Make chef Michael Vignola’s porterhouse steak at home

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Make chef Michael Vignola’s porterhouse steak with charred scallion and garlic almond vinaigrette at home and in a flash, with just a few ingredients you might already have in your pantry.

Ingredients

  • 1 24 oz porterhouse or any steak (I prefer a larger steak for many rather than individual steaks per person).
  • Blended oil (canola, soy or vegetable oil)
  • Kosher salt
  • Cracked black pepper
  • Maldon or coarse sea salt to finish steak
  • Scallion -- almond vinaigrette (makes 1 ½ cups )

  • 2 bunches scallions
  • ½ bunch parsley
  • 1 tsp crushed red pepper
  • 1 grilled lemon
  • ½ cup extra virgin olive oil
  • 1 tsp Dijon mustard or any in fridge
  • 3 tbsp cider vinegar or anything in pantry, sherry, balsamic, red wine etc. (if using white only do 2 tbsp)
  • ¼ chopped almonds, pistachios etc. Can use any other nut salted smoked doesn’t matter all good
  • Salt and pepper to taste
  • Sherry caramel

  • ¼ cup honey or any other sweetener (agave syrup, maple syrup, corn syrup)
  • 1 tbsp sugar
  • ½ cup sherry vinegar or any other vinegar besides white.
  • Method

  • Char grill hard
  • Chop and add all ingredients except lemon.
  • Season finish with grilled fresh squeezed lemon juice
  • Charred mushroom

  • 1-2 Mushrooms -- any mushroom will work (Ideally use Oyster, Trumpet Royal, Enoki or Hen of the Woods)
  • Blended oil
  • Kosher salt
  • Cracked pepper
  • Sherry caramelMix sugar and honey over medium heat, add vinegar and reduce until syrup (10 minutes) and reserve. This is a shelf stable and can be made in batches / saved for other applications.