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La Belle Cuisine - More Beef Recipes

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Bodacious Porterhouse Steaks
with Sexy Barbecue Sauce, Inc. 

"Wish I had time for just one more bowl of chili."
~ the dying words of Kit Carson

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Porterhouse 8/24 oz







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In Without Knocking
In Without Knocking
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Russell, Charles...
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La Belle Cuisine


Bodacious Porterhouse Steaks
with Sexy Barbecue Sauce

The Best American Recipes 2000:
The Year's Top Picks from Books,
Magazines, Newspapers, and the Internet
Fran McCullough and Suzanne Hamlin,
Houghton Mifflin Company


Serves 4

“First of all, if you’re cooking two huge porterhouse steaks on the grill,
that’s bodacious all by itself. Many aficionados think this is the best
steak of all, with the marbled strip of sirloin on one side of the bone
and the supple tenderloin on the other. If it’s an aged porterhouse,
so much the better. And try to get them with their tails, which are
usually removed before these steaks hit the supermarket.
Truth be told, this is such a superlative steak that it needs nothing but
perhaps a little olive oil and a rub with a cut garlic clove, plus the usual
salt and pepper. The truly sexy barbecue sauce is served on the side, so
you can choose how much you want to use on the steaks. The sauce is
delicious, no question, and it’s just as good on chicken or burgers.”

 Barbecue Sauce:
1/2 cup water
1/2 cup dry red wine
1/2 cup ketchup
1/4 cup dark molasses
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
1/2 teaspoon celery salt
1/4 teaspoon curry powder
1/4 teaspoon ground cumin

Two 2-pound porterhouse steaks
(about 1 1/2 inches thick), at
room temperature
Vegetable oil [or olive oil]
Salt and freshly ground pepper to taste

For the sauce:  
In a medium saucepan, combine all ingredients and mix well. Bring to a simmer over medium heat and cook, stirring occasionally, until about 2/3
cup remains, about 30 minutes. Let cool to room temperature.

For the steaks:
Prepare the grill for direct high heat. Lightly brush both sides of the steaks with the oil and season generously with salt and pepper. Grill the first side
of the steaks directly over high heat for 6 minutes. Turn the steaks over
and cook the second side for 5 minutes. Continue cooking until the steaks
reach the desired doneness.
Remove the steaks from the grill and season again with salt and pepper. Let rest for 3 to 5 minutes, during which time the internal temperature will rise about 5 degrees. You can serve the steaks whole or cut the sirloin strips and tenderloins away from the bones, then cut the meat into 1/4-inch-thick slices. Serve warm with the barbecue sauce on the side.

Featured Archive Recipes:
Cajun Rib Eye Steaks
Grilled Strip Steak
Sliced Sirloin Steak with Flavored Butter
Two Steak Classics:
Steak au Poivre, Steak Diane

T-Bone Steak Fiorentina with Sautéed
Spinach and DaVero Olive Oil


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