CookEat Recipe
Porterhouse Steak Adirondack
Broiled porterhouse steak with buttery garlic-parsley crumb-topped onion halves, golden potato matchsticks and maître d’hôtel butter.
Method
Steps
Step 1
Have the finished maître d’hôtel butter ready and keep it refrigerated until finishing. Preheat a conventional oven to 375°F. Use an oven and an independently controlled overhead broiler so the onions can continue baking while the steak is broiled.
Step 2
Peel and wash the six medium white onions. Trim a small piece from each end and cut each onion in half crosswise. Arrange all twelve halves cut-side up in a single layer on a suitable metal baking tray.
Step 3
Season the onion halves evenly with one teaspoon of salt and half a teaspoon of ground black pepper. Mix the ounce of unsalted butter with the two tablespoons of fine dry breadcrumbs, the finely chopped half garlic clove and the teaspoon of finely chopped parsley. Divide all this topping evenly over the twelve halves.
Step 4
Put the onions in the oven before preparing the steak. Bake for about thirty minutes, until the onions are tender when pierced and the topping is golden, basting occasionally with their own butter. Adjust the baking time as needed and watch the crumb topping closely.
Step 5
While the onions bake, season the whole 1.25-inch-thick raw porterhouse steak with the remaining teaspoon of salt and half teaspoon of black pepper. Rub the tablespoon of refined canola oil all over it. Preheat the separate broiler according to its instructions and arrange the steak on a broiler-safe pan with its top 3–4 inches from the heat, using a permitted rack position.
Step 6
Broil for about twelve minutes on each side, turning once. Check doneness early and adjust the time as needed until the thickest flesh on both sides of the bone reaches at least 63°C before removing from the heat; keep the probe away from bone and fat. Rest the steak on a heated serving dish for at least three minutes.
Step 7
Arrange all twelve cooked onion halves around the steak. Put the required hot finished potato pailles at both ends of the dish. Spread a little of the chilled finished maître d’hôtel butter over the steak and serve immediately.
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