Juicy and flavorful porterhouse steak marinated in my special blend of goodies. Anyone can make a good steak dinner but this is over the top! Set along side are delicious garlic mashed potatoes and broccoli. You wont be disappointed with this one.
Note: Start by getting good quality steaks. I recommend you ask your butcher to cut them for you, this way you are pretty much guaranteed to get a good steak. Most steaks in the store are cut to 1 inch thick but I find that 2 inch thick steaks ( I think ) are better. They tend to be juicier due to the fact they are harder to overcook which is the biggest problem most people have when cooking steak. A porterhouse steak is almost identical to a t-bone, they both have a fillet mignon side and a new york side. The difference in the two is the size of the fillet mignon side, the porterhouse has a bigger one, which by most standards is the premier cut when it comes to beef.
Ingredients: Porterhouse Steak
4 cloves garlic ( thin sliced )
1 shallot ( thin sliced )
1 1/2 cup blush type wine ( something pink, I used Zinfandel )
1 tbsp. Worcestershire sauce
1 teas. sesame oil
2 teas. salt
2 teas. pepper
2 teas. fresh chopped parsley
4 teas. fresh chopped oregano
Method: Porterhouse Steak
Start by seasoning your steaks with salt and pepper on both sides and placing them into ziplock bags ( you’ll probably need two ) or use a casserole dish. If you are using the casserole dish add all remaining ingredients to coat. If you are using ziplock bags divide the rest of the ingredients in half and add to your bags and coat thoroughly. Marinade at least 4 hours, overnight is better.
Remove your steaks from the marinade and brush off any excess marinade clinging to the steaks ( like the garlic and shallot ). Reserve the marinade for a sauce later. Sprinkle a little bit of salt and pepper onto your steak just before cooking. Bbq ( lid down ) or broil your steaks on high heat for about 15 minutes a side for medium rare or about 20 minutes a side for medium if desired. You are looking for an internal temperature of 150 degrees.
Place your cooked steaks on a plate and cover with foil to let rest for about 10 minutes. After about 10 minutes some juice should form on the bottom of the plate. You will want to save this for your sauce.
Cut the steaks off of the bone and then slice into strips.
Note: I like to save the bones for stock at a later time. Just wrap the bones in foil and put in your freezer, they will last for about 4 months.
I will be posting a recipe on how to make stock soon.
Left over marinade
Beef juice from steaks
2oz. crimini mushrooms ( sliced )
2oz. pearl or petite onions
1 cup beef stock
1 tbsp. corn starch
1/4 stick butter
salt and pepper ( if needed )
Add marinade and beef juice to a 1 quart sauce pan and bring to a boil. Immediately add your butter, mushrooms and onions and cook for 3-5 minutes on medium heat. Add corn starch to the beef stock and stir to make a “slurry”, make sure all of the lumps are gone and the corn starch is completely dissolved. Add to your pan and bring back to the boil, reduce heat to simmer and cook until mixture has thickened ( about 5-10 minutes ). Taste to see if you need to add any salt and pepper. Your sauce is ready.
Ingredients: Garlic/Cheese Mashed Potatoes
2lbs. potatoes ( red or yukon gold )
1 1/2 cubes butter or margarine
2-4 cloves crushed garlic ( about a tbsp.)
4-6 oz. sharp cheddar cheese ( grated )
1/2 cup milk
salt and pepper to taste
Method: Garlic/Cheese Mashed Potatoes
Wash and scrub your potatoes to remove excess dirt and wrap each potato in foil. Bake at 400 degrees for about 1 1/2 hours or until soft. These can be done on the bbq or in the oven. When your potatoes are almost done add your butter and garlic to a 1 qt. sauce pan. Melt butter/garlic and simmer on low heat for about 15 minutes to incorporate garlic flavor into the butter. Remove potatoes from heat and unwrap. Cut into a 1in. dice ( be careful, they will be hot ) and add to a large mixing bowl. Add the milk, cheese and melted garlic butter and mash. Add salt and pepper if needed.
Super quick steamed broccoli can be made by cutting your washed broccoli into bite sized pieces, adding to a microwavable bowl with water filled to about 1/3 of the way up the broccoli. You will need 1 big crown. Microwave on high, covered for about 6 minutes or until tender.
Serve with a nice garden salad, roll and your favorite glass of wine. This is an excellent steal dinner menu for treating your best friends or that someone special. This recipe will make you look like a gourmet chef and is sure to make you the talk of the town.