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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.

Photo: CC--Aaron StidwellIngredients:

  • 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

Directions:
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.

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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

Ingredients:

  • 4 tablespoons good unsalted butter, room temperature
  • 2 tablespoons finely chopped flat leaf parsley
  • 1 teaspoon lemon juice
  • Kosher salt
  • Fresh black pepper

Directions:
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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1 Response:

 
Patsy
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
12 Aug 2015 4:32:32 PM PDT
Excellent!




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It took me 20 years or more Barry so I wouldn't claim any great insight on this I had a 'eureka' moment, up until then I was walking around with multiple symptoms and not connecting any dots whatsoever. It is very, very difficult to diagnose and that's something that's reflected in so many of the experiences detailed here. A food diary may help in your case. It helped me to connect the gaps between eating and onset. It could help you to track any gluten sources should you go gluten free. It is possible for your reactions to change over time. As to whether its celiac, that's something you could explore with your doctor, stay on gluten if you choose to go that way. best of luck! Matt

I took Zoloft once. Loved it until it triggered microscopic colitis (colonoscopy diagnosed it). Lexapro did the same. However, I have a family member who is fiagnosed celiac and tolerates Celexa well.

Thanks for the update and welcome to the club you never wanted to join! ?

Jmg, I am glad you were able to come to the realisation that the culprit was in fact gluten. For me its not so simple. IBS runs in the family, as do several food intolerances. Its just in the last while that I can finally reach the conclusion that for me its gluten. The fact that it is a delayed effect-several hours after, made it harder. Friday I had some KFC, felt great. Saturday evening felt sleepy, Sunday felt awful and my belly was huge. I think I have gone from mildly sensitive to full blown celiac over the course of five years-if that possible. Thanks for all your help.

I thought I'd take a moment to provide an update, given how much lurking I've done on these forums the last year. It took a long time, but I've since had another gastroenterologist visit, many months of eating tons of bread, and an endoscopy where they took several biopsies. I have to say, the endoscopy was a super quick and efficient experience. During the procedure they let me know that it looked somewhat suspicious, causing them to take many biopsies, and then did comprehensive blood work. About a month later, I received a call telling me that the TTG came back positive a second time, and that the biopsies were a mix of negative (normal) results and some that were positive (showing blunting of the villi). As a result, I've been given a celiac diagnosis. It's been about a month now that I've been eating gluten free. Not sure if I'm really feeling all that different yet. It's a bit twisted to say, but in some way I was hoping for this diagnosis ? thinking how nice it would be to have an explanation, a plan of action, and feeling better. It's certainly no small change to be totally gluten free, but I'm hopeful.