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- 3 2-to 2 1/2-inch-thick porterhouse steaks (each about 3 pounds)
- 5 ounces arugula (about 5 cups packed)
- 1 cup Parmesan cheese shavings
Prepare barbecue (medium-high heat). Rub steaks with oil and sprinkle lightly with salt and pepper. Grill until steaks are brown and crusty and thermometer inserted into thickest part registers 120°F to 125°F for medium-rare, turning every five minutes, about 25 minutes total. Using tongs, transfer steaks to cutting board; let steaks rest for 10 minutes.
Coarsely chop enough arugula to measure 2 cups and set aside. Arrange remaining arugula on platter and sprinkle with oil, salt, and pepper. Cut meat away from bones. Slice meat thinly and arrange atop arugula. Sprinkle reserved chopped arugula and cheese shavings over steak.
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- Heat a grill to medium high. In a large bowl, whisk the lemon juice with 2 Tbs. of the olive oil and the garlic. Season to taste with salt and pepper. In a small bowl, combine the mustard, rosemary, and the remaining 1 tsp. olive oil.
- Season the steaks with salt and pepper and brush the mustard mixture on both sides. Grill the steaks until medium rare, 3 to 4 min. per side. Remove them from the grill and set them on individual plates.
- Add the tomatoes and arugula to the vinaigrette in the bowl and toss. Arrange the salad on top of the steaks, distributing it evenly among the plates. Serve immediately, garnished with lemon wedges.
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Porterhouse Steaks with Arugula and Parmesan Cheese - Recipes
RECIPE TITLE "Grilled Steak on Arugula" from Sunset Magazine September 2002
Makes 6 to 8 servings --- easy
Notes: You can slice the artichokes up to 1 hour before serving if you can't find baby artichokes, omit them. Buy a block of parmesan cheese larger than needed (at least 4 oz.) so you can shave curls from it. Drizzle the steak with a Tuscan or other peppery olive oil.
2 tablespoons lemon juice
12 ounces baby artichokes (each about 2 in. wide see notes), optional
2 boned beef top loin steaks or 1 sirloin steak (2 in. thick 2 1/2 to 3 lb. total)
About 5 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
8 ounces (2 qt.) baby or bite-size pieces rinsed and crisped arugula leaves or tender watercress sprigs
Salt and fresh-ground pepper
About 2 ounces parmesan cheese (see notes)
1. In a large bowl, combine 1 quart water and the lemon juice. Rinse artichokes. Starting with lower, outer petals, snap off and discard leaves near bases, down to those that are half green and half yellow. Slice green tops off cones. Cut stems flush with bases and trim off any remaining dark green. Cut artichokes in half lengthwise and, if the center is fuzzy or prickly, scrape out. Drop artichokes in lemon water as trimmed. Lift artichokes out and slice paper-thin in food processor, with a hand guard on a box slicer or mandoline, or with a sharp knife. Return slices to lemon water.
2. Rinse beef and pat dry trim off excess surface fat. Rub 1 tablespoon olive oil all over steak.
3. Set steak on a barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 5 to 6 seconds) close lid on gas grill. Cook, turning once, until rare (red to pinkish red in the center and pale pink near the surface cut to test or insert a thermometer in center of thickest part--it should register about 125°), 12 to 16 minutes total, or medium-rare (pinkish red in center, gray near surface, 135° in center), 16 to 20 minutes total. Let rest in a warm place for about 5 minutes.
4. Meanwhile, in a large bowl, mix 1 tablespoon each olive oil and balsamic vinegar. Add arugula and mix gently to coat. Arrange arugula on a large platter. To the bowl, add 1 more tablespoon each olive oil and balsamic vinegar. Drain artichoke slices well and add to bowl mix gently. Add salt and pepper to taste. Spread artichokes and dressing evenly over arugula.
5. Cut steak crosswise into 1/4-inch-thick slices and arrange, slightly overlapping, on arugula. Sprinkle lightly with salt and pepper. With a vegetable peeler, shave curls of cheese onto steak. Drizzle with 2 tablespoons olive oil offer more oil to add to taste.
NUTRITION PER SERVING
CALORIES 283(60% from fat) FAT 19g (sat 5.4g) PROTEIN 26g CHOLESTEROL 66mg SODIUM 177mg FIBER 0.5g CARBOHYDRATE 1.6g
Every Single Side Dish to Serve with Steak (All in One Place)
Steak isn’t an everyday dinner, so when you take the time to cook it, it truly feels like an occasion. Of course, it’s often made to celebrate things like birthdays and anniversaries, but it also has a way of making a random Wednesday night feel festive. It’s hard to beat it straight from the grill when it’s warm outside, but even if we aren’t luckily enough to have a grill or it’s simply too cold, we’re never disappointed with steak cooked in the oven.
While the beef might be the main attraction at the dinner table, you can’t live on steak alone. With that in mind, we have plenty of ideas for delicious sides that will complement that perfectly browned and charred T-bone, rib-eye, or Porterhouse. Whether it’s a simple sheet pan full of crispy roasted potatoes, charred veggies like broccoli or Brussels sprouts from the grill, or even just a cool and refreshing arugula salad with a tangy lemon vinaigrette, these 65 recipes won’t disappoint.
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Reverse sear steak
Steaks are a delicious option for celebrations and date nights, but until recently I’ve mostly avoided them unless the weather allowed for grilling. When using a more expensive cut of meat, you want to be sure you’re cooking it right and I just wasn’t confident in my ability to do the steaks justice when cooking indoors. But in the midst of a long winter and with Valentine’s Day coming up, I decided to try out a technique that I recently learned about: the reverse sear. It’s surprisingly simple yet yields consistent results. The method gives you more control over the process, which results in a more evenly cooked steak and an incredible seared crust!
