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View Full Version : Porterhouse, au poivre inspired. (Pron)


BigButzBBQ
03-02-2011, 01:19 PM
Yep, could not let the challenge of cooking a Porterhouse steak go unanswered. It's a namesake sort of thing. :becky:

Although, I love this cut of me. My wife doesn't like the cost of it. Besides, when you get used to making the cheap ones taste great it's hard to justify the expense.

I ended up going to the supermarket and finding the cheapest Porterhouse I could. There was still a debate about buying it but, in the end, it came home.
http://i940.photobucket.com/albums/ad246/bigbutzbbq/Steak/001.jpg
Once I got it out of the package, I decided that even though it wasn't the biggest Porterhouse ever, it still had a good look to it.
http://i940.photobucket.com/albums/ad246/bigbutzbbq/Steak/005.jpg
Now the big question, how to cook it. Well, seeing as I was primarily going to be the only one to eat this beauty I figured I could use some things that are normally frowned upon by the rest of the family. A while back I remember flipping through the channels and seeing Emeril make a Steak au Poivre. For his he used mustard as a base and then liberally applied a crushed pepper corn, salt, and garlic mixture. At that point my mind wandered off onto other things but, I always remembered that part of it. Now Mustard and Pepper are normally not allowed but, in this instance I figured GAME ON! But, when I thought about the seasonings involved it reminded me of a Santa Maria spice blend. It just so happened that I had been experimenting with a rub like that but, ended up being a bit heavy handed on the pepper. In this case though, I thought it would be perfect.
http://i940.photobucket.com/albums/ad246/bigbutzbbq/Steak/006.jpg
First came the mustard. The bottle was not really helpful in making art so it's rather abstract. At this point my wife came into the kitchen and asked what I was doing to the steak, I told her it was best that she didn't know.
http://i940.photobucket.com/albums/ad246/bigbutzbbq/Steak/007.jpg
Turns out I went a little over board cause there was enough on the one side to coat the entire steak.
http://i940.photobucket.com/albums/ad246/bigbutzbbq/Steak/009.jpg
The new rub was applied very liberally and rubbed in, then onto the rocket hot side of the grill it went.
http://i940.photobucket.com/albums/ad246/bigbutzbbq/Steak/012.jpg
http://i940.photobucket.com/albums/ad246/bigbutzbbq/Steak/011.jpg
I waited about 3 minutes and then gave it a flip.
http://i940.photobucket.com/albums/ad246/bigbutzbbq/Steak/013.jpg
After another 4 minutes, it got another flip for 2 minutes to get the diamond patter going and then came off.
http://i940.photobucket.com/albums/ad246/bigbutzbbq/Steak/024.jpg
After a rest of about 10 minutes, I couldn't wait any longer and dived in.
http://i940.photobucket.com/albums/ad246/bigbutzbbq/Steak/026.jpg
This thing was one of the best steaks I've ever had. The meat was so tender and just melted in my mouth. The heavy spice hit was well balanced against the pure beefy boldness in flavor. This thing was so farkin good it could have brought a tear to the Devil's eye. I've later learned that to truly do and au Poivre steak, you would do it in a pan and make a creamy cognac type sauce out of the scrapings but. this beauty totally stands out on it's own. It was one that makes you sad with the thought that it's going to be gone in a moment.

Thanks for looking! :thumb:

cowgirl
03-02-2011, 01:26 PM
Mmmm Tom! Looks so good.. wish I could taste it. lol :-D

Phubar
03-02-2011, 01:48 PM
...ok,give me butter on that steak and some yak next to my plate to balance the sauce thing out.....Thank You Sir Butsz!:becky:

Big George's BBQ
03-02-2011, 02:33 PM
I like it I have never seen mustard put on a steak before

Smokey Al Gold
03-02-2011, 02:46 PM
Nice job! Looks good

BigButzBBQ
03-02-2011, 03:04 PM
...ok,give me butter on that steak and some yak next to my plate to balance the sauce thing out.....Thank You Sir Butsz!:becky:
I had some butter ready to go for it but, after the first couple of bites, I decided to pass. But, I'll definitely serve you one up like that.
What's yak? :confused:

I like it I have never seen mustard put on a steak before
Neither had I. In Emeril's thing he used a dijon mustard but, I didn't have one so I went with what I had that was even remotely close. If you think of it in dijon terms, it does make sense though given the earthiness of the mustard and the wine notes. But, this worked for me. :laugh:

HOG WILD BBQ
03-02-2011, 03:08 PM
now that looks good!

Phubar
03-02-2011, 03:21 PM
I had some butter ready to go for it but, after the first couple of bites, I decided to pass. But, I'll definitely serve you one up like that.
What's yak? :confused:


...cogn.....yak!:becky:

Cognac!!!:thumb:

landarc
03-02-2011, 03:34 PM
That is a great job Tom, nicely done. Amazing price on that steak too. I am no fan of real au poivre, but, I would readily eat that. I thought yak?!?! Phu eats yak?

codger
03-02-2011, 03:39 PM
Looks good, for my taste it could have a slightly more red tint to it.

BigButzBBQ
03-02-2011, 03:44 PM
Looks good, for my taste it could have a slightly more red tint to it.
Honestly, I love me a good bloody steak but, this one just wasn't having it with it's lack of thickness. Should have probably flipped at 2 minutes but, got sidetracked with other cooking.

smknhotmama
03-02-2011, 03:47 PM
I'm not going to lie, I'm pretty freaked out that you just smootherd a beautiful piece of meat in mustard...that being said, I trust you and if you say it's good...I believe you!:-P

chambersuac
03-02-2011, 03:54 PM
maybe a bit overcooked for some of us, but looks really good - and sounds like it was, too. Congrats and thanks for sharing.

bluetang
03-02-2011, 04:12 PM
Nice beef! I'd gladly help:-D

Arlin_MacRae
03-02-2011, 04:35 PM
I'm glad you stepped away from au poivre and didn't fry that steak!!

BigButzBBQ
03-02-2011, 04:46 PM
I'm glad you stepped away from au poivre and didn't fry that steak!!

No way I could do that. I'm crazy, not insane. :heh:

NorthwestBBQ
03-02-2011, 08:09 PM
Cognac (pronounced /ˈkɒnjæk/ KON-yak)

http://www.manorhg.com/store/images/Cognac%201117.0w-cognac%20275.jpg

The yak, Bos grunniens, is a long-haired cow found in the Himalayan Mountains.

http://theagileadvisors.com/wp-content/uploads/2009/06/treknature-tibetan-yak-photo-284x300.jpg

Wampus
03-02-2011, 08:34 PM
I thought yak?!?! Phu eats yak?

Yeah, me too. More specifically, I'm thinking.....WHY would you want yak when there's a perfectly good piece of beef RIGHT THERE?!?!?!?!