Let's explore the recipe step-by-step. In a small bowl, using the back of a spoon, mash together the garlic, anchovy paste, olive oil, and pepper until smooth. I also use Montreal steak seasoning. It was wonderful. Brush on both sides with oil. You saved Perfect Porterhouse Steak to your. Let rest, covered, for about 5 minutes after cooking to allow juices to redistribute. (1 to 1 1/4 inches thick) 2 teaspoons kosher or sea salt. A good recipe gone bad because of the tenderizer, which Hubs never uses when he grills steaks. My Executive Chef, Randy, has worked in a number of high-end … There's nothing better than a perfect porterhouse. Add the oil to the skillet, then place the steak in the skillet and do not move it. 1 teaspoon freshly ground black pepper. Tenderizer and MSG can be sprinkled together or only one and not the other. What is "Canadian seasoning?". How would you rate Perfect Porterhouse Steak? This is our new go to recipe! Season the veal porterhouse steaks generously on both sides with all of the salt and black pepper. Steak seasoning is good, as is olive oil, although Hubs says he doesn't really notice a difference with or without it. Tried this with garlic infused EVOO. Method. Porterhouse Steak Recipe A Porterhouse Steak is a man steak. https://www.ottogrills.com/recipe/a-perfectly-grilled-porterhouse-steak Rub both sides of the steak with the 1 Tbs. How to grill a T-bone or Porterhouse steak seems to be a problem for a lot of people. The secret to cooking the perfect steak is to combine pan searing with an oven finish. First thing first: Start with a great steak. Is that it? Grill for … Combine salt and pepper and sprinkle on both sides of each steak. It couldn't any easier. When it comes to gourmet steaks, you may think of the great steakhouses in Chicago and New York City. Lightly brush the steaks with oil you really only need a very light coat or you can end up with a grill fire. https://www.eatingonadime.com/easy-instant-pot-steak-recipes Porterhouse works great for us - he enjoys the strip portion and I prefer the tenderloin. Let steak sit at room temperature 30 minutes before cooking, which will help it cook quickly and more evenly. Replace sliced steak around the bone (it should look like a whole sliced steak) and return to skillet, browned side up. I'm sorry the directions are unclear to me. Rub the steak on both sides with salt to taste and the pepper. © Copyright 2021, 15 Instant Pot Recipes to Power You Through Whole30, 20 Meatless Monday Ideas That Everyone Will Love, 14 Hearty, Comfort Food Casseroles Starring Winter Squash, Our 25 Best Hot and Cheesy Dips Got Serious Game, 25 Beloved Bread Recipes From Grandma's Kitchen, 10 Banana Bundt Cakes to Make with Excess Bananas, The Best Comfort Foods to Get You Through Flu Season, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 19 Hearty Meatless Soups and Stews To Keep You Warm This Winter, 10 Vegan Bowls Packed with Veggies and Grains, 20 Recipes for the Super Bowl for Two People, Nutrition This cut of meat doesn't/shouldn't need tenderizer, let alone this much! Grilled either indoors or out. The strip side does need tenderizing usually but leave the filet side alone. At my cooking school, we ran our Steakhouse Secrets cooking class a couple times. https://redmeatlover.com/recipe/porterhouse-steak-cast-iron-skillet-recipe Rub the steak on both sides with salt to taste and the pepper. Omg! Trim any unwanted fat from the round (tenderloin) Cast iron pan-seared porterhouse steak with bourbon sauce and caramelized shallots will put a giant smile on dad’s face for Father’s Day. What a shame it was to take a beautiful cut of beef and overcook that thing until it was leather. When craving a thick and juicy steak, grab your cast iron skillet and make this Perfect Porterhouse Steak recipe. olive oil. A porterhouse steak is beef eating at its finest, so if you're cooking one you don't want to mess it up. This can be used for any type of steak - not just Porterhouse. WARNING: Proceed with caution, severe drooling possible!. Transfer steak to a cutting board, turning it browned side up. Just rub it with olive oil and season with salt and … Butter-tender filet mignon complemented perfectly with rich strip steak. This is chef Bobby Flay's recipe for the perfect Porterhouse steak. Percent Daily Values are based on a 2,000 calorie diet. Make the herbed butter: In a bowl, using a wooden spoon, stir together the herbs and butter. Sponsored