Each package contains 1organic Porterhouse T-Bone that weighs approximately 2 pounds. The Porter house steak is similar to other T-Bone Steaks.  However, where the T-Bone steak is cut from determines if it is a true Porterhouse steak.  Fox Fire Farms Porter house organic T-Bone Steaks are cut from the first 2 steaks of the loin area.  Thus making these T-bone steaks "True" Porterhouse Steaks. On one side the T-bone has the Strip Loin or NY Strip. And on the other side it has a rather large tenderloin or Filet Minion. The Porter house steak is typically cooked on high heat and seared and then it is cooked with medium indirect heat.  Each Steak is cut 1 1/2 inches

Serving Size: 4 Adults

Organic Porterhouse (T-Bone) Steak Recipie

Grilled Pourterhouse Steaks 

3 (1 1/2-inch-thick) organic porterhouse steaks (each about 2 to 2 1/4 pounds)

3 tablespoons mixed whole peppercorns

1 1/2 teaspoons coarse salt

Horseradish-Mustard Butter, sliced into 6 rounds, recipe follows

Prepare grill.

Let porter house steaks stand at room temperature 30 minutes. With a mortar and pestle or bottom of a heavy skillet coarsely crush peppercorns and in a small bowl combine with salt. Pat steaks dry and rub seasoning onto both sides of steaks, pressing to adhere.

Grill porter house steaks on an oiled rack set 5 to 6 inches over glowing coals 7 to 9 minutes on each side, or until an instant-read thermometer registers 130 degrees F. for medium-rare. (Alternatively, steaks may be broiled on rack of a broiler pan under a preheated broiler about 4 inches from heat.) Transfer steaks to a platter and let stand 10 minutes.

Serve  T-Bone steaks sliced with the horseradish-mustard butter.

Horseradish-Mustard Butter:
6 tablespoons unsalted butter, softened
3 tablespoons drained bottled horseradish
3 tablespoons Dijon mustard
1 1/2 tablespoons minced shallot

Kosher salt and freshly ground black pepper, to taste

In a bowl, blend together the butter, horseradish, mustard, and shallot with a fork. Season with salt and pepper. On a sheet of plastic wrap, form the butter into a log about 4 inches long. Chill the compound butter until firm, at least 30 minutes or freeze until ready to use.

Episode#: SS1C64
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