Prime Porterhouse Steak Recipes
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
PRIME PORTERHOUSE STEAK
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 grilling time as needed.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 4
Steps:
- Place steaks on the heated grill. Brush with olive oil. Season with salt and pepper. For rare steaks, cook 10 to 12 minutes per side.
CAST-IRON SKILLET PORTERHOUSE STEAK
Provided by Katie Lee Biegel
Categories main-dish
Time 45m
Yield 2 to 4 servings
Number Of Ingredients 5
Steps:
- Let the steak rest at room temperature for 30 minutes.
- Preheat the broiler. Heat a cast-iron skillet over medium-high heat until very hot.
- Season the steak heavily with salt and pepper on all sides. Add the oil to the skillet, then place the steak in the skillet and do not move it. Cook until a nice sear forms, about 3 minutes. Remove the skillet from the heat, transfer the steak to a cutting board and cut both the filet and sirloin from the bone. Slice the steak against the grain into thick pieces. Put the bone back into the skillet and reassemble the steak around it (it should look like the steak originally did) with the seared side up. Top with pieces of butter. Add a couple cloves of garlic and a few sprigs of thyme or rosemary, if desired.
- Broil to desired doneness, about 4 minutes for medium rare, 5 to 6 minutes for medium. Transfer to a serving plate and pour the pan drippings over the steak.
GRILLED PORTERHOUSE STEAK
Steps:
- Remove porterhouse from the refrigerator and transfer to a clean plate or cutting board. Salt both sides generously and allow them to sit at room temperature for 45 minutes
- Preheat the grill to high heat
- Brush both sides of the steaks with olive oil. Then, season with salt and pepper to taste
- Add the steaks to the grill on its hottest part. Sear for 4-5 minutes until a golden-brown crust forms. Then, flip to the other side with tongs, searing for 4-5 minutes
- Check that the internal temperature is between 120-125 degrees for medium-rare (about 130 for medium). If not, move steaks to a low-heat area of the grill; cover, and cook for 1-3 more minutes
- Transfer steaks to a clean cutting board. Tent with foil and allow to rest for 5-10 minutes before serving
THE PERFECT PORTERHOUSE STEAK & MARINADE
This recipe comes from my Dad's recipe file. It's a real treat to visit and have Dad make his trademarked, perfectly grilled and seasoned porterhouse steaks! The marinade is so simple that I'm able to do it in 5 minutes before heading off to work in the morning. Enjoy!
Provided by dmcpherr
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Whisk together oil and vinegar until well blended, add remaining ingredients. Pour over porterhouse steaks, or any steak for that matter, in a dish or in a 1 gallon sized storage bag. Marinate at least 8 hours. Grill or broil and enjoy.
- Note: this recipe can easily be doubled or tripled for more steaks.
JEAN-GEORGES'S PORTERHOUSE STEAK
Jean-Georges Vongerichten, owner of Prime Steakhouse, at the Bellagio Hotel in Las Vegas, shares his recipe for this classic meal. For a tender, juicy steak, use only prime beef, the highest grade of meat. A T-bone steak would also work here, but be sure to adjust cooking time as needed for a smaller cut.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Yield Serves 1
Number Of Ingredients 3
Steps:
- Heat broiler on high. Season steak on both sides with salt and pepper, and brush with olive oil to lightly coat. Place in broiler pan, and transfer to broiler. Broil for 9 minutes, turn, and continue to broil for another 9 minutes for medium-rare. Remove from broiler, and let rest for 8 to 10 minutes before serving.
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- Let steak sit at room temperature 30 minutes before cooking, which will help it cook quickly and more evenly.
- Heat broiler. Heat a large skillet, preferably cast iron, over medium-high heat, then heat oil in pan until smoking. Season steak very generously with salt and pepper and cook until a deep brown crust forms on underside (do not turn), about 4 minutes. Transfer steak to a cutting board, turning it browned side up.
- Cut meat from bone in 2 pieces (strip steak and filet mignon). Slice both pieces straight down perpendicular to the bone 1” thick. Replace sliced steak around the bone (it should look like a whole sliced steak) and return to skillet, browned side up. Top with butter and broil until butter is melted and steak is medium-rare, 4–6 minutes. Serve steak with buttery pan juices spooned over.
COOK THE PERFECT PRIME PORTERHOUSE STEAK IN LESS THAN 15 …
2020-12-05 Directions. Allow steak to sit at room temperature for 30 minutes. Position rack near top of oven. There should be no more than 5 inches from …
From winemag.com
Category Food, Food RecipesEstimated Reading Time 1 min
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Category Food, Food RecipesEstimated Reading Time 1 min
- Position rack near top of oven. There should be no more than 5 inches from broiler to top of steak. Set broiler to high.
- Season steak generously with salt and pepper, and place in broiler pan. Broil until deep-brown crust forms, about 3 minutes. Flip steak and cook until other side is deeply browned and cooked to desired doneness, about 3 minutes more for medium rare. Let steak rest 5 minutes. Slice and serve. Serves 2.
PERFECT BACKYARD PORTERHOUSE STEAK MEAL - CERTIFIED ANGUS BEEF
Season each steak with 1-teaspoon salt and 1/2-teaspoon pepper; refrigerate. Preheat grill to medium-high heat. Place potatoes, fennel and shallot in foil pan and toss with remaining salt and pepper. Add butter and red wine to pan, seal tightly with aluminum foil. Place pan on grate of grill to steam 20 minutes.
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ASTRAY RECIPES: PRIME PORTERHOUSE STEAK
Place steaks on the heated grill. Brush with olive oil. Season with salt and pepper. For rare steaks, cook 10 to 12 minutes per side. Serves 10.
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Our Porterhouse is known for its "T"-shaped bone cut from the rear end of the short loin. This thick steak is distinguished for being tender, flavorful, and juicy. Carefully cut and trimmed by a master butcher, the Porterhouse grade choice includes more tenderloin steak along with a strip steak—a combination that offers the best of the New ...
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2021-10-10 Once the skillet is hot, add your steak. Depending on your steak’s thickness, a medium-rare steak takes anywhere from 13 to 17 minutes to cook. Our recommendation is to go for 15 minutes for a standard 1½ steak. Cook one side for approximately 7 minutes, then flip the steak and cook for another 8 minutes.
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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.
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