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Categories:
vegetable oil ketchup Worcestershire sauce paprika dry mustard cider vinegar cloves garlic salt unsalted butter
Viewed: 28 - Published at: 3 years agoIngredients
- 2 porterhouse steaks (about 1 1/2 pounds each), cut 1 inch thick
- 2 tablespoons vegetable oil
- 1 tablespoon ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika, preferably sweet Hungarian
- 1/2 teaspoon dry mustard
- 2 teaspoons cider vinegar
- 3 medium cloves garlic, pushed through a garlic press
- Salt and freshly ground black pepper, to taste
- 8 tablespoons (1 stick) unsalted butter, chilled, cut into 8 pieces
Method
- Pat the steaks dry.
- Lightly coat both steaks with oil and set aside at room temperature for 30 minutes.
- Combine the ketchup, Worcestershire, paprika, mustard, and vinegar in a medium-size heavy skillet and whisk to blend.
- Place the skillet on a turned-off burner.
- Put the garlic in a small dish and cover with plastic wrap.
- (The recipe may be prepared ahead to this point.)
- Preheat the broiler.
- Broil the steaks until seared and well-crusted on one side, about 5 minutes.
- Turn the steaks, season with salt and pepper, and broil 3 minutes more for rare or 4 minutes more for medium.
- Transfer the steaks to a cutting board and let rest for 5 minutes.
- While the steaks are cooking, warm the ketchup mixture over very low heat.
- When the steaks are resting, add the butter to the warm sauce, 1 or 2 pieces at a time, whisking constantly.
- The butter should melt but not liquefy.
- If it is melting too fast, remove the pan from the heat and continue to whisk.
- Once all the butter has been incorporated, stir in the garlic and season with salt.
- Carve the steaks into 1/2-inch-thick slices and divide among 4 to 6 warm plates.
- Spoon 2 tablespoons of the sauce over each portion and serve immediately.
