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- Porterhouse Steak with Herb Butter (Gluten-Free)
Porterhouse Steak with Herb Butter (Gluten-Free)
Celiac.com 07/31/2015 - Here's a recipe that will make even the most jaded steak-lover smile. A nice thick, juicy Porterhouse pan seared to perfection and served with herbed Maitre D'Butter.
- 2 Porterhouse steaks, 1 pound each
- Kosher salt
- 1 stick unsalted butter, plus 1 tablespoon for cooking
- ⅓ cup flat leaf parsley, chopped
- 4 cloves garlic, minced
- 1 small shallot, minced
- juice of ½ a fresh lemon
- Freshly ground black pepper
- Olive Oil
Season both sides of the steaks with salt, and rub with minced garlic. Put them back into the fridge uncovered until an hour before you want to cook them.
Allow the butter to soften at room temperature. Make Maitre D'Butter by recipe below.
Season steaks on both sides with fresh ground black pepper.
Place a cast iron skillet over medium high heat. Add enough oil to coat the bottom of the pan.
When the oil is hot, just below smoking, add butter, then the steak.
Cook the steak on both sides until it is very brown and caramelized.
Remove the steak from the pan when it has reached one temperature below where you like.
If you want it cooked medium then cook the steak to medium rare and so on. Remove the steak to a sheet tray to rest. Cook the second steak the same way.
Allow to rest 10-15 minutes before serving with a side of maitre d'butter.
Steaks can be cooked up to an hour in advance and left to sit at room temperature. Do not refrigerate.
To prepare for serving, simply place the top oven rack about 8 to 10 inches from the broiler. Heat broiler.
Cut steak from each side of the bone, then slice the meat into smaller bit size pieces.
Re-assemble the steaks on the sheet tray. Smear each steak with some softened maitre d'butter.
Place the steaks under the broiler just long enough to melt the butter and heat the steaks through. Serve with a side of maitre'd butter.
Gluten-Free Maître D'Butter
- 4 tablespoons good unsalted butter, room temperature
- 2 tablespoons finely chopped flat leaf parsley
- 1 teaspoon lemon juice
- Kosher salt
- Fresh black pepper
In a small bowl, mash ingredients together thoroughly.
Then, take a small ice cream scoop and place four perfect balls of butter onto a small plate.
Refrigerate for one hour.
Use as needed.
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Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
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