Prep Time: 10-15 minutes Cook Time: 10-20 minutes.
2 each - 20 oz. Porterhouse Steaks 2 oz. Dried Anchos (Ground
fine in coffee grinder) 6 each large cloves of garlic (minced) 1
oz Extra Virgin Olive Oil ½ stick salted butter (cut into pads)
1/2 oz Red Table Wine (Good quality, i.e.; Cabernet Sauvignon,
Zinfandel, or Merlot) Salt & Cracked Black Pepper to taste Pan
Spray
Take steaks and rub well with ground ancho chilis. On a serving
platter, spread minced garlic over surface , pour olive oil
across platter, and place butter pods equally spaced. Sprinkle
all with red wine and season with salt and cracked black pepper.
Place in oven set at 170°.
Preheat a cast iron skillet to medium-high heat and spray
liberally with pan spray. Place one steak in at a time and sear
the first side, turn steak over and adjust heat to cook more
moderately for approximately 10 minutes for rare to medium.
Remove from pan and place on preheated serving platter from
oven. Roll steak around on both sides to absorb flavors - at
this time turn oven off while you are preparing second steak.
Serve with a Caesar salad and baked potato. Use natural juices
on platter to flavor your potato.
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About the author:
Phillip V. Denfeld has been an executive chef for nearly 30
years at various 5-star hotels and restaurants across the
nation. He is currently a culinary instructor living the in the
South Florida area and writes exclusive recipes for
http://www.cigar-review.com
