Porterhouse Steak With Pan Seared Cherry Tomatoes Recipes

SEARED PORTERHOUSE STEAK

Seared Porterhouse Steak image

A T-bone steak would also work in this recipe, but take into account whether the cut is smaller than the standard porterhouse and adjust the cooking time as needed.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Number Of Ingredients 4

Ingredients

1 2-pound bone-in porterhouse steak (about 2 inches thick), room temperature
Coarse salt and freshly ground pepper
1 tablespoon unsalted butter, room temperature
Compound Butter, for serving

Steps:

Preheat oven to 425 degrees.
Heat a large cast-iron or other heavy ovenproof skillet over medium-high heat. Pat steak dry with paper towels. Season steak generously all over with salt and pepper. Add butter to skillet. When melted, place steak in skillet. Cook until well seared, about 4 minutes a side. Transfer skillet to oven. Continue to cook until a thermometer inserted in thickest part of steak reads 120 degrees for medium-rare, 10 to 12 minutes. Transfer steak to rimmed baking sheet fitted with a wire rack. Let rest 10 minutes before slicing. Serve with Compound Butter.

PORTERHOUSE STEAK WITH PAN SEARED CHERRY TOMATOES

Porterhouse Steak with Pan Seared Cherry Tomatoes image

Delivering a lot of summer glamor for very little work, this gorgeous dish balances the baritone flavor and fat of the steak with the tomatoes' coloratura acidity. Take care not to overcook the tomatoes-they should be in the hot pan just long enough to release some of their juices, which create a natural sauce for the steak.

Provided by www.epicurious.com

Time 1h20m

Yield 1

Number Of Ingredients 7

Ingredients

3 tablespoons olive oil, divided
2 (1 1/2-inch-thick) porterhouse steaks (about 1 3/4 pounds each)
4 teaspoon kosher salt
6 large garlic cloves, thinly sliced lengthwise
4 (1/2-pint) containers mixed cherry tomatoes
6 large thyme sprigs
1 1/2 cups coarsely torn basil leaves

Steps:

For complete instructions, visit the original site at http://www.epicurious.com/recipes/food/views/Porterhouse-Steak-with-Pan-Seared-Cherry-Tomatoes-242859

Nutrition Facts : ServingSize serving, Sugar 5 g, Sodium 1943 mg, Cholesterol 0 mg, SaturatedFat 1 g, Calories 161 kcal, Carbohydrate 14 g, Protein 5 mg, Fat 10 g

PORTERHOUSE STEAK WITH FRA DIAVOLO BBQ SAUCE AND CHERRY PEPPERS IN VINAIGRETTE

Porterhouse Steak with Fra Diavolo BBQ Sauce and Cherry Peppers in Vinaigrette image

Provided by Bobby Flay

Time 1h10m

Yield 4 servings

Number Of Ingredients 22

Ingredients

3 tablespoons olive oil
1 onion, finely chopped
4 cloves garlic, finely chopped
1 tablespoon red pepper flakes
3 cups canned plum tomatoes, pureed
1/4 cup dark brown sugar
2 tablespoons white wine vinegar
1 teaspoon honey
Salt and freshly ground pepper
2 porterhouse steaks, about 16 ounces each
1/2 pound cherry peppers
2 tablespoons olive oil, plus 2 tablespoons
Salt and freshly ground pepper
1 red pepper, cored and cut into quarters
1 yellow pepper, cored and cut into quarters
1/4 cup chopped flat-leaf parsley
1/4 cup Basil Vinaigrette, recipe follows
1/2 cup fresh basil leaves
1/4 cup white wine vinegar
1 tablespoon honey
Salt and freshly ground pepper
1/2 cup olive oil

Steps:

Heat oil in a medium saucepan on side burners or grates of the grill. Add onion and garlic and cook until soft. Add red pepper flakes and cook for 1 minute. Add remaining ingredients, season with salt and pepper and cook until sauce has thickened, about 25 to 30 minutes. Season steaks on both sides with salt and pepper. Grill until golden brown, about 4 to 5 minutes. Turn over and continue grilling for 4 to 5 minutes for medium-rare doneness. Baste with the sauce during the last few minutes. Remove from the grill and brush with more of the sauce. Let meat rest for 5 minutes then slice into 1/4-inch thick slices.
Preheat a grill. Preheat the oven to 400 degrees F. Toss the cherry peppers with 2 tablespoons of the olive oil in a bowl. Season with salt and pepper. Spread the peppers on a sheet pan and roast for 15 to 20 minutes, or until the skin is blistered. Set aside to cool slightly. Remove the stems and seeds from the cherry peppers and roughly chop. Drizzle the red and yellow peppers with 2 tablespoons of the olive oil and season with salt and pepper. Place on the grill and cook until the skin is starting to blacken and blister. Remove from the grill and set aside to cool for 15 minutes. Roughly chop the peppers. In a bowl, combine the cherry peppers, red and yellow tomatoes, parsley, and Basil Vinaigrette. Season, to taste, with salt and pepper. Serve. Yield: 4 servings
Combine all ingredients and blend until smooth. Adjust seasoning with salt and pepper, to taste.

PERFECT PORTERHOUSE STEAK

Perfect Porterhouse Steak image

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

Ingredients

20 ounces porterhouse steak
1 teaspoon olive oil
1 tablespoon meat tenderizer
1 teaspoon steak seasoning

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

BROILED PORTERHOUSE STEAKS WITH MUSTARD

Broiled Porterhouse Steaks with Mustard image

You will be impressed. Try this broiled porterhouse.

Provided by Mindy Leigh

Categories Steaks and Chops

Time 20m

Yield 2

Number Of Ingredients 7

Ingredients

¼ cup minced onion
¼ cup olive oil
2 tablespoons mustard
1 tablespoon unsalted butter, softened
1 teaspoon salt
1 teaspoon ground black pepper
2 (10 ounce) porterhouse steaks

Steps:

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Combine minced onion, olive oil, mustard, butter, salt, and pepper in a small mixing bowl. Spread mixture over each steak and put steaks on a broiler pan.
Broil in the preheated oven until they are beginning to firm and are hot and slightly pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.

Nutrition Facts : Calories 687 calories, Carbohydrate 5.8 g, Cholesterol 107 mg, Fat 60.2 g, Fiber 0.6 g, Protein 29.3 g, SaturatedFat 17.9 g, Sodium 1619.7 mg, Sugar 0.9 g

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