Porterhouse
One 2 lb.prime aged porterhouse steak
One very hot grill. Season steak with salt and pepper. Grill for about 20 minutes. Let rest for 5 minutes.
Place a couple of compound butter discs on the steak.
Green Peppercorn Compound Butter
½ C. dry vermouth
4 oz. unsalted butter, room temperature
1 large shallot, minced
1 T. green peppercorns (brined, found in a jar or can)
1 T. tarragon, minced
½ t. salt
Reduce the vermouth by one half. Cool. In a food processor or by hand, combine all ingredients. Roll into plastic wrap to form a log. Keep refrigerated until ready to serve. Place a 1/3 inch-thick butter disc on top of grilled steak.
*Compound butter can be kept in the refrigerator, tightly wrapped for three days, freezer one month.
One very hot grill. Season steak with salt and pepper. Grill for about 20 minutes. Let rest for 5 minutes.
Place a couple of compound butter discs on the steak.
Green Peppercorn Compound Butter
½ C. dry vermouth
4 oz. unsalted butter, room temperature
1 large shallot, minced
1 T. green peppercorns (brined, found in a jar or can)
1 T. tarragon, minced
½ t. salt
Reduce the vermouth by one half. Cool. In a food processor or by hand, combine all ingredients. Roll into plastic wrap to form a log. Keep refrigerated until ready to serve. Place a 1/3 inch-thick butter disc on top of grilled steak.
*Compound butter can be kept in the refrigerator, tightly wrapped for three days, freezer one month.
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