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Old 04-13-2008, 09:14 AM   #1
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Porterhouse Steak

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.



Compound Butter

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.

Steak Sauce

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.


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Old 04-13-2008, 09:48 AM   #2
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Looks good, I would probably grill my a little more for a bit more colour.
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Old 04-13-2008, 01:46 PM   #3
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looks fantastic .. i am going to try that sauce
next time i make some steaks ..

thanks ..
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Old 04-13-2008, 01:50 PM   #4
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OK - that wasn't nice. I'm trying to cook REALLY healthy tonight and now I want steak. Love the Maitre d' butter just sitting there on top with the perfectly cooked steak underneath just ready for all that goodness!
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Old 04-13-2008, 02:19 PM   #5
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I'm with you, KE - that looks fantastic
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Old 04-13-2008, 02:45 PM   #6
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That sure does look great. The steak is as marbled as any I have seen.

Quick question, what is a Porterhouse steak? I guess it might be the top loin.

Gosh would love to find one that thick. Gotta talk to the butcher.
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Old 04-13-2008, 03:09 PM   #7
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Thanks guys!

Auntdot, it's similar to a T-Bone. The one pictured is a 1 3/4" thick Prime Porterhouse, hence the fantastic marbling.
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Old 04-13-2008, 04:07 PM   #8
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I don't see the bone that separates the filet from the strip. What am I missing?
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Old 04-13-2008, 04:20 PM   #9
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Hey, I don't see my post?!
I was wondering the same thing, Andy. I thought porterhouse steaks were like a T-bone, but with the strip on one side and the filet on the other side of the bone.....

Anyway, I'll say it again. Great looking steak, Jeeks. Done just how I like.
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Old 04-13-2008, 04:25 PM   #10
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Quote:
Originally Posted by kitchenelf View Post
OK - that wasn't nice. I'm trying to cook REALLY healthy tonight and now I want steak. Love the Maitre d' butter just sitting there on top with the perfectly cooked steak underneath just ready for all that goodness!
Heeheeheehee I thought the same thing! I LOVE Porterhouse the best!

I always want either the grill or the pan screaming hot so the sear is really dark and a caramelly crust forms.... I usually slice on the bias, too. Man, it is such great eating!!!!! You just HAVE to splurge every once in a while.
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