Saturday, January 10, 2009
Porterhouse with Bleu Cheese
As requested by Humungus I decided to post about what I did with the porterhouse steak I picked up at Greulich's as detailed in my last post.
I follow a couple rituals when I am home cooking a steak. I don't know if what I do actually produces a tastier steak, but I am a creature of habit. Upon taking a steak out of the fridge I dry it with a towel and immediately sprinkle it with some coarse Kosher salt and cracked pepper.
The steak then sits uncovered on top of my fridge (read: away from my monster felines. You should see what they did to a nice roast of beef I bought the other week!) until it warms to room temperature. At this point the salt will have drawn out some fluids necessitating a second pat down with a towel. Next, I lightly re-season and sear on the stove top over high heat in olive oil.
Next comes the Danish Bleu cheese-
I crumbled and sliced about 1/3 of a pound of the cheese onto the top of the steak.
Then all goes into the broiler for about 5 minutes, until the cheese is lightly browned and the steak is on the rare side of medium rare. Remember that you are, in essence, cooking two cuts of steak when you are cooking a porterhouse. There is the fillet section and the strip section. I tend to cater towards the fillet (which cooks a little quicker) resulting in a very rare strip. This is OK with me, I love bloody rare meat.
For the plate I put down some slices of the strip portion, the fillet piece, and a hunk of raw bleu cheese for S and Gs (shits and giggles). On top of the fillet, I placed the "cheese crispies" i.e. the cheese that drooled off the top of the steak and got brown and crispy in the olive oil at the bottom of the pan. Side dishes you say? Who needs side dishes when you have meat and cheese! Sometimes you need to enjoy the unsullied joys of protein and dairy without any starch or greenery.