Porterhouse Steak Recipes

Certified Angus Beef ® Porterhouse Steak

Ingredients

Oregano-Tomato Steak Butter

• 2 teaspoon freshly squeezed lemon juice (1/2 small lemon)
• 2 Tablespoon minced fresh oregano leaves, or 1/2 tablespoon dried
• 3 Tablespoons butter, at room temperature
• 1 Tablespoon tomato paste
• 1/2 teaspoon freshly ground black pepper

Potatoes

• 3 pounds Yukon Gold potatoes, peeled and cut in half
• 4 Tablespoons butter, at room temperature
• 1/2 cup milk
• Salt and freshly ground black pepper to taste
• 1/2 cup half-and-half (or substitute more milk)
• 2 Tablespoon pureed grilled garlic (see below)

Steaks

• 4 Porterhouse Steaks, 16 oz.
• Salt and freshly ground black pepper to taste

Directions

1. Preheat grill to medium heat.
2. Rub whole heads of garlic generously with olive oil and place over indirect medium heat.
3. Grill for approximately 30 to 40 minutes, turning every 10 to12 minutes. The outer skin should be brown but not burnt. (Note: The cloves should be soft and you should be able to squeeze roasted garlic out of each clove once the top is cut off.)
4. In a small bowl, combine 3 tablespoons butter, lemon juice, oregano, tomato paste, and pepper and mix thoroughly.
5. Chill in the refrigerator and divide into 4 equal portions before serving.
6. In a large saucepan, add potatoes to salted water and bring to a boil.
7. Once boiling, reduce heat and simmer for 20 minutes or until tender.
8. Drain potatoes and transfer to a mixing bowl with garlic
9. In a separate saucepan, heat the milk, half-and-half, and 2 tablespoons butter to a boil.
10. Remove from heat and slowly add to potatoes while using an electric mixer or wire whisk to whip the potatoes.
11. Season with salt and pepper to taste.
12. While the potatoes are cooking, bring the steaks to room temperature and season with salt and pepper.
13. Grill steaks over direct medium-high heat, searing each side for approximately 6 minutes per side, or until desired doneness.
14. Transfer to serving plates and serve with mashed potatoes.

Makes 4 servings