PORTERHOUSE STEAK WITH HERBED BUTTER
Provided by Diana Yen
Categories Kid-Friendly Quick & Easy Steak Summer Small Plates
Yield Makes 6 to 8 servings
Number Of Ingredients 11
Steps:
- Make the herbed butter:
- In a bowl, using a wooden spoon, stir together the herbs and butter. Season to taste with salt and pepper. Spoon mixture generously into ramekins and use the back of a butter knife to smooth the surface, removing any extra. Cover with plastic wrap and place in the refrigerator.
- Cook the steak:
- Preheat oven to 350°F. Let steak sit at room temperature for 30 minutes.
- Pat steaks dry and season generously with salt and pepper. Heat a large skillet over medium-high heat, and add 1 tablespoon oil to pan. When oil begins to smoke, add the first steak and cook until brown and crusted, 3 to 4 minutes per side. Melt 1 tablespoon of butter in pan and spoon over steak to baste. Remove steak from heat and set aside. Wipe out the skillet and repeat with the second steak.
- Place both steaks on a rimmed baking sheet fitted with a wire rack and place in oven to cook until an instant-read thermometer inserted into the center of the steak registers 120°F for medium-rare, about 5 minutes (or 125°F for medium, about 10 minutes). Transfer steaks to a wooden board to rest, about 10 minutes.
- To serve: Cut meat off both sides of the bone, leaving you with two pieces of steak. Slice each steak across the grain, then rearrange the slices around the bone on a platter. Serve with herbed butter.
PORTERHOUSE WITH JALAPENO BUTTER
Dress up steak with compound -- meaning flavored -- butter, which is surprisingly simple to make. A T-bone steak would also work here, just be sure to adjust grilling time as needed to account for the smaller cut.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 5
Steps:
- Preheat grill to medium-high (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Stir butter, jalapeno, and garlic in a bowl; set aside.
- Season both sides of steak with salt and pepper. Grill over hotter part of grill, covered, flipping once, until browned, 3 to 4 minutes per side. Slide to cooler part of grill; grill, covered, flipping once, until medium-rare, 7 to 8 minutes more per side. Remove from grill, and let rest 10 minutes. Serve with jalapeno butter. Filet mignon can be prepared this way as well. Sear two 8-ounce steaks over direct heat for three minutes per side; grill over indirect heat until medium-rare, five to six minutes more per side.
GRILLED PORTERHOUSE STEAK WITH CILANTRO LIME COMPOUND BUTTER
These steaks are great on their own! But even better with the compound butter. Note: Cooking time varies depending on the thickness of the steak, and how you like it cooked. Helpful hint: Go to www.omahasteaks.com, on the bottom of the page click on resources and cooking charts, then steaks. Other uses for compound butter: add to baked potato or mashed potatoes; spread on crusty bread; shrimp (top on shrimp and bake).
Provided by Joanne
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Make Compound Butter:.
- In a small saute pan over med heat, melt 2 tbs. of butter, add the garlic. Cook for 1 minute until garlic is fragrant.
- Transfer the garlic butter to medium bowl. Add the lime juice, lime zest, and worcestershire sauce. Whisk to combine.
- Use a fork to blend in 1 stick of butter. Season with Salt and Pepper, and add in the cilantro. Mix well.
- Roll the butter into a cylinder (like a log) in plastic wrap, and twist the ends. Refrigerate until ready to use (at least 1 hour). Or freeze it if you need it sooner.
- For the Steak:.
- About 20 minutes before grilling, remove the steaks from the refrigerator. Rinse and pat dry. Brush the steaks on both sides with oil and season both sides with salt and pepper to taste. Cover steaks and let sit for 10 to 15 minutes.
- Preheat indoor grill pan or outdoor grill to high (let it get really hot). Cook steak for 3 minutes on first side, flip and cook additional 2 minutes on second side for medium rare. Note: If using indoor grill pan cook 1 steak at a time.
- Transfer steaks to platter, top with a slice of compound butter. Cover loosely with aluminum foil and let rest for 10 minutes.
- I served these steaks with my baked broccoli mac and cheese recipe #503983, and a green salad on the side.
SEARED PORTERHOUSE WITH OOZING MAITRE D' BUTTER
I am a big fan of stovetop cooking with a steak like this. Whether you like to grill it or try the cast iron skillet method, I like to avoid the oven and just watch a beautiful steak like this cook and brown on all sides.
Provided by Alex Guarnaschelli
Time 1h5m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Make the butter: In a medium saute pan, heat 2 tablespoons of the butter over medium heat, then add the shallots. Season with salt, to taste, and cook until they are translucent, 3 to 5 minutes. Transfer the shallots to a medium bowl. Add the green peppercorns, mustard, lemon juice, lemon zest and Worcestershire sauce. Whisk to blend so all of the flavors start to meld together. Use a fork to blend in the other 8 tablespoons of butter. Season with salt and pepper, to taste, and stir in the parsley.
- Roll the butter into a cylinder (like cookie dough) in plastic wrap or parchment pepper and refrigerate until ready to use.
- Cook the steak: Heat a cast iron skillet large enough to hold the steak until it begins to visibly smoke. Use a kitchen towel to "blot" any excess moisture from both sides of the steak and season with salt and pepper. Shut the heat off underneath the skillet and use a pair of tongs to put the steak squarely in the pan. Raise the heat high and brown on the first side, 3 to 5 minutes. Resist the temptation to move it as it cooks. Lower the heat and cook for an additional 8 to 10 minutes. Turn it on its second side and brown for 3 to 5 minutes. Lower the heat and cook for an additional 8 to 10 minutes. Turn the steak on the edge with the fat "cap" and brown that for 3 to 5 minutes. Lower the heat and allow the steak to cook for an additional 3 to 5 minutes on each side. Slice the maitre d' butter into1/2-inch rounds and set aside.
