Today we’re celebrating the reason for this season here in the great white north of wild Michigan with a breathtaking spread of cowboy-cut black angus porterhouse steaks and North Atlantic whole lobsters!!
These richly-flavored hunks of USDA Prime-grade Braveheart Beef were seasoned in an earthy blend of porcini mushroom, roasted garlic and onion, dried herbs, red and black pepper, brown sugar and kosher salt. Laid directly atop an inferno of live fire and smoky hickory wood, seared 2-3 minutes per side and brown butter-basted to tender, medium-rare perfection.
Paired alongside a pod of freshly-harvested sea monsters from the Atlantic Ocean’s icy coastal waters. Seasoned simply and dressed with sweet shallot, lemon zest, a splash of sriracha, coarsely ground peppercorn and an aromatic garden of fresh herbs. Roasted in cast iron and finished in a savory parsley butter. Plated family style and served with a handful of ice cold and golden, Bell’s Brewery Christmas Scotish Ale, all on the backdrop of a wintery holiday around a warm fire, alongside the closest of family and friends. Life just can’t get better than this!! -Merry Christmas, happy holidays and many blessing in the New Year, David
Porcini and Roasted Garlic-Rubbed Porterhouse Steaks
- 4 Braveheart USDA Prime Porterhouse Steaks
- Olive oil
- Kosher salt and black peppercorn, to taste
- 1/4 cup dried porcini mushroom powder
- 1 tablespoon granulated sugar
- 1 tablespoon roasted granulated garlic powder
- 2 teaspoon dried thyme leaves
- 2 teaspoon dried parsley flakes
- 1 teaspoon red pepper flakes
- 2 sticks unsalted butter, melted
- Fresh herbs, to garnish
- Rest steaks at room temperature for 1 hour prior to cooking. Meanwhile, pulse together all spices and dried herbs together until finely ground and well-combined. 20 minutes prior to cooking fill a charcoal chimney starter to the brim and ignite. Once the top layer of coals just begin develop a white ash dump into the center of your grill. Close the grill lid and open both the top and bottom air vents. Allow 5-10 minutes for the grill grates to elevate in temperature. Brush steaks in olive oil, rub both sides with the porcini-based seasoning mix. Spoon the butter into a cast iron sauce pot and place over the grill. Lay the seasoned steaks directly over the coals for 2-3 minutes untouched, with the grill lid open. Rotate a quarter turn on the grates and cook for another 2-3 minutes. Flip steaks and repeat the process, while intermittently basting the steaks in the browning butter. Prepare until the internal temperature reads 130F (medium-rare). Remove steaks from the grill and place over a cooling rack for 7-10 minutes. Slice the strip and tenderloin from the bone. Carve the individual cuts on a bias against the grain. Season additionally to taste, garnish and serve.