Cookin’ With Nino: Pesto-Crusted Porterhouse Steak
1 TEXAS STAR PORTERHOUSE STEAK
40 fresh basil leaves, washed and dried OR ½ basil & ½ parsley (add parsley to turn it down a notch)
3 garlic cloves, crushed
¼ cup pine nuts (walnuts or pecans can be substituted)
½ cup parmesan cheese, finely grated
Salt & pepper
2 -3 Tbsp. First Cold Pressed Olive Oil
TO MAKE PESTO:
Put basil leaves, garlic, pine nuts and grated Parmesan cheese into a food processor and blend for 30 seconds or until smooth.
Keep motor running and slowly add the olive oil.
Alternately, pound basil, garlic, pine nuts and cheese by hand using a motor and pestle.
Add olive oil drop by drop while stirring briskly. Season with salt and pepper.
TO COOK STEAK:
Salt and Pepper to taste both sides of steak! Sear on high heat for 3-5 minutes or until desired doneness.
Take off heat and slather ½ pesto on both sides of steak setting ½ of pesto aside. Quick sear pesto onto steak for about 30 seconds on each side. Plate steak and place rest ½ of pesto on top of steak.