How to Make Steak With Morton's Steakhouse
Описание:
Morton's the Steakhouse has been an American fixture for more than 30 years, and there's nothing more iconic than the institution's classic porterhouse steak. We paid a visit to the Morton's kitchen, where we learned all about choosing a good steak, and the Morton's technique to ensure a tender, juicy piece of meat every single time. Bonus: we scored the recipe for their crowd-pleasing au jus, too. See what you think when you watch the video now — and keep reading for the Morton's Porterhouse recipe!
Porterhouse Steak
From Morton's the Steakhouse
When buying porterhouse steak, ask for the center cut, which has the biggest fillet, and look for moderately abundant marbling and a tail that tapers to a width of 1/2 inch or less. When the meat reaches the ideal medium-rare, it will visibly tighten along the bone as it begins to pull away from it.
Ingredients
Three 24-ounce aged porterhouse steaks, each about 1 ½ inches thick
Vegetable oil cooking spray
2 tablespoons seasoned salt
6 tablespoons au jus (optional), for serving
Directions
Remove the steaks from the refrigerator and let them rest at room temperature for 30 to 60 minutes.
Prepare a gas grill or preheat the broiler and position a rack 4 inches from the heating element. Lightly spray the grill rack with vegetable oil cooking spray. The burners should be on high.
Season the steaks lightly on both sides with the seasoned salt. If using a gas grill, grill for 6 to 8 minutes. Turn, using tongs, and grill the other side for 5 to 6 minutes for medium-rare or until the desired degree of doneness. If using the broiler, broil 4 inches from the heat source for 8 to 10 minutes. Turn, using tongs, and broil the other side for 6 to 8 minutes for medium-rare, or until the desired degree of doneness.
To serve, slice the steaks and spoon some of the au jus on top, if desired.
Makes 3 porterhouse steaks.
Morton's the Steakhouse has been an American fixture for more than 30 years, and there's nothing more iconic than the institution's classic porterhouse steak. We paid a visit to the Morton's kitchen, where we learned all about choosing a good steak, and the Morton's technique to ensure a tender, juicy piece of meat every single time. Bonus: we scored the recipe for their crowd-pleasing au jus, too. See what you think when you watch the video now — and keep reading for the Morton's Porterhouse recipe!
Porterhouse Steak
From Morton's the Steakhouse
When buying porterhouse steak, ask for the center cut, which has the biggest fillet, and look for moderately abundant marbling and a tail that tapers to a width of 1/2 inch or less. When the meat reaches the ideal medium-rare, it will visibly tighten along the bone as it begins to pull away from it.
Ingredients
Three 24-ounce aged porterhouse steaks, each about 1 ½ inches thick
Vegetable oil cooking spray
2 tablespoons seasoned salt
6 tablespoons au jus (optional), for serving
Directions
Remove the steaks from the refrigerator and let them rest at room temperature for 30 to 60 minutes.
Prepare a gas grill or preheat the broiler and position a rack 4 inches from the heating element. Lightly spray the grill rack with vegetable oil cooking spray. The burners should be on high.
Season the steaks lightly on both sides with the seasoned salt. If using a gas grill, grill for 6 to 8 minutes. Turn, using tongs, and grill the other side for 5 to 6 minutes for medium-rare or until the desired degree of doneness. If using the broiler, broil 4 inches from the heat source for 8 to 10 minutes. Turn, using tongs, and broil the other side for 6 to 8 minutes for medium-rare, or until the desired degree of doneness.
To serve, slice the steaks and spoon some of the au jus on top, if desired.
Makes 3 porterhouse steaks.
Комментарии:
NassguI пишет: You don't make a steak dumbass.........you "cook" a steak.
V3770 пишет: "Wow What the hell is this guy talking about.???? "(lol)(Ok)::::::"First of all if you wanna make a very good steak "First I would say put your steak on a wood grill "And them add some wild berry's to your wood fire like western style like some juniper berries wild hops etc. just hit me up i will tell you more. :)
Gre Mar пишет: Your intelligence boggles me.
Robert Greco пишет: i love
Eych Bomb пишет: mmmmmm...steaaaaaaaaaaaaaaak....
Therese Gram пишет: Dear Mr or Mrs,
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canadahoteljobs@worker.com
hotel.canadajobs@yahoo.ca
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Fax: (514) 845-3025,
NassguI пишет: You don't make a steak dumbass.........you "cook" a steak.
V3770 пишет: "Wow What the hell is this guy talking about.???? "(lol)(Ok)::::::"First of all if you wanna make a very good steak "First I would say put your steak on a wood grill "And them add some wild berry's to your wood fire like western style like some juniper berries wild hops etc. just hit me up i will tell you more. :)
Gre Mar пишет: Your intelligence boggles me.
Robert Greco пишет: i love
Eych Bomb пишет: mmmmmm...steaaaaaaaaaaaaaaak....
Therese Gram пишет: Dear Mr or Mrs,
Hotels need Men and Women, who can work and live in Hotel Canadian .Hotel will pay for your ticket only,Hotel needs twenty more additional workers for immediate employment but you will take care of your Health/Life Insurance documents in your Continents. I shall furnish you with adequate information needed if you are interested contact us only via mail,
canadahoteljobs@worker.com
hotel.canadajobs@yahoo.ca
Please will dot need any body from west Africa.
Fax: (514) 845-3025,
You'll Need:
1 (12 ounce) bottle mesquite with lime juice marinade
1 tablespoon garlic powder with parsley
2 teaspoons seasoned pepper
1 (1 1/2- to 2-pound) steak
Procedures : In resealable plastic food bag, combine marinade and seasonings. Set aside 1/4 cup of marinade mixture for brushing on during grilling. Add steak to bag; seal and massage bag so that meat is completely covered with marinade. Marinate in refrigerator 30 minutes to 4 hours.
Preheat grill to medium-high. Remove meat from bag; discard used marinade. Grill until desired doneness is reached, brushing often with remaining marinade.
Makes 6 servings.
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