The rub is the most important thing on the porterhouse.
The very core ingredient is the herber spice blend. It's an Ethiopian spice blend of different
chilies and spices so it gives you just the right amount of heat where it's still delicious.
A little bit of kosher salt, black pepper, garlic powder, and onion powder.
Again, you want to make sure to sufficiently pat the steaks dry. It's a pretty big steak
so you want to give it about 35 to 45 minutes to allow it to come to room temp. The most
ideal cooking method for this steak is giving it time for the fat
to render down in the meat. So, we're going to do a reverse sear and start it out in the oven.
Every steak in my opinion needs a great sauce. So, we're going up the game, up the ante,
with my collard green chimichurri. We're going to blanch off some collard greens, and we're
going to whip that up and make a traditional chimichurri, but with the inclusion of the greens.
So, you got your blanched collard greens, you got your parsley, you got your garlic,
you got your vinegar, you got your oil, and season to taste. As simple as that.
You want to infuse flavor so it's important salt your boiling water. And then we want
to go ahead and just put the collard green leaves into the water like so. Now,
you know I'm all about the flavor, and you got to have a side as well. So,
we're making a curried shrimp pearl pasta. I'm a lover of all curry! It adds nice warmth,
nice flavor, and also a really attractive yellow hue to that pearl pasta and shrimp surf-and-turf.
You had me at shrimp! I'm going to add some chopped yellow onion,
red bell pepper, a little bit of garlic, because everything is better with minced garlic.
Make sure to always sauté and cook the spice blend because that's going to revive all those
flavors that are in there. You want to always toast your pasta because toasting it allows for
a slight nuttiness and deliciousness to develop and also impart some of the color from that curry.
Alright, so you let that pearl pasta toast for a minute and then you want to pour in
your chicken stock. The chicken stock is going to cook the pearl pasta but also add flavor.
All right. We're going to go ahead and sauté off our shrimp.
All right. So, I have some shrimp right here. A little salt, a little pepper
that's it. You want to make sure to drain the water. Again you want to always lay
your ingredients, whether it be steak, whether it be seafood, away from you so the oil is not
splashing back at you. When the collard greens are done, it's nice, it's al dente.
It's cooked through. It's tender. We take that off, putting onto our cutting board right here.
I just want to go ahead and give this a course chop on there to get a nice uniform size
once you start to puree all your ingredients together for the chimi.
Okay we have that. I'm going to jump right over here real quick and attend to my shrimp. All
right, while that shrimp finishes off I'm going to tend to the chimichurri.
Over here to our food processor. First off, we want to add our chopped collard greens,
collard greens in the food processor. We're going to add our minced garlic.
We want to add our Calabrian chili you want to remove that stem
because that stem is not edible. And want to put in our parsley.
With this recipe I prefer sherry vinegar. It gives it a nice sweetness and acidity and
balance when you're making this chimichurri. A little bit of olive oil and then we blend.
All right, see what we have here. Okay that looks absolutely perfect and magnificent. Now
essentially what you're looking for as far as doneness and consistency
on the chimichurri is something sort of a paste of sorts and that's going to make for an essential
delicious amazing sauce once our porterhouse is done. That right there is chimichurri perfection.
So, at this point right now the pearl pasta is pretty much almost there. You can see that yellow
color is really starting to pop and burst through. It's going to make for a delicious side dish.
So, when you're about two to three minutes out from the done cooking time
you want to add the shrimp into the pearl pasta.
It's going to really suck up and just really just have that intensified curry flavor in the pasta.
So, you let that go for about two to three minutes. You're letting the curry, you're letting
the onion, you're letting that chicken stock just soak up all that deliciousness in the shrimp.
So, we toss that shrimp into the pearl pasta. We have that ready. Then,
we have our collard green chimichurri.
Ideally with the porterhouse you want to have it about medium rare or so. So,
that way the strip and the fillet can be cooked at the same time and still be very tender. You
want to check the temperature to make sure that it's five degrees below your target temperature
because we're going to go ahead and sear it off in the pan and have it rest. Absolutely perfect.
You take the porterhouse out of the oven. Get that nice sear on there. Nice little
butter baste to give it a little bit more fat, a little bit more texture, a little bit more flavor.
As we're basting the steak, the butters, the milk solids are
going to brown and get nutty and just really impart some delicious flavor.
You put the pearl pasta with the shrimp, that curry pearl pasta on the base of the plate.
Then you jump right into the porterhouse. You slice that into little one-inch medallions.
It's great for sharing, or if you have a big appetite, feel free to devour the porterhouse
all by yourself. Then you go ahead and put some of that collard green
chimichurri, a little drizzle of olive oil, if you want. And abracadabra, African spiced
rub porterhouse like you've never had before. So good!