Prime Selection’s Cooking Ideas: Porterhouse With Shallot-Lemon Butter!

4 porterhouse steaks (12 ounces each), cut 1 inch thick
2 tablespoons vegetable oil
1 tablespoon finely chopped shallots
1 teaspoon finely chopped fresh flat leaf parsley leaves
¼ teaspoons freshly ground black pepper
¾ teaspoon minced lemon zest
4 tablespoons (1/2 stick) unsalted butter, at room temperature, cut into 4 pieces
Salt, to taste

1. Preheat the broiler.

2. Pat the steaks dry, coat them lightly with oil, and set aside.

3. Combine the shallots, parsley, pepper, and lemon zest in a small bowl and whisk together. Add butter and continue to whisk until the mixture is homogenous. Refrigerate for 10 to 15 minutes if the butter is very soft. (Composed butter may be made ahead and stored, covered, in the refrigerator. Return to room temperature before serving.)

4. Broil the steaks until seared and well-crusted on one side, about 5 minutes. Turn, salt the meat, and broil 3 minutes more for medium-rare or 4 minutes more medium.

5. Transfer the steaks to a cutting board and let rest for 5 minutes. Slather a tablespoon of the composed butter on each steak and serve.

Servings: 4

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Prime Selection’s Cooking Ideas: Strip Steak With Italian Tomato Sauce!

2 strip steaks (about 12 ounces each) cut 1 inch thick
3 tablespoons olive oil
1 strip bacon, diced
¼ cup chopped onion
2 teaspoons minced garlic
1 small rib celery, chopped
¼ cup grated carrot
2 fresh basil leaves, chopped, or ¼ teaspoon dried basil
1 can (14 ½ ounces) plum tomatoes, drained and chopped
½ teaspoon salt
¼ teaspoons freshly ground black pepper

1. Pat the steaks dry and lightly coat with 2 tablespoons of the oil. Set aside to room temperature.

2. Heat the remaining 1 teaspoon of oil with the bacon, onion, garlic, celery, and carrot over low heat in a heavy skillet large enough to hold the steaks. Cool, stirring occasionally, until the bacon begins to crisp and the vegetables are soft, 8 to 10 minutes.

3. Add the basil, tomatoes, salt and pepper. Raise the heat to medium and bring the mixture to a simmer. Lower the heat and cook, uncovered, for 15 minutes to reduce the sauce and blend the flavors. Taste and correct seasoning as desired. (The sauce may be made ahead.)

4. Preheat the boiler.

5. Broil the steaks until just browned on one side about 3 minutes. Turn and sear the other side for 2 minutes. Meanwhile, bring the sauce to a simmer, if necessary. Transfer the steaks to the pan with the sauce. Spoon some sauce over the meat, cover the pan, and cook for 5 minutes at a bare simmer.

6. Transfer the steaks to a cutting board. Let rest briefly, then cut into ½-inch thick slices. Spread ¼ cup of the sauce on each of 4 warm plates. Arrange the steak on top of the sauce, spoon additional sauce over the steak, and serve. Pass any remaining sauce at the table.

Servings: 4

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