PAN ROASTED PORTERHOUSE STEAK WITH BLUE CHEESE BUTTER
Ted and Brandon Casazza
This is a wonderful side dish with any steak.
I never liked mushrooms until I had my father-in-law's sauteed mushrooms. He used garlic powder instead of minced garlic. I didn't change a thing because they turn out perfect every time.
Each mushroom is delicately flavored with garlic powder. Add a little bit of red pepper flakes to add just enough heat, and the parley for a little color.
Because of Ted's recipe, mushrooms are now one of my favorite ingredients. You'll find them in many of my recipes. Best of all, they're one of the healthiest foods you can eat.
TED'S SAUTEED MUSHROOMS
Falling leaves, moss on our rocks, and fresh, cool aromas fill the air.
I love this time of year and warm, hearty comfort foods. Here's a delicious steak dinner using recipes from both sides of our family. The combination melts in your mouth.
Big Mamma's Italian-American Cooking
Izetta's Southern Cooking
Porterhouse steaks are the same as T-Bone steaks, only larger, and that is because there is a larger portion of the tenderloin.
Porterhouse is known as the "King of the T-Bones".
Take your steaks out of the refrigerator and let them come to room temperature. Meanwhile, mash the butter, blue cheese, and pressed garlic with a fork. Place on a sheet of plastic wrap and roll into a thick log of about 2 to 3 inches. Place in refrigerator for 5 to 10 minutes to harden slightly.
When pan cooking steaks, test for doneness, using an instant-read thermometer:
Rare - 125-130F
Medium-rare - 130-140F
Medium - 140-150F
Medium-well - 150-155F