Atlanta restaurant reviews, culinary news, and gluttonous gossip by admitted foodaholic Serina Patrick

Chef Mimmo’s Porterhouse Steak at MAYA Steaks & Seafood


Chef Mimmo AlboumehCommitted to creating an unforgettable dining experience for each and every guest, Mimmo Alboumeh’s contagious spirit has landed him a loyal following. Owner of MAYA Steaks & Seafood in Sandy Springs and Red Pepper Taqueria in Buckhead and Decatur, Mimmo boasts more than 20 years of experience in the culinary industry. Born in Lebanon, he grew up in Spain and spent time in Italy before moving to Georgia. Mimmo draws from his fine dining background and extensive experience with Spanish cuisine to offer guests creative steak and seafood dishes with his signature Spanish flair at MAYA Steaks & Seafood. Named after his youngest daughter, MAYA Steaks & Seafood also features a curated wine list with over 40 wines by the glass handpicked by Mimmo and original cuts of meat from renowned meat purveyor, Braveheart® Black Angus Beef. (photos and bio courtesy of Caren West PR)

Maya Steakhouse | Beef Porterhouse
Prep Time 45 minutes
Serves 2 to 4 people

-2 beef porterhouse 22 ounce each
-2 tablespoons olive oil

-2 teaspoons kosher salt
-1/4 teaspoon pepper ‘butcher ground’
-1/4 teaspoon granulated onion
-1/4 teaspoon granulated garlic
-1 teaspoon seasoned salt ‘McCormick’

-4 oz melted salted aa butter

Rub the steaks with olive oil and put aside if possible for one hour, sprinkle some salt-pepper mix and sear for about 8 minutes on the top and bottom sides depending on desired finished temperature.

-12 jumbo asparagus, trimmed, peeled and blanched for 3 minutes
-8 thick slices local bacon seared on each side for two minutes
-4 ounces blue cheese crumbles ‘Valdeón Spanish Blue’
-1/2 cup hollandaise

Hollandaise Ingredients:
-2 egg yokes
-1 tablespoon white wine
-4 ounces clarified unsalted butter
-1/4 teaspoon Worcestershire sauce
-1/4 teaspoon Tabasco
-1/2 tablespoon lemon juice
-1/2 teaspoon salt
-1/2 teaspoon white pepper

On a double boiler beat egg yokes until triple volume, add melted butter gradually then remaining ingredients. keep at room temperature.

Buen Provecho!

6152 Roswell Road 404-705-8880


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