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Lemongrass is a surprising ingredient in the herb butter that tops this juicy grilled steak dinner.
Whiskey, shallots, and Dijon mustard flavor the unforgettable butter that tops this spice-rubbed steak.
Tip: A Porterhouse typically serves two to three people. If you're feeding big appetites plan for one each and expect leftovers.
A six-ingredient marinade gives these steaks a touch of heat. Grilled chunks of pineapple, nectarine, and plum temper the spice.
Tip: For easy slicing, keep your knives sharp. We like Chef's Choice model 130 Professional Sharpening Station.
Tip: Granulated garlic and garlic powder (in this recipe) are made from ground dehydrated garlic; the granulated version is more coarsely ground. If substituting, use half as much powdered garlic as granulated.
Tip: You can find heirloom tomatoes, ranging in color from orange to deep purple-red and green striped, at most farmers' markets.
Tip: For perfectly grilled lemons, place the cut side down, directly over the coals, for 2 minutes.
Tip: If you can't find Texas toast, try another thick-sliced white bread.
A rich and creamy corn relish and bacon add juiciness to this lean cut of meat.
Sweet summer peaches balance perfectly with the rich, savory steak for a seasonal sensation.
Steak and mushrooms pair up for a quick and easy one-skillet dinner.