Saturday, September 16, 2017

PAN-ROASTED PORTERHOUSE STEAKS WITH BLUE CHEESE BUTTER

Porterhouse steaks are the same as T-Bone steaks, only larger, and that is because there is a larger portion of the tenderloin. Porterhouse is known as the "King of the T-Bones".
To test steaks for doneness, use an instant-read thermometer.
Rare - 125-130 F
Medium-rare - 130-140 F
Medium - 140-150 F
Medium-well - 150-155 F



Blue Cheese Butter
4 T unsalted butter, softened
3 T crumbled blue cheese
1 clove garlic, pressed 

Take steaks out of the refrigerator and let come to room temperature.
Meanwhile, mash the butter, blue cheese, and garlic with a fork.
Place on a sheet of plastic wrap and roll into a thick log of about 2 to 3 inches.
Place in refrigerator for 5 to 10 minutes to harden slightly while cooking steaks.

2 Porterhouse steaks
Sea salt and freshly ground black pepper
2 T avocado oil
2 T unsalted butter
2 T fresh rosemary, leaves chopped

Preheat oven to 425 degrees F.

Season the steaks with salt and pepper.

Place a large cast-iron skillet on the stove over high heat.
Add the avocado oil and butter.
Place steaks in pan and let sear for 2 minutes. 
Turn over and let sear for another 2 minutes.

Sprinkle in the rosemary leave and place skillet with steaks in the oven and bake for 4 to 6 minutes, depending upon how rare you like your steaks.


Bring out of the oven and add a pat of the Blue Cheese Butter to each steak and let rest for 5 minutes before serving.






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