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