by Harris Ranch Beef. https://www.thespruceeats.com/porterhouse-steak-recipe-336254 I.E. http://howtobbqright.com/blog/?p=1470 Steps to grill the perfect porterhouse steak on the grill. The small side is part of the tenderloin while the other is the top loin (similar to a New York Strip). Heat a large, ovenproof fry pan over high heat until it is very hot, about 3 … This gives you a nicely seared outside with a juicy tender inside. See more ideas about porterhouse steak, porterhouse steak recipe, gourmet foodie. In a small bowl, combine the olive oil, salt, coriander, paprika, black pepper, onion powder, oregano … https://www.delish.com/cooking/recipe-ideas/a28638368/air-fryer-steak-recipe Cooked over white hot Cowboy Charcoal, This massive chunk of meat if full of salt and tang because of its special marinade!Soy sauce, lemon juice, sesame seeds and more are thrown into a bag where you will marinate the porterhouse steak for 20 minutes. Let steaks come to room temp for about two hours with pepper and a layer of Malden salt on both sides. Season steak very generously with salt and pepper and cook until a deep brown crust forms on underside (do not turn), about 4 minutes. Cast iron pan-seared porterhouse steak with bourbon sauce and caramelized shallots will put a giant smile on dad’s face for Father’s Day. The porterhouse is the sister to the t-bone steak which while amazing when smoked. There is no marinade needed for this recipe as the porterhouse is a tender cut with a lot of marbling. I was always afraid to cook steak at home because I was convinced I would ruin it. Thats the beauty of cast iron, you can easily transfer from stove top to oven. This recipe is so easy and delicious. Just tried this for our new years dinner! Remove steaks from fridge, season with salt and pepper and set aside to rest for 10 minutes before cooking. Once these came off the grill I let some garlic butter melt over them. Also, near the end of the cooking time, place the rosemary sprigs on top of the It’s sold as a thick cut (generally 1.5 inches is about the minimal thickness) and is a forgiving cut to cook. So you get two steaks for one – plus a big ol’ bone to gnaw on! When the grill is hot, lightly oil the grate. Wipe away any marinade clinging to the steaks, then rub the steaks with oil and season with Kosher salt and pepper. Unwrap steaks and grill on open flame or charcoal grill for 3 to 5 minutes per side, or to your desired … DIRECTIONS. Oct 30, 2015 - Mouth watering gourmet foodie Porterhouse Steaks & Porterhouse Steak recipes curated by me - your food & drink guide. Amazing! A mechanical tenderizer is best for that strip side. 461 calories; protein 27.1g; fat 36.6g; cholesterol 94.3mg; sodium 1025.1mg. Great for George Foreman type grills! 1 2-pound bone-in porterhouse steak (about 2 inches thick), room temperature Cover with plastic wrap and let stand for 20 minutes. I will be cooking this again! If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Soooo good! To serve, remove the two pieces of meat from the bone, and replace the bone onto the serving platter. Place the steak on the grill, or place it on a rack, under the broiler about 4 inches from the heat source. Learn … Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. With a steak this thick, you need to season liberally; when Flay demonstrated for us, the surface of the meat was virtually white from salt. How to Make Porterhouse Steak with Onion Gravy. 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. This is easy and turns out oh so good! After the first four minutes, rather than removing the steak from the bone, I sliced the steak to the bone (did not remove it), and did not need butter. I typically sear for 2 minutes per side and bake for 5-6 minutes for medium rare. The first trick in cooking a GREAT porterhouse is buying a GREAT porterhouse. Cut meat from bone in 2 pieces (strip steak and filet mignon). My Executive Chef, Randy, has worked in a number of high-end steakhouses and really shared a ton of knowledge with the classes. Rub the steak with oil and season with salt and pepper on both sides. I followed the exact directions and as the title says it was perfect. For the perfect medium-rare porterhouse steak, grill for 10-13 minutes for a 1-inch steak, and 14-17 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. Try it with chuck or round! At my cooking school, we ran our Steakhouse Secrets cooking class a couple times.