November 29, 2011 Porterhouse With Balsamic Glaze & Sweet Potato Fries
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RECIPE
Serves 2 + leftovers A CookTale To those that don’t know what “The Smokehouse” refers to, it’s our wonderful meat, poultry and charcuterie market in Saugerties, NY, the neighborly village down the road from Woodstock. On Sunday we stopped by to purchase one of their first class Porterhouse Steaks and a basket of Oyster Mushrooms. We left with one that was well marbled, 1-1/2″ thick steak weighing 1-1/2 lb. That’s more than enough for our dinner plus leftovers for munching at lunch. All the Sweet Potato Fries landed on my plate. Cathie preferred the jumbo Asparagus. OK with me. INGREDIENTS 1 Porterhouse Steak (1-1/2″ thick) Balsamic Glaze (optional)
METHOD
1. Heat an indoor cast iron grill pan to the point of smoking. Add the Porterhouse, cover it with a cast iron steak weight, (5lb) & pan grill for 3-1/2 minutes. Lift the weight, turn the Porterhouse & repeat. After 7 minutes the steak should have reached the internal temperature of 125F degrees or rare. 2. Allow the Porterhouse to rest for at least 5 minutes. This allows the juices to redistribute & be reabsorbed. RECIPE Oven Baked Sweet Potato Fries INGREDIENTS 1 large Sweet Potato METHOD 1. Heat the oven to 400 F. 2. Cut the Sweet Potato into 3″ long sticks. Toss with the Salt, Pepper & EVOO. 3. In a single layer on a non-stick baking add the prepared Potatoes. 4. Place in the 400 F oven & bake for 30 minutes, until tender & beginning to brown. |
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