Porterhouse With Jalapeño Butter Food

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.

SEARED PORTERHOUSE WITH OOZING MAITRE D' BUTTER

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.

PORTERHOUSE WITH JALAPENO BUTTER

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.

PORTERHOUSE STEAK WITH BROWN BUTTER, BLUE CHEESE AND CHIMICHURRI

Steps:

• Make the chimichurri: Combine all of the herbs in a medium bowl. Add the oil, garlic and chile flakes and stir to combine. Let sit for at least 30 minutes to allow flavors to meld. Stir in the vinegar just before serving to keep the color bright green. Season with salt and pepper, then taste and add honey, if needed.
• Meanwhile, prepare the steak: Let the steak sit at room temperature for 30 minutes before cooking. This will help it cook quickly and more evenly.
• Preheat the broiler. Heat a large ovenproof skillet, preferably cast-iron, over medium-high heat, then heat the oil until smoking. Season the steak very generously with salt and pepper and cook just on one side, undisturbed, until a deep brown crust forms on the bottom, about 4 minutes. Transfer the steak, browned-side up, to a cutting board.
• Cut the steak off the bone in 2 pieces--the strip steak on one side and filet mignon on the other. Slice both pieces 1 inch thick straight down, perpendicular to the bone. Return the bone to the skillet and reassemble the sliced steak around it, browned-side up, to resemble the whole steak. Top with the butter and broil until the butter is melted and golden brown and the steak is medium-rare, 4 to 6 minutes, spooning some of the butter and pan juices over the steak as it cooks. Scatter the cheese over the top and broil for 1 more minute. Serve the steak with buttery pan juices spooned over and the chimichurri on the side.

JALAPENO BUTTER!

Steps:

• Make sure that the Jalapenos are diced really small! Make sure that the butter is luke warm. With a fork, mix the stick of butter and Jalapenos together. Slowly stir in the garlic and you should have a creamy looking blend of butter! This is soooo goood! I just had it tonight for the 10th time!

PORTERHOUSE WITH JALAPEñO BUTTER

Steps:

• Preheat a 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, jalapeño, 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 jalapeño butter.

PERFECT PORTERHOUSE STEAK

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.