24060 Porterhouse Steak with Herb Butter (Gluten-Free) - Celiac.com
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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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So just to clarify had not consumed any gluten for about 4 days before testing. I was assured by my allergist that it wouldn't affect the test. But what was alarming was that she retested my food allergies (my most recent reaction was two weeks ago) and every food allergy I have came back negative. I don't understand how that is possible. These food allergies developed when I was 20 and I am almost 24 now.

Thanks! You too! I have learned from this experience to take charge of my own health. It's nice at least that we can try the gluten-free treatment without a firm diagnosis or a doctor confirming the disease. I've also felt some of the gluten withdrawal symptoms, and my stomach pain ebbs and flows, but I'm determined to stick with the gluten-free diet to see what a difference it makes. Gemini, thank you! This was really validating and useful for me to hear. I've felt so confused through this process and just want some answers. If the biopsy results do come back negative, I'm going to follow your advice and do the gluten-free diet with repeat blood testing after a while. If they come back positive, well, then I'll have my answer. I'm supposed to get them back next week.

I have celiac and eosinaphalic esophagitis. I was put on a steroid inhaler recently. I use it like an inhaler but swallow the air instead of breathing it in. You may want to look into EOE and it's relationship to celiac. Just a thought. My swallowing and celiac seem to be related.

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If I was the big guy, there's no way I would have to wait 3 and a half weeks for a test lol. My GI doc never recommended the antibody test. He said doing it with the scope was the only sure way to know. Does anybody know if I should eat a little gluten the day before my test to see if I will get an accurate enough test? Or will it not matter, once the damage is done it's done?