HOUSTON – This restaurant has a long history of providing customers first-class service, hospitality, and dining.
The Palm restaurant opened their Houston location in 1978, and for more than 40 years you could find them on Westheimer. But now, they are in the heart of downtown Houston.
Houston Life’s Derrick Shore recently toured the restaurant with the Palm’s executive concept chef, Michael Coury.
Coury shares some of the restaurant’s history, signature dishes, new Sunday Brunch menu and what makes dining at the Palm so special.
The Palm 36 oz Prime Porterhouse Recipe
Ingredients
36 oz. Prime Porterhouse
2 Tbsp. Kosher Salt
1 tsp. Extra Virgin Olive Oil
1 pinch Maldon Salt
1 ea. Roasted Garlic Clove
1/4 ea. Rosemary Sprig
1/4 tsp. Coarse Ground Black Pepper
Directions:
Remove steak and pat dry well.
Air-dry on a rack and sheet pan in the refrigerator for 30 minutes to 1 hour.
Season all sides of the porterhouse with Kosher salt.
Place steak on the broiler and cook to the desired temperature.
Let rest for 7 minutes
Slice the steak off the bone and then slice the meat on the bias Brush the extra virgin olive oil over the slice meat and season with Maldon Salt and 1/4 tsp of Coarse Ground Black Pepper
CLICK HERE to learn more about the Palm restaurant or to make your next reservation.