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CookTeaser

“Photos, Recipes & CookTales For Those Who Enjoy Cooking”

Daily Archives: June 3, 2012

03/06/12 The Porterhouse


RECIPE

A CookTaleThe king of steak cuts deserves to be handled accordingly. Keep the preparation simple — handle it as little as possible and grill it until it’s rare, 120 F or at most, medium rare, 125F. If you prefer your steak any more well done, don’t waste your money on a cut as pricey as Porterhouse.

INGREDIENTS

Porterhouse Steak (1-1/2″ thick)
Kosher Salt & Black Pepper
1 TB of EVOO

METHOD

1. Keep the prepping simple as Salt & Pepper, liberally applied.

2. Heat a cast iron grill pan to smoking hot. Add the Porterhouse, weigh it down with a grill press & cook for 3-1/2 minutes a side or until the internal temperature is 120F for rare, 125F for medium rare.

03/06/12 The Porterhouse A Cut Above


RECIPE
Serves 1

A CookTale

The fillet was for Cathie. There’s no question she more than deserved it after putting up with my malaise for the past too many months. It really should have been diamonds on that plate. But in my estimation, Porterhouse is the jewel of steak cuts. Wow, that’s a stretch.

INGREDIENTS

Porterhouse Steak (1-1/2″ thick)
Kosher Salt & Black Pepper
1 TB of EVOO

METHOD

1. Keep the prepping simple as Salt & Pepper, liberally applied.

2. Heat a cast iron grill pan to smoking hot. Add the Porterhouse, weigh it down with a grill press & cook for 3-1/2 minutes a side, or until the internal temperature is 120F for rare, 125F for medium rare. Be sure not to overcook or the meat will dry out.