Prep Time 3 hours

Total Time 3 hours 15 minutes

Servings 2 servings

Ingredients

1 28 ounce Porterhouse steak

Lime juice

Red River Ranch Original Seasoning or your favorite seasoning blend

2 tablespoons coarse ground pepper

1 stick plus 1 tablespoon unsalted butter softened (divided)

2 garlic cloves minced

1 sprig fresh rosemary diced

1 tablespoon fresh thyme diced

1 tablespoon green onion diced

½ tablespoon dried ancho chili finely crushed

2 tablespoons avocado oil

1 lb. mushrooms sliced (optional)

Instructions

Rub both sides of the steak with lime juice and the Original seasoning, or seasoning of your choice.

Coat the outside edges with the pepper. Cover the steak and place in the icebox for 1 hour.

Remove the steak from the icebox and let warm about 2 hours or until room temperature (about 70 degrees F), to ensure an even cooking.

Meanwhile, add 1 stick of softened butter to a medium bowl. Mash with a fork to smooth. Stir in the garlic, rosemary, thyme, green onion and ancho chili.

Spoon the butter mixture on a piece of plastic wrap and form into a log. Cover with the wrap and place in the icebox for 1 hour to chill.

Add the remaining tablespoon of butter and avocado oil to a cast iron skillet over medium-high heat. When the butter and oil mixture first begins to brown add the steak to the skillet. Cook for 4 minutes then flip and cook an additional 4 minutes.

Flip the steak over and place 2 tablespoons of the herb butter in the skillet and 1 tablespoon on top of the steak.

Cook for 2 minutes, basting the steak with the melted butter constantly.

Flip the steak over, place 1 tablespoon of the herb butter on top of the steak and 1 tablespoon of herb butter in the skillet. Cook for 2 minutes, basting constantly.

Remove the steak from the skillet and let rest for about 5 minutes.

Meanwhile, return to the skillet and reduce to medium heat. Stir in the mushrooms with the leftover butter and cook for about 4 minutes, or until slightly softened, stirring occasionally. You can add more herb butter while cooking, if needed.

Serve the steak warm topped with mushrooms, if desired.

Best Ever Roasted Chicken Step by Step| Whole Roast Chicken | Secret To Crispy Chicken.You Can also make Baked Chicken Drumsticks by using the same recipe.

Ingredients

1 young chicken

1 tbsp Thyme

2 tbsp herbes de provence or Mediterranean even Italian seasoning will work

1 tsp cumin

2 tbsp onion powder

1 1/2 garlic powder

2 tbsp creole seasoning or any poultry seasoning

1 tbsp paprika

1 tbsp adobo seasoning

1/4 tsp salt

1 tsp ground black pepper

Bake on 425 degrees for 40 minutes covered on the bottom rack of the of oven

then bake uncovered for 10 additional minutes till Golden brown.

Prep Time 5 minutes

Cook Time 20 minutes

Passive Time 5 minutes

Servings 3

people

INGREDIENTS

1 - 1.5 lb Pork Tenderloin

1 TBSP Extra Virgin Olive Oil

1 TBSP Kosher Salt

1 TBSP Course Ground Black Pepper

Baked Pork Tenderloin Video Recipe

INSTRUCTIONS

Before cooking, remove silver skin from pork tenderloin

Let tenderloin rest for 15 - 30 minutes to allow it to come closer to room temperature, which will provide more consistent results

Apply Olive Oil thoroughly. The 1 TBSP is an estimate, use as little or as much as needed

Pre-heat oven to 450 degrees F.

Place pan in the oven while it heats, allow the pan to get hot. I use a broiler pan as stated in the post and line the bottom with foil...makes for an easy clean up.

Season. These directions provide for a simple salt and pepper mix but you can season this with whatever you want! Use a pre-made spice mix or experiment with different mixes. We have a few different easy to make pork rubs listed on this site.

Remove pan (careful, it will be hot) and place tenderloin on pan. Place back in oven.

Allow it to cook for about 20 minutes or until it reaches an internal temperature of 145 - 160 (we prefer closer to 145). It can dry out quickly if overcooked.

Allow it to rest for about 5 - 10 minutes. If your cutting board is filled with juices, you may have cut it too soon! Cut into medallions and serve.