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Requested by:

Photo by Elle

Cooking Level: Expert

Living In: Hays, Kansas, USA
Elle is looking for: (2 recommendations)
Help with Porterhouse steak--->

Recommend a recipe

Last updated: May 10, 2013 6:15 am
Posted: May 5, 2013 4:03 pm
 
Recommended Recipe:
Photo of: Perfect Porterhouse Steak

Perfect Porterhouse Steak

Submitted by: chefpaularwine 
All you need for this is olive oil, Canadian steak seasoning, meat tenderizer, and a grill. The steak gets a 20-minute marinade before cooking. 
Recommended by: Elle
May 5, 2013 4:08 pm
DH was wanting steak this weekend, so I set 4 Porterhouse steaks in the fridge to thaw. Life happens...we didn't use them, DH has left for a week of work, and I have four thawed Porterhouse steaks. What is the minimum I have to cook them to consider them safe to freeze? I'll have to pan-fry or broil them, I don't mess with DH's grill. I'm thinking if I handle them right, we'll be able to enjoy them next time he's home, although maybe in a salad instead of as a freshly grilled steak. I have an electric oven, have never really used a broiler on an electric oven, only in gas ovens, and would prefer to cook in a skillet.
Comments:
manella
May 5, 2013 4:14 pm
HI Elle, i'm not a steak pro., but we have kept steak in the fridge for 5-6 days. It is still good to use and quite tender, and i'm still alive:) Someone with more steak sense will probably chime in. Good luck.
 
Elle
May 5, 2013 4:18 pm
Even that helps, Manella! I have a potluck tomorrow and work 12-hour shifts the next two days, but if I can wait until Wednesday to deal with them, I'll be happy! I don't know if I have to cook them all the way through for them to be safe to freeze, or if I could cook to medium and freeze them. Not ideal, but better than throwing them out!
 
linda2d
May 5, 2013 4:22 pm
It's safe to just refreeze them if you thawed them in the fridge. You'll probably lose a little quality but I would think that's the case either way. I'd wrap very well and freeze raw if it were me.
 
Marianne
May 5, 2013 4:26 pm
I would probably do the same as Linda, Elle. What if you broil half and use for a stir-fry or a sandwich and refreeze the rest?
 
mimosa ain't no PRO
May 5, 2013 4:43 pm
I agree that there is nothing unsafe about just refreezing them, especially if they were thawed in the fridge and have been in there the whole time. Slight loss in quality do to ice crystals but there is nothing unsafe. You get safety concerns when thawing on counter or say power goes out for a few days and they come to room temp.
 
May 5, 2013 4:45 pm
I would rub with garlic or garlic powder & a little black pepper before refreezing. Or add a favorite marinade to the ziplocks with the steaks so it flavors while thawing.
 
chairlifter
May 5, 2013 4:55 pm
Hi Elle I can understand that this might be a bit frightening, but all is still good. You can re-wrap them tight and re-freeze, and, given the premium cut, I doubt you'd notice much difference. Alternatively, you could increase the age on them, by wrapping in paper towel and keeping them in your fridge, keeping them sort of exposed to air circulation, that you continue the hanging and aging process. Sure, they'll shrink and darken, but the tenderness and flavour is incredible. Your first time, its a bit of a gamble, but so far, my thought you are fully recoverable.
 
Elle
May 5, 2013 5:01 pm
Thanks, everyone! I'll season a bit, wrap and re-freeze. It'd be interesting to try aging them-I've never tried that, but will try it on something a little cheaper. I didn't realize that steak could be refrozen.
 
chairlifter
May 5, 2013 5:19 pm
I'd hold back on any seasoning before refreezing. Not concerned with any herbs or spices, but I sure don't want to think of salt on the meat. If in any doubt, give it a quick rinse with running water and start again, quickly.
 
Elle
May 5, 2013 5:26 pm
Thanks, chairlifter!
 
Commented by: p8tience
May 5, 2013 5:39 pm
What is the problem? Flavor profiles? I would do a nice Blue Cheese, or Garlic compound butter. Medium or medium rare will give you the juiciest meat and resting the meat before cutting will retain the juices in the meat. Also a nice addition is sautéed mushrooms or shoe string fried onions.
Comments:
May 5, 2013 5:42 pm
stupid me! lol sorry! If your worried about refreezing I wouldn't worry too much. As previously stated if refrigerated while defrosting you should be good to go. However if you defrosted with the meat outside the packaging... either vacuum seal and refreeze or cook them. Pan frying is fine and that's how they did it in the olden days!
 
chairlifter
May 5, 2013 7:15 pm
Please do not parbroil and hope that you can recover this sort of cut into edibility; its a nice thought, but it really doesn't happen. You can age it as I've described, you can refreeze the meat as has been confirmed, or you could do several days of great meals for yourself only until Hubby comes back to mac and cheese offerings, and is told the awful truth that his instruction to thaw these beauties was at fault, and you did whatever you could not to waste the meat. I dunno, DW might fall for it, but you might get lucky...he may appreciate your use of the sacred BBQ grill, or you may learn a thing or two about the Broiler element in the stove...
 
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