Thread: Recipe thread!
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Old 08-17-2003, 07:36 PM   #43
zenbabe
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Join Date: Sep 2002
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I am making this tonight!

Steaks as big as your Head

4 servings

2 porterhouse steaks, each about 13/4 pounds and 11/2 inches thick, or 4 t-bone steaks, each about 12 ounces and 1 inch thick (or other cut of your choice)

4 garlic cloves, peeled and cut into slivers

11/2 cups extra-virgin oil

2 tablespoons chopped fresh rosemary leaves, or 1 tablespoon dried rosemary

Coarse salt, such as kosher salt

Freshly ground pepper

recipe rosemary butter at room temperature

Rinse steak under cold running water and pat dry with paper towels. With sharp knife, make several small cuts in meat, without cutting all the way through. Press sliver of garlic into each cut. If you have any garlic left over, set aside.

In shallow, nonreactive pan, mix together olive oil, rosemary,, salt, pepper and any left over slivers of garlic. Place steak in olive oil marinade and turn to coat. Let sit at room temperature for about 30 minutes. Meanwhile, prepare charcoal fire or preheat gas grill for direct grilling over high heat.

Remove steaks from pan, discard marinade, and place steaks on the grill. Grill to desired doneness.

Remove steaks from the grill and place on cutting board. Cover meat with foil and let rest for 5 minutes. Cut meat off bone and slice against grain.

Serve with pats of rosemary butter


Rosemary Butter

10 servings

8 Tablespoons (1 stick) unsalted butter, at room temperature

3 Tablespoons chopped rosemary leaves

1 Teaspoon finely grated orange zest

Salt

Freshly ground pepper

In a bowl, stir butter until very soft. Sprinkle rosemary, orange zest, garlic, salt and pepper over butter. Stir again to distribute seasonings throughout butter. Turn butter onto wax paper and form it into a log about 5 inches long and 1 inch thick. Roll wax paper around log., then roll log again in plastic wrap, twisting ends to seal.

Refrigerate until well chilled; butter will keep for up to 2 days (you can freeze butter up to 2 months. Defrost in refrigerator overnight.

To serve, cut into inch slices and place on top of meat, poultry, fish or vegetables hot off the grill.






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