BigButzBBQ
is Blowin Smoke!
- Joined
- Mar 16, 2010
- Location
- Northwes...
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.
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.
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.
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.
Turns out I went a little over board cause there was enough on the one side to coat the entire steak.
The new rub was applied very liberally and rubbed in, then onto the rocket hot side of the grill it went.
I waited about 3 minutes and then gave it a flip.
After another 4 minutes, it got another flip for 2 minutes to get the diamond patter going and then came off.
After a rest of about 10 minutes, I couldn't wait any longer and dived in.
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:
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.
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.
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.
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.
Turns out I went a little over board cause there was enough on the one side to coat the entire steak.
The new rub was applied very liberally and rubbed in, then onto the rocket hot side of the grill it went.
I waited about 3 minutes and then gave it a flip.
After another 4 minutes, it got another flip for 2 minutes to get the diamond patter going and then came off.
After a rest of about 10 minutes, I couldn't wait any longer and dived in.
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:
