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    You are in: Home / Recipes / Porterhouse Steak With Sauce Rouille Recipe
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    Porterhouse Steak With Sauce Rouille

    Porterhouse Steak With Sauce Rouille. Photo by threeovens

    1/1 Photo of Porterhouse Steak With Sauce Rouille

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hrs 20 mins

    40 mins

    Dr. Jenny's Note:

    DH and I made this steak a few nights ago. It was delicious! It was raining, so we ended up making the steak on the stovetop in a grill pan and it still turned out really well. In step 3, our potato was not barely tender after 10 minutes on medium low and we ended up turning up the heat and cooking it for several more minutes until it began to soften. You may need, like me, to modify this step. The recipe is from Williams-Sonoma "Backyard Barbeques." Prep time includes resting time for the steak.

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    Ingredients:

    Servings:

    Units: US | Metric

    For the sauce rouille

    Directions:

    1. 1
      Trim the fat from the edges of the steak, leaving a layer 1/4 inch thick, then slash the layer of fat at 1-inch intervals.
    2. 2
      In a small bowl, using the back of a spoon, mash together the garlic, anchovy paste, olive oil, and pepper until smooth. Rub into both sides of the steak. Cover and let stand at room temperature for 1 hour.
    3. 3
      When steak is close to be being done standing, make the sauce: In a saucepan over medium-low heat, combine the potato and chicken broth. Bring to a simmer and cook, uncovered, until barely tender, about 10 minutes. Add the bell pepper and cook until heated through, about 3 minutes more. Drain, reserving the broth. You should have 2 to 3 Tbs.
    4. 4
      In a food processor, with the motor running, drop the garlic cloves through the feed tube and process until chopped. Add the cherry peppers, pimiento pepper, potato and bell pepper, thyme, vinegar, and hot pepper sauce. Proces until smooth. With the motor running, slowly add the olive oil, 1 Tb at a time, and process until the mixture thickens. Transfer to a bowl and whisk in the reserved chicken broth. Season with salt and pepper. Cover and refrigerate until serving.
    5. 5
      Prepare a hot fire in a grill. Position the grill rack 4 to 6 inches above the fire.
    6. 6
      Place the steak on the rack and sear, turning once, until nicely browned, about 1 minute on each side. Using long handled tongs to hold the meat, sear the edges. Then grill over a medium-hot fire (move the steak to the edge of the fire or raise the grill rack), turning once, 16-20 minutes total for medium rare, or until done to your liking. Transfer to a cutting board and cover loosely with aluminum foil. Let rest for 5 minutes.
    7. 7
      Cut meat from the bone, then slice the meat across the grain and serve on a warmed platter. Pass the sauce at the table.

    Ratings & Reviews:

    • on July 24, 2013

      55

      Phenomenal!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Porterhouse Steak With Sauce Rouille

    Serving Size: 1 (305 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 946.1
     
    Calories from Fat 650
    68%
    Total Fat 72.2 g
    111%
    Saturated Fat 23.8 g
    119%
    Cholesterol 183.1 mg
    61%
    Sodium 520.8 mg
    21%
    Total Carbohydrate 15.1 g
    5%
    Dietary Fiber 2.3 g
    9%
    Sugars 3.1 g
    12%
    Protein 56.7 g
    113%

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