Garlic And Red Miso Porterhouse Steaks Food
BROILED PORTERHOUSE WITH ROASTED GARLIC AND LEMON
In the majority of steak houses most steaks are cooked under infrared broilers, but for whatever reason, it is a method that is rarely used at home. I don't know what it is but when I tell home cooks how easy it is to broil a steak they look at me with some fear and trepidation. Let me assure you, other than a little bit of smoke, there is no easier way to cook a steak. Plus your friends will be impressed that you used your broiler for something other than garlic bread or to melt cheese.
Provided by Michael Symon : Food Network
Categories main-dish
Time 9h15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- The night before you serve the steaks, season them liberally with salt on both sides and store in the refrigerator overnight. Remove them from the fridge 45 minutes before cooking, to take the chill off.
- Turn the oven to broil.
- Prepare your pan(s). Note: depending on the size of the steaks and the size of your pan, you may need two pans. If using the bacon, place in a large cast-iron pan(s) and cook over medium heat until crispy. Remove from the pan, leaving the melted bacon fat, and set aside for another use. If using the cold bacon fat, add it to a cast-iron pan(s) over medium-high heat and melt.
- Open a window or two because it may get a little smoky. Place the steaks in the pan(s) and place under the broiler for 4 minutes. Flip the steaks carefully and return to the broiler for another 4 minutes.
- At this point your steaks will be about medium rare. Leave them under the broiler a little longer if you prefer them more cooked.
- Spread the Roasted Garlic Schmear over the tops of the steaks. Let rest for 5 minutes, and then slice and serve.
- Combine all the ingredients in a small bowl or a mortar and pestle. Mix to combine.
GARLIC SESAME T-BONES OR PORTERHOUSE STEAKS
Make sure you buy high quality, tender steaks. Nothing worse than to have it come out a little tough even when medium-rare! These are awesome! Enjoy!
Provided by Wildflour
Categories Steak
Time 23m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In ziploc baggie, combine first 5 ingredients.
- Add steaks, turn bag over and over to coat both sides of each steak well.
- Marinate in fridge for 30 minutes to overnight.
- Heat broiler, remove steaks from bag saving marinade.
- Place steaks on lightly geased broiler pan.
- Spoon half of the marinade on steaks.
- Broil 4-6 inches from heat for 4 minutes.
- Turn steaks over, top with rest of marinade, and broil 4-5 minutes longer for medium rare.
- Plate, and sprinkle with sesame seeds and parsley.
- *Let rest 5 minutes before eating.
- You can also slice this thinly and serve over rice or make wraps.
- These can also be cooked on a grill.
Nutrition Facts : Calories 248, Fat 17, SaturatedFat 2.4, Cholesterol 1, Sodium 2529.3, Carbohydrate 19.3, Fiber 2, Sugar 9.4, Protein 6
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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