PORTER HOUSE STEAK RECIPES

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PERFECT PORTERHOUSE STEAK RECIPE | BON APPéTIT



Perfect Porterhouse Steak Recipe | Bon Appétit image

This is chef Bobby Flay's recipe for the perfect Porterhouse steak. So you know it's good.

Provided by Bobby Flay

Yield 4 Servings

Number Of Ingredients 4

1 2”-thick Porterhouse steak, trimmed (about 2 lb.)
1 tablespoon vegetable oil
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter, room temperature

Steps:

  • 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.

PERFECT PORTERHOUSE STEAK WITH HERB BUTTER RECIPE | NANCY ...



Perfect Porterhouse Steak with Herb Butter Recipe | Nancy ... image

Provided by Nancy Fuller

Categories     main-dish

Total Time 1 hours 20 minutes

Cook Time 20 minutes

Yield 20 servings

Number Of Ingredients 16

1 cup olive oil
3 tablespoons kosher salt 
2 tablespoons ground coriander 
2 tablespoons sweet paprika 
1 tablespoon freshly ground black pepper 
1 1/2 teaspoons onion powder 
1 teaspoon dried oregano 
8 cloves garlic, smashed 
Six 2-inch-thick porterhouse steaks (2 pounds each) 
Herb Butter, recipe follows
2 sticks (8 ounces) salted butter, at room temperature
1/4 cup sliced chives 
1/4 cup finely chopped fresh parsley 
1 tablespoon Worcestershire sauce 
1 teaspoon kosher salt 
1 teaspoon freshly ground black pepper 

Steps:

  • In a small bowl, combine the olive oil, salt, coriander, paprika, black pepper, onion powder, oregano and garlic. Rub the steaks on both sides with the mixture and let sit at room temperature for 30 minutes.
  • Prepare a grill for medium-high heat. Grill the steaks until the internal temperature registers 125 degrees F on an instant-read thermometer for medium rare, 8 to 10 minutes per side. Remove the steaks from the grill, top each with 1 to 2 tablespoons of the Herb Butter and let rest for 5 to 10 minutes.
  • Cut the meat from each side of the bone and slice across the grain into strips. Arrange around the bone and top with more Herb Butter for serving.
  • In a large bowl, blend the butter, chives, parsley, Worcestershire, salt and pepper until completely combined. Use immediately or wrap into a cylinder in plastic wrap and refrigerate for up to a month.

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