Tucson tuscan porterhouse (recipe)
| Tucson tuscan porterhouse (recipe) | |
|---|---|
| Name | Tucson tuscan porterhouse |
| Ingredients | Coarse salt • Black peppercorns • Dry mustard • Dried oregano • Garlic powder • Ground cumin • Ground cinnamon • Extra virgin olive oil • Fresh cilantro • Garlic clove |
| Cooktime (in hours) | 0.333333333 |
| Preptime (in hours) | 0.5 |
| Totaltime (in hours) | 0.833333333 |
| Keto friendliness | Keto friendly |
| Calories | 320.3 |
| Fat | 34.6 |
| Protein | 1 |
| Carbohydrate | 3.3 |
| Fiber | 1.4 |
| Net carbohydrates | 1.9 |
| Sugar | 0.6 |
| Saturated fat | 4.8 |
| Cholesterol (mg) | 0 |
| Sodium | 1179.1 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Tucson tuscan porterhouse (recipe) is a keto friendly food item with net carbohydrates of about 1-2 per serving.
Tucson tuscan porterhouse (recipe) image(external)
Recipe instructions
- Place steak in an oval baking dish.
- Make the rub: combine the salt, pepper, chili powder, mustard, oregano, garlic powder, cumin, and cinnamon in a small bowl; stir to mix or use your fingers to mix.
- Sprinkle rub all over the steak on both sides, patting it onto the meat with your fingertips.
- Make the cilantro-serrano oil: heat olive oil in a small pan over medium heat; add in the cilantro, serranos, and garlic; cook until fragrant, about 2 minutes; do not let garlic brown; remove pan from heat.
- Set up grill for direct grilling using a two-zone fire (for gas grill preheat half or two out of three of the burners to desired temperature; leave the rest turned off, this gives you a hot zone for grilling and a cooler zone for dodging the flames or resting the meat).
- For gas grill place all the wood chips in the smoker box and run the grill on high until you see smoke, then lower one burner to medium.
- When ready to cook, brush and oil the grill grate; arrange steak on the grate over the hot zone, placing it on a diagonal to the bars.
- Grill for about 2 minutes, then move the steak to the medium zone, rotating it a quarter turn to create crosshatch grill marks; let grill for 6-8 minutes longer.
- Turn the steak over, placing it over the hot zone of the grill and on a diagonal to the bars.
- Let this side sear for 2 minutes, then move the steak to the medium zone, rotating it a quarter turn; let steak continue to grill until cooked to taste, 6-8 minutes for medium-rare.
- Brush the top of the steak with some of the cilantro-serrano oil as it cooks.
- Transfer the grilled steak to a deep platter and pour the remaining cilantro-serrano oil over it.
- Let steak rest for about 3 minutes, turning it several times in the oil to baste both sides.
- To carve and serve cut the two steaks off either side of the T-bone; cut each crosswise into inch thick slices; pour the juices in the platter over the slices and serve at once.
Food tags
NA
Tucson tuscan porterhouse (recipe) details
Time:
Prep Time in Hours and Mins:50M
"
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Contributors: Prab R. Tumpati, MD
