Saturday, February 21, 2009
Hmmm, Steak: Recipe
Saturday and Sunday tend to be food-experiment nights in this house - why not, right? I have plenty of time to clean up (and since I don't have a dishwasher, I can take my time cleaning when no one has to be "ready" in the morning with lunch, etc.).
Porterhouse was on sale this week at the market and I like steak, if you couldn't tell. I am always interested in trying a steak and creating various toppings or rubs or experimenting with various cooking methods.
I loved the topping that went with this - it was sweet yet pungent at the same time. The flavors were just a tad bit salty while still being smooth and the sweetness of the tomatoes made it feel a bit like summer! And ohhh, how I long for summer! The steak was cooked just right - the pan was the trick, I think. Be sure the steak is very dry - use a paper towel to get all the moisture off.
Pan-Seared Porterhouse with Tomato Saute
1 1/2 lb. porterhouse
1 Tbsp. olive oil
1 1/2 Tbsp. salt and freshly ground black pepper
3 garlic cloves, minced
1 Tbsp. fresh rosemary, minced
1 pint cherry tomatoes, halved
1 tsp. capers
1/2 cup pitted Kalamata olives, sliced
1 Tbsp. pancetta, cubed into 1/2" cubes
1 Tbsp. white wine
Preheat oven to 375. In a large cast-iron skillet, heat oil over medium-high heat. Add the steak and sear on high about 10 minutes, turning at least once. Sprinkle with salt and pepper on both sides. Place into an oven-proof dish and bake, 6 minutes; Turn once. remove and tent with foil.
Once the steak is out of the skillet, add 2 Tbsp. garlic with the rosemary and saute in the hot oil for 1 minute. Add the wine and allow it to bubble and thicken, stirring quickly (about 30 seconds). Next add the pancetta and saute another minute before adding the tomatoes, capers, and olives. Saute on medium heat for about 8 minutes.
Pour topping over the steak and serve.