The Perfect Porterhouse: Portion Your Love

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Let’s be honest, for Valentine’s Day the important part is spending time with your loved ones.  So, even though you may want to cook a fabulous meal rather than going out to eat you want it to be spectacular and impressive yet fairly simple.  With this goal in mind, we decided upon a porterhouse steak for a meal that will turn heads and fill stomachs with just a little hands on cooking.  We’re not saying you have to follow the traditional theme, but a porterhouse is pretty much a heart shape already, so why not indulge your love?

The easiest part of creating your Valentine’s Dinner is that you can get everything  you need at Sunset Foods.  If you’re like us, then you’ll be requesting that the butcher cut you a three inch porterhouse.  Of course, he’ll cut you any size that you desire and even give you recommendations on how to cook or season it if you aren’t certain.

The best part about Sunset Foods is that their staff goes out of their way to help you. They will help you pick out anything you need for a fabulous dinner.  The bonus part is that their meal of the week plan can help you with the work.  If you don’t want to do all the work, then you can pick out parts or all of your dinner meal.  Their Valentine’s Day menu includes asparagus and chocolate dipped strawberries.  That certainly seems as a great pairing with our porterhouse and garlic mash.

The porterhouse is best cooked by searing the outside and then low and slow in the oven.  This ensures that you can quickly prepare your main course and not need to worry about it.  The only thing you have to do is wait for that delicious porterhouse to reach temperature in your oven.  All the while entertaining your loved ones with the smells of a steakhouse in your kitchen.  With a few sides, you have a full meal and you can even cook those ahead of time if you so desired.

While you’re there, you can even get a flower arrangement to go along with your meal.  The florist is more than happy to help you select the perfect bouquet for your special someone.  We picked out a single red rose to highlight our juicy steak dinner.  Unexpectedly the happiest member of our clan is the cat, who much enjoys the ribbon that came on our flower.  He says Valentine’s Day will be happy indeed.

How To Make the Perfect Porterhouse

A 2 1/2-3 inch thick porterhouse steak
Kosher salt and pepper
2 tablespoons olive oil

Take your porterhouse out of the fridge about 20-30 minutes before you’re ready to cook it.  Remove the porterhouse from packaging and pat it dry with paper towels on all sides.  Generously cover both sides with salt and pepper making sure to pat it on to the surface.  We’re talking maybe 2 teaspoons of each per side.

Preheat your oven to 350 degrees.  Line a rimmed baking sheet with aluminum foil.  You’ll be tempted to trim some of the fat off your porterhouse, but don’t.  That’s where all the amazing tenderness and flavor comes from.

You can sear your porterhouse one of two ways; by grill or on a pan.  In a large skillet add 2 tablespoons olive oil and heat on high until its smoking.  Place your porterhouse in the hot pan and cook until seared on one side, about a minute.  Repeat with other side.  If your grill isn’t frozen like mine was, heat your grill to high and oil the grates, sear for 5 minutes per side.

Move seared porterhouse to lined baking sheet and place in oven.  Bake for 25-30 minutes or until thermometer reaches 110 degrees for a medium-rare porterhouse.  To take the temperature insert a thermometer into the side of the meat.  This will give you the most accurate temperature.

When porterhouse reaches 110 degrees, remove from oven and tent it with aluminum foil.  Allow to rest 10-15 minutes.  This will allow it to continue to cook and rise in temperature to 140 degrees.  When its rested, slice and serve.  Be prepared for it to melt in your mouth.

Garlic Mash Potatoes

2 lb potatoes
10 cloves garlic
5.3 oz. 2% milk fat plain Chobani Greek yogurt
4 tablespoons salted butter

Peel and cut potatoes into chunks.  Place in a medium pan, cover with water and bring to a boil.  Reduce to a simmer and cover.  Let simmer 15-20 or until tender.  Drain potatoes and return to pot.

In a small saute pan, melt 2 tablespoons butter.  Mince garlic and saute until fragrant, 1-2 minutes.  Add to potatoes with remaining butter and Greek yogurt.  Using an electric mixer, beat potatoes until light and fluffy.  Serve.

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