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What to do if you wife puts a Porterhouse in the Freezer

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I think when you freeze a good steak it really ruins it for the grill. However, last night I made the following recipe from the Food network and really liked it using a frozen Porterhouse.icon14.gif

 

Porterhouse Steak with Fra Diavolo BBQ Sauce and Cherry Peppers in Vinaigrette

 

Recipe courtesy Bobby Flay

Prep Time:25 minInactive Prep Time:35 minCook Time:1 hr 0 min Level:Easy Serves:4 servings

BT0105_Porterhouse-Steaks_med.jpg

Ingredients

 

Fra Diavolo BBQ Sauce:

 

  • 3 tablespoons olive oil

  • 1 Spanish onion, finely chopped

  • 4 cloves garlic, finely chopped

  • 1 tablespoon red pepper flakes

  • 3 cups canned plum tomatoes, pureed

  • 2 tablespoons tomato paste

  • 1 cup dark brown sugar

  • 2 tablespoons honey

  • 1 tablespoon chopped fresh oregano leaves

  • 2 tablespoons chopped fresh parsley leaves

  • 2 tablespoons chopped fresh basil leaves

  • Salt and freshly ground black pepper

  • 2 porterhouse steaks, about 1 1/2-inches thick

  • Cherry Pepper-Tomato in Vinaigrette, recipe follows
Fra Diavolo BBQ Sauce:

 

Directions

 

Heat oil in a large saucepan over medium-high heat. Add onions and cook until soft, about 4 to 5 minutes. Add garlic and red pepper flakes and cook for 1 minute. Add remaining ingredients, reduce heat to medium-low and cook until thickened, about 35 to 40 minutes.

Heat grill to high. Season steaks on both sides with salt and pepper. Grill, on 1 side, until crusty and slightly charred, about 4 to 5 minutes. Turn steaks over, close the hood and continue grilling for 6 to 8 minutes for medium-rare doneness. Baste with the sauce during the last few minutes. Remove from the grill and brush with more of the sauce. Let meat rest for 5 minutes, then slice into 1/4 inch thick slices and top with the Cherry Pepper-Tomato salad.

Cherry Pepper-Tomato in Vinaigrette:

 

1/4 cup red wine vinegar

1 clove garlic, finely chopped

Salt and freshly ground pepper

1/2 cup olive oil

1/2 pound cherry peppers, stemmed, seeded and roasted or prepared (in jar), sliced

2 piquillo peppers, sliced

1/2 pound cherry tomatoes, sliced in 1/2

1/4 cup chopped flat-leaf parsley

Whisk together vinegar, garlic and salt and pepper in a medium bowl. Slowly whisk in the olive oil. Add the peppers, tomatoes and parsley and stir to combine. Adjust seasoning and let sit 30 minutes at room temperature before serving.

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If I eat steak I want steak, not tomatoes, cherry peppers wine etc. Miy as well make a pot roast or saurbratten. Your hiding or covering up the taste of the meat. Nah I'll stick to Venison . But as long as you and the famoly enjoy it that's what counts.

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View PostIf I eat steak I want steak, not tomatoes, cherry peppers wine etc. Miy as well make a pot roast or saurbratten. Your hiding or covering up the taste of the meat. Nah I'll stick to Venison . But as long as you and the famoly enjoy it that's what counts.

 

That's the point the meat was frozen ruining the taste.

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I freeze them all the time when they are on sale, I just make sure that I use the vacuum sealer on it. In fact I will be buying some rib eyes this week since Shop Rite has them on sale for $3.99lb.

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