Porterhouse Steak (30-36 oz)
Coat both sides with kosher salt and fresh black pepper. Really coat it, espescially if you're using a thick piece of meat like this. Most of the seasoning will come off during the grilling process.
2 sticks of room temp unsalted butter
1/2 cup fresh chopped parsley
Juice from 1 lemon
Coarse salt and fresh black pepper to taste
Combine ingredients in a mixing bowl. Use parchment paper to roll into a log, then freeze until needed.
1 T Olive Oil
1 Medium shallot, minced
1/4 c. Brandy
1 T. demi-glace (I used prepared demi from Williams Sonoma)
1 t. Black pepper corns
1 Bay leaf
1 14.5 oz can low sodium beef broth or beef stock
1 small carrot, chopped
1 celery stalk, chopped
1 sprig fresh thyme
*1 T unsalted butter
In a sauce pan, saute shallot in oil until translucent. Add Brandy and burn off excess alcohol. Add remaining ingredients (*except the butter) making sure to dissolve the demi in the broth. Bring to a boil, then simmer covered for 20-30 minutes. Strain sauce through a fine sieve and return to the pan. Bring back to a hot simmer to reduce until you have about 1/2 cup or so of liquid. Turn off the burner and melt in the butter. The sauce should have the consistency of a thin syrup when finished. Plate a tablespoon or so under the steak. This sauce is too flavorful touse like a gravy.