CAST-IRON SKILLET PORTERHOUSE STEAK
Provided by Katie Lee Biegel
Categories main-dish
Time 45m
Yield 2 to 4 servings
Number Of Ingredients 5
Steps:
- Let the steak rest at room temperature for 30 minutes.
- Preheat the broiler. Heat a cast-iron skillet over medium-high heat until very hot.
- Season the steak heavily with salt and pepper on all sides. Add the oil to the skillet, then place the steak in the skillet and do not move it. Cook until a nice sear forms, about 3 minutes. 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 (it should look like the steak originally did) with the seared side up. Top with pieces of butter. Add a couple cloves of garlic and a few sprigs of thyme or rosemary, if desired.
- Broil to desired doneness, about 4 minutes for medium rare, 5 to 6 minutes for medium. Transfer to a serving plate and pour the pan drippings over the steak.
PORTERHOUSE STEAK FOR ONE OR TWO
If you are a single diner like me, half the steak will serve for dinner, the other half can be used the next day for a great Philly Cheese steak (slice and reheat with shredded Swiss cheese and serve on a roll with fried onions and peppers).
Provided by ElaineAnn
Categories Steak
Time 45m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Place steak in a resealable plastic bag.
- Mix soy sauce, brown sugar, pepper, and olive oil. Pour into bag with steak, making sure to coat both sides. Seal bag (get as much air out of the bag as possible).
- Let bag sit at room temperature for 30 minutes, turning several times.
- Heat a large heavy skillet, add butter when it is very hot. Add steak to skillet and cook over high heat until charred on one side (about 6 minutes). Turn and cook until charred on the other side (about 3 to 5 minutes more).
- The result will be charred on the outside, slightly pink in the middle. Serve immediately on a well heated platter.
Nutrition Facts : Calories 734.5, Fat 55.8, SaturatedFat 24.4, Cholesterol 175.7, Sodium 4244.3, Carbohydrate 6.5, Fiber 0.7, Sugar 3.5, Protein 50.4
PERFECT PORTERHOUSE STEAK
Perfectly Grilled Porterhouse Steak. Grilled either indoors or out.
Provided by chefpaularwine
Categories Meat and Poultry Recipes Beef Steaks
Time 45m
Yield 2
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, Cholesterol 94.3 mg, Fat 36.6 g, Protein 27.1 g, SaturatedFat 13.5 g, Sodium 1025.1 mg
THE PERFECT PORTERHOUSE STEAK & MARINADE
This recipe comes from my Dad's recipe file. It's a real treat to visit and have Dad make his trademarked, perfectly grilled and seasoned porterhouse steaks! The marinade is so simple that I'm able to do it in 5 minutes before heading off to work in the morning. Enjoy!
Provided by dmcpherr
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Whisk together oil and vinegar until well blended, add remaining ingredients. Pour over porterhouse steaks, or any steak for that matter, in a dish or in a 1 gallon sized storage bag. Marinate at least 8 hours. Grill or broil and enjoy.
- Note: this recipe can easily be doubled or tripled for more steaks.
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