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Recipe:Blackened Porterhouse with Bacon and Blue Butter

Greens with Beets and Maple-Glazed Hazelnuts
  • Prep time: 10 minutes
  • Cook time: 20 minutes

Serves 2 - .


Serving Size
  • Bone-In Porterhouse Steak

    2.4 LB
    Qty 1
  • Berkshire Bacon

    0.88 LB
    Qty 3 Slices
  • Blue Cheese-Maytag Blue or similar

    Qty ¼ CUP
  • Unsalted Butter, room temp.

    Qty ½
  • Blackened Seasoning

    0.25 LB
  • Assorted Greens

    Qty 4 OZ
  • Red and Golden Beets, cooked, peeled and sliced

    Qty 4 Each
  • Red Onion, thinly sliced

    Qty ¼
  • Coarse Salt

    0.41 LB
  • Black Peppercorns

    0.2 LB
  • Fresh Chopped Parsley

    Qty 1 TBSP
  • Hazelnuts, halved

    Qty ½ CUP
  • Maple Syrup

    Qty ¼ CUP
  • Olive Oil

  • Apple Cider Vinegar



  1. Cook the bacon in a skillet until crispy. Crumble and place in a paper towel.
  2. In a small bowl, beat together the butter, blue cheese, parsley and crumbled bacon. Using a tablespoon, scoop on a plate and refrigerate.
  3. Toss hazelnuts in maple syrup. Place in a baking sheet with parchment paper and bake at 325F for 10 minutes. Stir and continue to bake for 10 minutes stirring often every 5 minutes. Cool.
  4. Place greens in a bowl, add sliced beets and hazelnuts.
  5. When ready to serve, toss with oil and vinegar, salt and pepper.
  6. Preheat a grill to medium high. Generously season steak with blackened seasoning. Place on the grill and cook for 4-5 minutes on each side, until slightly charred. Check the internal temperature until it reaches 125F for a medium rare, 130F for medium.
  7. Remove steak from grill, add dollop of blue cheese butter on top and cover with aluminum foil. Let rest for 5 minutes. (Optional: serve bean salad over lettuce leaves).

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