Wednesday, May 22, 2019

Steak Done Right!





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And not just any steak, we're talking Porterhouse! Just in time for the Memorial Day weekend, we at Tonia's Kitchen are proud to present steak, like it should be done.
Jamie Purviance, who wrote the cookbook Weber's Ultimate Grilling, told Tonia the best way he knows how to grill this porterhouse, is by combining many of the ingredients of a sauce he uses on the cutting board, which is why it's called Board Sauce. Follow this recipe and find out how flavorful steak can actually be!

2 well marbled, top quality porterhouse steaks, each about 1 pound and 1¼ to 1½ inches thick
2 tablespoons extra virgin olive oil
2 teaspoons kosher salt

BOARD SAUCE
2 small shallots, about 2½ ounces total, minced (generous
1/3 cup)
2 tablespoons capers, rinsed, drained, and finely chopped
Finely grated zest of 1 lemon
¼ cup finely chopped fresh basil leaves
1 teaspoon minced fresh rosemary leaves
2 tablespoons high quality extra virgin olive oil
1 tablespoon balsamic vinegar, preferably 10 years old
1 teaspoon ground black pepper, divided

1.
Place the steaks in a single layer on a baking sheet and pat dry with a paper towel. Rub the oil into both sides of the steaks and then season them evenly with the salt. Let stand while you prepare the board sauce and the grill.

2.
Arrange all the board sauce ingredients, including ½ teaspoon of the pepper, in a pile in the center of a large cutting board, putting the oil and vinegar in the center of the pile. Let the pile stand while you preheat the grill and grill the steak, or for up to 1 hour.

3.
Prepare the grill for direct and indirect cooking over medium high heat (400° to 450°F). Brush the cooking grates clean.

4.
Grill the steaks over direct medium high heat, with the lid closed, until cooked to your desired doneness, 10 to 12 minutes for medium rare (125° to 130°F), rotating and turning the steaks once or twice. To cook the steaks longer, slide them to the indirect heat side of the grill.

5.
Meanwhile, use a wooden spoon to mix the sauce ingredients together gently on the board into a juicy, chunky mixture

6.
Spread the board sauce into a layer large enough to accommodate both steaks side by side.

7.
Use tongs to transfer the steaks to the cutting board, laying them flat on the sauce. Season the tops with the remaining ½ teaspoon pepper.

8.
Use the tongs to move the steaks around so they pick up some of the sauce flavorings, then turn the steaks over. Let rest, uncovered, for 3 to 5 minutes.

9.
Cut the meat away from the bone

10.
Next, cut the meat across the grain into ¹/³inch thick slices. As you cut the meat, turn each slice back and forth in the board sauce until it is nicely coated with the flavorings. Season with salt and pepper if needed and serve right away.

The photo credit is Ray Kachatorian, and the credit line is: Excerpted from Weber’s Ultimate Grilling © 2019 by Jamie Purviance. Photography © 2019 by Ray Kachatorian. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.