Bought porterhouse steaks, cos lettuce and pear on sales. I saw somewhere on internet on how to make porterhouse flavourful with hot Italian spice; can’t remember website name as I saw it a few weeks ago. I roughly figure the spices ingredients as you know me: must have extra spiciness.
Today, I am trying my hand on making herb tartare. I use what I have in my kitchen. I know I have not quite perfected in making it. But at least I tried making the tartare. To make my meal a luxury meal, I decided to grill the pear with cayenne and nutmeg powder for flavour and a kick to my taste bud must have spiciness too.
Google: “Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with a large strip steak. Porterhouse is still a premium cut, so it’s not as cheap as some of the other items on this list, but price-wise it’s definitely more budget friendly than eye fillet.”
“It’s typically made with mayonnaise, chopped pickles or relish, lemon juice, and herbs (like tarragon and dill). There are also a handful of optional ingredients you can add that take the tartar sauce’s flavour to the next level.” I am glad to have a luxury dinner and homemade tartare. My diner is colourful, spicy to my liking, comforting and delicious. Let’s grilled!!!
Ingredients
Steak and marinade
2 porterhouse steaks
4 Tsp cayenne powder
3 Tbs chili sauce
2 Tbs olive oil
2 Tsp garlic powder
2 Tsp onion powder
2 Tsp dried basil
1 Tsp paprika
1 Tsp dried oregano
1 Tsp thyme
salt
black pepper
Side
1 pear, cut into wedges
1-2 Tbs brown sugar
1 Tsp cayenne powder
a pinch of nutmeg powder
1 Tbs white wine balsamic vinegar
2 Tbs oil
1 small carrot, finely shredded
cos lettuce
chili sauce (OPT)
Herbs tartare
1 garlic clove
1 shallot
6 Tbs mayonnaise
6 capers
1 Tsp chives
6 parsley leaves
squeeze lemon juice
a bit of dijon mustard
salt
black pepper
Method
Mixed all the spices with 2 Tbs oil to make paste. Rub the paste onto the steaks both sides. Place steaks on a plate and cover with plastic wrap. Refrigerate at least for 2-4 hours.
Remove the steak from the refrigerator 30-40 minutes prior to grilling. Place pear wedges in a zip lock plastic bag, set aside. In medium size mixing bowl, beat together oil, balsamic vinegar, salt, pepper, nutmeg powder and cayenne powder and then pour into the zip lock plastic bag with pear wedges. Allow to marinade pear wedges for 30 minutes.
Preheat the grill to high heat. Place pear wedges and steaks on baking tray lined with foil. Grill in the oven for 17-20 minutes and turning pears wedges around a couple of times and steaks about 1 minute before the halfway point.
Meantime makes herbs tartare: Put shallot, garlic, mayonnaise, capers, chives, parsley, lemon juice, dijon mustard, in a small bowl beat well until combined. Season with salt and pepper. Bring out pear wedges once they are lightly charred. Once steaks done to your liking rest your steaks for 5 minutes before serving, covering lightly with foil. Shred the carrot and set aside.
This is very important!!! During the cooking process water comes out of the steaks. If you cut the steak immediately, it will drain onto your cutting board or plate. Let it rest with foil. The fluid will absorb back into the steaks. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
Plating up: place some lettuces on top of plate, followed by shredded carrots over the lettuces. Then add pear wedges on the corner of the lettuce and carrot. Then place the steak at the bottom of plate. Dollops a few tartare and chili sauce onto the lettuce carrot and pear wedges. Then use ice cream scoop to place the herb tartare on to steak. Serve with a glass of red wine. Enjoy!!!!
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