Got porterhouse steak cut on sale today. Got cherries tomatoes and mushrooms leftover. Bought leek though it’s not on sale. Well, have not have it for ages. I felt like having it.
Google: “A porterhouse steak includes strip steak on one side of the bone and a tenderloin filet on the other side of the bone. It’s a cut from the rear end of the short loin, where the tenderloin and strip portion are larger, and because of this the Porterhouse includes more tenderloin steak than T-bone, along with a larger New York strip steak. A bone holds the New York and tenderloin cuts together, creating the Porterhouse cut.”
I am glad to get porterhouse steak cut and leek which I have been craving for a long time. I didn’t get it as it is expensive. Thanks to God I get to eat it. My dinner is hearty, satisfying vibrant delicious. Let’s cook!!!
Ingredients
2 porterhouse steaks
salt
crushed black pepper
1/2 green part leek only, sliced
200 g sliced mushrooms
1 Tbs garlic minced
2 Tbs oil
150 g cherries tomatoes
spray cooking oil
Mushroom butter sauce
60 g butter
40 g chopped mushrooms
1 Tbs minced garlic
1/2 Tsp salt
1 Tbs lemon juice
Method
Season steaks on both sides with salt. Leave at room temperature for 45 minutes to brine. Preheat the oven to 180 degrees C. Spray cooking spray on a rimmed baking sheet and set aside.
Put the sliced leeks in a large bowl and cover with cool water. Swish the leeks around to loosen any dirt or grit. Let the leeks sit a few minutes for the dirt and grit to settle to the bottom of the bowl. In a saucepan add oil on medium heat. Cook garlic for 30 seconds. Lift the leeks out of the water with a slotted spoon, shaking of any excess water, and add them to the saucepan with cooked garlic. Sprinkle the leeks with the salt and stir to combine. Cover the pan and reduce the heat to medium-low. Cook, stirring every 5 minutes or so until the leeks are very tender, 30 to 35 minutes total. Now remove lid, add sliced mushrooms and 1 Tbs oil, stir to mixed well for another 5 minutes. Off heat, keep warm and set aside.
After 45 minutes up for steaks, sprinkle crushed black pepper on both side of both porterhouse steaks. Transfer steaks to the baking sheet. Put cherries tomatoes on a separate baking sheet. Drizzle oil and season with salt and pepper, place at the bottom level and cook until tender. Cook steaks on the middle rack in the oven for medium well done about 14-16 minutes or to your doneness liking: medium rare about 10-13 minutes, well done about 16-18 minutes. Immediately remove your steak from the pan to a plate and tent them with a piece of aluminium foil and allow to rest for at least 5 minutes.
Make mushroom butter sauce
While steaks resting, make the mushroom sauce, melt 15 g of butter in a small saucepan over medium heat. Add the garlic and cook for about 30seconds, stirring constantly. Do not let the garlic burn, reduce the heat to low if needed. Add the remaining butter, chopped mushrooms, and salt saucepan. Stir well to combine. Once the butter has melted, add the lemon juice and continue to cook for an additional 30 seconds, stirring constantly. Remove the butter from the heat and reheat leeks for about 5-7 minutes.
Plate up steak on each plate, flowed by cherries tomatoes at the top. Once leeks are warmed up, plate them up next to cherries tomatoes. Then spoon some mushroom butter sauce over one end of the steaks. Serve with a glass of red wine. Enjoy!!!!!
Note: You don’t have to make leeks instead use salad. You omit mushroom just make plain butter sauce. If you like searing your steaks do so by heating a large skillet (preferably cast iron) over high heat. Add 2 Tbs of oil to the skillet. Sear the steak on each side for 3-5 minutes until a golden-brown crust forms. Transfer steaks to the baking sheet.
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