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What are your suggestions for ways to marinate, sauce, and otherwise finish a porterhouse steak for two?

My local butcher had some good looking porterhouse steaks at what seemed like a very reasonable price last night so I picked one up.

I let it come to room temp, I salted and peppered it, and put it in a very hot cast iron pan with a dash of olive oil. Wait 4 minutes or so, flip. Wait another few minutes. Pull and let rest for 5 minutes. Spread a generous schmear of garlic butter on top and wow -- it was maybe the best dinner we've had in weeks (there was also a side of steamed broccoli -- also with some garlic butter). it was beyond simple (only 2 main ingredients: steak and broccoli -- and 5 supporting player: salt, pepper, garlic, butter, olive oil) and only 2 dishes to clean (the pan and a bowl in which I microwave steamed the broccoli).

So here's my question... what else can I do to a porterhouse? I'm looking for simple and easy and delicious. Bring it on!

While Peter no longer works for Food52 he still thinks up ways to make the website better.

asked over 5 years ago
10 answers 2130 views
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pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 5 years ago

A classic Tuscan finish would simply squeeze of lemon with coarse,salt. Best if grilled

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added over 5 years ago

my absolute favorite for steak is to make a rough paste of rosemary, salt and olive oil and then dip the sliced meat into the pesto. That being said, a nice sautee of mushrooms and red wine reduction is always delicious as well.

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ChefJune

June is a trusted source on General Cooking.

added over 5 years ago

We LOVE Porterhouse steak at Chez Julia! Once we got over the fact we had no place to grill outdoors, we quickly became BIG fans of this method. I have two wonderful French steel skillets (that don't get washed once seasoned) that are perfect vessels for cooking our steaks.

Here's what we do: Season both sides of favorite steak with salt (kosher) and plenty of coarse cracked black pepper.

Get your skillet SCREAMING hot... and sear on both sides for 2-5 minutes, depending on thickness and preferred doneness.

Move the sexy-seared steak to a 400 degree oven, and cook for about 5 mins (this is to warm the inside. I like mine med-rare, but you can skip this if you prefer yours bluer). Remove from oven, tent, and rest for at least 10 minutes, on a warmed platter.

Meanwhile, toss diced mushrooms and chopped shallots into pan with "fond" (yummy brown bits left in pan from steak). Cook for a few minutes on the same high heat. Then add chopped garlic, and toss. Remove from heat, pour in some brandy, and ignite. When flames die, add a healthy knob of unsalted butter. This goes GREAT over your now well rested steak.

And it's VERSATILE! Brandy could be red wine. Garlic could be shallots. Butter could be cream, or cream cheese! The only constant MUST be the yummy brown fond left in the pan.

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added over 5 years ago

I second Pierno's thoughts. You could serve on a bed of argula and top with some super ripe juicy diced tomatoes tossed with the smallest amount of minced garlic, salt, and your very best olive oil.

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added over 5 years ago

Any good compound butter or a blue cheese spread would be delicious. Enjoy!

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Sam1148

Sam is a trusted home cook.

added over 5 years ago

I think the above ideas are great.

But here's a bit on salt and steak, I've been following with great results.
Apparently, salting steaks just before cooking is good, 10-30 mins not so good, but at 40 mins all is fine again.

http://www.seriouseats...

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added over 5 years ago

The porterhouse should stand alone as a fine steak. If you're hellbent on a marinade or seasoning blend, don't rule out coffee. Grind yourself a cup of dark roast beans finely and mix with a couple of pinches of salt. Pack the steak in the grounds and allow to sit for an hour at room temperature before grilling.

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Anitalectric

Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.

added over 5 years ago

I wish there was an "anonymous" option for answering questions so that I don't lose all my credibility-- but I could not resist sharing. Back in the day when I was a meat eater, this was my go-to porterhouse recipe. It was inspired by a trip to Tuscany when I turned 23. We were obsessed with the tagliata Toscana at this one place my friend took us to, and went back twice for the same meal.

Marinade: rosemary & garlic (both finely chopped), olive oil, salt and pepper.

Grill, pan-sear or broil to your liking, then rest it a few mins. (Grilling gives the best flavor, but broiling has the added bonus of catching drippings while it cooks.)

Slice diagonally against the grain. Do this on a plate, not a cutting board. Save all the juices that run out of the meat and mix with a splash of balsamic vinegar and juice of 1 lemon.

Serve the sliced porterhouse over a bed of arugula, topped with shaved parmesan and pan drippings drizzled over. You might love this--but remember--you didn't hear it from me.

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added over 5 years ago

Pepin says beef must be anointed with butter. I often add an anchovy, but that is not to evry ones taste.

Maître d'Hôtel Butter

•1 lb (4 sticks) unsalted butter
•¼ cup chopped Italian parsley (leaves only)
•3 Tbsp lemon juice (juice from about 1 lemon)
Preparation:
1.In a large bowl, mash the butter with a potato masher or just squish it up with your hands. You can even cream the butter using the paddle attachment of a stand mixer — but the goal is just to get the butter soft so you can incorporate the chopped herbs.


2.Add the lemon juice and chopped parsley and continue mashing/squishing/mixing until the ingredients are fully mixed.


3.Spread out a large (1-foot or bigger) square of plastic wrap across your work surface, then scoop the mixed butter onto the plastic. You are now going to roll the butter into a cylinder inside the plastic wrap


4.Tie the excess plastic wrap at the ends of the cylinder into a knot, or just use little pieces of string to tie off the ends. You can even make a string out of a short section of plastic wrap and rolling it into a little rope.


5.Chill or freeze until needed.

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added over 5 years ago

Also in the vein of "anonymous" - I love the Nigella Black and Blue beef marinade for flank and other tougher cuts: http://uktv.co.uk/food...