New York Grilled Porterhouse Steakhouse Occasion Plate
New York steakhouse tradition reading a thick bone-in porterhouse steak grilled hard for a deep crust then finished with browned garlic butter and rosemary, plated with creamed spinach, hash brown potatoes, and a wedge of iceberg with blue cheese for the Manhattan main event occasion dinner.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat both porterhouses dry and bring to room temperature 30 minutes ahead. Peel and coarsely grate potatoes, squeeze dry in a clean kitchen towel. Mince 8 garlic cloves, smash the remaining 2. Pick rosemary and thyme. Finely chop red onion. Crumble blue cheese. Whisk mayonnaise, buttermilk, half the blue cheese, red wine vinegar, half the red onion, 0.5 tsp black pepper, and 0.5 tsp fine sea salt for dressing.
Saute
Heat 2 tbsp neutral oil and 20g butter in a large heavy skillet over medium 1 minute. Add half the minced garlic 30 seconds. Add spinach in 3 additions, wilting each batch 30 seconds, until collapsed. Stir in heavy cream, nutmeg, and 0.5 tsp fine sea salt over low 4 minutes until thickened and glossy. Transfer to a bowl, scatter remaining blue cheese.
Char
Heat remaining 2 tbsp neutral oil in the same skillet over medium-high 90 seconds. Divide grated potato in half and press each portion flat into the pan 6 minutes, flipping once at 3 minutes, until each face turns deep mahogany and crisp. Transfer to a plate and repeat with second batch if needed.
Sear
Season both porterhouses with 1 tsp fine sea salt and 1 tsp black pepper divided between them. Heat a grill pan over high 5 minutes. Sear steaks 4 minutes per side undisturbed for a deep crosshatch crust, working in batches if necessary.
Grill
Drop heat to medium, continue grilling, turning every 3 minutes, for 14 minutes until an internal thermometer reads 130F for medium-rare.
Rest
Lift steaks to a board, top each with 1 smashed garlic clove, 15g butter, rosemary, and thyme. Tent loosely with foil and rest 10 minutes until butter melts into an herb-garlic baste.
Plate
Slice each porterhouse along the bone, then across the grain into thick pieces. Lay steak on each plate with all pan juices spooned over. Set creamed spinach in a ramekin alongside, slide hash brown potato underneath, set iceberg wedge with remaining red onion on the rim. Drizzle blue cheese dressing across lettuce and Worcestershire across steak, finish with flaky salt.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.