Porterhouse Steak with Chimichurri
The Smoke Eater Gourmet Meats "Red Helmet" Porterhouse Steak is quite simply one of the best Porterhouse Steaks you will ever taste. Add this simple to make homemade Chimichurri to a skillet fried Smoke Eater Porterhouse & you have arrived in the 7th level of Steak Heaven! Welcome!
-Smoke Eater Porterhouse Steak
-2 tbsb butter
-3 sprigs fresh thyme
-3 sprigs fresh rosemary
-1/2 cups Saratoga olive oil
-1/4 cup of avacado oil
-2 tbsp red wine vinegar
-1/2 cup chopped italian parsley
-1 pressed garlic clove
-1 tbsp red pepper flakes
-1 tsp dried oregano
-2 tsp sea salt
-squeeze 1/2 small lemon
1- In a bowl combine 1/2 cup of the olive oil, 1 tsp of the sea salt, the vinegar, the parsley, the garlic, the red pepper & the oregano & mix together well, then set aside.
2- In an iron skillet over high heat, add in the avacado oil, the butter, the thyme & the rosemary & as soon as the butter is melted, place the steak in the pan and lightly sprinkle on some sea salt cooking both sides of the steak searing until light brown, constantly spooning the oil & butter juices onto the top of the steak.
3- Once the steak has reached a medium rare temp of 125 degrees F, remove from the skillet a& allow to rest for 5 minutes.
4- Next, generously drizzle the chimichurri over the top of the steak after slicing the steak into 1 inch strips & Enjoy!
Pair with a glass of Smoke Eater Pinotage imported from the Western Cape of South Africa!
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