about 5 minutes per side. Transfer brisket to platter or rimmed baking sheet. Add 2 cups broth to pot and bring to boil, scraping up browned bits from bottom of pot. Stir in porter, prunes, bay leaves, and brown sugar; bring to boil. Return brisket to pot, fat side down; scatter onion slices over to cover meat, then add garlic.
- Cover pot; place in oven and braise brisket 1 hour. Remove pot from oven; uncover and turn brisket over so that onion slices fall into liquid in pot. Return pot to oven and braise uncovered 30 minutes. Add 1 cup broth. Cover and bake 1 hour 30 minutes longer.
- Transfer brisket to platter or rimmed baking sheet; add 1 more cup broth to liquid in pot, then add mushrooms and carrots. Return brisket to pot. Cover and return to oven; braise until meat and carrots are very tender, adding more broth by cupfuls, if needed, to cover vegetables, about 45 minutes longer. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled at least 1 day and up to 2 days.
- Preheat oven to 350°F. Spoon off any fat from surface of brisket pan juices and discard. Transfer brisket to cutting board. Thinly slice brisket across grain. Place brisket slices in large roasting pan. Bring pan juices with vegetables in pot to boil. Whisk in mustard and 1 tablespoon vinegar. Season to taste with salt and pepper, adding more vinegar by teaspoonfuls, if desired. Pour pan juices and vegetables over brisket in roasting pan. Cover roasting pan tightly with heavy-duty foil and cook in oven until brisket slices and vegetables are heated through, about 1 hour 15 minutes. Serve meat with vegetables and sauce.
BEEF AND PORTER STEW
This is one of the best stews I have ever had. It has a deep dark, somewhat thick base. I have used Bass Pale Ale also with great results. Truly one of my favorites. From Chef Michael Lamonaco's appearance on the Today Show with some revisions. Serve with a nice crusty bread.
Provided by Vicki in CT
Categories Stew
Time 2h40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Put oil in large heavy bottomed pot and heat over medium high. Season beef. Brown meat well on all sides. Do not over crowd; you may have to do this in two batches. Cook about 8 minutes. Transfer to bowl and set aside.
- Add onion, celery, and butter to pot and cook until golden and carmelized, about 15 minutes.
- Sprinkle onions with flour. Stir well to combine. Cook stirring constantly about two minutes.
- Combine broth and paste and stir to dissolve paste. Add to pot with beer. Stir well scraping up brown bits from bottom of pan. Add veggies and beef. Simmer covered for about two hours. Season as needed.
Nutrition Facts : Calories 513.5, Fat 35.5, SaturatedFat 13.3, Cholesterol 109.2, Sodium 211.8, Carbohydrate 14.9, Fiber 1.7, Sugar 3.1, Protein 26.7
PORTER BEEF
Make and share this Porter Beef recipe from Food.com.
Provided by Millereg
Categories Stew
Time 2h35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Roll the steak in the flour; brown in hot fat and then remove from heat.
- Fry the onions for 3 minutes and then put the meat and all other ingredients in with the onions.
- Bring to a boil, reduce heat and simmer for 2 hours.
Nutrition Facts : Calories 1010.6, Fat 43.6, SaturatedFat 17.2, Cholesterol 154.2, Sodium 163.5, Carbohydrate 45, Fiber 2.2, Sugar 5.8, Protein 48.1
More about "porter beef food"
SMOKED PORTER-BRAISED BEEF SHORT RIBS RECIPE | FOOD
From foodandwine.com
5/5 (1)Total Time 5 hrsServings 8
- Preheat the oven to 325°. Season the ribs with salt and pepper. In a large enameled cast-iron casserole, heat 1 tablespoon of the grapeseed oil. Add half of the ribs and cook over moderately high heat, turning occasionally, until browned all over, about 10 minutes. Transfer the ribs to a baking sheet. Repeat with the remaining 1 tablespoon of grapeseed oil and ribs.
- Pour off all but 2 tablespoons of fat from the casserole. Add the apples, leeks, fennel, garlic, caraway and a generous pinch each of salt and pepper. Cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 12 minutes. Stir in the flour and cook for 1 minute, then add the stock, beer, coffee, mustard, thyme and bay leaves and bring to a boil. Add the short ribs, cover and braise in the oven for about 2 hours and 30 minutes, until very tender. Let stand at room temperature for 1 hour.
- Using a slotted spoon, transfer the short ribs to a platter and tent with foil. Strain the braising liquid through a fine sieve into a heatproof bowl, pressing on the solids; discard the solids. Skim the fat off the braising liquid.
