Porterhouse Steak
Serves: 2
Total: 45M
Prep: 30M
Cook: 15M
5.0
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Recipe Preparation
- 1 T-bone steak (about 2 lbs)
- Salt, to taste
- Garlic powder
- 2 small potatoes
- 1 bunch asparagus (about 7 oz)
- Salt, to taste
- Black pepper, to taste
- Olive oil, as needed
- 100 g unsalted butter (softened)
- 1 tsp parsley, finely chopped
- 1 garlic clove, minced
- 1/2 tsp garlic powder
- 1/2 tsp dried rosemary, crushed
- 1/4 tsp cayenne pepper (optional)
- 1/2 tsp paprika
- 1/4 tsp chili flakes (optional)
- 1 tsp lemon juice
Recipe Instructions
1
Make the Herb Butter: Place softened butter in a bowl, add parsley, garlic, garlic powder, rosemary, cayenne, paprika, chili flakes, and lemon juice. Mix well, then roll into a cylinder using plastic wrap. Twist both ends tightly. Refrigerate for at least 30 minutes until firm.
2
Prepare the Steak: Let the steak rest at room temperature for 30 minutes before cooking. Season evenly with salt and Montreal steak seasoning. Insert the probe of a ThermoPro TP970 TempSpike Plus and set the target temperature to 124°F (51°C) for medium-rare. Grill over charcoal, flipping occasionally, until it reaches the target temp. Remove and rest for 5 minutes to lock in juices.
3
Roast the Potatoes: Wash potatoes thoroughly (leave skin on). Cut in half or keep whole. Season with salt and black pepper, then brush with olive oil. Wrap in aluminum foil and place in the charcoal fire until soft and tender.
4
Sauté the Asparagus: Wash asparagus and trim ends. Heat a pan with a small amount of olive oil. Add asparagus, sprinkle with salt and black pepper. Cook over medium heat until slightly charred but still crisp-tender.
5
Finish up: Serve & enjoy!
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