Make this steak dish for your Labor Day guests—there’s enough to feed a crowd!
Chef Symon teaches us how to cook a restaurant-quality porterhouse steak right at home.
The final days of summer are upon us. Gather your friends and family one last time over this long weekend and cook them a steak!
Chef Michael Symon shows us that you don’t have to go out to a fancy steakhouse to enjoy a good piece of meat. He shows us the easy trick to a perfectly cooked steak.
First, he starts with good quality aged steaks that he got from his butcher. He seasons them liberally with salt and pepper on both sides. Then he lets the steaks come up to room temperature for about 45 minutes. This will ensure that they will cook evenly.
Next, while the steaks are resting, Chef Symon makes the roasted garlic spread that he will apply to the steaks once they are cooked. He uses are mortal and pestle, but you can also make this in a food processor or blender.
Start with the roasted garlic cloves, lemon zest, parsley, and oregano in the mortal. Grind that up nicely with a generous amount of salt to start bringing out the flavors. Next add the lemon juice and olive oil until you have a nice paste.
Finally, you cook the steaks. Using a cast iron skillet (or similar oven-safe pan), heat up some bacon fat. Then sear the steaks on each side so there is a nice brown color. Once seared, place the pan in the broiler and cook until they reach your desired doneness.
Serve with roasted veggies, a healthy quinoa side dish, or a mixed green salad. Don’t forget the glass of red wine to complement everything!
Porterhouse Steak With Roasted Garlic Spread Ingredients:
- Two 24-ounce dry aged prime porterhouse steaks
- 4 strips bacon or 2 tablespoons bacon fat
- 1 head roasted garlic, peeled
- Juice and zest of 1 lemon
- ¼ cup chopped parsley
- 2 tablespoons olive oil
- 1 tablespoon chopped oregano
- 1 tablespoon sea salt