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Blue Cheese Porterhouse

Source of Recipe

From "Screen Doors and Sweet Tea" by Martha Hall Foose


Recipe Introduction

"A porterhouse steak comes from the large end of the short loin of beef. Featuring a portion of both tenderloin and top loin divided by a T-shaped bone, this is the cut for people who enjoy the tenderness of a filet mignon and the flavor of a New York strip. This cut is good for date night. Meat from each side of the bone can be removed and sliced and then returned to their respective sides along the bone on a serving platter. A gentleman offers the tender filet to his date and enjoys the strip himself."

List of Ingredients

• 1 (1½-pound) dry-aged porterhouse steak, 2 inches thick
• 1 clove garlic, halved
• 1 tsp olive oil
• Salt
• Coarsely ground black pepper
• 2 tsp minced shallot
• 1 tsp finely chopped parsley
• ½ tsp finely grated lemon zest
• 4 Tbsp (½ stick) unsalted butter softened
• 2 ounces blue cheese, crumbled (½ cup)


Recipe

Put a rack in the oven so that it is 4 inches from the heat source. Put a broiler pan on the rack and preheat the broiler. Rub the steak all over with the cut sides of the garlic clove. Brush the steak with the oil and season generously with salt and pepper on all sides.

Place the steak toward the back of the very hot broiler pan. Broil for 6 minutes. Carefully flip the steak, placing it toward the front of the broiler pan. Broil for 4 minutes for medium or until the desired doneness. Remove the steak from the pan and place on a cutting board with a trench around the edge to catch the juices. Let the steak rest, tented with foil, while preparing the topping:

In a small bowl, combine the shallot, parsley, lemon zest, butter, blue cheese, and a sprinkling of salt.
Slice the steak and serve with a dollop of blue cheese topping.

Serves 2