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Porterhouse Steak with Franck

MyCookbook Recipe Database
MyCookbook Member: MarthasArchive
Recipe Category: Beef
Recipe Preparation Level: moderate
    The secret to a flavorful steak is not only preparation, but the quality of the meat itself. Today Martha is joined by chef Franck Deletrain of the restaurant Patroon in New York City, who shares his technique for preparing a thirty-six-ounce, prime quality porterhouse steak for two.

    Franck serves only prime quality meats; these are often only available to restaurants, but ask your butcher for the best quality available. Before cooking, Franck marinates the steak for a full day in a mixture of olive oil, garlic, rosemary, and black pepper. He advises against adding salt to a marinade because it can draw out the meat's moisture. He sears the steak in a heavy cast-iron skillet first, then finishes the cooking in the oven. It’s important to let the cooked steak rest before slicing. Meanwhile, make a simple pan sauce with pinot-noir wine and Franck's special compound butter.

    PORTERHOUSE STEAK WITH FRANCK
    Makes 2 servings

    34- to 36-ounce full porterhouse steak, 2 inches thick and well-trimmed
    3 sprigs fresh rosemary
    1 clove garlic, thinly sliced
    3 tablespoons extra-virgin olive oil
    Freshly ground black pepper
    1 tablespoon unsalted butter
    Coarse salt
    1/2 cup pinot-noir wine, or another robust red wine
    Compound Butter (recipe follows)

    1. Prepare marinade: Combine rosemary sprigs, garlic, and 1 tablespoon olive oil in a shallow dish or plastic storage bag large enough to hold the steak. Add steak, and season with pepper. Turn to coat, and reseason. Cover with plastic wrap, and allow to marinate overnight in the refrigerator. Meanwhile, prepare the compound butter (see recipe below).

    2. Heat oven to 375 degrees. Heat cast-iron skillet over medium heat. Add remaining olive oil and butter. When hot, add steak, a few sprigs of rosemary, and garlic from marinade. Cook for about 2 to 3 minutes on each side, being careful not to burn the garlic. Lightly season with salt. Transfer to oven for 25 to 30 minutes, for medium-rare, turning every 7 to 10 minutes.

    3. When done, transfer steak to a cutting board and let rest 5 to 7 minutes before slicing. While the steak rests, remove garlic and rosemary from skillet, and heat over medium heat. Add wine, and reduce by about one third. Add compound butter and stir until just melted. Remove sauce from heat. Cut meat from both sides of the bone, then slice an angle into pieces about 1/2-inch thick; do not puncture the meat with the carving fork or you will lose juices. Serve with warm pan sauce drizzled over the meat.

    COMPOUND BUTTER

    2 tablespoons unsalted butter, softened
    1 teaspoon soy sauce
    1 shallot, minced
    1 clove garlic, minced
    1/2 large jalapeño pepper, seeded and finely chopped
    1 teaspoon chopped fresh rosemary

    Combine the butter, soy sauce, shallot, garlic, jalapeño, and rosemary in a small bowl. Stir well to combine, and refrigerate.


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