Best Porterhouse Steak With Bearnaise Sauce Recipes

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.

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.

BéARNAISE SAUCE

Steps:

• Cut 12 tablespoons of the butter into cubes and put the cubes in a small saucepan or, preferably, a heat-proof glass measuring cup. Put the saucepan or cup in a larger saucepan and pour simmering water around it. Bring water to simmer and let simmer until butter is melted. Skim off and discard the white scum that rises to the top of the butter.
• Combine shallots, tarragon, vinegar, 2 tablespoons of the water and pepper in a saucepan and bring to the boil. Cook until liquid is almost completely evaporated. Take care that solids do not scorch or burn. Let cool.
• Add the remaining 1 tablespoon water along with the egg yolks. Place the saucepan over very low heat and start beating with a wire whisk. Stir rapidly until the sauce is thickened and saucelike. Take care that the sauce does not overheat or the yolks will curdle. Remove from the heat and beat in the remaining 1 tablespoon cold butter.
• Off heat, add the golden liquid butter, 2 or 3 tablespoons at a time, beating well after each addition. Discard the white liquid that remains at the bottom of the melted butter.

PORTERHOUSE WITH BALSAMIC STEAK SAUCE

Steps:

• Preheat a grill to high on one side and lightly oil the grate. Season a 2-inch-thick porterhouse steak (3 pounds) with coarse sea salt and pepper. Grill over direct heat for 4 minutes, then rotate the meat 90 and cook 2 more minutes. Repeat on the other side. Move the steak to the cooler part of the grill (position the smaller end away from the heat); cover and cook until the meat reaches 128 to 130 for medium-rare, 12 to 15 minutes. Let rest 5 minutes before slicing. To make the sauce, simmer 3/4 cup balsamic vinegar, 2/3 cup ketchup, 1/4 cup honey, 2 sliced shallots, 2 tablespoons Worcestershire sauce, 1 tablespoon dijon mustard, 1/4 teaspoon allspice, and salt, pepper and sugar to taste until thickened, about 15 minutes. Strain, then whisk in some butter.

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.

CAST-IRON SKILLET PORTERHOUSE STEAK

Steps:

• Let the steak rest at room temperature for 30 minutes.
• Preheat the broiler. Heat a cast-iron skillet over medium-high heat until very hot.
• Season the steak heavily with salt and pepper on all sides. Add the oil to the skillet, then place the steak in the skillet and do not move it. Cook until a nice sear forms, about 3 minutes. Remove the skillet from the heat, transfer the steak to a cutting board and cut both the filet and sirloin from the bone. Slice the steak against the grain into thick pieces. Put the bone back into the skillet and reassemble the steak around it (it should look like the steak originally did) with the seared side up. Top with pieces of butter. Add a couple cloves of garlic and a few sprigs of thyme or rosemary, if desired.
• Broil to desired doneness, about 4 minutes for medium rare, 5 to 6 minutes for medium. Transfer to a serving plate and pour the pan drippings over the steak.