| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 2 | Servings | ||
INGREDIENTS
| 36 | oz | Porterhouse steak, 2" thick |
| well trimmed | ||
| 3 | Sprigs fresh rosemary | |
| 1 | Garlic clove, thinly sliced | |
| 1/4 | c | Extra-virgin olive oil |
| Freshly-ground black pepper | ||
| 1 | T | Unsalted butter |
| Coarse salt, to taste | ||
| 1/2 | c | Pinot Noir or another robust |
| red wine | ||
| === COMPOUND BUTTER === | ||
| 2 | T | Unsalted butter, softened |
| 1 | t | Soy sauce |
| 1 | Shallot, minced | |
| 1 | Clove garlic, minced | |
| 1/2 | Jalapeno pepper, seeded | |
| chopped fine | ||
| 1 | t | Chopped fresh rosemary |
INSTRUCTIONS
Prepare marinade. Combine rosemary sprigs, garlic, and 1 tablespoon olive oil in a shallow dish or plastic storage bag large enough to hold the the steak. Add steak and season with pepper. Turn to coat and reseason. Marinate overnight in the refrigerator. Meanwhile, prepare the compound butter. Combine the butter, soy sauce, shallot, garlic, jalepeno, and rosemary in a small bowl. Stir well to combine, refrigerate and reserve. Heat oven to 375 degrees. Heat cast-iron skillet over medium heat. Add remaining olive oil and butter. When hot add steak, a few sprigs of rosemary and garlic from marinade. Cook for about 2 to 3 minutes on each side, being careful not to burn the garlic. Lightly season with salt. Transfer to oven for 25 to 30 minutes, for medium-rare, turning every 7 to 10 minutes. When done, transfer steak to a cutting board and let rest 5 to 7 minutes before slicing. While the steak rests, remove garlic and rosemary from skillet and heat over medium heat. Add wine and reduce by about one third. Add compound butter and stir until just melted. Remove sauce from heat. Cut meat from both sides of the bone, then slice an angle into pieces about 1/2-inch thick; do not to poke the meat with the carving fork or you will lose juices. Serve with warm pan sauce drizzled over the meat. Makes 2 servings. Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 406 Calories (kcal); 44g Total Fat; (96% calories from fat); 1g Protein; 3g Carbohydrate; 47mg Cholesterol; 176mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates Recipe by: Recipe from Franck Deletrain Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 1565
Calories From Fat: 1006
Total Fat: 112.1g
Cholesterol: 372.4mg
Sodium: 531.4mg
Potassium: 2228.1mg
Carbohydrates: 35.2g
Fiber: <1g
Sugar: <1g
Protein: 101.5g