PORTERHOUSE STEAK CALORIES RECIPE
PERFECT PORTERHOUSE STEAK RECIPE | ALLRECIPES
Perfectly Grilled Porterhouse Steak. Grilled either indoors or out.
Provided by chefpaularwine
Categories Meat and Poultry Beef Steaks
Total Time 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 1 steak
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, CholesterolContent 94.3 mg, FatContent 36.6 g, ProteinContent 27.1 g, SaturatedFatContent 13.5 g, SodiumContent 1025.1 mg
CAST-IRON PORTERHOUSE STEAK RECIPE | LET THERE BE BEEF
Perfectly seared and seasoned, this is porterhouse steak recipe that will get it done. It's time to turn your taste buds up to eleven.Throw in some butter, garlic, seared porterhouse wagyu beef from our Wagyu Beef Shop, and there's no way anyone will say no before digging into this easy dish for cooking at home. Grab your oven mitts if you don't want to burn your hands on those Cast Iron pans.
Provided by Admin
Categories Main Course
Total Time 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 2
Number Of Ingredients 5
Steps:
- Let steak rest at room temperature for 30 minutes
- Preheat broiler, heat cast iron skillet on stovetop over medium-high heat until hot
- Season steak with salt and pepper on all sides
- Add oil to skillet then place steak in skillet
- Cook until you have a nice sear on both sides, about 3 minutes per side
- 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.Top with pieces of butter. Add a couple cloves of garlic and a few sprigs of thyme or rosemary, if desired.
- Broil until desired doneness, about 4 minutes for medium
- Transfer to serving plate and pour the pan drippings over steak
Nutrition Facts : Calories 1618 kcal, CarbohydrateContent 2 g, ProteinContent 141 g, FatContent 112 g, SaturatedFatContent 48 g, TransFatContent 1 g, CholesterolContent 411 mg, SodiumContent 468 mg, FiberContent 1 g, SugarContent 1 g, ServingSize 1 serving
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"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."
From bigoven.com
Reviews 5
Total Time 45 minutes
Cuisine American
Calories 82 calories per serving
From bigoven.com
Reviews 5
Total Time 45 minutes
Cuisine American
Calories 82 calories per serving
- "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."
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Reviews 5
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Reviews 4.9
Total Time 45 minutes
Category main-dish
Reviews 4.9
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Category main-dish
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