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INGREDIENTS

1 ts Soy sauce
Coarse salt ; to taste
1 Shallot ; minced
1/4 c Extra-Virgin Olive Oil
1 tb Unsalted butter
2 tb Unsalted butter ; softened
1 clove Garlic ; thinly sliced
1/2 c Pinot Noir ; or another robust
3 Sprigs fresh rosemary
1/2 lg Jalapeno pepper ; seeded
36 oz Porterhouse steak ; 2" thick
Freshly-ground black pepper
1 Garlic ; minced
=== COMPOUND BUTTER ===
1 ts fresh rosemary ; Chopped

Servings

INSTRUCTIONS

Prepare marinade. Combine rosemary sprigs, garlic, and 1 tablespoon olive oil in a shallow dish or plastic storage bag large enough to hold the the steak. Add steak and season with pepper. Turn to coat and reseason. Marinate overnight in the refrigerator. Meanwhile, prepare the compound butter. Combine the butter, soy sauce, shallot, garlic, jalepeno, and rosemary in a small bowl. Stir well to combine, refrigerate and reserve. Heat oven to 375 degrees. Heat cast-iron skillet over medium heat. Add remaining olive oil and butter. When hot add steak, a few sprigs of rosemary and garlic from marinade. Cook for about 2 to 3 minutes on each side, being careful not to burn the garlic. Lightly season with salt. Transfer to oven for 25 to 30 minutes, for medium-rare, turning every 7 to 10 minutes. When done, transfer steak to a cutting board and let rest 5 to 7 minutes before slicing. While the steak rests, remove garlic and rosemary from skillet and heat over medium heat. Add wine and reduce by about one third. Add compound butter and stir until just melted. Remove sauce from heat. Cut meat from both sides of the bone, then slice an angle into pieces about 1/2-inch thick; do not to poke the meat with the carving fork or you will lose juices. Serve with warm pan sauce drizzled over the meat. Makes 2 servings. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 406 Calories (kcal); 44g Total Fat; (96% calories from fat); 1g Protein; 3g Carbohydrate; 47mg Cholesterol; 176mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates Recipe by: Recipe from Franck Deletrain Converted by MM_Buster v2.0n.

NOTES

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Porterhouse Steak with Franck

1 ts Soy sauce 
  Coarse salt to taste
1  Shallot minced
1/4 c Extra-Virgin Olive Oil 
1 tb Unsalted butter 
2 tb Unsalted butter softened
1 clove Garlic thinly sliced
1/2 c Pinot Noir or another robust
3 Sprigs  fresh rosemary 
1/2 lg Jalapeno pepper seeded
36 oz Porterhouse steak 2" thick
  Freshly-ground black pepper 
1  Garlic minced
  === COMPOUND BUTTER === 
1 ts fresh rosemary Chopped

Prepare marinade. Combine rosemary sprigs, garlic, and 1 tablespoon olive  oil in a shallow dish or plastic storage bag large enough to hold the the  steak. Add steak and season with pepper. Turn to coat and reseason.  Marinate overnight in the refrigerator.    Meanwhile, prepare the compound butter. Combine the butter, soy sauce,  shallot, garlic, jalepeno, and rosemary in a small bowl. Stir well to  combine, refrigerate and reserve.    Heat oven to 375 degrees. Heat cast-iron skillet over medium heat. Add  remaining olive oil and butter. When hot add steak, a few sprigs of  rosemary and garlic from marinade. Cook for about 2 to 3 minutes on each  side, being careful not to burn the garlic. Lightly season with salt.  Transfer to oven for 25 to 30 minutes, for medium-rare, turning every 7 to  10 minutes. When done, transfer steak to a cutting board and let rest 5 to  7 minutes before slicing.    While the steak rests, remove garlic and rosemary from skillet and heat  over medium heat. Add wine and reduce by about one third. Add compound  butter and stir until just melted. Remove sauce from heat.    Cut meat from both sides of the bone, then slice an angle into pieces about  1/2-inch thick; do not to poke the meat with the carving fork or you will  lose juices. Serve with warm pan sauce drizzled over the meat.    Makes 2 servings.    Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for  MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"    Per serving: 406 Calories (kcal); 44g Total Fat; (96% calories from fat);  1g Protein; 3g Carbohydrate; 47mg Cholesterol; 176mg Sodium Food Exchanges:  0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 9 Fat; 0 Other  Carbohydrates    Recipe by: Recipe from Franck Deletrain      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (819g)
Recipe Makes: 2

Calories: 3180
Calories from Fat: 2746 (86%)

Amt Per Serving		% DV

	Total Fat 305.1g	407 %
	Saturated Fat 118.6g	593 %
	Monounsaturated Fat 120.1g
	Polyunsanturated Fat 43.1g
Cholesterol 597.3mg		184 %
Sodium 403.3mg		14 %
Potassium 1617.5mg		43 %
Total Carbohydrate 5.4g		2 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 5.1g
Protein 96.6g		138 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3180

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