Porterhouse Steak, Caramelized Shallots, Chunky Garlic, Blue Cheese, Honey and Furikake
- 3 T Olive Oil
- ½ lb. Shallots, sliced thick
- 1 ea. Porterhouse Steak
- 4 oz. Blue Cheese
- 1 ea. Garlic Head, roasted
- 2 ea. Artichoke Hearts, roasted and sliced
- Furikake, for sprinkling
- Honey, for drizzling
- Kosher Salt and freshly ground black pepper
In a medium sauté pan, heat 2 tablespoons of oil and slowly cook shallots until caramelized; set aside. In a cast iron skillet, heat remaining oil over high heat. Season steak with salt and pepper, and sear. Cook 3 to 5 minutes, depending on the thickness of the steak; turn and cook until desired doneness is almost reached.
Top generously with blue cheese, shallots, some garlic cloves (keep intact) and artichokes; cover and remove from heat. Allow to rest for 2 minutes while the cheese melts and the ingredients meld. Sprinkle with furikake, and drizzle with honey. Makes 1 serving.
Chef-Owner Edward Lee, 610 Magnolia, Louisville, Kentucky from Food Fanatics® Magazine