Friday, July 29, 2011

Have Your Steak, and Eat it Too!

Interesting title, huh?

Sure, I'm playing off of an old saying, but at the same time I'm trying to make a point.

You see, my butcher had PorterHouse Steaks on sale tonight, and since I was cooking for two, I thought it was the perfect opportunity to take advantage of this stellar cut of meat.  You know what I'm talking about, right?  It's a two-for-one deal - go get it!

For those with puzzled looks on their faces, I'm talking about strips and tenderloins.  Hold your horses, I'm not talking about the girls dancing down at Deja Vu - rather, I'm pitching the benefits of the PorterHouse cut.

You see, I'm not much of a filet guy.  Sure, they are tender, succulent, and lean (seriously, I'm not talking about strippers), yet they tend to lack flavor.  I prefer the ribeye, strip, flank, or skirt cut when it comes to indulging in red meat.

So, the PorterHouse is the solution.  In fact, it's my go-to cut when sharing with a lovely lady friend (all girls love filets).

So there you have it - I get the strip, she gets the tenderloin, and the best part?  I only have to buy one steak!  How's that for dating on the cheap?

I've paired this up with a quick stir fry of peppers and onions, reduced in a touch of aged balsamic to add a nice bit of acidity to cut the heavy taste of the meat.  Trust me, it's fantastic.

Cheers to you and yours on this Friday evening.  Pairs well with a beautiful blonde and a Cab/Merlot/Syrah.

Grilled PorterHouse with Balsamic Stir-Fry Vegetables

1 16 oz PorterHouse Steak, at room temperature
Extra Virgin Olive Oil
Kosher Salt
Fresh Cracked Pepper
1 Red Onion, roughly chopped
1 Bell Pepper, roughly chopped
2 Tablespoons Aged Balsamic Vinegar

Heat a grill or grill pan to high heat.  Meanwhile, coat the steak in oil and season liberally on both sides with kosher salt and fresh cracked pepper.  Cook the steak over direct heat for 1.5 - 2 minutes, lift and turn 45 degrees (creating nice grill marks), and cook for another 1.5 - 2 minutes.  Flip steak, and cook for another 3 minutes with the grill closed for medium rare.  Remove from heat and allow to rest.  Meanwhile, in a skillet over high heat, add another tablespoon of oil, followed by the cut vegetables.  Saute until slightly browned and charred, about 2 minutes.  Remove pan from heat, add vinegar, and deglaze.  Reduce heat to low and allow the vegetables to cook until just tender, 1 - 2 minutes.  Serve vegetables alongside grilled steak.

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