Best 7 Francks Porterhouse Steak Recipes
**Indulge in a Culinary Journey with Franck's Porterhouse Steak: From Classic to Creative Recipes**
Prepare to embark on a tantalizing culinary adventure with Franck's Porterhouse Steak, a dish that embodies the essence of both classic and contemporary gastronomy. This exceptional cut of meat, renowned for its rich flavor and marbling, takes center stage in a symphony of delectable recipes curated to satisfy every palate. From the traditional grilled steak with its smoky aroma to the innovative steak tartare with its burst of umami, each recipe pays homage to the versatility and allure of this prime cut.
**1. Grilled Porterhouse Steak (Classic):**
Savor the timeless elegance of a perfectly grilled porterhouse steak, seasoned with just salt and pepper to allow its natural flavors to shine through. This classic preparation highlights the inherent juiciness and tenderness of the meat, complemented by a crisp outer sear that adds a delightful textural contrast.
**2. Pan-Seared Porterhouse Steak with Garlic Butter:**
Elevate your steak experience with a pan-seared porterhouse steak basted in a luscious garlic butter sauce. The sizzling steak infuses the aromatic butter with its delectable juices, creating a rich and flavorful glaze that coats every bite.
**3. Grilled Porterhouse Steak with Chimichurri Sauce:**
Transport your taste buds to Argentina with a grilled porterhouse steak adorned with a vibrant chimichurri sauce. This herbaceous sauce, made from fresh parsley, cilantro, garlic, and red pepper flakes, adds a refreshing and tangy dimension to the succulent steak.
**4. Steak Tartare with Quail Egg and Truffle Oil:**
Indulge in the sophisticated flavors of steak tartare, a classic French dish that showcases the raw, minced meat's delicate texture and bold taste. Quail egg and truffle oil add luxurious richness and depth, creating a truly unforgettable culinary experience.
**5. Porterhouse Steak Sandwich with Caramelized Onions and Blue Cheese:**
Elevate your lunchtime routine with a porterhouse steak sandwich that bursts with flavor. Tender steak slices are nestled between toasted bread, topped with caramelized onions' sweet and savory notes and blue cheese's tangy sharpness.
**6. Slow-Cooked Porterhouse Steak with Red Wine and Mushrooms:**
Immerse yourself in the comforting warmth of a slow-cooked porterhouse steak braised in red wine and mushrooms. The extended cooking time allows the flavors to meld and develop, resulting in an incredibly tender and flavorful steak that falls apart at the touch of a fork.
**7. Porterhouse Steak with Béarnaise Sauce:**
Treat yourself to a classic French pairing of porterhouse steak and béarnaise sauce. This rich and creamy sauce, made from egg yolks, white wine, and clarified butter, adds a decadent touch to the robust steak.
**8. Grilled Porterhouse Steak with Salsa Verde:**
Experience the vibrant flavors of salsa verde, a bright and herbaceous sauce made from fresh parsley, capers, and anchovies, as it complements the grilled porterhouse steak's smoky char.
With this diverse collection of recipes, Franck's Porterhouse Steak becomes a culinary canvas for exploration and creativity. Whether you prefer the simplicity of a classic grilled steak or the complexity of a steak tartare, these recipes offer a culinary journey that promises to tantalize your taste buds and leave you craving for more.
PERFECT PORTERHOUSE STEAK
Perfectly Grilled Porterhouse Steak. Grilled either indoors or out.
Provided by chefpaularwine
Categories Meat and Poultry Recipes Beef Steaks
Time 45m
Yield 2
Number Of Ingredients 4
Steps:
- Place steak on a plate and coat lightly with olive oil. Rub steak with meat tenderizer. Sprinkle steak with Canadian steak seasoning and gently rub into steak. Cover with plastic wrap and let stand for 20 minutes.
- Preheat a grill for high heat. When the grill is hot, lightly oil the grate.
- Unwrap steaks and grill on open flame or charcoal grill for 3 to 5 minutes per side, or to your desired degree of doneness.
Nutrition Facts : Calories 461 calories, Cholesterol 94.3 mg, Fat 36.6 g, Protein 27.1 g, SaturatedFat 13.5 g, Sodium 1025.1 mg
BEST PORTERHOUSE STEAK RECIPE
My Grilled Porterhouse Steak with Chimichurri Sauce is the steak you've been dreaming of! It's flavorful, juicy, and easy to cook up in under 20 minutes using super simple ingredients.
