Best Broiled Porterhouse With Roasted Garlic And Lemon Recipes

Broiled Porterhouse with Salmoriglio image

Provided by Giada De Laurentiis

Time 1h25m

Yield 2 servings

Number Of Ingredients 10

1 clove garlic, minced
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 teaspoon lemon zest (1 lemon)
2 tablespoons lemon juice (1 lemon)
6 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
One 1 1/2-pound porterhouse steak (about 1 1/2 inches thick)
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt

Steps:

For the salmoriglio: In a medium bowl, whisk together the garlic, rosemary, thyme, lemon zest, lemon juice, olive oil and salt. Set aside at room temperature for at least 45 minutes or in the refrigerator for up to 8 hours to let the flavors marry.
For the steak: Remove the porterhouse from the refrigerator 30 minutes prior to cooking; preheat the oven to 450 degrees F.
In a 12-inch stainless steel or cast-iron skillet, heat the olive oil over high heat for 3 minutes. Sprinkle the steak all over with the salt. When the oil begins to show slight wisps of smoke, add the steak to the pan and cook undisturbed for 2 minutes. Flip the steak and transfer the pan to the oven. Roast for 7 to 10 minutes for medium doneness. Remove from the oven and immediately spoon 2 tablespoons of the salmoriglio over the steak. Let rest for 10 minutes before slicing. Serve with the remaining salmoriglio.

Marinated London Broil with Lemon and Garlic image

Yield Makes 6 servings

Number Of Ingredients 8

"My taste in food is pretty simple," writes Sara Hainsworth of Frederick, Maryland. "I'm a meat-and-potatoes - and chocolate - kind of person. My husband, Greg, and I cook together a lot, which is fun and makes weeknight dinners and cooking for friends easier to manage now that we're starting our own family. I worked before our son, William, was born, but as my husband says, William is my boss now. So I count on these quick, dependably good dishes more than ever."
1 2- to 2 1/4-pound top sirloin steak, about 1 1/4 inches thick
1/4 cup olive oil
1/4 cup fresh lemon juice
6 large garlic cloves
2 tablespoons Dijon mustard
1 tablespoon chopped fresh rosemary
2 teaspoons grated lemon peel

Steps:

Place steak in heavy large resealable plastic bag. Puree remaining ingredients in blender or processor. Season marinade with salt and pepper. Pour marinade into bag with steak; seal bag. Let steak marinate at room temperature 2 hours or chill up to 6 hours, turning bag occasionally.
Preheat broiler or prepare barbecue (medium-high heat). Broil or grill steak until cooked to desired doneness, about 7 minutes per side for medium-rare. Transfer steak to platter; let stand 15 minutes. Thinly slice steak crosswise.

Grilled Porterhouse with Brown Butter and Horseradish image

Provided by Lauryn Tyrell

Time 30m

Number Of Ingredients 10

1 porterhouse steak (2 inches thick; 2 pounds), at room temperature
Kosher salt and freshly ground pepper
Vegetable oil, for grill
4 tablespoons unsalted butter
3 cloves garlic, smashed and peeled
1 cup packed arugula
1 cup sliced celery, plus 1/4 cup leaves
1/4 cup pitted, sliced green olives, such as Castelvetrano
1 tablespoon fresh lemon juice
Fresh peeled horseradish, for serving

Steps:

Prepare grill for direct- and indirect-heat cooking. Pat steak dry and season generously with salt and pepper; let stand 10 minutes. Brush grates with oil and grill steak over high direct heat, turning occasionally, until a nice crust forms, 6 to 8 minutes a side.
Transfer to indirect heat, cover, and continue to cook, flipping once more, until a thermometer inserted into thickest part (nearest but not touching bone) registers 125°F for medium rare, 8 to 10 minutes more.
Meanwhile, combine butter and garlic in a saucepan. Cook over medium-high heat (you can do this on the direct-heat side of the grill), swirling occasionally, until butter turns golden brown and gives off a nutty aroma, about 5 minutes. Remove from heat.
In a bowl, toss arugula, celery and leaves, and olives with lemon juice. Slice steak from bone, then carve against the grain into thick slices. Pile salad on top of steak; drizzle brown butter generously over both. Grate horseradish over top; serve.

BROILED PORTERHOUSE WITH ROASTED GARLIC AND LEMON image

Yield 4-6

Number Of Ingredients 16

Two 24-ounce dry-aged prime porterhouse steaks
Kosher salt
4 strips bacon or 2 tablespoons bacon fat
Roasted Garlic Schmear, recipe follows
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Roasted Garlic Schmear
1 head roasted garlic, peeled
Juice and zest of 1 lemon
1/4 cup chopped parsley
2 tablespoons olive oil
1 tablespoon chopped oregano
1 tablespoon sea salt

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. Yield: about 1/2 cup