Melanie's Porterhouse Steaks

Porterhouse Steaks.jpg
The T-bone and porterhouse are steaks of beef cut from the short loin. Both steaks include a “T-shaped” bone with meat on each side.
Ingredients:
3 Porterhouse Steaks (Matures)
In a bowl add :
1 tsp garlic paste
1 tsp Amina’s steak and chops marinade
1 tsp seasoning salt
½ tsp black pepper
1 tsp onion powder
1 tblsp Worcestershire sauce
1 tblsp Olive Oil
Method
Mix together until you get a homogenous mixture, add steaks and coat. I eft to marinate while preparing the mushrooms and zucchini then grilled in a hot cast iron griddle pan with 1 tblsp olive oil a blob of butter and a few sprigs of thyme leaves, 4 minutes a side (longer if you like well done). Cover with foil for 5 minutes before plating.
Mushroom and Zucchini Gratin
Ingredients:
1 Pkt ready sliced zucchini
1 tray mushrooms
3 chopped garlic cloves
4 tblsp butter (or more)
1 tsp Aromamix
Salt and black pepper
4 tblsp sifted flour
2 cups cream
1 cup milk
1 cup grated parmesan cheese
1 cup Emmenthal or gruyere cheese
Salt and black pepper
Pinch of mustard powder
Grated fresh nutmeg
1 cup fresh breadcrumbs
1 tblsp chopped parsley
1 tbsp butter
Method
Add 2 tblsp butter to a pot add the garlic and sauté until coated and slightly soft.
Remove with a slotted spoon and transfer to a baking dish.
Add the other 2 tblsp butter to the same pot juices (you may need more).
When melted and the flour, remove from heat and stir till you have a smooth roux.
Return to heat and add the milk and 1 cup of cream and increase the heat.
Using a whisk keep stirring till it starts to thicken.
Add the salt, pepper and mustard powder.
Remove from heat and stir in the cheeses as it starts to melt return to heat stir in the remaining cream and stir.
Turn off the heat and add the grated nutmeg.
Pour over the mushrooms and zucchini.
Make the breadcrumbs in the food processor, add parsley then butter.
Sprinkle over the top.
Bake in preheated oven at 180 until bubbly and golden.
Chef’s Note: Cheddar cheese can be added to topping
Got me some nice Porterhouse Steaks and instead of freezing them I just washed them, salted them and let them sit in the fridge for 2 days before I grilled them. I served it with some Mushroom Zucchini Gratin and leftover sauce from that and just some Koo Baked Beans which I love and to which I added a dollop of Steers BBQ sauce and finely diced red onion.
Prepared, tried and tested Melanie Kramar
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