GRILLED PORTERHOUSE STEAK
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.
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.