IMPORTANT INFORMATION FOR DISH SUBSCRIBERS – SERVICE INTERRUPTION – CLICK HERE
IMPORTANT INFORMATION FOR DISH SUBSCRIBERS – SERVICE INTERRUPTION – CLICK HERE

Cookin’ With Nino: Pesto-Crusted Porterhouse Steak

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(WGNO/Anne Cutler)

(WGNO/Anne Cutler)

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.