Reverse searing is a method that works best for thicker cuts of meat such as t-bone or porterhouse steaks. The most common method of cooking such steaks indoors is pan frying, where the steaks are first seared and then finished in the oven. Reverse searing is just the opposite. Start by cooking your steak in the oven and then finish it off by searing it in a hot skillet. The technique itself is not that old, which is perhaps why it is not especially common. I recently heard about it on a cooking show and it immediately clicked: this method makes it so much easier to ensure your steaks are cooked to perfection!
I want my steak to be tender, evenly cooked and have an incredible seared crust. When a steak is pan fried, the outside gets cooked much faster than the center. This produces a gradient doneness, where the center stays pink and is surrounded by a more well-done band of meat. When the steak is reverse seared, you first place it in the oven at a low temperature to gradually increase the temperature and ensure the steak cooks evenly. Then you remove the steak from the oven a little before your desired temperature (check the temperature in the center of the thickest part using an instant read thermometer) and finish cooking it by briefly searing in a hot pan. Regardless of your steak preferences (be it medium-well or rare), this method will yield a more evenly cooked steak.
Perfectly seared crust
A well developed crust will take your steak from good to great. One of the main barriers to a good browning is the moisture on the surface of the steak. Thus it is commonly advised to pat the steak dry with paper towels before frying. Because reverse searing dries out the surface of the steak, patting your steaks dry is completely unnecessary and the searing is a lot more effective!
Another key to a good crust is to sear your steaks at a high temperature. I would recommend using a cast iron skillet if you have one (we use this cast iron skillet). Cast iron pans have a high heat capacity which means they better maintain a high temperature during cooking. To begin, use oil with a higher smoking point (such as sunflower or vegetable) and heat the pan to the point where the oil is almost smoking. Sear the steaks for two minutes in total, turning every 30 seconds to make sure they are evenly cooked. And to finish, briefly sear the sides.
I like to add a little extra flavor to my steaks as I cook them and my preferred method is butter basting. Usually butter basting is used when steaks are pan fried — you fry them in a generous quantity of butter and spoon the hot butter over the steaks as they are cooking. One of the components in butter is milk solids, which start to caramelize at high temperatures thus assisting with browning and also adding to the flavor profile.
When using the reverse sear method you want to heat the skillet far past the smoking point of butter. For that reason, I like to melt the butter in a separate saucepan together with crushed garlic and fresh rosemary. Then as I sear the steaks I spoon hot butter from the saucepan on top of the steaks. This allows me to impart more flavor on the steak crust with little to no extra smoke. I also reserve a few spoons of hot butter to pour on top of the steaks as I serve them. This extra step is worth it for me, but it’s entirely optional!
720 cal Stuffed Chicken Breast
oven roasted double chicken breast, garlic herb cheese, lemon butter $35
920 cal Chilean Sea Bass
pan roasted, citrus-coconut butter, sweet potato & pineapple hash $43
340-2460 cal Vegetarian Plate
choose three of your favorite potato or vegetable sides to build your entree $32
380 cal Salmon Fillet
broiled with lemon, butter & parsley $33
1380 cal Shrimp & Grits
large shrimp, white wine, butter, garlic & spice reduction jalapeno-cheese grits cakes, crumbled bacon $33
310-490 cal FREsh Lobster
fresh whole Maine lobster, 2.5 pounds and up priced per pound MARKET PRICE
Tips for Cooking T-Bone Steak In Oven
Don’t cook the steak straight from the fridge. Take it out and put it on the counter for 15-20 minutes before cooking.
Make sure to season your steak well before you cook it, as this is the only time you will be able to season it.
Searing the steak is very important, don’t miss that step. Doing that adds a really nice, flavorful crust to the steak, and makes it taste just like the steak at a steak restaurant.
You can season the steak with anything you would like, including Cajun seasoning or Fajita seasoning.
Make sure to use the Meat Thermometer to check the internal temperature of the steak, to make sure it is cooked properly.
DO NOT cut into the steak as soon as it is done. If you do that, the juices will run out of the steak, and you will be left with very tough steak. Instead, let the steak rest for 10-15 minutes before cutting it.
Save How To Cook T-Bone Steak In Oven Post to your Beef Recipes Board or Steak Recipes Board on Pinterest, so that you can make them later!
Grass Fed Beef Stew
Grass Fed Beef Stew slow and low braised in stock with vegetables.
Perfect hearty dish for a Sunday family evening grass fed beef stew, with carrots, turnips, onions, potatoes, or other of your favorite root vegetables, tomatoes, and beans.
Cooked slow and low simmering in a stock pot, breaks down the lean muscle tissues of the grass fed beef.
Cook the stew until the beef breaks down into soft and tender beef strands.
To make a hearty stew to eat with a fork- use less liquid, or after the stew meat is nice and soft, pour some of the liquid into a strainer into a pan (save and freeze for the next stew).
4 lb. of grass fed beef cut in 1 square inch cubes,
2 cans of pinto, red, or kidney beans,
2 quarts of chicken, beef, vegetable stock, and/or red wine
cut the onions, garlic, root vegetables, tomatoes, and potatoes into bite sized pieces,
put the potatoes into a bowl and cover with water and set aside,
on the stovetop, olive oil a large stew pot,
sauté on medium to high heat, the cubes of beef, until brown,
add in the onions, garlic, tomatoes, and root vegetables,
reduce heat to medium, until the stew starts to simmer,
lower heat to medium low and let simmer uncovered,
let simmer, until the meat is soft and tender, and breaks apart easily with a fork, about 4 hours,