1 2 3/4- to 3-inch-thick porterhouse steak (about 2 3/4 pounds)
1/4 cup olive oil
7 large garlic cloves, minced
1 tablespoon chopped fresh thyme
1 tablespoon salt
2 teaspoons ground black pepper
1 teaspoon chopped fresh rosemary
Place steak in glass baking dish. Whisk oil and next 5 ingredients in small bowl to blend. Pour half of marinade over steak. Turn steak over; pour remaining marinade over steak. Cover and chill at least 2 hours and up to 1 day, turning occasionally.
Prepare barbecue (medium heat). Remove steak from marinade; shake off excess. Place steak on barbecue; cover barbecue. Grill steak to desired doneness (until instant-read thermometer inserted into center of steak registers 115°F to 120°F for rare, about 15 minutes per side, or 125°F to 130°F for medium-rare, about 18 minutes per side), occasionally moving steak to cooler part of rack if burning. Transfer steak to platter; cover to keep warm. Let stand 5 minutes. Using sharp knife, cut meat away from bone. Cut each meat section into 1/3-inch-thick slices. Spread Paprika-Parmesan Butter over top of slices and serve.
Serves 4
Paprika-Parmesan Butter
3 tablespoons butter, room temperature
2 teaspoons grated Parmesan cheese
1 drained anchovy fillet, minced
1 teaspoon paprika
1/2 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground black pepper
1/4 teaspoon hot pepper sauce
Mix all ingredients in small bowl until blended. (Can be made 2 days ahead. Chill. Use at room temperature.)
Makes about 1/4 cup
Showing posts with label Steak. Show all posts
Showing posts with label Steak. Show all posts
Chipotle-Rubbed Steaks with Gorgonzola Toasts
4 1/2 bay leaves
1 1/2 tablespoons Hungarian sweet paprika
1 1/2 teaspoons crushed chipotle chile pepper*
3/4 teaspoon cumin seeds
4 1-inch-thick T-bone or rib steaks (about 1 pound each)
1 loaf ciabatta bread, halved horizontally, each half cut crosswise into eight 5x3-inch slices
Olive oil
1 cup creamy Gorgonzola cheese
1 teaspoon chopped fresh thyme
Prepare barbecue (medium-high heat). Finely grind bay leaves, paprika, chipotle, and cumin seeds in spice grinder. Reserve1 teaspoon mixture. Transfer remaining mixture to plate.
Sprinkle steaks generously with salt and pepper. Press both sides of steaks into spice mixture on plate and rub to spread evenly. Grill steaks to desired doneness, about 5 minutes per side for medium-rare.
Brush cut sides of bread with olive oil. Grill, cut side down, until slightly charred, about 1 minute. Spread Gorgonzola onto grilled side of each bread slice. Sprinkle cheese with ground black pepper and reserved spice mixture. Return bread to grill, cheese side up. Grill until cheese begins to melt and bottom of bread is slightly charred, about 1 minute. Sprinkle bread with thyme; place 2 slices on each of 4 plates. Serve steaks with bread.
Bon Appétit July 2005
Serves 4
1 1/2 tablespoons Hungarian sweet paprika
1 1/2 teaspoons crushed chipotle chile pepper*
3/4 teaspoon cumin seeds
4 1-inch-thick T-bone or rib steaks (about 1 pound each)
1 loaf ciabatta bread, halved horizontally, each half cut crosswise into eight 5x3-inch slices
Olive oil
1 cup creamy Gorgonzola cheese
1 teaspoon chopped fresh thyme
Prepare barbecue (medium-high heat). Finely grind bay leaves, paprika, chipotle, and cumin seeds in spice grinder. Reserve1 teaspoon mixture. Transfer remaining mixture to plate.
Sprinkle steaks generously with salt and pepper. Press both sides of steaks into spice mixture on plate and rub to spread evenly. Grill steaks to desired doneness, about 5 minutes per side for medium-rare.
Brush cut sides of bread with olive oil. Grill, cut side down, until slightly charred, about 1 minute. Spread Gorgonzola onto grilled side of each bread slice. Sprinkle cheese with ground black pepper and reserved spice mixture. Return bread to grill, cheese side up. Grill until cheese begins to melt and bottom of bread is slightly charred, about 1 minute. Sprinkle bread with thyme; place 2 slices on each of 4 plates. Serve steaks with bread.
Bon Appétit July 2005
Serves 4
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