Porterhouse Steak With Herbed Butter Recipes

GRILLED PORTERHOUSE STEAK WITH HERB BUTTER

Steps:

• Using softened butter, combine the butter, herbs, salt and pepper in a small food processor and combine.
• Remove and roll into a log into a piece of Saran or Press and Seal. Refrigerate until hard. Cut slices as needed.
• Combine all ingredients and marinade for 30-60 minutes.
• Heat grill to 375-400 degrees.
• Remove the steak from the marinade and place it on the grill for 6-10 minutes each side.
• Use a temperature probe to make sure your meat doesn't overcook. Medium rare is 130-135 and medium is 135-145 degrees.
• Remove steak from grill and allow to rest for about ten minutes. Then slice and brush herb butter onto the steak.

PORTERHOUSE STEAK WITH HERBED BUTTER

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.

LOBEL'S CLASSIC GRILLED PORTERHOUSE STEAK

Steps:

• Trim the outer fat from the steak (or ask the butcher to do so). Rub the fat with the cut lemon to prevent burning and smoking. Score both sides of the tail of the steak and then fold it back towards the main body and attach it to the meat with a small metal skewer or sturdy wooden skewer. (If using a wooden skewer, soak it in water for about 20 minutes first).
• Combine the olive oil, garlic, scallions, salt and pepper in a glass or ceramic dish. Put the steak in the dish and turn several times to coat. Cover and marinate at room temperature for 1 hour or in the refrigerator for as long as 4 hours. Turn the meat once or twice during marinating.
• Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot to hot. Lift the steak from the marinade. Discard the marinade. Grill the steak, covered, for 10 to 12 minutes. Turn and grill, covered, for 10 to 12 minutes longer for medium-rare, or until it reaches the desired degree of doneness. Let the meat rest for a few minutes before serving.

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.

BUTTER BOMBED PORTERHOUSE STEAKS

Steps:

• Place the pepper flakes in a small bowl and pour the boiling water over them. Let sit for 1 to 2 minutes to rehydrate the flakes. Combine all of the remaining marinade ingredients in a blender, or in a bowl using an immersion/stick blender. Stir in the pepper flakes and the soaking water.
• Place the steaks in an extra-large resealable plastic bag (or divide between two large bags). Pour over the marinade, squeeze any excess air from the bag, and close. Roll the bag to evenly coat the meat in the marinade, and refrigerate for at least an hour or up to 3.
• Place a lightly oiled cast-iron griddle on one area of a well-oiled charcoal or gas grill. Preheat all areas to high.
• In a small saucepan, combine all of the resting butter ingredients, stirring to combine as the butter melts. Pour about ½ cup of the butter into small bowl and set aside. Pour the remainder into a baking dish or disposable aluminum pan, preferably a 13 ½ X 9 5/8 X 2 3/4 inch lasagna pan.
• Remove steaks from the bag, letting any excess marinade drip into the bag. Lightly pat dry with paper towels. Season lightly with salt and pepper and, using your hands or a brush, evenly, but lightly, coat with canola oil.
• It is preferable that the steaks be moved to a clean area of the griddle and grate every time they are flipped. Depending on the griddle and grill size, they may need to be cooked in batches to ensure there is a clean portion of the grill to flip to.
• Place the steaks on the griddle, close the lid, and do not move them for 3 minutes. Flip the steaks over on the griddle, close the lid and do not move them for 3 minutes. Aggressively rub the bone and both sides of the steak with the whole garlic (you may want to move each steak off of the heat temporarily), then brush with the ½ cup of butter.
• Transfer the steaks to the grate.
• Continue to grill with the lid open, flipping, jockeying, and stacking throughout the cooking until you reach the desired doneness; about 3 minutes per side for rare, about 4 minutes per side for medium rare, about 5 minutes per side for medium, about 6 minutes per side for well-done.
• Remove the steaks from the grill, place in the resting butter, turn to coat, and let rest for 5 minutes.
• Meanwhile, clean and re-oil the grill grates.
• Place the steaks back on the grate and do not move them for 1 minute. Flip them over and repeat for 1 minute. Remove from the grill, place in the pan with the butter, and let rest for 5 minutes.
• Drizzle some of the resting butter on the board and top with the steaks. Cut to separate the meat from the bone and slice the meat on a diagonal into ¼-inch slices. Dredge in the butter and top with and sprinkle with fleur de sel and pepper.