- Testing for doneness: The simplest way to check for doneness is to make a small incision by the center bone in the thickest part of the steak. It should be a little less cooked than you would like to allow for "carry over" cooking and the "finishing" touch of running the steak under the broiler. For rare, a 2 1/2-inch porterhouse steak should take around 30 to 35 minutes to cook. Add about 4 minutes for medium-rare and 4 additional for medium. If using an instant-read thermometer, rare registers between 125 and 130 degrees F. For medium-rare, 130 to 135 degrees F and between 135 and 140 degrees F for medium.
- Remove the steak from the pan to a cutting board and let rest for 10 minutes. Cut into slices and transfer the whole thing to a heatproof platter with the meat still arranged around each side of the center bone. Top the steak with a single layer of the butter slices, put it under the broiler until the butter softens, about 30 to 45 seconds. Serve immediately.
COMPOUND BUTTER FOR FRANCK'S PORTERHOUSE STEAK
This compound butter was made in Franck's Porterhouse Steak recipe.
Provided by Martha Stewart
Categories Food & Cooking
Number Of Ingredients 6
Steps:
- Place all ingredients in a small bowl. Stir well to combine, and refrigerate.
PORTERHOUSE STEAKS
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
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
PORTERHOUSE STEAK WITH SAUCE ROUILLE
DH and I made this steak a few nights ago. It was delicious! It was raining, so we ended up making the steak on the stovetop in a grill pan and it still turned out really well. In step 3, our potato was not barely tender after 10 minutes on medium low and we ended up turning up the heat and cooking it for several more minutes until it began to soften. You may need, like me, to modify this step. The recipe is from Williams-Sonoma "Backyard Barbeques." Prep time includes resting time for the steak.
Provided by Dr. Jenny
Categories Steak
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Trim the fat from the edges of the steak, leaving a layer 1/4 inch thick, then slash the layer of fat at 1-inch intervals.
- In a small bowl, using the back of a spoon, mash together the garlic, anchovy paste, olive oil, and pepper until smooth. Rub into both sides of the steak. Cover and let stand at room temperature for 1 hour.
- When steak is close to be being done standing, make the sauce: In a saucepan over medium-low heat, combine the potato and chicken broth. Bring to a simmer and cook, uncovered, until barely tender, about 10 minutes. Add the bell pepper and cook until heated through, about 3 minutes more. Drain, reserving the broth. You should have 2 to 3 Tbs.
- In a food processor, with the motor running, drop the garlic cloves through the feed tube and process until chopped. Add the cherry peppers, pimiento pepper, potato and bell pepper, thyme, vinegar, and hot pepper sauce. Proces until smooth. With the motor running, slowly add the olive oil, 1 Tb at a time, and process until the mixture thickens. Transfer to a bowl and whisk in the reserved chicken broth. Season with salt and pepper. Cover and refrigerate until serving.
- Prepare a hot fire in a grill. Position the grill rack 4 to 6 inches above the fire.
- Place the steak on the rack and sear, turning once, until nicely browned, about 1 minute on each side. Using long handled tongs to hold the meat, sear the edges. Then grill over a medium-hot fire (move the steak to the edge of the fire or raise the grill rack), turning once, 16-20 minutes total for medium rare, or until done to your liking. Transfer to a cutting board and cover loosely with aluminum foil. Let rest for 5 minutes.
- Cut meat from the bone, then slice the meat across the grain and serve on a warmed platter. Pass the sauce at the table.
Nutrition Facts : Calories 946.1, Fat 72.3, SaturatedFat 23.8, Cholesterol 183.1, Sodium 520.9, Carbohydrate 15.2, Fiber 2.3, Sugar 3.1, Protein 56.7
COMPOUND BUTTER
Serve this chive and parsley compound butter alongside a Seared Porterhouse Steak or roasted salmon.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- Stir together all ingredients in a medium bowl with a flexible spatula until well combined.
- Place butter mixture on the center of a sheet of parchment paper, then loosely fold paper in half toward you and roll back and forth to form butter into a log. Then, while pulling parchment taut, push with a straightedge (such as the rim of a baking sheet) to mold into a neat cylinder, pressing hard to remove any air pockets. Wrap parchment around butter, then twist end to seal and tie with twine.
- Refrigerate until firm, about an hour.
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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THE PERFECT PORTERHOUSE STEAK AND GARLIC BUTTER SAUCE
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Reviews 1Total Time 10 minsServings 4
- Combine butter, parsley, garlic, lemon zest, thyme, rosemary, basil, salt, pepper and cayenne pepper in a medium bowl. Transfer mixture to parchment paper; shape into a log. Roll in parchment to 1 1/2 inches in diameter, twisting the ends to close. Refrigerate until ready to use, up to 1 week.*
- Using paper towels, pat both sides of the steak dry. Season with salt and pepper, to taste. Remove skillet from the oven and place on a stove burner set at medium-high heat.
- Place the steak in the middle of the skillet and cook until a dark crust has formed, about 4 minutes. Using tongs, flip, and cook for an additional 4 minutes.
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5/5 (2)Total Time 15 minsCategory Main CourseCalories 481 per serving
- Let the porterhouse steak sit out on the counter for 30 minutes until it comes to room temperature. Combine the butter compound ingredients and set aside.
- Place the oil in the bottom of a cast iron or oven safe skillet and place on the top oven rack and heat up.
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