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Restaurants›Porter's Restaurant and Smokehouse›Steak & Chicken Duo Recipe

Steak & Chicken Duo Recipe

Name: Porter's Restaurant and Smokehouses Steak & Chicken Duo Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: American
Ingredients: 2 pieces beef steak (sirloin, ribeye, or NY strip); 1.5 tsp kosher salt; 1 tsp freshly ground black pepper; 0.5 tsp garlic powder; 2 tbs olive oil; 2 tbs unsalted butter; 2 pieces fresh thyme sprigs; 1 pieces garlic clove (crushed); 2 pieces boneless skinless chicken breasts; 1 tbs olive oil; 1 tsp smoked paprika; 0.5 tsp garlic powder; 0.5 tsp onion powder; 1 tsp salt; 0.5 tsp black pepper; 4 tbs your favorite BBQ sauce; 1 tbs lemon juice (optional); 2 pieces boneless skinless chicken breasts, pounded to 1/2-inch; 1 cups buttermilk; 1 tsp hot sauce (optional); 1.5 cups all-purpose flour; 0.25 cups cornstarch; 1 tsp paprika; 1 tsp garlic powder; 0.5 tsp onion powder; 1.5 tsp salt; 1 tsp black pepper; 2 pieces eggs; 0.25 cups milk; 1 cups neutral frying oil (vegetable or canola)

Inspired by Porter's Restaurant and Smokehouse

Time1h

Serves2

Your choice of cut paired with your choice of chicken BBQ Grilled or hand-breaded Chicken Fried Chicken

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Ingredients

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Steak

2 pieces beef steak (sirloin, ribeye, or NY strip)

1 1/2 tsp kosher salt

1 tsp freshly ground black pepper

1/2 tsp Watkins garlic powder

2 tbs olive oil

2 tbs Unsalted butter

2 pieces fresh thyme sprigs

1 pieces garlic clove (crushed)

BBQ Grilled Chicken (choose if grilling)

2 pieces boneless skinless chicken breasts

1 tbs olive oil

1 tsp Smoked paprika

1/2 tsp Watkins garlic powder

1/2 tsp Onion powder

1 tsp Celtic sea salt

1/2 tsp black pepper

4 tbs your favorite BBQ sauce

1 tbs lemon juice (optional)

Hand-Breaded Chicken Fried Chicken (choose if frying)

2 pieces boneless skinless chicken breasts, pounded to 1/2-inch

1 cups Buttermilk

1 tsp hot sauce (optional)

1 1/2 cups 00 bread flour

1/4 cups Cornstarch

1 tsp Watkins paprika

1 tsp Watkins garlic powder

1/2 tsp Onion powder

1 1/2 tsp Celtic sea salt

1 tsp black pepper

2 pieces Eggs

1/4 cups Milk

1 cups neutral frying oil (vegetable or canola)

Finishing & Serving

1 tbs Fresh parsley (chopped)

2 pieces lemon wedges

Method

Steak

Prepare and season steak

Remove steaks from refrigerator 30 minutes before cooking to come to room temperature. Pat dry with paper towels. Rub both sides with olive oil. Combine kosher salt, black pepper, and garlic powder and season both sides evenly.

Sear and finish

Heat a heavy skillet or cast-iron pan over high heat until very hot (about 3–5 minutes). Add 1 tablespoon olive oil, then place steaks in pan without crowding. Sear 2–3 minutes until a deep brown crust forms, flip and add butter, thyme sprigs, and crushed garlic clove. Tilt pan and spoon melted butter over the steaks for 1–2 minutes. For medium-rare, cook to an internal temperature of 130–135°F (54–57°C); adjust time for desired doneness (about 2–4 more minutes). Remove steaks to a cutting board and rest 5–10 minutes before slicing.

BBQ Grilled Chicken (if chosen)

Marinate

Brush chicken breasts with 1 tablespoon olive oil and lemon juice (if using). In a small bowl combine smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub the spice mixture evenly over both sides of the chicken. Let rest 15–30 minutes (or up to 2 hours refrigerated) to marinate.

Grill

Preheat grill to medium-high (about 400°F / 200°C). Oil the grill grates. Place chicken on the grill and cook 5–7 minutes per side, turning once, until internal temperature reaches 165°F (74°C). During the last 2 minutes of cooking, brush both sides with BBQ sauce and allow it to set and slightly caramelize. Remove and let rest 5 minutes before serving.

Hand-Breaded Chicken Fried Chicken (if chosen)

Brine/marinate

Place pounded chicken in a shallow dish and pour buttermilk over it. Add hot sauce if using. Cover and refrigerate at least 30 minutes (or up to 6 hours) to tenderize and flavor.

Setup dredging station

In a shallow bowl whisk eggs and milk. In a separate wide bowl or rimmed plate mix flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper.

Bread the chicken

Remove one piece of chicken from buttermilk, letting excess drip off. Dredge in the seasoned flour mixture, pressing the flour onto the surface to form a thick coating. Dip into the egg wash, then dredge again in flour for a double coating. Place on a wire rack and repeat with remaining pieces. Let coated chicken rest 10 minutes to help the crust adhere.

Fry

Pour neutral frying oil into a large heavy skillet to a depth of about 1/2 inch (or heat in a deep fryer to 350°F/175°C). Heat oil to 330–350°F (165–175°C). Fry chicken in batches, 3–5 minutes per side depending on thickness, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain oil temperature. Transfer to a wire rack set over a tray and let rest 5 minutes.

Finishing & Serving

Slice the rested steak against the grain. For the duo plate, place one sliced steak portion beside either a BBQ grilled chicken breast or a piece of chicken-fried chicken, depending on choice.

Garnish with chopped parsley and serve with lemon wedges. Offer additional BBQ sauce on the side for the grilled chicken and a country gravy or hot sauce for the fried chicken if desired.