- Wipe out the casserole and melt the butter in it. Add the shallots and cook over moderate heat, stirring, until softened and browned, about 5 minutes. Add the sugar and cook until melted. Add the strained braising liquid and bring to a boil. Simmer over moderately high heat until reduced by one-third, about 7 minutes. Season the sauce with salt and pepper. Add the ribs to the sauce and simmer over moderate heat until heated through, about 3 minutes. Top with chopped parsley and serve with the polenta.
8 GREAT FOOD PAIRINGS FOR STOUT AND PORTER | MATCHING …
From matchingfoodandwine.com
WHAT IS PORTER BEER? - THE SPRUCE EATS
From thespruceeats.com
HOW TO COOK BEEF PORTERHOUSE STEAK - FARMISON & CO
From farmison.com
PERFECT PORTERHOUSE STEAK RECIPE | BON APPéTIT
From bonappetit.com
DELIVERING LIFE CHANGING MEAT – PORTER ROAD
From porterroad.com
PORTER BRAISED BEEF CHEEK WITH GRITS & SORGHUM SYRUP
From jesspryles.com
WHAT IS PORTERHOUSE STEAK? - THE SPRUCE EATS
From thespruceeats.com
PORTER & YORK: PREMIUM MEATS, CUT TO ORDER, DELIVERED TO YOU
From porterandyork.com
PASTURE-RAISED, DRY AGED BEEF – PORTER ROAD
From porterroad.com
BEEF | PRODUCT CATEGORIES - F.L. PORTER FOODS
From flporterfoods.com
BEEF PORTERHOUSE STEAK AT WHOLE FOODS MARKET
From wholefoodsmarket.com
HOW TO COOK A PORTERHOUSE STEAK - GEAR PATROL
From gearpatrol.com
PORTER ROAD REVIEW (2022 UPDATE) A DETAILED REPORT
From carnivorestyle.com
T-BONE PORTER HOUSE – BEEF ON FOOD
From beefonfood.com
BONE-IN RIBEYE – PORTER ROAD
From porterroad.com
PORTER ROAD REVIEW: IS THE ONLINE MEAT DELIVERY SERVICE WORTH IT?
From thekitchn.com
PORTER ROAD BEEF BROTH | BROTH RECIPES, BEEF, RECIPES
From pinterest.ca
PORTER BEEF SATAY WITH SPICY PEANUT SAUCE
From raddcooking.com
BEST CUTS OF STEAK: PORTERHOUSE, T-BONE, FILET MIGNON AND
From robbreport.com
PORTER ROAD BEEF STOCK | RECIPES, BEEF STOCK, BROTH RECIPES
From pinterest.ca
BEST MEAT DELIVERY SERVICES FOR 2022: PORTER ROAD, RASTELLI'S ...
From cnet.com
PORTER ROAD REVIEW 2021: ONLINE MEAT DELIVERY FOR BEEF, PORK, LAMB
From insider.com
UNDERSTANDING THE PORTERHOUSE STEAK - FOOD FIRE FRIENDS
From foodfirefriends.com
EASY PORTERHOUSE STEAK RECIPES & IDEAS | FOOD & WINE
From foodandwine.com
BEER AND FOOD PAIRINGS: 16 MENU IDEAS, PLUS TIPS TO CREATE YOUR …
From epicurious.com
BONE PORTER HOUSE – BEEF ON FOOD
From beefonfood.com
PORTERHOUSE STEAK - BEEF - IT'S WHAT'S FOR DINNER
From beefitswhatsfordinner.com
FOOD - PORTER & RYE
From porterandrye.com
PORTER PANCETTA PORCINI OXTAIL STEW - TRAVEL * FOOD * COOL
From elin.ca
THE 8 BEST PORTER BEERS - GEAR PATROL
From gearpatrol.com
PORTERHOUSE STEAK; A TENDER, DELICIOUS PREMIUM CUT OF BEEF!
From foodrunfix.com
PORTER BEEF (IRISH)
From bigoven.com
PORTER BRAISED BEEF WITH CABBAGE AND POLENTA - COOKING BLOG
From ourkitchen.fisherpaykel.com
ALL MEAT – PORTER ROAD
From porterroad.com
HOW TO COOK PORTERHOUSE STEAK | STEAK UNIVERSITY
From mychicagosteak.com
PORTERHOUSE STEAK RECIPE - BRYAN VOLTAGGIO, MICHAEL VOLTAGGIO
From foodandwine.com
HOW TO COOK A PERFECT PORTERHOUSE STEAK - THE KITCHEN MAGPIE
From thekitchenmagpie.com
BEEF VS. BACON MEATLOAF – PORTER ROAD
From porterroad.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love