TUSCAN PORTERHOUSE STEAK WITH RED WINE-PEPPERCORN JUS

TUSCAN PORTERHOUSE STEAK WITH RED WINE-PEPPERCORN JUS image

Categories Beef

Number Of Ingredients 10

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Ingredients

1 (1 1/2-pound) porterhouse steak (1- to 1 1/4-inches thick)
2 teaspoons black peppercorns, coarsely crushed (see Cooks' Notes)
2 teaspoons kosher salt
1 tablespoon vegetable oil
3 tablespoons unsalted butter, cut into tablespoon pieces, divided
3 garlic cloves, crushed
2 (4-inch) sprigs fresh rosemary
5 sprigs fresh thyme
1/2 cup medium-bodied dry red wine (such as Chianti, Rioja, or merlot)
1 cup low-sodium chicken broth

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. Cooks' Notes: Coarsely crush the peppercorns with a mortar and pestle or put the peppercorns in a sealable plastic bag and coarsely crush them with the bottom of a heavy skillet, meat pounder or rolling pin. When browning the steak, don't move it around. Let it cook undisturbed (only flip it once), so that a nice crust forms.

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Razak Larbi

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This recipe is a bit challenging, but it's definitely worth the effort. The steak is amazing and the jus is incredible.

MD Kamal hossain

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I've tried several recipes for Tuscan Porterhouse Steak, but this one is by far the best. The steak is always cooked perfectly and the jus is to die for.

gerald mule

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This recipe is easy to follow and the results are amazing. The steak is so tender and juicy.

Menzy world

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I'm not a big fan of steak, but I really enjoyed this recipe. The steak was cooked perfectly and the jus was very flavorful.

Rasim Babayev

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This recipe is a bit pricey, but it's worth it for a special occasion. The steak is amazing and the jus is incredible.

Raja Ashrif

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I've made this recipe several times and it's always a hit. It's one of my go-to recipes for when I'm entertaining guests.

Natasha Chiketo

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This recipe is perfect for a special occasion. It's definitely a showstopper!

Hussain Mughal

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I'm not a big fan of peppercorns, so I used half the amount called for in the recipe. The steak still had a nice peppery flavor without being too overpowering.

Itz Nature

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This recipe is a bit time-consuming, but it's worth the effort. The steak is so flavorful and tender.

subrato kumer

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I made this recipe for a dinner party and it was a huge hit! Everyone raved about the steak and the jus.

jaiden martinez

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I followed the recipe exactly and the steak turned out perfectly. I highly recommend this recipe to anyone who loves a good steak.

Maria Marquez

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This is the best steak I've ever had! The meat is so tender and juicy, and the jus is to die for.

Muhammad Muddasir

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I was a bit hesitant to try this recipe because I'm not a big fan of red wine, but I'm so glad I did! The wine adds a subtle flavor to the steak that really enhances the dish.