Entree: United States – Broiled Porterhouse with Steamed Langoustines and Blanched Asparagus

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 12 min

Additional 8 min

Total 30 min

Ingredients

- 1 porterhouse steak, bone-in, approx. 28 oz (795 g)
- 6 langoustines, approx. 12 oz (340 g) total
- 12 oz (340 g) asparagus

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Position oven rack 6–8 inches (15.2 to 20 cm) from the broiler and preheat the broiler. Pat the porterhouse dry and broil 4–6 minutes per side for medium-rare (timing varies with steak thickness), then transfer to a cutting board to rest 5–8 minutes.
2. Meanwhile, bring a large pot of water to a rolling boil and place langoustines in a steamer basket over the boiling water; steam 3–4 minutes until shells are opaque and flesh is firm. Remove and hold warm.
3. Using the same pot of boiling water, blanch the asparagus 2–3 minutes until bright green and just tender, then transfer to a bowl to keep warm.
4. Carve the porterhouse, arrange langoustines and asparagus on plates, and serve immediately.

1. Position oven rack 6–8 inches from the broiler and preheat the broiler. Pat the porterhouse dry and broil 4–6 minutes per side for medium-rare (timing varies with steak thickness), then transfer to a cutting board to rest 5–8 minutes.
2. Meanwhile, bring a large pot of water to a rolling boil and place langoustines in a steamer basket over the boiling water; steam 3–4 minutes until shells are opaque and flesh is firm. Remove and hold warm.
3. Using the same pot of boiling water, blanch the asparagus 2–3 minutes until bright green and just tender, then transfer to a bowl to keep warm.
4. Carve the porterhouse, arrange langoustines and asparagus on plates, and serve immediately.