Best Grilled Porterhouse With Brown Butter And Horseradish Recipes

Porterhouse Steak with Brown Butter, Blue Cheese and Chimichurri image

Provided by Bobby Flay

Time 50m

Yield 2 to 4 servings

Number Of Ingredients 15

2 cups coarsely chopped fresh parsley leaves
1/2 cup coarsely chopped fresh cilantro leaves
1/4 cup coarsely chopped fresh mint leaves
2 tablespoons coarsely chopped fresh oregano leaves
1/2 cup extra-virgin olive oil
4 cloves garlic, finely chopped to a paste with a bit of kosher salt
Pinch of red chile flakes
Splash of red wine vinegar
Kosher salt and freshly ground black pepper
Clover honey, as needed
One 2-inch-thick Porterhouse steak, trimmed (about 2 pounds)
1 tablespoon vegetable oil
Kosher salt and freshly ground black pepper
8 tablespoons (1 stick) unsalted butter, cut into pieces and slightly softened
8 ounces gorgonzola or Maytag blue cheese, crumbled

Steps:

Make the chimichurri: Combine all of the herbs in a medium bowl. Add the oil, garlic and chile flakes and stir to combine. Let sit for at least 30 minutes to allow flavors to meld. Stir in the vinegar just before serving to keep the color bright green. Season with salt and pepper, then taste and add honey, if needed.
Meanwhile, prepare the steak: Let the steak sit at room temperature for 30 minutes before cooking. This will help it cook quickly and more evenly.
Preheat the broiler. Heat a large ovenproof skillet, preferably cast-iron, over medium-high heat, then heat the oil until smoking. Season the steak very generously with salt and pepper and cook just on one side, undisturbed, until a deep brown crust forms on the bottom, about 4 minutes. Transfer the steak, browned-side up, to a cutting board.
Cut the steak off the bone in 2 pieces--the strip steak on one side and filet mignon on the other. Slice both pieces 1 inch thick straight down, perpendicular to the bone. Return the bone to the skillet and reassemble the sliced steak around it, browned-side up, to resemble the whole steak. Top with the butter and broil until the butter is melted and golden brown and the steak is medium-rare, 4 to 6 minutes, spooning some of the butter and pan juices over the steak as it cooks. Scatter the cheese over the top and broil for 1 more minute. Serve the steak with buttery pan juices spooned over and the chimichurri on the side.

Grilled Porterhouse Steak with Horseradish Cream image

Provided by Alexis Touchet

Yield Makes 6 servings

Number Of Ingredients 8

2 (1 1/4-inch-thick) porterhouse steaks (4 pounds total)
1 cup sour cream
1/4 cup undrained horseradish (from a new jar)
4 scallions, chopped
1 1/2 teaspoons salt
1 1/2 teaspoons black pepper
Special Equipment
an instant-read thermometer

Steps:

Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas).
While coals are lighting, let steaks stand at room temperature about 15 minutes. Stir together sour cream, horseradish, scallions, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a bowl.
Pat steaks dry and sprinkle all over with remaining teaspoon each of salt and pepper. Grill steaks on lightly oiled grill rack, covered only if using a gas grill, turning steaks over once and moving them around grill to avoid flare-ups if necessary, until thermometer inserted horizontally 2 inches into meat (do not touch bone) registers about 120°F for rare, 9 to 12 minutes total. Transfer steaks to a cutting board and let stand 10 minutes before slicing. (Internal temperature will rise to 125 to 128°F while steaks stand.) Thinly slice meat and serve with sauce.

Porterhouse Steak with Horseradish Sauce image

Provided by Trisha Yearwood

Categories main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 9

One 1 1/2-pound porterhouse steak
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
2 tablespoons vegetable oil
1/4 cup sour cream
3 tablespoons mayonnaise
2 tablespoons prepared horseradish
1 teaspoon Worcestershire sauce
2 tablespoons fresh parsley, chopped

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.

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.