Tuesday, July 5, 2011

Grilled Porterhouse Steak -- a carnivore's dream

Recently I discovered the pleasure of a portly porterhouse steak, thanks to Porterhouse Steak with Pan-Seared Cherry Tomatoes (click for the recipe).*
   Maybe I was bewitched by eating outdoors on a gorgeous summer evening, or by the terrific cherry-tomato topping that it was served with, but the porterhouse steak was a dream.
   It had a slight saltiness to it that was just perfect. My husband did an excellent job of grilling it to its optimal medium-rare state.
   Then there were the seared cherry tomatoes that went on top – an absolutely perfect pairing with the steak. The tomatoes’ warm insides burst in the mouth with each bite. The sliced, golden garlic sprinkled on the cherry tomatoes was the ideal topping.
   Though the recipe I linked to doesn’t say this, the magazine in which I found the recipe says that any type of steak would work with this recipe, and I suspect that’s right.
   But there was something about the porterhouse that made a worthy base, one that elevated this simple recipe to something that could be served at a backyard dinner party.
   The cherry tomatoes not only work as a topping for a porterhouse steak, I would serve it as a side for other grilled meats, and even tossed with pasta.
   *The recipe I linked to has directions for how to prepare the steak indoors in the oven.
   We used the grilling instructions provided the magazine, which involved searing the steaks for a couple of minutes on each side over direct heat, then cooking off direct heat (ie., with no coals or a shut-off burner) for eight to 12 minutes or until an instant-read thermometer inserted in the centre of the steaks registers 120 F for medium-rare.
   While the steaks rest for at least 15 minutes, the tomatoes are prepared. Thinly-sliced garlic cloves are sauted until golden, then transferred to a plate with a slotted spoon. Springs of thyme and cherry tomatoes are added to the hot oil, then stirred occasionally until the tomatoes begin to burst. The recipe said this should take about two minutes but I found it took about four.
   Meat juices that have been released while the steaks were resting are mixed in with the tomatoes.
   The tomatoes are spooned over the steaks, then basil and the golden garlic is sprinkled on top (the recipe I linked to does not say to sprinkle with the garlic, but do so – it’s delicious!)

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