SLATE-GRILLED PORTERHOUSE, SUMMER VEGETABLES, AND SOURDOUGH BREAD RECIPE
To get the most out of your fire, cook these recipes in the order in which they appear. As for the vegetables, use them in any combination you like.
Provided by Eric Ripert
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- If using a charcoal grill, prepare for high heat. Place slate on grill grates and heat (don't worry if it splits or cracks; it can still be used). If using a gas grill, place slate on grates, then heat grill to high (cover grill while heating and grilling). Using paper towels and long-handled tongs, lightly coat slate with oil.
- Sprinkle steaks with herbes de Provence and season with salt and pepper, pressing gently to adhere. Drizzle each steak with 2 tablespoons oil to moisten herbs. Grill on hot slate until an instant-read thermometer inserted into the thickest part registers 115°F for medium-rare (the temperature will continue to rise as steaks rest), 10-15 minutes per side.
- Transfer to a cutting board or platter and let rest 20 minutes before slicing.
- If using a charcoal grill, coals should have cooled to medium heat. If using a gas grill, reduce heat to medium high.
- Cut a small strip from rounded side of eggplant halves so they will lie flat. Combine eggplants, tomatoes, zucchini, mushrooms, bell peppers, garlic, and rosemary on a rimmed baking sheet; drizzle with oil, season with salt and black pepper, and toss to coat. Place vegetables on slate and grill until browned and tender, 5-8 minutes per side. (Some vegetables may cook faster than others.) Transfer to a platter.
- If using a charcoal grill, coals should still be around medium heat. If using a gas grill, keep heat at medium-high.
- Drizzle both sides of each slice of bread with oil. Place bread on slate and grill until golden brown, about 2 minutes per side. Transfer to a serving board or plate, rub both sides of bread with garlic, and season with salt.
- Serve steaks with grilled vegetables and bread alongside.
LOBEL'S CLASSIC GRILLED PORTERHOUSE STEAK
Provided by Food Network
Categories main-dish
Time 1h40m
Yield 4 to 5 servings
Number Of Ingredients 8
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.
GRILLED GIANT PORTERHOUSE (OR T-BONE) WITH GRILLED EXOTIC MUSHROOMS
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Build a multi-level fire in the grill: Leave 1/4 of the bottom free of coals, bank the coals in the remaining 3/4 of the grill so that they are 3 times as high on 1 side as on the other. When the coals are all ignited and the temperature is hot (Hold hand about 5-inches above grill grid, over the area where coals are deepest, for 2 seconds or less), the grill is ready to cook.
- Pat the steaks dry with paper towels, then rub them all over with 1/4 cup of the olive oil and sprinkle generously with salt and pepper. Place the steaks over the hottest part of the fire and cook until well seared on 1 side, 6 to 8 minutes. Then move them to the medium hot part of the grill and cook, turning once, until they are done the way you like them, 10 to 15 minutes more for rare. Check for doneness.
- Make mushrooms while grilling steaks: Combine the mushrooms, the remaining 1/4 cup of olive oil, and the teaspoon of pepper in a large bowl. Toss gently until the mushrooms are well coated and all the oil is absorbed.
- When steaks are done, transfer them to a serving platter, cover loosely with foil, and let them rest while grilling mushrooms. Put the mushrooms on the medium-hot part of the grill and cook, turning occasionally, until they are golden brown and moist all the way through, about 8 to 10 minutes. Slice the cooked mushrooms and put them back in the bowl along with the butter, parsley, and sherry, season with salt and pepper, to taste, and toss gently to coat.
- To serve, cut the meat away from the bone, then cut it into thick slices. Divide them among 4 serving plates and spoon mushrooms over the top.
GRILLED PORTERHOUSE WITH SHALLOTS AND POTATOES
With a porterhouse, you get a super-tender tenderloin on one side of the bone and a deeply flavorful top loin on the other -- both are delicious when grilled and eaten with crispy potatoes and melty grilled shallots.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 45m
Number Of Ingredients 6
Steps:
- Heat a grill to medium-high. Place shallots and potatoes separately on 2 large double layers of foil lined with parchment paper; drizzle with olive oil and season with salt and pepper. Fold parchment and foil around vegetables and crimp edges to form 2 packets.
