Porterhouse Steak with Roquefort Cheese

An absolutely extravagant dish that is zoell worth every penny, Porterhouse Steak with Roquefort Cheese may be served with crisp French-fried potatoes and garnished with thin slices of tomato.

2 x

1 lb. porterhouse steaks, on the bone and

1-inch thick

2 oz. butter

½ teaspoon salt

½ teaspoon black pepper

1 tablespoon sour cream

3 oz. Roquefort cheese, crumbled

Preheat the grill to high and line the grill pan with aluminium foil. Using a sharp knife, cut each steak in half, crosswise.

In a small saucepan, melt half the butter over moderate heat. Remove the pan from the heat. With a pastry brush, brush the steaks with the butter, then season with the salt and pepper.

Place the steaks on the rack in the grill pan and place the pan under the heat. Grill for 2 minutes on each side. Reduce the heat to low and cook for a further 2 minutes on each side. This will produce rare steaks. Double the cooking times for well-done steaks. Remove the pan from under the heat and transfer the steaks to a warmed serving dish.

In a small mixing bowl, mash the remaining butter, sour cream and cheese together with a fork. Place a spoonful of the mixture on top of each steak and serve at once.

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