Today on Carolina Cooks, we're out back grilling up a tasty and easy summertime meal: grilled porterhouse steak with a compound butter, grilled asparagus with Romesco sauce, and a grilled romaine salad with Kyle Wilkerson's blue cheese dressing. We also visited Rose's Meat Market & Sweet Shop in Durham, NC to talk with owner Justin Meddis about artisanal and sustainable butchery.
So get your grills fired up, and let's get cooking!
Segment 1 — Buying and Prepping the Steak
Segment 2 — Grilled Porterhouse
Segment 3 — Romesco Sauce and Grilled Asparagus
Segment 4 — Compound Butter
Segment 5 — Grilled Romaine and Blue Cheese Dressing
Grilled Porterhouse Steak
Take your steaks out of the fridge at least an hour before you cook them, and pat them dry with a paper towel.
Season with some olive oil, Kosher salt, and freshly ground black pepper.
Grill on medium-high heat for 16 minutes.
Snap ends of the asparagus at their natural breaking points (be sure to save and freeze the ends to use later in asparagus soup!)
Season with olive oil, Kosher salt, and freshly ground black pepper.
Grill on medium-high heat for 16 minutes, or until well-charred.
- 1/3 cup pecans, toasted
- 1 slice sourdough bread, crust removed (omit for gluten-free)
- 2 cloves garlic
- 1/2 teaspoon red pepper flakes
- 1/2 cup roasted red peppers
- 2 tablespoons red wine vinegar
- 1/4 cup extra virgin olive oil
Roast the red peppers on the grill until they blister and let cool before peeling skin away. Toast the pecans over medium heat in a pan—they're done when you can smell their essential oils. In a blender, pulse the ingredients together, and then blend while slowly adding olive oil.
Serve over grilled asparagus.
- 2 sticks unsalted butter at room temperature
- 1–2 tablespoons of finely chopped shallots
- 1 tablespoon finely chopped tarragon
- Kosher salt and freshly ground black pepper
- Chopped parsley optional
- Chop the herbs and shallots and stir into the softened butter.
Serve over grilled steaks.
To save the extra butter, spread onto a sheet of wax paper and roll up into a log. Seal in a freezer-safe bag and store up to 5 months.
Split heads of romaine in half and season with olive oil, Kosher salt, and freshly ground black pepper.
Grill cut side down on high heat for 3–4 minutes, then flip and grill other side 1–2 minutes.
Kyle Wilkerson's Blue Cheese Dressing
- 4 oz blue cheese
- 1/2 cup Dukes Mayonnaise
- 1/4 –1/3 cup full fat local buttermilk, like Maple View Farms
- A couple of dashes Texas Pete
- A couple of dashes Worcestershire sauce
- 1 tablespoon, or more to taste, finely chopped chives
- 1 tablespoon finely chopped flat-leaf parsley
Mix blue cheese, mayonnaise, Texas Pete, and Worcestershire sauce in a bowl. Chop chives and parsley and mix into the bowl. Stir in full fat buttermilk until desired consistency.
Serve over grilled romaine.
Thanks for watching Carolina Cooks!