Yields
4 servings
ADVERTISEMENT
ingredients
Porterhouse Steaks
4
Tbsp vegetable oil (60 ml)
kosher salt and freshly ground black pepper, to taste
4 2
inch thick porterhouse steaks
Hollandaise Sauce
1
cup butter (250 ml)
6
egg yolks
2
Tbsp red wine vinegar (30 ml)
pinch of cayenne
kosher salt and freshly ground black pepper, to taste
2
Tbsp warm water (30 ml)
ADVERTISEMENT
directions
Step 1
Divide the oil between 2 large skillets and heat over medium. Salt and pepper the steaks on both sides and add them to the pans. Cook the steaks about 6 to 8 minutes perside (for medium rare) or until done to your liking. Let rest off heat for 5 minutes.
Step 2
Transfer the steaks to a platter, pour the pan juices over the steaks. Slice the steaks and serve with the hollandaise sauce.
Step 3
Melt butter in a small saucepan and heat until foamy.
Step 4
Whisk together yolks, vinegar, water, cayenne and seasoning until light and fluffy. Gradually add to butter.
Step 5
Whisk over low heat until thickened. Hold in a warm spot above stove until ready to serve.