In this recipe we have matched a juicy porterhouse steak with the classic hash brown accompaniment from Peter Luger Steak House (a combination you will find at the restaurant). A recent restaurant review stated, "Getting a great steak anywhere these days is an iffy proposition, but you have a good chance of getting one at Peter Luger. Which is why the restaurant is packed, night and day, seven days a week." Food critic Ruth Reichi eloquently concluded, "Since I have only a limited number of steaks in my future, I'd like to eat them all at Peter Luger." Now that's what I call a recommendation! One word of advice: When you eat well done; the waiter will claim it breaks the cooks heart!
- For Hash Browns:
- 5 large Idaho potatoes
- Vegetable oil
- 1 1/2 cups chopped onions
- 1/2 teaspoon paprika
- 1/4 teaspoons salt
- 6 tablespoons butter
- Ground pepper
- For Steaks:
- 4 porterhouse steaks, about 16 ounces each
Preheat the oven to 400 degrees F and prepare the grill (or, alternatively, the steaks can be broiled or sauteed in a heavy pan or skillet using 1 tablespoon of hot olive oil or safflower oil; they will take approximately the same time to cook as they will on the grill).
To prepare the hash browns, peel and slice the potatoes into 1/2-inch strips. Place the strips in a bowl of cold water as they are cut to prevent them from oxidizing and browning. Drain and pat the potato strips dry. Pour the oil to a depth of 3/4 inch into a large, heavy cast-iron skillet and heat until close to boiling. Divide the potatoes into 3 batches and fry each batch separately; each batch should take 10 to 12 minutes.
Remove the potatoes with a slotted spoon or strainer and drain on paper towels. When the potatoes have cooled, cut the strips into 1/4-inch dice.
Heat 2 tablespoons of oil in a clean heavy skillet. When the oil is hot and begins to sizzle, add the chopped onions, paprika and salt. Saute over medium-high heat for 6 or 8 minutes, or until the onions start to soften and brown.
Melt the butter in a large ovenproof pan or skillet. Add the potatoes and onions, and mix together well. Saute over medium-high heat until browned and then season with salt and pepper. Transfer the pan to the oven and roast for 10 to 15 minutes, until crisp.
Meanwhile, to prepare the steak, season the fillets with salt and pepper. Grill for about 6 minutes per side for medium-rare or about 8 minutes per side for medium. Serve the steaks with the hash brown potatoes.
Recipe reprinted by permission of Harper Collins. All rights reserved.
nutrition information per serving
1105 calories; 57g total fat; 323mg cholesterol; 427mg sodium; 47g carbohydrates; 5g fiber; 98g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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