Dry Rubbed Porterhouse Steak With Bagna Cauda Sauce, Roasted Cauliflower, Porcini Hash and Poached Egg, and Tuscan Kale Chips (Anne Burrell) |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 3 |
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Ingredients:
3 tablespoons kosher salt |
3 tablespoons brown sugar |
2 tablespoons porcini mushroom powder |
2 teaspoons pimenton (smoked spanish paprika) |
1 teaspoon garlic powder |
1 teaspoon cayenne pepper |
oil, for brushing grill |
three 24 to 28-ounce bone-in porterhouse steaks |
extra-virgin olive oil |
2 tablespoons extra-virgin olive oil |
pinch red pepper flakes |
5 anchovy fillets |
3 cloves garlic, smashed |
8 tablespoons unsalted butter, cut into pats |
fresh flat-leaf parsley, for garnish |
roasted cauliflower, for serving, recipe follows |
tuscan kale chips, for serving, recipe follows |
porcini hash and poached egg, for serving, recipe follows |
2 large heads cauliflower, cut into 1/2-inch slices |
extra-virgin olive oil |
kosher salt |
15 leaves tuscan kale |
extra-virgin olive oil |
kosher salt and freshly ground black pepper |
3 tablespoons extra-virgin olive oil |
1 pound porcini mushrooms, quartered |
1/2 cup white wine |
kosher salt |
splash white vinegar |
4 eggs |
Directions:
1. Bagna Cauda Sauce:
2. For the steak: Preheat the oven to 450 degrees F. Combine the salt, sugar, porcini powder, pimenton, garlic powder and cayenne pepper in a bowl, using your fingers to make sure all the ingredients are evenly distributed. Rub the outsides of each steak generously with the rub, and then let sit 20 minutes.
3. Preheat a grill pan over medium-high heat.
4. When the grill pan is very hot, cook the steaks until well charred on both sides. Transfer to a sheet tray in the oven, 5 minutes, and then remove and let rest in a warm spot, 10 minutes. Cut the steaks off the bones, and slice on the bias across the grain.
5. For the bagna cauda sauce: Heat the olive oil, red pepper flakes, anchovies and garlic in a medium saucepan over medium heat and cook, 10 minutes. At the last minute before serving, whisk in the butter, 2 pats at a time, waiting for the butter to almost melt before incorporating more. Spoon the sauce into ramekins.
6. Drizzle the steak with extra-virgin olive oil and serve immediately with the Bagna Cauda, garnished with parsley. Plate the Porcini Hash topped with a poached egg and Roasted Cauliflower, and stack the Tuscan Kale Chips on a plate. Serve alongside the steaks.
7. Roasted Cauliflower:
8. Preheat the oven to 450 degrees F. Toss the cauliflower with olive oil and season with salt. Spread out on a sheet pan and roast until the cauliflower is golden and tender, 10 to 15 minutes.
9. Tuscan Kale Chips:
10. Preheat the oven to 450 degrees F. Place the kale in a bowl, drizzle lightly with olive oil and season with salt and pepper. Toss to evenly coat the leaves, and then arrange in a single layer on a baking sheet. Bake until just crisp, about 8 minutes.
11. Porcini Hash and Poached Egg:
12. Heat the olive oil in a large saute pan over medium-high heat. When the oil is hot, cook the mushrooms until golden brown, about 8 minutes, and then pour in the white wine and reduce until evaporated. Season with salt and remove from the heat.
13. Bring a large pot of water to boil. Add in the white vinegar and reduce to a simmer. Carefully break and add the eggs and poach, about 3 minutes. Remove from the water with a slotted spoon or spider, drain slightly over the water, and tap on a paper towel to remove any excess water. Sprinkle lightly with salt.
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