65215 broiled beef porterhouse steak Recipes

porterhouse steaks, soy sauce, brown sugar, fresh ground black pepper, olive oil, butter

porterhouse steaks (about 2 inches thick ), garlic clove, minced, anchovy paste, olive oil, fresh ground pepper, russet potato, peeled and chopped (about 5 oz), chicken broth, red bell pepper, seeded, chopped, garlic cloves, jarred hot cherry peppers, drained, stems removed, chopped pimiento, drained, fresh thyme, chopped, red wine vinegar, hot pepper sauce, olive oil, salt , to taste, fresh ground pepper , to taste

beef tenderloin steaks, kosher salt, cracked black pepper, canola oil, unsalted butter, chilled, divided, garlic cloves, peeled , smashed, fresh thyme sprigs, fresh rosemary sprigs, chopped shallot, cognac or 1/2 cup brandy, port wine, low sodium chicken broth, dijon mustard

beef tenderloin steaks, trimmed (1 inch thick ), salt, divided, freshly ground black pepper, divided, butter, garlic cloves, minced, sliced shiitake mushroom caps (about 8 oz), chopped fresh thyme, balsamic vinegar, water, low-sodium soy sauce, fresh thyme leaves

porterhouse steak, olive oil, meat tenderizer, steak seasoning

olive oil, divided, thick) porterhouse steaks (about 1 3/4 lb each), kosher salt, garlic cloves, thinly sliced lengthwise, mixed cherry tomatoes, thyme sprigs, coarsely torn basil leaves

thick porterhouse steaks (each about 3 lb), olive oil, arugula (about 5 cups packed), parmesan cheese shavings

porterhouse steak (1- to 1 1/4-inches thick ), black peppercorns, coarsely crushed (see cooks notes), kosher salt, vegetable oil, unsalted butter, cut into tbsp pieces, divided, garlic cloves, crushed, fresh rosemary, fresh thyme, bodied dry red wine (such as chianti, rioja, or merlot), low-sodium chicken broth

porterhouse steaks, 2-3/4 to 3 inch thick, olive oil, garlic cloves, minced, fresh thyme, chopped, salt, ground black pepper, fresh rosemary, chopped, butter, room temperature, grated parmesan cheese, anchovy fillet, drained, minced, paprika, dijon mustard, worcestershire sauce, ground black pepper, hot pepper sauce

porterhouse steaks (1 to 1 1/4 lb each), cut 1 to 1 1/4 inches thick, salt and pepper, evoo or canola oil, or your fave, butter or margarine, worcestershire sauce, jack daniels, chopped garlic (i never measure) optionsl

london broil beef or 1 1/2 lbs flank steaks, soy sauce, worcestershire sauce, brown sugar

beef tenderloin steaks , 5-6 oz each, olive oil, butter, shallot, minced, port wine, beef stock, butter, coarse salt and pepper

beef tenderloin steaks, garlic, chopped, salt, black pepper, cream cheese, softened, blue cheese, crumbled, salt and pepper, flat leaf parsley, chopped, bacon, cooked and crumbled

beef tenderloin steaks, coarse-grain sea salt, coarsely ground pepper, olive oil, balsamic sauce, garnish:fresh thyme sprigs

porterhouse steaks (four 1 1/2 inch steaks, about 1 1/2 lb each), crushed red pepper flakes, boiling water, worcestershire sauce, dijon mustard, honey, japanese soy sauce, coarsely chopped sweet white onion, garlic cloves, peeled, halved , germ removed, and grated on a microplane grater, montreal brand steak seasoning (available from mccormick spices), dried oregano, preferably mexican, unsalted butter, chopped flat leaf parsley, fresh lemon juice, worcestershire sauce, garlic cloves, peeled, halved , germ removed, and grated on a microplane grater, crushed hot red pepper flakes, kosher salt, ground fresh black pepper, canola oil or vegetable oil, whole garlic cloves, peeled, fleur de sel

porterhouse steaks, 1 to 1 1/4 lb each, about 1 1/4 inches thick , trimmed of excess fat, olive oil, fresh rosemary, finely chopped, kosher salt, black pepper, beef stock (i use homemade, unsalted ), dry red wine, ketchup, thyme (or 1/4 tsp dried ), black pepper, butter, unsalted , cut into two equal pieces

tapenade, chopped fresh rosemary, thick porterhouse steaks (about 2 lb each), olive oil, balsamic vinegar