TUSCAN PORTERHOUSE STEAK WITH RED WINE-PEPPERCORN JUS
A porterhouse is the perfect steak for two to share because it contains good-sized portions of two of the most prized muscles in a steer, each located on either side of the center bone. The top loin, the larger of the two, is the same piece of gorgeous meat as that steakhouse staple, the New York strip. The tenderloin, attached to the other side of the bone, may be smaller, but it's a much larger portion (technically, it has to be 1 1/4-inches in diameter) than you get in a T-bone steak. If you can find dry aged, try it. It's a bit more expensive but yields more tender and flavorful meat. We pan-roast the steak with the Tuscan stalwarts of garlic, rosemary, and thyme, then serve it with a velvety red wine reduction.
Provided by Kay Chun
Categories Wine Beef Valentine's Day Meat Steak Red Wine Winter Gourmet
Yield Makes 2 servings
Number Of Ingredients 12
Steps:
- Let steak sit at room temperature 15 minutes. Meanwhile, preheat oven to 450°F.
- Pat steak dry and season both sides with peppercorns and kosher salt. Heat oil and 1 tablespoon of butter in skillet over medium heat until butter melts. Add rosemary, thyme, and garlic and cook over medium heat, stirring occasionally, until herbs and garlic are fragrant, about 1 minute.
- Add steak and cook until nicely browned, about 3 minutes per side. Transfer skillet to oven and cook until an instant-read thermometer registers 110°F for medium-rare, about 5 minutes (or 120°F for medium, about 10 minutes).
- Transfer steak with tongs to a small platter, reserving skillet, and let rest 10 minutes.
- While steak rests, pour off oil from skillet, leaving garlic and herbs in skillet. Add wine and boil over medium-high heat, scraping up browned bits, until reduced by half, about 2 minutes. Add chicken broth and any meat juices from platter and boil until reduced by half, 5 to 6 minutes. Whisk in remaining 2 tablespoons butter until incorporated, then season with salt and keep warm.
- To carve: Transfer the steak to a cutting board and cut meat off both sides of the bone (you should have two solid pieces of steak). Thinly slice each piece, then rearrange the slices around the bone on a platter. Drizzle with the jus.
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Wanda Tolbert
[email protected]This was the best steak I've ever had! The flavors were amazing and the steak was cooked perfectly. I will definitely be making this recipe again.
Misbah naz
[email protected]The steak was a bit dry, but the red wine peppercorn jus was very tasty. I would try this recipe again with a different cut of steak.
Kabir Kabir3
[email protected]I've made this recipe a few times now and it's always a hit. The steak is always cooked perfectly and the red wine peppercorn jus is incredible. I highly recommend this recipe.
Ancient Explorer
[email protected]This recipe is a keeper! The steak was cooked to perfection and the red wine peppercorn jus was delicious. I served it with roasted vegetables and it was a perfect meal.
Isaiah Riddle
[email protected]I had high hopes for this recipe, but I was disappointed. The steak was tough and the red wine peppercorn jus was too salty. I won't be making this recipe again.
Sameer_ Maya
[email protected]The steak was a bit overcooked for my taste, but the flavors were still good. The red wine peppercorn jus was very tasty.
Muneeb Knan
[email protected]I wasn't sure how the steak would turn out, but I was pleasantly surprised. It was juicy and flavorful, and the red wine peppercorn jus was very tasty. I'll definitely be making this again.
chuii aguilar
[email protected]I followed the recipe exactly and the steak turned out great. It was juicy and flavorful, and the red wine peppercorn jus was the perfect accompaniment. I served it with mashed potatoes and asparagus and it was a perfect meal.
Bees Nees
[email protected]This was the best steak I've ever had! The flavors were amazing and the steak was cooked perfectly. I will definitely be making this recipe again.
NoorAhmad Ahadi
[email protected]The steak was a bit dry, but the red wine peppercorn jus was very tasty. I would try this recipe again with a different cut of steak.
kiprop david
[email protected]I've made this recipe a few times now and it's always a hit. The steak is always cooked perfectly and the red wine peppercorn jus is incredible. I highly recommend this recipe.
SEMION JOHN
[email protected]This recipe is a keeper! The steak was cooked to perfection and the red wine peppercorn jus was delicious. I served it with roasted vegetables and it was a perfect meal.
Victor Best
[email protected]I had high hopes for this recipe, but I was disappointed. The steak was tough and the red wine peppercorn jus was too salty. I won't be making this recipe again.
Bloch khanbloch
[email protected]The steak was a bit overcooked for my taste, but the flavors were still good. The red wine peppercorn jus was very tasty.
Adjei Godfred
[email protected]I wasn't sure how the steak would turn out, but I was pleasantly surprised. It was juicy and flavorful, and the red wine peppercorn jus was the perfect accompaniment. I'll definitely be making this again.
Hussein Salah
[email protected]I followed the recipe exactly and the steak turned out great. The red wine peppercorn jus was especially delicious. I served it with mashed potatoes and asparagus and it was a perfect meal.
Ishak Omar
[email protected]This steak was amazing! The flavors were incredible and the steak was cooked to perfection. I will definitely be making this again.
Akramul Haque Mash
[email protected]I have made this recipe multiple times and it's become a favorite. The flavors are rich and the steak always comes out perfectly cooked. I highly recommend this recipe to anyone looking for a special occasion meal.