Photo: Lily Banse
Beef Porterhouse a la Plancha
10 ingredients
Serves 6.
openrecipes
In this recipe from Chef Bryan Voltaggio, hefty porterhouse steaks are prepared using a two-step process: first, they’re slowly cooked at a low temperature in a sous vide immersion circulator, which can be done a day in advance. Then, just before serving, the steaks are briefly seared on a la plancha cast-iron griddle set over an outdoor grill. Crisp-tender vegetables, also prepared on the grill, are served alongside. Round out the meal with baked goat cheese orzo (see related recipe at left).
Estimated Nutrition (whole recipe, rough)
569
Calories
33g
Protein
41g
Fat
21g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 1/4 tsp. fine sea salt
- 2 tsp. piment d’Espelette
- 2 beef porterhouse steaks, each 2 to 2 1/2 lb. and 2 1/4 inches thick
- 8 Tbs. (1 stick) unsalted butter, melted
- 8 oz. cremini mushrooms, quartered
- 1 lb. asparagus, trimmed, ends peeled, spears cut on the bias into 2-inch pieces
- 1 small red onion, halved and thinly sliced
- 2 Tbs. olive oil
- Zest of 1 lemon
- 1 tsp. Maldon sea salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes