Porterhouse Steak with Blue Cheese Butter & Italian Salad

 

2 16-20 oz Porterhouse steaks

1 cup soy sauce

4 tbsp garlic, minced

Juice from 2 lemons

Garlic salt and fresh-ground pepper, to taste

 

In a large Zip-Loc bag, add the soy sauce, garlic, lemon juice and the salt and pepper. Place the steak in the bag to marinate. Seal the bag and massage the marinade into the meat. Place in refrigerator for 30-60 minutes.

Take the steak out of the bag & and lightly pat dry any excess marinade. Throw marinade away. Hit it with a little Kosher salt if you like.

Fire your grill or BBQ and get it hot! Set up a hot zone and cool zone. Sear the steak for 3-5 minutes on both sides, then move it to the cool zone, top it with the blue cheese butter and cook it to your desired doneness. 130 degrees for medium rare.

When done, remove the steak, top it with again with the blue cheese butter, tent with foil on your cutting board and let it rest for 10 minutes.

Slice the steak off the bone, then rearrange it around the bone (you’ll want to gnaw on that bone) serve & enjoy!

 

Blue Cheese Butter

4 tablespoons butter, at room temperature

3 tablespoons blue cheese

1 small shallot, minced

1 teaspoon chopped fresh parsley

1 small garlic glove, minced

Garlic salt and fresh ground pepper, to taste

 

Mix the butter, blue cheese, shallot, parsley, and garlic together in a small bowl. Season with salt and pepper to taste.

 

Italian Salad

½ cup olive oil

5 tablespoons white wine vinegar

1 tablespoon mayonnaise

1 tablespoon sugar

1½ teaspoons dried oregano

1 garlic clove, finely grated

Kosher salt and fresh-ground pepper, to taste

1 small head of iceberg lettuce

1 small red onion, sliced into rings

4 ounces provolone cheese, thinly sliced

2 cups drained small mozzarella balls, torn

10 pepperoncini peppers

 

Whisk oil, vinegar, mayonnaise, sugar, oregano, and garlic in a small bowl. Season with salt and pepper.

Cut lettuce in half through stem end. Tear apart into large pieces. Arrange on a platter and scatter onion, provolone, mozzarella, and pepperoncini over the lettuce. Drizzle with dressing to coat to your liking (you’ll probably have some extra) and top with more black pepper.