DRY AGED PORTERHOUSE STEAK CAPITAL GRILLE RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

More about "dry aged porterhouse steak capital grille recipes"

DRY-AGED PORTERHOUSE STEAK - BIGOVEN.COM



Dry-Aged Porterhouse Steak - BigOven.com image

"Cooking directly over a flame is obviously the best way to go, but with temperatures well below freezing, the charcoal grill simply isn't an option...this indoor preparation is a suitable alternative. It's an Americanized variation on bistecca alla Fiorentina, a huge porterhouse cut grilled by ingenious Tuscans over scorching hardwood fires with olive oil and herbs."

Total Time 45 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 6

1 dry-aged USDA prime Porterhouse steak 1-1/2 to 2 inches thick, and about 1-1/2 to 2-1/4 lbs., at room temperature
1 teaspoon Coarse sea salt or kosher salt
1/2 teaspoon Fresh cracked black pepper
5 cloves Garlic (up to 6) peeled and coarsely chopped
6 sprigs Fresh rosemary
6 tablespoons Butter at room temperature

Steps:

  • "Adjust oven rack to lower-middle position and heat oven to 450 degrees F. Bring steak to room temperature before cooking. Pat steak dry with paper towels, and season both sides liberally with salt and pepper (rubbing seasonings into meat with your fingers). Smash, peel and coarsely chop garlic. Place a heavy-bottomed ovenproof pan or cast-iron skillet large enough to hold steak on stove top burner over high heat. When hot, add 2 tbsp. of the butter and, as soon as butter is melted, add steak. It is important that these ingredients be at room temperature. If cold, butter will begin to burn and blacken before it is fully melted, and meat will take longer to cook; either of these circumstances will negatively affect your steak. Sear steak on one side for 1to 2 minutes without moving, or until a nice dark brown crust has formed. Flip steak over with tongs, then add 2 more tbsps. butter, half the garlic, and a couple sprigs of rosemary to skillet. Sear second side for 2 to 3 minutes without moving, or until the same brown crust has formed. Place remaining butter, garlic and two more sprigs of rosemary on top of steak. Quickly remove skillet from stove top and place into hot oven. Experience will tell you when your steak is done, but it should not take more than 4 to 5 minutes for rare (red in center and warm throughout), 5 to 6 minutes for medium-rare (pinkish red in center and fairly hot throughout), or 6 to 8 minutes for medium (pink in center, grayish brown surrounding and hot throughout). Remember that residual heat built-up within the steak will continue to cook it when it's removed from oven, so remove steak from oven when slightly less done than you desire. When steak in done to your liking, transfer to a large plate. Double check doneness by thermometer (rare 130 - 140 degrees F; medium-rare 140 - 150 degrees F; medium 150 - 160 degrees F), or by touch (rare is soft to the touch; medium-rare yields gently to the touch; medium yields only slightly to the touch and is beginning to firm up). Tent steak loosely with foil and let rest for 5 to 10 minutes (five minutes per inch of thickness), allowing meat juices to be reabsorbed and to settle. While the steak is resting, remove cooked rosemary from skillet and pour garlic and butter over steak. Garnish with remaining sprigs of rosemary. Food Safety Note: Doneness is an issue of personal preference. However, it is recommended that beef be cooked to medium-rare doneness, the internal temperature should reach a minimum of 145 degrees F to ensure that harmful bacteria have been destroyed. A thick steak that has been cooked to an internal temperature of 140 degrees F, may be removed from the oven, loosely covered, and allowed to rest a few minutes. The temperature will continue to rise about 5 degrees F, reaching the proper doneness."

Nutrition Facts : Calories 82 calories, FatContent 8.66919344120116 g, CarbohydrateContent 1.19055375000274 g, CholesterolContent 22.8773437598108 mg, FiberContent 0.145349998235703 g, ProteinContent 0.314117812538787 g, SaturatedFatContent 5.47898987734399 g, ServingSize 1 1 Serving (15g), SodiumContent 352.646875026284 mg, SugarContent 1.04520375176704 g, TransFatContent 0.612140375259095 g

HOW TO GRILL A PORTERHOUSE STEAK - EVERYTHING YOU NEED TO KNOW
Mar 06, 2020 · I know there's some people who like their steaks well done, but a truly good steak should only be cooked to medium rare. On a medium-hot grill, even a big porterhouse steak should take maybe about five minutes per side max, or until the internal temperature reaches 130°F. For rare doneness steak, shoot for 120°F .
From furiousgrill.com
See details