- Clean and lightly oil hot grill. Grill vegetables, flipping once, until shallots are soft and potatoes are cooked through and crisp around edges, 30 minutes.
- After vegetables have been on grill 10 minutes, season steak with salt and pepper and grill, turning occasionally, until medium-rare, 15 to 20 minutes. Transfer steak to a cutting board and tent loosely with foil. Let rest 10 minutes before cutting meat from both sides of bone and thinly slicing against the grain. Serve with shallots and potatoes.
Nutrition Facts : Calories 649 g, Fat 25 g, Fiber 2 g, Protein 61 g
GRILLED PORTERHOUSE
Perfect for Father's Day, I can't believe this simple, yet oh so tasty recipe is not already here! Do NOT cook longer than medium, my Mom likes her steak well-done! (No wonder she says she doesn't like steak, it has been reduced to shoe leather! LOL) Time does not include marinading time. Adapted from Fine Cooking - Issue 33.
Provided by Scoutie
Categories Steak
Time 22m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, combine the first six ingredients and rub both sides of the steak with equal amounts of the mixture.
- Let marinade for 1 to 2 hours.
- Set aside and prepare the grill to medium hot (you'll be able to hold your hand just above the grate for 2 seconds).
- Drain liquid from the steak and rub both sides of the steak with salt.
- Grill the steak on one side for 7 to 10 minutes, keeping the smaller tenderloin section over a less intense heat.
- If there are flare-ups, move the steak to another part of the grill that is cooler.
- Turn the steak and grill for another 6 to 7 minutes. It should be rare to medium rare at this point.
- Medium is about 10 minutes per side.
- Transfer the steak to a wooden carving platter and let it rest for 3 to 4 minutes so the meat relaxes and the juices redistribute.
- Serve it whole or else carve it, slice it, and reassemble it, saving the juices to pour over it.
- Fight over who gets which piece of the steak. LOL.
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
GRILLED PORTERHOUSE WITH BROWN BUTTER AND HORSERADISH
Meet the most memorable steak you'll ever slice. It's a riff on Tuscany's "bistecca alla Fiorentina", a grilled porterhouse that is traditionally topped with arugula and a splash of olive oil. We added crunchy celery and briny olives to punch up the greens, tossed it all with lemon juice for brightness, and swapped the oil out for a drizzle of garlicky brown butter. A grating of horseradish serves as the flavor-packed final touch.
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Prepare grill for direct- and indirect-heat cooking. Pat steak dry and season generously with salt and pepper; let stand 10 minutes. Brush grates with oil and grill steak over high direct heat, turning occasionally, until a nice crust forms, 6 to 8 minutes a side.
- Transfer to indirect heat, cover, and continue to cook, flipping once more, until a thermometer inserted into thickest part (nearest but not touching bone) registers 125°F for medium rare, 8 to 10 minutes more.
- Meanwhile, combine butter and garlic in a saucepan. Cook over medium-high heat (you can do this on the direct-heat side of the grill), swirling occasionally, until butter turns golden brown and gives off a nutty aroma, about 5 minutes. Remove from heat.
- In a bowl, toss arugula, celery and leaves, and olives with lemon juice. Slice steak from bone, then carve against the grain into thick slices. Pile salad on top of steak; drizzle brown butter generously over both. Grate horseradish over top; serve.
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- If using a charcoal grill, prepare for high heat. Place slate on grill grates and heat (don't worry if it splits or cracks; it can still be used). If using a gas grill, place slate on grates, then heat grill to high (cover grill while heating and grilling). Using paper towels and long-handled tongs, lightly coat slate with oil.
- Sprinkle steaks with herbes de Provence and season with salt and pepper, pressing gently to adhere. Drizzle each steak with 2 tablespoons oil to moisten herbs. Grill on hot slate until an instant-read thermometer inserted into the thickest part registers 115° for medium-rare (the temperature will continue to rise as steaks rest), 10–15 minutes per side.
- If using a charcoal grill, coals should have cooled to medium heat. If using a gas grill, reduce heat to medium-high.
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