Serves 2 Generously
1 Each Bone In– Porterhouse Steak, about 2 ½ - 3" thick (approx 32-36 Oz)
1 Tbsp Coarse Sea Salt
1 Tspn Coarse Ground Coriander Seed
1 Tspn Coarse Ground Coffee Beans
1 Tspn Coarse Ground Black Pepper Corns
2 Oz Extra Virgin Olive Oil
1.5 Oz Butter
6 Cups Fresh Spinach, loose packed
1 Each Garlic Head
6-8 Each Creamer Yukon Gold Potatoes
1 Each Chives Bunch, cut small and even
1 Each Basket of Assorted Toy Box Baby Tomatoes, SW.100’s, Pear Tomatoes, Plum Tomatoes
2 Each Medium Shallots, finely diced
1 Tbsp Balsamic Vinegar
½ Jalapeno, finely diced (no seeds)
1 Tspn Parsley, chopped
1 Tspn Cilantro, chopped
Salt and Pepper, to taste
Mix the spice mix together. Reserve. Rub the spice mix on to the steak. Reserve.
Toss the head of garlic in 1 Tbsp Olive oil. Season with salt and pepper. Wrap the garlic in a foil bag. Place the garlic into a 300 degree oven for about 20-30 minutes, until the garlic is softened. Chill in Refrigerator ½ hour. Carefully remove the garlic cloves from the skin trying to leave them in whole cloves. Place a 4 quart pot on the stove half full of salted water (1 Tbsp salt /cup of water). Add the potatoes and cook in simmering water until fork tender, about 15-20 minutes. Remove from water, discard water and reserve potatoes.
Clean the stems from the tomatoes and cut the larger ones in half. In a Stainless steel bowl combine the tomatoes, shallots, Vinegar, Jalapeno, 1 Tbsp Olive oil and Salt and pepper. Reserve in Refrigerator.
**All of the above preparation can be done as much as 6 hours prior to dining
Remove the steak from refrigeration 1 hour before cooking.
In a large Cast Iron Skillet or Sauté pan heat 1 Tbsp Olive oil. When smoking hot sear the steak on all sides and move to 450 degree oven. Allow the steak to roast until its internal temperature is 100-105 degrees on a meat thermometer. Remove it from the oven and place it on a cooling rack. Place the par cooked potatoes in the remaining fat of the steak pan and add 1 Tbsp Butter and 1 Tbsp Olive oil. Smash the potatoes with a fork just until broken up. Return the pan to the oven and roast the potatoes until golden brown turning them occasionally for about 10-15 minutes. Season them with Sea salt and several grinds of pepper. Push the potatoes all to one side in the pan and add 1 tbsp butter to the pan and all of the spinach, season the spinach with Salt and a few grinds of pepper.
Turn the spinach in the pan so as to coat it with the fat. Add the garlic cloves to the spinach and place the steak back into the pan and return the pan to the oven and cook for another 10 minutes or until the meat just cooked to the temperature and color you like. Remove all from the oven. Return the steak to the cooling rack to rest. Keep the potatoes and spinach in a warm place. Allow the steak to rest on the rack for 10 minutes.
Add the chives to the potatoes and spoon them on to the 12 o’clock position of a hot platter. Spoon the spinach to nest against the potatoes. Remove the steak to a cutting board and slice 4-5 slices out of the eye of the New York portion of the Porterhouse leaving some meat on the bone. Place the bone on to the spinach and lay the slices against the bone. Spoon the Tomato relish over the top of the steak where the bone meets the slices. Set the table with share plates at each place and place the feast in the center of the table with sharing utensils for all to enjoy family style.