Porterhouse Steak Recipes

USDA Choice Steak Assortment #3

• 1 20oz. Certified Angus Beef® Porterhouse Steak
• Salt and pepper

Garnish:

• 2 cups mixed, cooked pinto, kidney, lima beans and black-eyed peas
• 1 cup prepared barbecue sauce
• 4 ears corn, grilled Gaufrette potatoes sliced from two large Idaho potatoes
• 8 pods okra, steamed

Cornmeal Mush:

• 1 cup water
• 1 cup milk
• 1 cup yellow cornmeal
• Salt and pepper to taste
  

Directions

1. For the beef, season with salt and pepper and sear the Porterhouse steaks on a grill for 5 minutes each side. Finish cooking in a 350° F oven for 15 minutes. Let the steaks rest at least 10 minutes after cooking and keep warm.
2. For the garnish, combine bean mixture with barbecue sauce. Grill corn and deep-fry potatoes until crisp. Make a slit in okra and remove seeds.
3. For the cornmeal mush, bring water and milk to a boil. Reduce heat and add corn meal. Let simmer 5 minutes and cook until thickened. Season with salt and pepper. Stuff okra pods with this mixture.
4. To serve, slice Porterhouse steak into 2 portions and arrange on platter with garnish of vegetables.

Serves 2.