Really good aged porterhouse steak is difficult to come by, but when you do, nothing could be better. A chipotle baste, coupled with Gorgonzola butter places this steak at the top of the Best of the Best list! Try it—I guarantee you will just love it!!

Yield: 2 to 4 servings

Grill: very high broil, 550F

Time: 5 to 6 minutes a side for rare

2, 12 to 16 ounce porterhouse steaks, cut at least 1 ½ inches thick

1 teaspoon chipotle powder

1 Tablespoon freshly squeezed lime juice

4 cloves garlic, minced

1. Trim any excess hard fat from the edges of the steaks. Mince the chipotles and combine with the remaining ingredients in a small bowl. Stir into a thick paste. Rub paste evenly over both sides of the steaks. Let stand about 30 minutes.

2. Preheat the grill to a very high heat or broil, 550F. Place rack about 3 inches above the heat. Place steaks on rack and grill 5 to 6 minutes per side for rare or to desired doneness.

Gorgonzola Butter

¼ cup Gorgonzola or other blue veined cheese

1 stick of unsalted butter, room temperature

1 clove garlic, minced

Several grinds black pepper

1 Tablespoon chopped Italian flat leaf parsley

1. Place all of the ingredients in a food processor and process until well blended. Or, mix together with a spoon, beating well.

2. Using a 1 foot square piece of waxed paper, place the butter in a log on the waxed paper and roll into a 1 inch round and place in the freezer until firm. To serve, cut a ½ inch thick “coin” of the butter and place on top of the steak immediately after removing steak from the grill.

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Jane Butel Cooking School • Pecos Valley Spice Co. • Corrales, NM 87048  • Office: 505-243-2622  • | Jane Butel Home Page

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