Category - Natural, Kobe and Wagyu Beef
SKU: 205
6 (20 oz.) Porterhouse Steaks

King size, thick and juicy steaks. Top choice for the hearty appetites - giving you the best of both worlds. Filet Mignon on one side, N.Y. Strip on the other, with a bone in the middle.

30 day aged natural angus beef with perfect marbling for tenderness and flavor.




3 Personal Gourmets Porterhouse steaks
Metal or wooden skewer
1/2 lemon
2 tablespoons olive oil
2 cloves garlic, crushed
2 scallions, white parts only, finely chopped
Salt and pepper
Vegetable oil cooking spray


Rub the fat with the cut lemon to prevent burning and smoking. Score both sides of the tail of the steak and then fold it back towards the main body and attach it to the meat with a small metal skewer or sturdy wooden skewer. (If using a wooden skewer, soak it in water for about 20 minutes first).

Combine the olive oil, garlic, scallions, salt and pepper in a glass or ceramic dish. Put the steak in the dish and turn several times to coat. Cover and marinate at room temperature for 1 hour or in the refrigerator for as long as 4 hours. Turn the meat once or twice during marinating.

Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot . Lift the steak from the marinade. Discard the marinade. Grill the steak, covered, for 8 to 10 minutes. Turn and grill, covered, for 8 to 10 minutes longer for medium-rare, or until it reaches the desired degree of doneness. Let the meat rest for a few minutes before serving.

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Green beans And Roasted Red Onions


2 1/4 lb. medium red onions  (about 5)

1/2 cup olive oil

2 Tbsp. balsamic vinegar

1 tsp. kosher salt

14 tsp. black pepper

1/4 cup water

1 1/2 lb. green beans,  trimmed and cut diagonally into 2 inch pieces


Put oven rack in middle position and preheat to 450 degrees.  Oil a 9 / 12 baking pan.


After peeling onions, trim root ends, then quarter lengthwise.  Drizzle oil and vinegar over onions in pan tossing to coat and sprinkle with salt and pepper.


Roast, uncovered, turning once and basting with pan juices about 30 minutes until deep golden brown.

Add water to pan and roast until onions are tender and carmelized, about 20 minutes more.


Transfer onions with juices to a large bowl.


While onions are roasting, cook beans until crisp-tender about 5 minutes.  Drain and add to onions and toss.  Salt and pepper.


about 8 servings        Enjoy!


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