Welcome to this new addition to the Wolfecast – Wolfe Eats! As we move through the series, we will additionally recreate a meal from the book. With all the delicious meals mentioned in the books, we are sure that our bellies and minds will be occupied 🙂 The book that will be referenced for these recipe choices is The Nero Wolfe Cookbook. I hope that you guys enjoy this addition and try the recipes out as well!

Lon’s Steak (Porterhouse Steak)

The recipe that we will be recreating this month is from the Second Confession. The meal was “Lon’s Steak” also mentioned in Too Many Cooks, a delicious and filling dinner. I chose this because of the book we are reading, and since I actually rarely eat red meat this was going to be a task for me – grilling is not my bailiwick, however, I proceeded with some instruction from my dad. This particular recipe was represented in two ways: with sweet potatoes and mushrooms or mashed white potatoes and limes. I did not note the method used by Lon, but as it was presented in Too Many Cooks, that is what you guys will be seeing below.

The Process

To begin with, this recipe was written with such language that I just felt like I was transported to the 1940s. Asking the users to use a plank that has never been washed but well kept, heating over a hot charcoal fire, and serving at once. This is the pinnacle of sitting at a table for dinner, having it prepared right on time. Where is Betty Draper when you need her? Nevertheless, I’ll describe my time trying to get this going and keeping it authentic. 

I had to do some shopping around, as finding a porterhouse is not the easiest task but I was able to find what I think is the steak. There were two in the pack, so plenty to eat – way more than what is needed for a solo Reyna. Staying true to the recipe I also bought limes – a weird sounding addition to a steak, but it does seem more for decoration, as is the parsley. Lastly, the mashed potatoes – full disclosure, I do not like mashed white potatoes so I used some of my mom’s steakhouse potatoes. I did not have an unwashed plank but I did have one that I use to cook salmon that I do wash so it will have to suffice. 

The steps for the steak are extremely easy, I was not daunted by that; rather the risk of over/under cooking worried me more, but I decided to be super faithful to the instructions. Since I didn’t have a wire broiler, I just used my grill – seemed like the same principle, and then used the oven to finish it off. Cooking based on these instructions was so simple that I wasn’t sure why I was nervous. Putting it all together, I could definitely see this as a meal prepared by Fritz.

End Results and Taste Test

This was one of the best steaks I have ever had – I mean juicy, umami galore, and that bit of lime elevated the flavor. For a steak that only has salt and pepper, I was blown away. I want to do this again but prepared for Lon instead – I could see sweet potatoes and mushrooms really fitting in well. 

What everyone is actually looking for – the recipe.

PLANKED PORTERHOUSE STEAK

1 porterhouse steak, 2 inches thick

2 cups mashed potatoes 

4 cup melted butter

salt and freshly ground black pepper to taste 

4 cup chopped fresh parsley 

6 slices lime

1. Procure a porterhouse steak of fine-grained texture, bright red in color, and well-marbled with fat. Trim off the excess fat and wipe with a clean cloth. 
2. Heat a wire broiler, grease it with some of the fat, and broil the steak over a hot charcoal fire for 3 minutes on each side. 
3. Take a well-seasoned oak plank which has never been washed but which has been kept scrupulously clean by being scraped with a dull knife and wiped with good olive oil. Lay the steak on the plank, surround with a border of fluffy mashed potatoes, and put in a hot oven (450°). 
4. After 9 minutes, brush the potatoes over with the melted butter and salt and pepper the steak. 
5. Return to the oven for 5 minutes, remove, paint with butter, sprinkling with parsley, garnish with the slices of lime, and serve at once. (Serves 4)