Porterhouse Steak With Sauce Rouille Recipes

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PORTERHOUSE STEAK WITH HORSERADISH SAUCE



Porterhouse Steak with Horseradish Sauce image

Provided by Trisha Yearwood

Categories     main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 9

One 1 1/2-pound porterhouse steak
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
2 tablespoons vegetable oil
1/4 cup sour cream
3 tablespoons mayonnaise
2 tablespoons prepared horseradish
1 teaspoon Worcestershire sauce
2 tablespoons fresh parsley, chopped

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Steps:

  • Heat a grill or grill pan to medium-high heat.
  • Sprinkle the steak on both sides with salt and pepper. Brush the grill grates with oil and carefully place the steak on the hottest part of the grill. Cook until the internal temperature is 135 to 140 degrees F, about 8 minutes per side. Remove the steak and let it rest on a cutting board for about 10 minutes.
  • Meanwhile, mix the sour cream, mayonnaise, horseradish, Worcestershire and 1 tablespoon parsley in a small bowl. Slice the steak 1/2-inch thick. Spread half of the horseradish sauce on a platter, then arrange the steak on top of the sauce (keep the bone on the platter to show it is a porterhouse). Drizzle a little more sauce on and sprinkle with the remaining parsley.

PORTERHOUSE WITH BALSAMIC STEAK SAUCE



Porterhouse with Balsamic Steak Sauce image

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.

SPICE-ROASTED PORTERHOUSE STEAKS



Spice-Roasted Porterhouse Steaks image

Categories     Beef     Herb     Roast     Quick & Easy     Dinner     Meat     Steak     Spice     Bon Appétit

Number Of Ingredients 3

Two 2-inch-thick porterhouse steaks
Olive oil
1 1/2 tablespoons Coriander-Herb Spice Rub

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Steps:

  • Place two 2-inch-thick porterhouse steaks on a heavy rimmed baking sheet. Brush both sides with a full-flavored olive oil, then rub 1 1/2 tablespoons of the Coriander-Herb Spice Rub into each side of each steak.
  • Preheat the oven to 450°F. Roast steaks until a meat thermometer inserted into the center registers 125°F for rare, about 25 minutes. Transfer the steaks to a cutting board, cover loosely with foil, and let rest 10 minutes. To serve, cut the 2 whole pieces of meat (known as the loin and the fillet) from each steak, and slice. Give each guest a few slices of the loin and the fillet.

PORTERHOUSE STEAK WITH SAUCE ROUILLE



Porterhouse Steak With Sauce Rouille image

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

1 (2 1/2-3 lb) porterhouse steaks (about 2 inches thick)
1 garlic clove, minced
1 teaspoon anchovy paste
2 teaspoons olive oil
1/4 teaspoon fresh ground pepper
1 russet potato, peeled and chopped (about 5 oz)
1/2 cup chicken broth
1 small red bell pepper, seeded, chopped
3 garlic cloves
3 jarred hot cherry peppers, drained, stems removed
1 (2 ounce) jar chopped pimiento, drained
1/4 teaspoon fresh thyme, chopped
1/4 teaspoon red wine vinegar
1 dash hot pepper sauce
5 tablespoons olive oil
salt, to taste
fresh ground pepper, to taste

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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

GRILLED PORTERHOUSE STEAK WITH CHIMICHURRI SAUCE



Grilled Porterhouse Steak with Chimichurri Sauce image

This chimichurri sauce goes well with any kind of steak or pork.

Provided by Gene Payne

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 1h25m

Yield 4

Number Of Ingredients 14

4 pounds porterhouse steak
1 tablespoon extra-virgin olive oil, or more as needed
1 pinch kosher salt, or to taste
1 pinch ground black pepper, or to taste
1 shallot, chopped
4 cloves garlic, chopped
1 cup fresh flat-leaf parsley leaves
2 tablespoons fresh oregano leaves
½ teaspoon red pepper flakes
1 pinch kosher salt, or more to taste
1 pinch ground black pepper, or more to taste
¼ cup red wine vinegar
¼ cup extra-virgin olive oil
1 tablespoon water

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Steps:

  • Bring steak to room temperature 30 minutes prior to grilling. Preheat an indoor grill to medium heat and lightly oil the grate.
  • Brush steak with olive oil and season with salt and pepper. Grill until slightly charred, firm, and reddish-pink and juicy in the center, about 11 minutes per side. Hold steak with tongs to sear edges. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steak to a cutting board; cover loosely with aluminum foil, and let rest for 10 minutes.
  • Meanwhile, pulse shallot, garlic, parsley, oregano, red pepper flakes, kosher salt and pepper together in a food processor until roughly chopped. Add red wine vinegar, olive oil, and water; pulse to a textured sauce. Transfer to a serving bowl.
  • Slice steak and serve with prepared chimichurri sauce.

Nutrition Facts : Calories 745 calories, Carbohydrate 5.9 g, Cholesterol 136.8 mg, Fat 57.6 g, Fiber 0.9 g, Protein 47.9 g, SaturatedFat 17.2 g, Sodium 339.8 mg, Sugar 0.6 g

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