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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Cherry Blossom
[email protected]The porterhouse steak was good, but the sauce rouille was a bit too spicy for my taste. I would recommend using less cayenne pepper next time.
Tagoe Maxwell
[email protected]This is the best porterhouse steak recipe I've ever tried. The steak was cooked to perfection and the sauce rouille was to die for. I highly recommend this recipe!
Lakshmi Premi
[email protected]I'm not usually a fan of porterhouse steak, but this recipe changed my mind. The steak was cooked perfectly and the sauce rouille was amazing. I'll definitely be making this again.
Abdullah Naeem
[email protected]This porterhouse steak with sauce rouille is a must-try for any steak lover. The steak is cooked to perfection and the sauce rouille is simply divine. I can't wait to make this again!
Saifullah Saif
[email protected]I've been looking for a good porterhouse steak recipe and this one definitely fits the bill! The steak was tender and juicy, and the sauce rouille added a delicious depth of flavor. Highly recommend this recipe!
Senzo blessing Cele
[email protected]I'm a big fan of steak and this porterhouse steak did not disappoint! It was cooked to perfection and the sauce rouille was the perfect accompaniment. Will definitely be making this again.
Shahanikhan Shanikhan
[email protected]I thought the porterhouse steak was cooked perfectly, but the sauce rouille was a bit too oily for my taste. I would recommend using less olive oil next time.
302 BADSHA
[email protected]This recipe is definitely not for beginners. The porterhouse steak is a difficult cut of meat to cook properly, and the sauce rouille is also quite complex. I would recommend trying a different recipe if you're not an experienced cook.
DO ride gamer Mrking2
[email protected]I'm not sure what I did wrong, but my porterhouse steak turned out dry and overcooked. The sauce rouille was good, but it couldn't save the steak.
Dave White
[email protected]Overall, I thought this recipe was just okay. The porterhouse steak was good, but not great, and the sauce rouille was a bit too spicy for my taste.
Ezekiel Akoko
[email protected]The sauce rouille was delicious, but it didn't really go well with the porterhouse steak. I think it would be better served with a different type of steak.
Alex Gracie
[email protected]I found the porterhouse steak to be a bit tough, even though I followed the recipe exactly. Not sure what went wrong.
Salah Dummar
[email protected]The porterhouse steak was excellent, but the sauce rouille was a bit too spicy for my taste. I would recommend using less cayenne pepper next time.
Jaan Koji
[email protected]I've made this porterhouse steak with sauce rouille several times now and it's always a hit with my family and friends. The steak is always cooked perfectly and the sauce rouille is to die for. Highly recommend this recipe!
Fakepeopel Fakepeopel
[email protected]This was my first time making porterhouse steak and it turned out great! The recipe was easy to follow and the steak was delicious. I especially loved the sauce rouille, it added so much flavor. Thanks for sharing this recipe!
Kevin Wiggins
[email protected]I'm not usually a big fan of steak, but this recipe changed my mind. The porterhouse steak was cooked perfectly and the sauce rouille was amazing. I'll definitely be making this again.
Lashawn Blackmon
[email protected]I've tried many porterhouse steak recipes before, but this one is by far the best. The sauce rouille is the real star of the show, it really elevates the steak to a whole new level. Will definitely be making this again soon.
ABDULHAAFIZ MASTAHOOSAIN
[email protected]This porterhouse steak with sauce rouille was an absolute delight! The steak was cooked to perfection, tender and juicy. The sauce rouille complemented the steak beautifully, adding a rich and flavorful layer. Definitely a keeper recipe!