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Porterhouse Steak
22 Pins
5y
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Allen Brothers
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Thick porterhouse steaks get Italian flavor after marinating in olive oil…
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With a steak this thick, you need to season liberally; when chef Bobby Flay demonstrated for us, the surface of the meat was virtually white from salt.
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Another beautiful @ChefLouisRobinson creation: #absteaks porterhouse #chefsrollofficial #rollwithus #chefsroll
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Porterhouse With Lemon-Thyme Butter Recipe | SAVEUR
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Bitten Word high recommendation: Slow-Roasted, Twice-Fried Porterhouse Steak (takes about 20 hr. prep, but they say it's worth it)
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Slow-Smoked Porterhouse Steaks | Serious Eats : Recipes - will use electric smoker
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tom hirschfeld shares his life lessons in cooking the perfect steak (hint: butter is the key), with recipes for pan-seared porterhouse steaks with maitre d' butter, long-cooked romano beans with pancetta, and jamie oliver's genius smoked beets
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Prairie-Rubbed Porterhouse Steak with Chimichurri. Best thing ever.
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Steak House Style Porterhouse Recipe - A steak house steak has a crusty, deeply browned exterior—a finish executed by means of intensely hot grills or broilers whose temperatures sometimes reach 800°. Here's how to achieve the same result at home. - Saveur.com
Bobby Flay's Rules for Cooking Porterhouse Steak - Bon Appétit. Unorthodox but if Bobby Flay and Peter Luger Steakhouse swear by this method, that's good enough for me!
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We wouldn’t tell you to score, season, chill, freeze, fry, slow roast, baste, and refry a steak if it wasn’t worth it. Really: It’s worth it.
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Porterhouse Steak Recipe - Saveur.com SERVES 2 – 6 The porterhouse is a delicious, two-part steak, including portions of both the tenderloin and the top loin. This is our favorite way to cook it; it produces a crusty brown exterior and an evenly cooked interior. (Note: This is also a smoky way to cook steak, so use your exhaust fan.)
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