Lisa Hendee

 

Taste of Texas

Location 10505 Katy Freeway Houston, TX 77024

Reservations 713.932.6901

Web www.tasteoftexas.com

 

Chef Lisa Hendee graduated from Le Cordon Bleu in Austin with a Certificate of Patisserie and Baking. For two years, Chef Lisa has been in the kitchen at the Taste of Texas, tweaking the menu of this 30-year Houston institution and destination. With fried lobster tails, big, juicy steaks, a 14-time winning Wine Spectator “Award of Excellence” wine list and 11 desserts made in house daily, Taste of Texas offers the best in Texas cuisine and hospitality. Wine lovers, join Chef Lisa for the Vintner’s Dinners held periodically on Monday nights in the Wine Room of the Taste of Texas. Check the website for upcoming events.

Grilled Porterhouse with Blue Cheese Herbed Butter

 

Ingredients

2 32 oz. porterhouses

salt and pepper to taste

1 cup unsalted butter, softened

1 cup crumbled blue cheese, at room temperature

1 tablespoon Dijon mustard

2 teaspoons fresh garlic, minced

1 tablespoon dry sherry

1/2 teaspoon sea salt

1 tablespoon fresh parsley, minced

1/2 teaspoon fresh oregano, minced

 

Method

1) About an hour before you grill, pull the steaks out of your refrigerator, pat dry and generously salt and pepper each side. Cover and let sit at room temperature. 2) Clean, oil and preheat grill on medium-high heat. 3) In a large bowl, mix all ingredients for the butter using a rubber spatula until well combined. Cover and set aside until you are ready to serve. 4) Grill steaks over medium-high heat to desired temperature. We prefer a medium-rare (130? at the thickest point). You can judge doneness with a meat thermometer for accuracy or by cutting into the steak.

 

To Serve

1) Pull the steaks off the grill and immediately top with a generous dollop of the butter. Great with a big cabernet for a special occasion!