Farmhouse Grilled Porterhouse Recipes

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.

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.

Steps:

• Trim the outer fat from the steak (or ask the butcher to do so). Rub the fat with the cut lemon to prevent burning and smoking. Score both sides of the tail of the steak and then fold it back towards the main body and attach it to the meat with a small metal skewer or sturdy wooden skewer. (If using a wooden skewer, soak it in water for about 20 minutes first).
• Combine the olive oil, garlic, scallions, salt and pepper in a glass or ceramic dish. Put the steak in the dish and turn several times to coat. Cover and marinate at room temperature for 1 hour or in the refrigerator for as long as 4 hours. Turn the meat once or twice during marinating.
• Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot to hot. Lift the steak from the marinade. Discard the marinade. Grill the steak, covered, for 10 to 12 minutes. Turn and grill, covered, for 10 to 12 minutes longer for medium-rare, or until it reaches the desired degree of doneness. Let the meat rest for a few minutes before serving.

Steps:

• With motor running, drop garlic cloves 1 at a time into a food processor and finely chop. Add salt, pepper, chili powder, and oil and process until blended (bits of garlic will remain).
• Coat steaks generously on both sides with paste and let stand about 30 minutes.
• Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas).
• Oil grill rack, then grill steaks in 2 batches, turning once, covered only if using a gas grill, 2 minutes a side per batch for medium-rare. Let rest, loosely covered, 5-10 minutes.

Steps:

• Twenty-four hours before cooking, stir all of the brine ingredients except the pork into 1 quart of water in a large pot and bring to a boil. Let cool to room temperature. Submerge the pork chops in the brine, cover and refrigerate.
• The next morning, prepare the infused oil: grind the coriander, bay leaf and peppercorns in a spice mill or a clean coffee grinder and combine with the remaining ingredients in a medium bowl. Let sit at room temperature.
• Make the sauce: In a saucepan, melt the butter over medium-low heat. Add the shallots and sauté until caramelized, about 4 minutes. Add the garlic and cook for 1 minute. Add the apple juice, chicken stock, star anise and ginger. Bring to a boil, lower the heat and simmer until reduced by one-quarter. Add the maple syrup, vanilla pod and seeds and agar and simmer for 3 minutes. Remove from the heat. Discard the star anise and vanilla pod. Purée the mixture in a blender or food processor, then pass through a fine-mesh sieve into a pan. Season to taste with salt and pepper.
• Prepare a charcoal or gas grill to medium-high heat. Rinse the meat and pat dry with paper towels. Brush the chops with the infused oil, then sprinkle lightly with salt. Grill to medium doneness, or until the internal temperature reads 135 to 140 degrees on a thermometer and the middle is light pink, about 6 minutes per side. Let sit for 5 minutes before serving. Drizzle with warm sauce and serve.

Steps:

• In a bowl, combine the first six ingredients and rub both sides of the steak with equal amounts of the mixture.
• Let marinade for 1 to 2 hours.
• Set aside and prepare the grill to medium hot (you'll be able to hold your hand just above the grate for 2 seconds).
• Drain liquid from the steak and rub both sides of the steak with salt.
• Grill the steak on one side for 7 to 10 minutes, keeping the smaller tenderloin section over a less intense heat.
• If there are flare-ups, move the steak to another part of the grill that is cooler.
• Turn the steak and grill for another 6 to 7 minutes. It should be rare to medium rare at this point.
• Medium is about 10 minutes per side.
• Transfer the steak to a wooden carving platter and let it rest for 3 to 4 minutes so the meat relaxes and the juices redistribute.
• Serve it whole or else carve it, slice it, and reassemble it, saving the juices to pour over it.
• Fight over who gets which piece of the steak. LOL.

Steps:

• 1. combine rub ingredients in a mixing bowl. brush steak with some of the olive oil. rub a generous amount of rub on both sides of the steak. let steaks rest for at least 15 minutes.
• 2. preheat grill to high. brush grill grates with remaining olive oil. sear steak on both sides for 1 1-2 minutes. lower the temperature to medium high and grill steak for approxmiately 10-12 minutes or until internal temperature reaches 130 degrees for medium rare. flip once during grilling. remove and allow steak to rest for 10 minutes. Serve
• 3. **grill steaks longer if you desire. keep extra rub in a closed container in a dark room.**