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ITALIAN-STYLE PRIME PORTERHOUSE




Source of Recipe


HARRY CARAY’S RESTAURANT


List of Ingredients




1 (39 oz.) PRIME PORTERHOUSE STEAK
1 LARGE IDAHO RUSSET POTATO
1/4 cup OLIVE OIL
1 tsp. SALT
1 tsp. PEPPER
3 cloves GARLIC
1 tbsp. GRANULATED GARLIC
1/3 cup CHOPPED PARSLEY
1 ½ cup HOMEMADE CHICKEN STOCK (recipe follows) OR EQUIVALENT AMOUNT CANNED LOW-SODIUM CHICKEN BROTH
2 LARGE SLICES IMPORTED ITALIAN VINEGAR PEPPERS (reserve ¼ cup vinegar)


Recipe



Heat up the grill and preheat your oven to 450 degrees F. Season the porterhouse steak on both sides with salt, pepper and granulated garlic. Place the steak on a hot grill, searing one side for 1 minute. Rotate the steak ¼ turn to set grill marks for 1 additional minute. Repeat this process for the other side to seal in the juices. Total grill time should equal approximately 4 minutes. Place the steak aside until ready to use. Peel and quarter the potato lengthwise. In a large roasting pan, heat the olive oil over high heat. Add garlic cloves and allow to brown slightly. Next, add the potato quarters and sauté them until golden brown, turning repeatedly, approximately 4 minutes. Add the porterhouse to the pan with the potatoes and pan roast for 2 to 3 minutes. Season the potatoes and the steak with salt, pepper, oregano, granulated garlic, and parsley. Deglaze the pan with the wine and reduce by half. Add the chicken stock and vinegar peppers (with ¼ cup of reserved vinegar) and put the roasting pan into the oven for about 30 minutes for a medium rare or until the steak reaches the desired temperature. Place the porterhouse on a serving plate and arrange the potatoes around the steak. Remove the garlic cloves from the pan and discard. Set the peppers atop the steak, pour the sauce from the pan over the steak and serve promptly. Makes 1 Large Serving.