PORTERHOUSE STEAK WITH SAUCE ROUILLE
DH and I made this steak a few nights ago. It was delicious! It was raining, so we ended up making the steak on the stovetop in a grill pan and it still turned out really well. In step 3, our potato was not barely tender after 10 minutes on medium low and we ended up turning up the heat and cooking it for several more minutes until it began to soften. You may need, like me, to modify this step. The recipe is from Williams-Sonoma "Backyard Barbeques." Prep time includes resting time for the steak.
Provided by Dr. Jenny
Categories Steak
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Trim the fat from the edges of the steak, leaving a layer 1/4 inch thick, then slash the layer of fat at 1-inch intervals.
- In a small bowl, using the back of a spoon, mash together the garlic, anchovy paste, olive oil, and pepper until smooth. Rub into both sides of the steak. Cover and let stand at room temperature for 1 hour.
- When steak is close to be being done standing, make the sauce: In a saucepan over medium-low heat, combine the potato and chicken broth. Bring to a simmer and cook, uncovered, until barely tender, about 10 minutes. Add the bell pepper and cook until heated through, about 3 minutes more. Drain, reserving the broth. You should have 2 to 3 Tbs.
- In a food processor, with the motor running, drop the garlic cloves through the feed tube and process until chopped. Add the cherry peppers, pimiento pepper, potato and bell pepper, thyme, vinegar, and hot pepper sauce. Proces until smooth. With the motor running, slowly add the olive oil, 1 Tb at a time, and process until the mixture thickens. Transfer to a bowl and whisk in the reserved chicken broth. Season with salt and pepper. Cover and refrigerate until serving.
- Prepare a hot fire in a grill. Position the grill rack 4 to 6 inches above the fire.
- Place the steak on the rack and sear, turning once, until nicely browned, about 1 minute on each side. Using long handled tongs to hold the meat, sear the edges. Then grill over a medium-hot fire (move the steak to the edge of the fire or raise the grill rack), turning once, 16-20 minutes total for medium rare, or until done to your liking. Transfer to a cutting board and cover loosely with aluminum foil. Let rest for 5 minutes.
- Cut meat from the bone, then slice the meat across the grain and serve on a warmed platter. Pass the sauce at the table.
Nutrition Facts : Calories 946.1, Fat 72.3, SaturatedFat 23.8, Cholesterol 183.1, Sodium 520.9, Carbohydrate 15.2, Fiber 2.3, Sugar 3.1, Protein 56.7
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Jose Cortez
[email protected]I would give this recipe a 10/10. It's a must-try for any steak lover.
Md Mnir
[email protected]This was my first time making porterhouse steak and it was a success! The instructions were easy to follow and the steak came out perfect.
Saskia Davids
[email protected]I'm not a big fan of steak, but this recipe changed my mind. The sauce rouille is incredible.
Malo Tea
[email protected]This recipe is a keeper! I've made it several times now and it's always a hit.
MdSanto Santo
[email protected]I followed the recipe exactly and the steak turned out amazing! My family loved it.
Laxman muskan soni
[email protected]The sauce rouille was a bit too spicy for my liking, but the steak was cooked perfectly.
Technical Poros
[email protected]I would definitely recommend this recipe to anyone looking for a delicious and impressive steak dinner.
Ernesto Trinidad
[email protected]Overall, this was a great recipe. The steak was tender and flavorful, and the sauce rouille was a perfect accompaniment.
Asia islam Neha
[email protected]The steak was a bit overcooked for my taste, but the sauce rouille was excellent.
Izhar korai
[email protected]I've tried many porterhouse steak recipes, but this one takes the cake. The sauce rouille is a game-changer, adding a depth of flavor that I've never experienced before.
Polo Lekalakala
[email protected]This porterhouse steak with sauce rouille was an absolute delight! The steak was cooked to perfection, tender and juicy on the inside with a beautiful crust on the outside. The sauce rouille was also amazing, with its rich, garlicky flavor perfectly