osemary onto both sides of porterhouse steak; set onto a plate and
Place steak on a plate and coat lightly with olive oil. Rub steak with meat tenderizer. Sprinkle steak with Canadian steak seasoning and gently rub into steak. Cover with plastic wrap and let stand for 20 minutes.
Preheat a grill for high heat. When the grill is hot, lightly oil the grate.
Unwrap steaks and grill on open flame or charcoal grill for 3 to 5 minutes per side, or to your desired degree of doneness.
In a large shallow baking dish, place steak.
Pour wine over steak.
Cover and refrigerate 4 hours or overnight, turning occasionally.
About 40 minutes before serving, preheat broiler. Place steak on greased rack in broiling pan.
Reserve marinade. Sprinkle steak with salt and pepper.
Broil 30 minutes for rare or until desired doneness, basting occasionally with marinade and turning once.
t sooner.
For the Steak:
About 20 minutes before
Whisk together oil and vinegar until well blended, add remaining ingredients. Pour over porterhouse steaks, or any steak for that matter, in a dish or in a 1 gallon sized storage bag. Marinate at least 8 hours. Grill or broil and enjoy.
Note: this recipe can easily be doubled or tripled for more steaks.
remove steak from fridge, allow to come
Place steak on deep plate or
Place steak in an oval baking dish
t room temperature.
Place steak in glass baking dish.
edium-high heat.Add.
porterhouse steak slices;saute 6 to 8
ub both sides of the steak with equal amounts of the
rom the edges of the steak, leaving a layer 1/4
Cut pocket in one side of meat.
In skillet, cook onion and garlic in 1 tablespoon
of\tbutter.
Season
with salt and pepper. Stuff pockets
with
onion
mixture;
skewer
closed. Combine wine and soy sauce;
brush on steak.
Broil over coals until done. Cook mushrooms
in remaining 2 tablespoons butter until tender; pour over steak.
Slash fat edge of steak; don't cut into meat.
Slitting from fat side, cut pocket in each side of lean almost to the bone. Combine salt, garlic, pepper and celery salt.
Put in pocket in steak.
Mix Claret and soy sauce; brush on steak.
Grill over hot coals a total of 25 minutes or until done to your liking.
Turning once, brush occasionally with soy mixture.
Makes 4 delicious servings.
Place steak in a resealable plastic bag.<
Mix soy sauce with brown sugar, pepper and olive oil, pour into shallow pan.
Put steak into sauce and spoon a little sauce over top; marinate 30 minutes and turn several times.
Heat a large heavy skillet; add butter and when very hot, add the steak to skillet.
Cook over high heat until charred on other side.
(The result will be steak charred on the outside but pink in the middle.).
Serve immediately on a well heated platter.
Mix soy sauce with the brown sugar, pepper and olive oil.
Pour into a shallow pan.
Put steak in the sauce and spoon a little sauce over top.
Marinate for 30 minutes, turning several times. Heat a large, heavy skillet.
Cook the steak over high heat until very brown; turn and cook quickly until very brown.
Steak will be almost charred on the outside and pink in the middle.
o manually and dredge the steak in flour. Then pour flour
Cut round steaks into crosswise slices about 1/2 inch wide.
Heat oil; brown steak on all sides.
Use a slotted spoon to remove meat to a baking dish; set aside.
Pour off fat, then place remaining ingredients in skillet; bring to a boil then reduce heat and simmer for 2 minutes.
Pour over steak, cover tightly with foil, and bake at 350\u00b0 for 1 hour.
Uncover and bake for 30 minutes longer.
Serve with rice or potatoes and a salad.
Barbecue round steak recipe serves 4 to 6.
ree to use your own recipe or store bought, we just