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Life After Brown
What's Cookin' ??
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<blockquote data-quote="klein" data-source="post: 849060" data-attributes="member: 23950"><p>This sounds like a great recipe, and I'll need to try it on the BBQ soon :</p><p></p><p>Porterhouse Steak Recipe with Whisky Mushroom Sauce</p><p><strong>Servings:</strong> serves 4 <strong>Prep Time:</strong> 15 minutes <strong>Cook Time:</strong> 20 minutes</p><p><img src="http://external.ak.fbcdn.net/safe_image.php?d=5476f986295fdb6b66b5302afe95481c&w=90&h=90&url=http%3A%2F%2Fsteamykitchen.com%2Fwp-content%2Fuploads%2F2011%2F06%2Fsteak-mushroom-whisky-sauce-9200.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p></p><p>Ingredients:</p><p>1-2 Porterhouse steaks</p><p>salt and pepper</p><p>cooking oil</p><p>2 tablespoons butter</p><p>8 ounces sliced mushrooms</p><p>1 onion, sliced</p><p>3/4 cup chicken broth</p><p>1 tablespoon grainy mustard</p><p>2 tablespoons whisky (or bourbon)</p><p></p><p>Directions:</p><p>1. Preheat oven to 375F. Season the Porterhouse steak on both sides with salt and pepper. Let steak rest at room temperature for 15 minutes. Rub both sides of the Porterhouse steak with cooking oil.</p><p>2. Heat a oven-safe pan (cast iron preferred) over high heat. When very hot, add the Porterhouse steak to the pan and let cook for 5 minutes. Flip steak and cook an additional 5 minutes. Place entire pan into oven to cook for 5-7 minutes, timing depends on thickness of steak and desired temperature.</p><p>For 1-inch thick steak, I recommend 5 minutes and then check internal temperature of the steak.</p><p>For 1 1/2 inch Porterhouse steaks, I recommend checking temperature at the 7 minute mark.</p><p>135F = rare</p><p>145F = medium rare</p><p>160F = medium</p><p>170F = well-done</p><p>3. While the steak is the oven, let's cook the mushroom sauce. Heat a saute pan over medium-high heat with the butter. When the butter starts bubbling, add in the mushrooms and the onions. Stir and cook until onions are fragrant and softened.</p><p>4. Pour in the chicken broth, mustard, whisky and season with salt and pepper to taste. Turn heat to low and let simmer for 2 minutes. Just before serving, pour over the steak.</p><p></p><p></p><p>*BONUS: I’ll give you a couple of side dish ideas that will complete the meal with no additional pans – just a piece of tin foil.</p><p></p><p>1) Oven roasted tomatoes: Slice tomatoes in half, drizzle olive oil on top. Let them cook in the oven at the same time that the steak is cooking. Usually 10 minutes is all it takes.</p><p></p><p>2) Edamame: Find these healthy Japanese beans already cooked and shelled in the produce section, right next to the tofu. After you’ve made the mushroom sauce and have poured it on the steak, don’t wash that pan yet! Return the pan to the stove and turn the heat to medium. There’s plenty of flavor still in the pan and just add in the edamame. Stir and when the edamame is warmed through, it’s done!</p></blockquote><p></p>
[QUOTE="klein, post: 849060, member: 23950"] This sounds like a great recipe, and I'll need to try it on the BBQ soon : Porterhouse Steak Recipe with Whisky Mushroom Sauce [B]Servings:[/B] serves 4 [B]Prep Time:[/B] 15 minutes [B]Cook Time:[/B] 20 minutes [IMG]http://external.ak.fbcdn.net/safe_image.php?d=5476f986295fdb6b66b5302afe95481c&w=90&h=90&url=http%3A%2F%2Fsteamykitchen.com%2Fwp-content%2Fuploads%2F2011%2F06%2Fsteak-mushroom-whisky-sauce-9200.jpg[/IMG] Ingredients: 1-2 Porterhouse steaks salt and pepper cooking oil 2 tablespoons butter 8 ounces sliced mushrooms 1 onion, sliced 3/4 cup chicken broth 1 tablespoon grainy mustard 2 tablespoons whisky (or bourbon) Directions: 1. Preheat oven to 375F. Season the Porterhouse steak on both sides with salt and pepper. Let steak rest at room temperature for 15 minutes. Rub both sides of the Porterhouse steak with cooking oil. 2. Heat a oven-safe pan (cast iron preferred) over high heat. When very hot, add the Porterhouse steak to the pan and let cook for 5 minutes. Flip steak and cook an additional 5 minutes. Place entire pan into oven to cook for 5-7 minutes, timing depends on thickness of steak and desired temperature. For 1-inch thick steak, I recommend 5 minutes and then check internal temperature of the steak. For 1 1/2 inch Porterhouse steaks, I recommend checking temperature at the 7 minute mark. 135F = rare 145F = medium rare 160F = medium 170F = well-done 3. While the steak is the oven, let's cook the mushroom sauce. Heat a saute pan over medium-high heat with the butter. When the butter starts bubbling, add in the mushrooms and the onions. Stir and cook until onions are fragrant and softened. 4. Pour in the chicken broth, mustard, whisky and season with salt and pepper to taste. Turn heat to low and let simmer for 2 minutes. Just before serving, pour over the steak. *BONUS: I’ll give you a couple of side dish ideas that will complete the meal with no additional pans – just a piece of tin foil. 1) Oven roasted tomatoes: Slice tomatoes in half, drizzle olive oil on top. Let them cook in the oven at the same time that the steak is cooking. Usually 10 minutes is all it takes. 2) Edamame: Find these healthy Japanese beans already cooked and shelled in the produce section, right next to the tofu. After you’ve made the mushroom sauce and have poured it on the steak, don’t wash that pan yet! Return the pan to the stove and turn the heat to medium. There’s plenty of flavor still in the pan and just add in the edamame. Stir and when the edamame is warmed through, it’s done! [/QUOTE]
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