THE BEST "DRY AGED PORTERHOUSE STEAK... - THE CAPITAL GRILLE
Oct 21, 2014 · The Capital Grille: The Best "Dry Aged Porterhouse Steak" ever - See 2,068 traveler reviews, 456 candid photos, and great deals for Washington DC, DC, at Tripadvisor.
From tripadvisor.com
See details


THE CAPITAL GRILLE PORCINI RUBBED DELMONICO STEAK WITH ...
Sep 30, 2016 · A cofounder of the legendary Morton Steakhouse shares the secrets of preparing a terrific and tasty steak–from how to select the right cuts of meat to broiling and grilling techniques–and offers a full range of delectable recipes for cocktails, finger foods. Drawing from the spirit of the menus at Morton’s original Chicago location and their eighty other restaurants around the country ...
From secretcopycatrestaurantrecipes.com
See details


BONE-IN DRY AGED NY STRIP 14OZ - MENU - THE CAPITAL GRILLE ...
This is the second time I've been to Capital Grille. Reason being one of the few places in Charlotte that offers Dry Aged Steak. Great service and I had the same waiter that served me previously. He was knowledgeable in the wine and the menu. I ordered the Dry Aged Porterhouse steak since it has 2 types of steak in one.
From yelp.com
See details


THE CAPITAL GRILLE LOW CARB - KETO DIET GUIDE - SARAH SCOOP
Oct 24, 2019 · 14 oz. Dry Aged Strip: 0; 10 oz. Filet Mignon: 3; 22 oz. Bone-In Ribeye: 4; 14 oz. Dry Aged Strip au Poivre: 5; 32 oz. Dry Aged Porterhouse Steak: 6; Double Cut Lamb Rib Chops w/ Mint Gremolata: 19; Roasted Chicken Breast w/ Parmesan Risotto: 34; Seafood. Pan-Seated Sea Bass with Miso Butter: 6; Seared Sea Scallops w/ Lobster Bordelaise: 19
From sarahscoop.com
See details


BONE-IN DRY AGED NY STRIP 14OZ - MENU - THE CAPITAL GRILLE ...
Our server Jen was top notch and we had the 22 oz bone in Ribeye and 14 oz Dry Aged NY Strip Steak along with asparagus and the au gratin potatoes. Everything was prepared as requested and then Jen presented us with a combo dessert that in the middle said Happy Anniversary with a Creme brulee cheesecake and a coffee mousse cake..
From yelp.com
See details


WHAT IS THE BEST STEAK AT CAPITAL GRILLE?
Jun 05, 2020 · Subsequently, question is, what is the Capital Grille known for? The Capital Grille is a fine-dining restaurant offering dry aged steaks, fresh seafood, and an award-winning wine list.. Just so, how much does it cost to eat at the Capital Grille? The prices seem to vary slightly according to location. The dinner menu includes appetizers ranging from $16 to $99, soups at $9 to $11, and salads ...
From askinglot.com
See details


HOW TO COOK PORTERHOUSE STEAK ON THE GRILL | STEAK UNIVERSITY
Reverse-Seared Porterhouse: A reverse-seared porterhouse steak gets cooked in the oven first before searing. Preheat the oven to 250°F and cook until a meat thermometer reaches 125°F for medium-rare (about 20-30 minutes). Meanwhile, preheat your skillet over medium-high heat with one tbsp of olive oil. Add the steaks, and sear on both sides ...
From mychicagosteak.com
See details


GRILL TIPS FOR THE PREPARATION OF DRY-AGED BEEF
With high-quality Dry Aged Beef, however, you do not venture to experiment. First of all, the question must be clarified as to which piece of meat best complements the smoky grill aromas. The classic for steak recipes is the Rumpsteak, bone steaks like Porterhouse and Tomahawk and juicy Entrecôtes.
From dry-ager.com
See details


HOW TO COOK THE PERFECT PORTERHOUSE STEAK IN THE OVEN ...
Apr 07, 2012 · I used this recipe tonight. I had two dry-aged porterhouse steaks (~1.3# each @ $23.99/lb) to accompany a 20-year-old Bordeaux. This was not a rehearsal! It worked out almost perfectly. All the advice here is good – the variations came from the equipment available. My oven went up to 550 F before I ever turned the broiler to High.
From wellpreserved.ca
See details


REVERSE SEARED PORTERHOUSE STEAK RECIPE | TRAEGER GRILLS
Generously season both sides of the steaks with salt. Insert the probe into the thickest part of a steak, avoiding the bone and any large pockets of fat. Place the steaks directly on the grill grates, close the lid, and cook until the internal temperature reaches 120°F, 30-45 minutes.
From traeger.com
See details


