In cooking, you can use both steak t-bone, and the porterhouse, which consists of those parts – striploin steak and filet mignon connected by a T-bone, but much larger in size. Both cuts are distinguished by extraordinary tenderness and juiciness. and do not require prior pickling. Just sprinkle them salt and black pepper and grill to the desired degree readiness. Serve flavored steak, spread with delicious sauce butter-based whipped in a grilled blender tomatoes, smoked paprika, garlic and grated horseradish. с друзьями: 
Time: 1 hour. 10 min. Complexity: easy Servings: 4 – 6 Recipes use volumetric containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 2 steaks T-Bone or Porterhouse, 4 cm thick. (0.9 – 1 kg. each)
- Vegetable oil to grease the grill
- 1 small plum-shaped tomato, sliced lengthwise in half
- 90 gr. unsalted butter, room temperature
- 1 tbsp. l horseradish, drain the liquid
- 1 tsp tomato paste
- 0.5 tsp smoked paprika
- 1 small clove of garlic, grated
Recipes with similar ingredients: beef, plum tomatoes, horseradish paprika
Recipe preparation:
- Preheat the grill to moderate heat and prepare the zone indirect heat (on a charcoal grill, rake all the coals in one direction; on the gas grill, turn off half of the burners). Leave the steaks when room temperature for 30 minutes.
- Meanwhile, grease the grill with vegetable oil. Sauté the halves of the tomatoes on a direct fire until they are charred, 3-4 minutes on each side. Allow to cool, then shift to small food processor; beat until small with mass pieces. Add butter, horseradish, tomato paste, paprika, garlic, 1 tsp salt and a little black pepper. Beat until received homogeneous mass, periodically scraping the mixture from the walls of the bowl combine harvester. Transfer the tomato oil into a bowl and place in refrigerator until ready to serve.
- Sprinkle steaks with salt and black pepper. Put them on more the cool side of the grill. Cover and fry until a thermometer inserted laterally into the center of the steak will not show the temperature 43 ° C, about 8 minutes on each side. Move the steaks to direct heat zone and fry, without covering, until crisp and temperature 52 ° С for light roasting, approximately 2 minutes each side.
- Transfer to a cutting board or baking sheet, grease the steaks tomato oil and let rest 10 minutes before slicing.
