Name: Porterhouse Steak with Franck
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 tb Unsalted butter; Coarse salt; to taste; 1/2 c Pinot Noir or another robust red wine; === COMPOUND BUTTER ===; 2 tb Unsalted butter; softened; 1 ts Soy sauce; 1 Shallot; minced; 1 Clove garlic; minced; 1/2 lg Jalapeno pepper; seeded, chopped fine; 1 ts Chopped fresh rosemary

I wish I saw more of this understanding of God’s grace among people who profess to be God’s children – the forbearance, love, mercy, gentleness, forgiveness, the humility, the ability overlook sin if appropriate and the absence of legalism, haughtiness and self-righteous spirits. I’m tired of the condemning remarks, the fight to win attitudes, the always expecting my way pursuits and grace-less relationships that are too frequently seen in Christian marriages. No wonder a young girl in a church once prayed, “Lord, make the bad people good and make the good people friendly.”

Randy Smith

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	tb	Unsalted butter
		Coarse salt; to taste
1/2	c	Pinot Noir or another robust red wine
		=== COMPOUND BUTTER ===
2	tb	Unsalted butter; softened
1	ts	Soy sauce
1		Shallot; minced
1		Clove garlic; minced
1/2	lg	Jalapeno pepper; seeded, chopped fine
1	ts	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
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