THE CAPITAL GRILLE RECIPES
The Capital Grille Recipes. 7 hours ago The Capital Grille Recipes. 7 hours ago Keto Options at The Capital Grille for a Low Carb Diet. 1 hours ago Explore keto-friendly items on The Capital Grille's menu that is suitable for a low-carb, ketogenic diet.Use filter options to find the best foods.Preview / Show more .See Also: Low carb recipes easy Show details Preview / Show more .
From share-recipes.net
See details


THE CAPITAL GRILLE LOW CARB - KETO DIET GUIDE - SARAH SCOOP
Oct 24, 2019 · 14 oz. Dry Aged Strip: 0; 10 oz. Filet Mignon: 3; 22 oz. Bone-In Ribeye: 4; 14 oz. Dry Aged Strip au Poivre: 5; 32 oz. Dry Aged Porterhouse Steak: 6; Double Cut Lamb Rib Chops w/ Mint Gremolata: 19; Roasted Chicken Breast w/ Parmesan Risotto: 34; Seafood. Pan-Seated Sea Bass with Miso Butter: 6; Seared Sea Scallops w/ Lobster Bordelaise: 19
From sarahscoop.com
See details


PORTERHOUSE STEAK (45+ DAYS DRY AGED) | USDA PRIME
12755582353507 109.99. Our Porterhouse steak is a steak worth bragging about. Perfect texture, flavor and marbling on every single one of them. There are only a few ways to make perfect better.. and we think Dry Aging is one of them as it adds even more tenderness and the distinct roasted, nutty flavor of a properly dry-aged steak.
From meatnbone.com
See details


THE CAPITAL GRILLE – BALTIMORE – – WHERE THE HUNGRY WOMEN ...
Jan 08, 2014 · A medium rare dry aged Delmonico Steak coming out of the Capital Grille kitchen is THE BEST STEAK I EVER HAD IN MY ENTIRE LIFE. Now maybe, it was a one time thing. Maybe there is no way this steak can be that good all the time. Well wrong again.
From wherethehungrywomenat.com
See details


NATIONAL STEAKHOUSE CHAINS, RANKED WORST TO BEST
Aug 21, 2020 · Also, the Dry Aged Porterhouse Steak from The Capital Grille is the best porterhouse you will ever eat. Of any steakhouse on this list, The Capital Grille also has the best seafood. The Sushi-Grade Sesame Seared Tuna literally melts in your mouth, while the Pan-Seared Sea Scallops will cause you to fantasize about the next time you'll visit ...
From mashed.com
See details


HOW MUCH DOES IT COST FOR TWO PEOPLE TO EAT AT CAPITAL GRILLE?
How much does it cost for two people to eat at Capital Grille? I would have to say that for a dinner for 2 nothing less than $150 . over a year ago. it depends on if its for lunch or dinner, the steak prices average between $40.00 to about $50.00 and sides from $8.00 to $12.00, and of course drinks add up.
From popularask.net
See details


THE CAPITAL GRILLE MENU, PRICES, TIMINGS & HISTORY
Sep 28, 2021 · The Capital Grille offers The Capital Butcher, where you get to decide how you want your steaks to be cooked. This is your online local source for dry-aged and exceptional steaks. Care for a drink? The Capital Grille offers over 350 world-class wines for their guests to delight with.
From kitchensurfing.com
See details


THE CAPITAL GRILLE NUTRITION | ALL MENU PRICE
Jan 25, 2021 · The Capital Grille Nutrition. The Capital Grille Menu. 10 oz. Filet Mignon 1 Serving ,490 Cals. 14 oz. Bone-In Dry Aged Strip 1 Serving ,650 Cals. 14 oz. Dry Aged Strip 1 Serving ,710 Cals. 14 oz. Dry Aged Strip Au Poivre 1 Serving ,730 Cals. 20 oz. Bone-In Wagyu Strip 1 Serving ,1270 Cals. 22 oz. Bone-In Ribeye 1 Serving ,990 Cals.
From allmenuprice.com
See details


USDA PRIME DRY-AGED PORTERHOUSE STEAK | USDA PRIME DRY ...
Of all the prime steaks I have purchased over many years these 36 oz dry aged porterhouse are by far the best ever. In fact I just ordered more for Christmas dinner. As a long time wine collector it is important to match these steaks with a great wine.
From lobels.com
See details


HOW TO DRY AGE BEEF - SERIOUS EATS
Oct 10, 2019 · A well-aged steak should be noticeably more tender than a fresh steak. But is it? Flavor change is caused by numerous processes, including enzymatic and bacterial action, along with the oxidation of fat and other fat-like molecules. Properly dry-aged meat will develop deeply beefy, nutty, and almost cheese-like aromas.
From seriouseats.com
See details