African Spice-Rubbed Porterhouse with Curried Shrimp Pearl Pasta & Collard Green Chimichurri
- by Chef David Rose
- Jan 28, 2021
How to Cook a Porterhouse
The key ingredient to the African spice in this recipe is Berbere, a popular seasoning blend in Ethiopian dishes. The hot, peppery, and tangy flavors of berbere will enhance the natural, rich flavors of the Porterhouse.
My favorite way to cook a thick steak, like the Omaha Steaks King Cut 48 oz. T-bone or 24 oz. Porterhouse steak, is a simple two-step cooking technique called reverse sear. After seasoning the steak, you’ll cook it low and slow in the oven until it’s 5 degrees below your desired temperature (use this steak doneness guide to get your perfect temperature).
Then, finish the steak with a hard sear in a hot pan with butter, thyme, rosemary, and garlic for an incredible and flavorful crust.
Collard Green Chimichurri
A chimichurri adds a flavor punch to your protein… and I created this version with a staple in Southern cooking – collard green leaves to blow it up even more. The hearty flavors of the collard greens pair perfectly with the added heat and smokiness from the Calabrian chile. You can make this in advance and store in the refrigerator until ready to serve. Top your porterhouse with just a drizzle of this chimichurri for an incredible presentation and umami.
Curried Shrimp Pearl Pasta
Serve your steak with curried shrimp pearl pasta for a complete steakhouse-style dinner. The deep, earthy flavors of curry complement the sweet, succulent Wild Argentinian Red Shrimp, and will transport your tastes buds to the beautiful islands of Jamaica.
To serve, place the curried shrimp pearl pasta on the bottom of a large platter, add slices of steak and drizzle with collard green chimichurri. Serve with a side of chimichurri. Enjoy!
Collard Green Chimichurri
Ingredients
- 2 collard green leaves stems and veins removed
- 1 cup Italian parsley firmly packed
- 3 garlic cloves minced
- 1 Calabrian chile stem removed (or other spicy chile)
- 1/3 cup extra virgin olive oil
- 2 T. sherry vinegar
- Salt and freshly ground black pepper
Instructions
- In a small saucepan, bring salted water to a boil and cook collard greens about 10 minutes or until tender.
- Chop collard greens.
- In a food processor, blend collard greens, parsley, garlic, and Calabrian chile until finely minced. Slowly add olive oil, sherry vinegar, and a pinch of salt and pepper to food processor; blend until well incorporated.
- Season to taste with salt and pepper.
African Spice Rub
Ingredients
- 2 T. Berbere medium spice blend
- 2 t. onion powder
- 2 t. garlic powder
- 2 T. kosher salt
- 2 t. black pepper
Instructions
- Place all ingredients in a small bowl and mix thoroughly.
Porterhouse Steak
Ingredients
- One 48 oz. Omaha Steaks King Cut Porterhouse Steak or 2 Omaha Steaks 24 oz. Porterhouse Steaks
- African Spice Rub recipe above
- 2 T. grapeseed oil
- 2 T. unsalted butter
- 3 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 whole garlic cloves
Instructions
- Pat steak dry with paper towels; season liberally with African Spice Rub and allow to come to room temperature, about 45 minutes.
- Preheat oven to 225 degrees F; place steak on wire rack lined sheet pan.
- Place internal meat probe into thickest part of the strip steak portion. (Follow Omaha Steaks cooking chart for your desired doneness.) **While porterhouse is cooking in oven, make curried shrimp pearl pasta**
- Cook steak until temperature reads 5 degrees F below desired cooking doneness.
- Bring a large, heavy cast iron pan to high heat and add grapeseel oil and the steak to the pan, along with butter, thyme, rosemary and garlic.
- Sear about 30 to 40 seconds on the first side, then flip steak and butter baste for another 30 to 40 seconds.
- Rest steak for 8 to 9 minutes; follow along the bone to remove the filet mignon and the strip. Slice each steak into 1/2” to 1” slices.
- Reassemble sliced steak back onto bone and serve atop curried shrimp pearl pasta.
Curried Shrimp Pearl Pasta
Ingredients
- 16 oz. Omaha Steaks Argentinian red shrimp uncooked, thawed
- 3 T. olive oil divided
- 1/2 cup minced white onion
- 1/2 cup minced red bell pepper
- 2 minced garlic cloves
- 1 t. curry powder
- 1 cup chicken stock
- 1 T. unsalted butter
- 1/2 cup pearl pasta
- 1 T. Italian parsley chopped
- Salt and freshly ground black pepper
Instructions
- Add 2 tablespoons olive oil to large saucepan and bring to medium heat. Sauté onion, pepper, and garlic for 3 minutes, then add curry powder and sauté for another 3 to 4 minutes.
- Add chicken stock and butter to pan and bring to a boil. When at a boil, add pearl pasta, reduce to medium heat, and cook for 10 to 12 minutes or until pasta is tender.
- While pasta is cooking, season shrimp with a pinch of salt and pepper. Add remaining 1 tablespoon olive oil to a medium saucepan and bring to medium heat. Sauté shrimp about 4 to 5 minutes or until shrimp is fully cooked.
- Add cooked shrimp and parsley into cooked pearl pasta. Stir to combine and continue to simmer for about 2 minutes.
Assembly:
- Place Curried Shrimp Pearl Pasta on the bottom of large plate/platter.
- Place sliced African Rubbed Porterhouse on top of pasta.
- Drizzle Collard Green Chimichurri on top of sliced porterhouse.
- Serve additional chimichurri in a bowl on the side.
Enjoy!
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