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Grilled Porterhouse Steaks with Thyme and Baked Potato Skins

Source: Steaklover's Companion
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Active Time:  20 Minutes
Total Time:  1 Hour 30 Minutes
  Serves 4
When you're hungry and in the mood for a large, satisfying steak, there's nothing quite like a porterhouse. These steaks were named after the English porter houses (inns and coach houses that served "porter" ale) where travelers in the early 1800s stopped to dine on steak and ale. Porterhouse steaks became popular in the United States around 1814 when a New York City tavern keeper, Martin Morrison, began serving them. Seasoning the steaks with cayenne and thyme gives them a refreshing fragrance and just enough zip to tantalize the taste buds.

The preparation for the potatoes is very simple, and you can grate a little Cheddar or Monterey Jack cheese over them as soon as you take them out of the oven, or you can garnish them with some finely sliced chives. This is a filling dish, but serve it with your favorite vegetable dish if your guests have hearty appetites.
For the Potato Skins:
2 large russet potatoes
1 tablespoon butter, melted
For the Steaks:
4 porterhouse steaks, about 16 ounces each
2 tablespoons olive oil
1/2 teaspoon cayenne pepper, or to taste
1 tablespoon minced fresh thyme
Preheat the oven to 375 degrees F and prepare the grill. (Or, alternatively, the steaks can be broiled or sautéed in a heavy pan or skillet using 1 tablespoon of olive oil or safflower oil; they will take approximately the same time to cook as they will on the grill.)

Bake the potatoes in the oven for 1 hour, or until cooked through. Remove from the oven and let cool. Scoop out the flesh of the potatoes and reserve for another use (such as mashed potatoes). Cut the potato skins into wedges, season with salt and freshly ground black pepper, and drizzle with the melted butter, Place the skins on a baking sheet and return to the oven to bake for about 10 minutes, or until crisp and golden brown.

Rub the steaks with the oil and season both sides with the cayenne and some salt. Sprinkle with the thyme and press into the meat to coat. Place the steaks on the hot grill and cook for about 5 minutes per side for medium-rare or about 7 minutes for medium.

Place the steaks on warm serving plates with the potato skins next to them. Serve immediately.

Recipe reprinted by permission of Harper Collins. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 826
Fat. Total: 40g
Fiber: 2g
Carbohydrates, Total: 17g
Sodium: 269mg
% Cal. from Fat: 44%
Cholesterol: 284mg
Protein: 94g
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