Porterhouse steak with franck

Yield: 2 servings

Measure Ingredient
36 ounces Porterhouse steak; 2\" thick, well trimmed
3 \N Sprigs fresh rosemary
1 \N Garlic clove; thinly sliced
¼ cup Extra-virgin olive oil
\N \N Freshly-ground black pepper
1 tablespoon Unsalted butter
\N \N Coarse salt; to taste
½ cup Pinot Noir or another robust red wine
2 tablespoons Unsalted butter; softened
1 teaspoon Soy sauce
1 \N Shallot; minced
1 \N Clove garlic; minced
½ large Jalapeno pepper; seeded, chopped fine
1 teaspoon Chopped fresh rosemary

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 ½-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@..." 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; ½ Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates

Recipe by: Recipe from Franck Deletrain Converted by MM_Buster v2.0n.

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