Written by Chef Phil

Monday, 30 May 2005

User Rating: / 1

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Chef Phil's
Weekly Recipe

Updated Weekly

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Tomato Pie Recipe
Grilled Pork Brochettes with Confetti Rice Pilaf Recipe
Crab Stuffed Shrimp Wrapped in Bacon Recipe
Pan Seared Soft Shell Crab Hoagie Recipe
Seafood Stuffed Flounder with Tomato Dill Cream Recipe
Garlic & Ancho Rubbed Porterhouse Steaks Recipe
Chicken Cordon Bleu with Mornay Sauce Recipe
Braised Garlic Short Ribs with a Red Wine Tomato Sauce Recipe
Chef Phil's Brief Introduction to Cooking

Garlic & Ancho Rubbed Porterhouse Steaks

Recipes will be updated weekly on Monday's.
(This will give you enough time to get the ingredients and practice for next weekend's date.) 

Weekly Recipe for May 30-June 5, 2005

Garlic & Ancho Rubbed Porterhouse Steaks

Prep Time: 10-15 minutes
Cook Time: 10-20 minutes.
Porterhouse Steak

2 each – 20 oz. Porterhouse Steaks
2 oz. Dried Anchos (Ground fine in coffee grinder)
6 each large cloves of garlic (minced)
1 oz Extra Virgin Olive Oil
½ stick salted butter (cut into pads)
1/2 oz Red Table Wine (Good quality, i.e.; Cabernet Sauvignon, Zinfandel, or Merlot)
Salt & Cracked Black Pepper to taste
Pan Spray

Take steaks and rub well with ground ancho chilis. On a serving platter, spread minced garlic over surface , pour olive oil across platter, and place butter pods equally spaced. Sprinkle all with red wine and season with salt and cracked black pepper. Place in oven set at 170°.

Preheat a cast iron skillet to medium-high heat and spray liberally with pan spray. Place one steak in at a time and sear the first side, turn steak over and adjust heat to cook more moderately for approximately 10 minutes for rare to medium.

Remove from pan and place on preheated serving platter from oven. Roll steak around on both sides to absorb flavors – at this time turn oven off while you are preparing second steak.

Serve with a Caesar salad and baked potato. Use natural juices on platter to flavor your potato.

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© 2005, Kevin Godbee & Philipp V. Denfeld.

Re-print with permission only.
To get permission, email: This e-mail address is being protected from spambots. You need JavaScript enabled to view it

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