Provided by Isabel Laessig
Categories Main Course
Time 17m
Number Of Ingredients 9
Steps:
- Preheat the grill to high heat. Coat each steak, front and back, with about 1 tablespoon salt and 1 tablespoon pepper (per steak).
- Sear the steak for 5 minutes on each side. Remove and let set for a couple minutes. While the steak is cooking or setting, finely mince the parsley and oregano.
- Combine all remaining ingredients in a small bowl to make your Chimichurri Sauce, and mix well.
- Drizzle the chimichurri sauce over the top of each steak. Serve and enjoy!
Nutrition Facts : Calories 1142 kcal, Carbohydrate 16 g, Protein 74 g, Fat 87 g, SaturatedFat 26 g, Cholesterol 190 mg, Sodium 7195 mg, Fiber 8 g, Sugar 1 g, UnsaturatedFat 55 g, ServingSize 1 serving
GRILLED PORTERHOUSE STEAK
Steps:
- Remove porterhouse from the refrigerator and transfer to a clean plate or cutting board. Salt both sides generously and allow them to sit at room temperature for 45 minutes
- Preheat the grill to high heat
- Brush both sides of the steaks with olive oil. Then, season with salt and pepper to taste
- Add the steaks to the grill on its hottest part. Sear for 4-5 minutes until a golden-brown crust forms. Then, flip to the other side with tongs, searing for 4-5 minutes
- Check that the internal temperature is between 120-125 degrees for medium-rare (about 130 for medium). If not, move steaks to a low-heat area of the grill; cover, and cook for 1-3 more minutes
- Transfer steaks to a clean cutting board. Tent with foil and allow to rest for 5-10 minutes before serving
FRANCK'S PORTERHOUSE STEAK
A T-bone steak would also work in this recipe, but take into account whether the cut is smaller than the standard porterhouse and adjust the cooking time as needed.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 9
Steps:
- Prepare marinade: Combine rosemary sprigs, garlic, and 1 tablespoon olive oil in a shallow dish or plastic storage bag large enough to hold the steak. Add steak, and season with pepper. Turn to coat, and reseason. Cover with plastic wrap, and allow to marinate overnight in the refrigerator. Meanwhile, prepare compound butter.
- Preheat oven to 375 degrees. Heat cast-iron skillet over medium heat. Add remaining 2 tablespoons olive oil and butter. When hot, add steak and a few sprigs of rosemary and garlic from marinade. Cook for about 2 to 3 minutes on each side, being careful not to burn garlic. Lightly season with salt. Transfer to oven for 25 to 30 minutes for medium-rare, turning every 7 to 10 minutes.
- When done, transfer steak to a cutting board, and let rest 5 to 7 minutes before slicing. While steak rests, remove garlic and rosemary from skillet, and heat over medium heat. Add wine, and reduce by about one-third. Add compound butter, and stir until just melted. Remove sauce from heat. Cut meat from both sides of the bone, then slice at an angle into pieces about 1/2 inch thick; do not puncture the meat with the carving fork or you will lose juices. Serve with warm sauce drizzled over the meat.
STEAKHOUSE STEAKS
Steps:
- Preheat the oven to 400 degrees F.
- Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
- Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.
- When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.
- Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.)
- Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes. Serve hot with Roquefort Chive Sauce on the side.
- Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes. Remove the pan from the heat, add the cheese, salt, pepper and chives and whisk rapidly until the cheese melts.
- Yield: 4 servings
FRANK'S STEAK
Provided by Food Network
Time 6h20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine wine and sugar in a large pot and bring to boil; lower heat and simmer for 10 minutes. Stir in cloves, orange zest, nutmeg, and cinnamon and remove pan from heat to cool. Put steaks in a large baking dish and pour marinade over them. Marinate steaks in refrigerator for at least several hours and up to 3 days.
- Take steaks out of the marinade, season with salt and pepper, and cook them in a very hot skillet, about 2 minutes each side for medium rare.
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.
Tips:
- For the best results, use a thick, well-marbled porterhouse steak.
- Season the steak generously with salt and pepper before cooking.
- Sear the steak in a hot skillet or grill for a few minutes per side, until it is browned and cooked to your desired doneness.
- Let the steak rest for a few minutes before slicing and serving.
- Serve the steak with your favorite sides, such as mashed potatoes, asparagus, or a salad.
Conclusion:
Frank's Porterhouse Steak is a delicious and classic dish that is perfect for a special occasion. By following these tips, you can cook a porterhouse steak that is juicy, flavorful, and cooked to perfection. So next time you're looking for a special meal, give Frank's Porterhouse Steak a try.
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