Best 8 Porterhouse Steak With Sauce Rouille Recipes

PERFECT PORTERHOUSE STEAK

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.

PORTERHOUSE STEAK WITH HORSERADISH SAUCE

Steps:

• Heat a grill or grill pan to medium-high heat.
• Sprinkle the steak on both sides with salt and pepper. Brush the grill grates with oil and carefully place the steak on the hottest part of the grill. Cook until the internal temperature is 135 to 140 degrees F, about 8 minutes per side. Remove the steak and let it rest on a cutting board for about 10 minutes.
• Meanwhile, mix the sour cream, mayonnaise, horseradish, Worcestershire and 1 tablespoon parsley in a small bowl. Slice the steak 1/2-inch thick. Spread half of the horseradish sauce on a platter, then arrange the steak on top of the sauce (keep the bone on the platter to show it is a porterhouse). Drizzle a little more sauce on and sprinkle with the remaining parsley.

BEST PORTERHOUSE STEAK RECIPE

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!

PERFECT PORTERHOUSE STEAK WITH HERB BUTTER

Steps:

• In a small bowl, combine the olive oil, salt, coriander, paprika, black pepper, onion powder, oregano and garlic. Rub the steaks on both sides with the mixture and let sit at room temperature for 30 minutes.
• Prepare a grill for medium-high heat. Grill the steaks until the internal temperature registers 125 degrees F on an instant-read thermometer for medium rare, 8 to 10 minutes per side. Remove the steaks from the grill, top each with 1 to 2 tablespoons of the Herb Butter and let rest for 5 to 10 minutes.
• Cut the meat from each side of the bone and slice across the grain into strips. Arrange around the bone and top with more Herb Butter for serving.
• In a large bowl, blend the butter, chives, parsley, Worcestershire, salt and pepper until completely combined. Use immediately or wrap into a cylinder in plastic wrap and refrigerate for up to a month.

PORTERHOUSE STEAK WITH SAUCE ROUILLE

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.

THE PERFECT PORTERHOUSE STEAK & MARINADE

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.

TUSCAN PORTERHOUSE STEAK WITH RED WINE-PEPPERCORN JUS

Steps:

• Let steak sit at room temperature 15 minutes. Meanwhile, preheat oven to 450°F.
• Pat steak dry and season both sides with peppercorns and kosher salt. Heat oil and 1 tablespoon of butter in skillet over medium heat until butter melts. Add rosemary, thyme, and garlic and cook over medium heat, stirring occasionally, until herbs and garlic are fragrant, about 1 minute.
• Add steak and cook until nicely browned, about 3 minutes per side. Transfer skillet to oven and cook until an instant-read thermometer registers 110°F for medium-rare, about 5 minutes (or 120°F for medium, about 10 minutes).
• Transfer steak with tongs to a small platter, reserving skillet, and let rest 10 minutes.
• While steak rests, pour off oil from skillet, leaving garlic and herbs in skillet. Add wine and boil over medium-high heat, scraping up browned bits, until reduced by half, about 2 minutes. Add chicken broth and any meat juices from platter and boil until reduced by half, 5 to 6 minutes. Whisk in remaining 2 tablespoons butter until incorporated, then season with salt and keep warm.
• To carve: Transfer the steak to a cutting board and cut meat off both sides of the bone (you should have two solid pieces of steak). Thinly slice each piece, then rearrange the slices around the bone on a platter. Drizzle with the jus.

PORTERHOUSE STEAK WITH BEARNAISE SAUCE

Steps:

• Preheat a charcoal grill or oven broiler to high.
• Rub the steak on both sides with salt to taste and the pepper. Brush on both sides with oil.
• If the charcoal grill is used, reduce the heat to low. Place the steak on the grill, or place it on a rack, under the broiler about 4 inches from the heat source.
• Let cook with door partly open for 5 to 6 minutes. Turn meat over and let cook 25 minutes for medium rare, 30 minutes for medium. Remove steak from grill or broiler and let stand 10 minutes so juices will be redistributed. Serve sliced with bearnaise sauce on the side.