Make chef Michael Vignola’s porterhouse steak at home

Amp up your cooking game with these easy eats and recipes you can whip up in 30 minutes or less.

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.

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Ingredients

Prep for steak

• 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

Season scallions

• 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.