Porterhouse and roasted veggies
Sorry I haven’t made a post in a while. I’ve been a little busy lately. Some of the pictures aren’t as sood as they usually are. I’m still getting used to the new camera and I didn’t notice until I uploaded them that I had the camera on the wrong setting. But anyways.. I bring you Porterhouse.
While at Walt Disney World I had the pleasure to dine at my favorite restaurant. Le Cellier in Canada at Epcot’s World Showplace. I love steak and Le Cellier never disappoints. I’ve been craving another slab of red meat since I got back. The other night I decided to grill out. At Le Cellier I had the 14 oz. New York Strip Steak - roasted garlic, grape tomato, frisee, and roasted Yukon potatoes, and finished with veal demi glace $26.99. My 24 ounce Porterhouse was $12.00
I love New York strip, but for the money I prefer a Porterhouse. A Porterhouse is basically a NY strip with a filet mignon separated by a bone. I think it’s the best cut of beef ever.
Marinate your choice of beef in a mixture of soy sauce, black pepper, garlic powder and olive oil. Start out by piercing holes with a fork in the meat. Coat with olive oil. Next, add the soy sauce, black pepper and garlic powder. Mix well and let it marinate for an hour.
Prepare a hot grill. Grill the steak until it has cooked to your preference. I like mine medium rare. I never overcook a good cut of steak and if cooked right you should never need a steak sauce. Steak sauce is a huge pet peeve of mine. I almost cry when someone use it. It’s not allowed in my house.
While the steak is marinating, I quartered some new red potatoes and sliced carrots. In a large baking dish I coated them with olive oil, added some chopped garlic and parsley. I finished them with salt and pepper. They baked for 45 minutes in a 375 degree oven.
At the same time I took a whole garlic bulb, cut off one end, drizzled it with olive oil and wrapped in heavy aluminum foil. It takes about 30 minutes to bake. I served it with a few slices of toasted French bread.
For the sauce I caramelized some onion slices. I then added in a few sliced dun-dried tomatoes.
To finish I added some demi-glaze and let it reduce by about 50%
While at Walt Disney World I had the pleasure to dine at my favorite restaurant. Le Cellier in Canada at Epcot’s World Showplace. I love steak and Le Cellier never disappoints. I’ve been craving another slab of red meat since I got back. The other night I decided to grill out. At Le Cellier I had the 14 oz. New York Strip Steak - roasted garlic, grape tomato, frisee, and roasted Yukon potatoes, and finished with veal demi glace $26.99. My 24 ounce Porterhouse was $12.00
I love New York strip, but for the money I prefer a Porterhouse. A Porterhouse is basically a NY strip with a filet mignon separated by a bone. I think it’s the best cut of beef ever.
Marinate your choice of beef in a mixture of soy sauce, black pepper, garlic powder and olive oil. Start out by piercing holes with a fork in the meat. Coat with olive oil. Next, add the soy sauce, black pepper and garlic powder. Mix well and let it marinate for an hour.
Prepare a hot grill. Grill the steak until it has cooked to your preference. I like mine medium rare. I never overcook a good cut of steak and if cooked right you should never need a steak sauce. Steak sauce is a huge pet peeve of mine. I almost cry when someone use it. It’s not allowed in my house.
While the steak is marinating, I quartered some new red potatoes and sliced carrots. In a large baking dish I coated them with olive oil, added some chopped garlic and parsley. I finished them with salt and pepper. They baked for 45 minutes in a 375 degree oven.
At the same time I took a whole garlic bulb, cut off one end, drizzled it with olive oil and wrapped in heavy aluminum foil. It takes about 30 minutes to bake. I served it with a few slices of toasted French bread.
For the sauce I caramelized some onion slices. I then added in a few sliced dun-dried tomatoes.
To finish I added some demi-glaze and let it reduce by about 50%