A while back I won a Pat LaFrieda giveaway on Twitter that included a bunch of burger patties and a porterhouse. The burgers are long gone, but the Porterhouse finally made it's way out of the freezer and into my mouth (with a few stops in between). When trying to decide how to cook it, I thought I'd finally try a board sauce since I had never made one before and it seems so easy and delicious. I also happen to recently come across a recipe for schug (a hot sauce originating in Yemeni cuisine made with chilis, herbs, and spices) in a cookbook (Zahav) and decided I was going to make some. Well, why not just use the schug for the board sauce?
First, the schug.
Serrano peppers, parsley, cilantro, salt, garlic, coriander, lemon juice, salt, and canola oil.
I removed the seeds and ribs from the chilis, not wanting this first attempt to turn out too spicy since my wife doesn't like as much heat as I do. Then measured out the rest of the ingredients.
Put it all in a food processor to make a coarse paste, split into a few mason jars, and poured the oil over.
Then, the steak. It was a 2-inch thick, 2 lbs 4 oz porterhouse.
Was going to reverse sear on the Performer but it was so hot out that I decided to limit time outside, bypass the charcoal, and toss in on the pellet cooker (which was up and running with something else) before searing in a cast iron pan inside. Added some schug to the cutting board, put the steak on top, sliced and enjoyed.
First, the schug.
Serrano peppers, parsley, cilantro, salt, garlic, coriander, lemon juice, salt, and canola oil.
I removed the seeds and ribs from the chilis, not wanting this first attempt to turn out too spicy since my wife doesn't like as much heat as I do. Then measured out the rest of the ingredients.
Put it all in a food processor to make a coarse paste, split into a few mason jars, and poured the oil over.
Then, the steak. It was a 2-inch thick, 2 lbs 4 oz porterhouse.
Was going to reverse sear on the Performer but it was so hot out that I decided to limit time outside, bypass the charcoal, and toss in on the pellet cooker (which was up and running with something else) before searing in a cast iron pan inside. Added some schug to the cutting board, put the steak on top, sliced and enjoyed.
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