PORTERHOUSE WITH BALSAMIC STEAK SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 51m
Yield 6 servings
Number Of Ingredients 0
Steps:
- Preheat a grill to high on one side and lightly oil the grate. Season a 2-inch-thick porterhouse steak (3 pounds) with coarse sea salt and pepper. Grill over direct heat for 4 minutes, then rotate the meat 90 and cook 2 more minutes. Repeat on the other side. Move the steak to the cooler part of the grill (position the smaller end away from the heat); cover and cook until the meat reaches 128 to 130 for medium-rare, 12 to 15 minutes. Let rest 5 minutes before slicing. To make the sauce, simmer 3/4 cup balsamic vinegar, 2/3 cup ketchup, 1/4 cup honey, 2 sliced shallots, 2 tablespoons Worcestershire sauce, 1 tablespoon dijon mustard, 1/4 teaspoon allspice, and salt, pepper and sugar to taste until thickened, about 15 minutes. Strain, then whisk in some butter.
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
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
PORTERHOUSE STEAK WITH BEARNAISE SAUCE
Provided by Pierre Franey
Categories dinner, quick, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Preheat a charcoal grill or oven broiler to high.
- Rub the steak on both sides with salt to taste and the pepper. Brush on both sides with oil.
- If the charcoal grill is used, reduce the heat to low. Place the steak on the grill, or place it on a rack, under the broiler about 4 inches from the heat source.
- Let cook with door partly open for 5 to 6 minutes. Turn meat over and let cook 25 minutes for medium rare, 30 minutes for medium. Remove steak from grill or broiler and let stand 10 minutes so juices will be redistributed. Serve sliced with bearnaise sauce on the side.
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