Best 4 Tucson Tuscan Porterhouse Recipes

Indulge in a culinary journey with our "Tucson Tuscan Porterhouse" experience, a tantalizing fusion of Southwestern and Italian flavors. This article presents a collection of delectable recipes that showcase the porterhouse steak in its full glory. From the zesty marinade infused with Southwestern spices to the rich and flavorful Tuscan-inspired sauce, each recipe promises a unique and unforgettable dining experience.

Embark on a flavor-packed adventure as we explore the "Tuscan Porterhouse with Fire-Roasted Tomato Sauce." This recipe combines the robust flavors of grilled porterhouse steak with a vibrant sauce made from fire-roasted tomatoes, garlic, and herbs. The result is a harmonious blend of smokiness, acidity, and sweetness that will leave your taste buds dancing.

For those who prefer a more rustic approach, the "Tuscan Tuscan Porterhouse with Tuscan White Bean Ragù" is a must-try. Tender white beans simmered in a savory broth infused with rosemary, sage, and garlic create a comforting and flavorful base for the perfectly grilled porterhouse steak. The combination of textures and flavors in this dish is simply irresistible.

If you're looking for a spicy kick, the "Tuscan Porterhouse with Spicy Sausage and Peppers" is sure to satisfy your cravings. This recipe features a vibrant combination of spicy sausage, roasted peppers, and a tangy tomato sauce that perfectly complements the grilled porterhouse steak. The heat from the sausage and peppers is balanced by the sweetness of the peppers and the richness of the steak, creating a delightful symphony of flavors.

And for those who enjoy a more classic preparation, the "Tuscan Porterhouse with Garlic Butter" offers a timeless simplicity that never goes out of style. A generous slather of garlic butter, made with fresh herbs and a touch of lemon, adds a luscious richness to the grilled porterhouse steak. The result is a steak that is both flavorful and incredibly tender, a true testament to the power of simplicity.

No matter which recipe you choose, the "Tucson Tuscan Porterhouse" experience promises to tantalize your taste buds and leave you craving more. So gather your ingredients, fire up your grill, and prepare to embark on a culinary adventure that will transport you to the heart of Tuscany, right in the comfort of your own home.

Check out the recipes below so you can choose the best recipe for yourself!

TUSCAN PORTERHOUSE STEAK WITH RED WINE-PEPPERCORN JUS

Tuscan Porterhouse Steak with Red Wine-Peppercorn Jus image

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

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
Special Equipment
ovenproof 12-inch heavy skillet

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.

GRILLED TUSCAN PORTERHOUSE WITH WHITE BEAN-GRILLED SHIITAKE MUSHROOM SALAD

Grilled Tuscan Porterhouse with White Bean-Grilled Shiitake Mushroom Salad image

Provided by Bobby Flay

Yield Yield: 8 servings

Number Of Ingredients 18

Ingredients

1/4 cup extra virgin olive
1 teaspoon coarsely cracked black pepper
1 tablespoon chopped rosemary
1 tablespoon finely chopped garlic
1 (3 pound) porterhouse steak
Kosher salt
4 shiitake mushroom caps
Olive oil
Salt and freshly ground pepper
2 cups warm white beans, cooked or canned rinsed and drained and heated
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh thyme
3 tablespoons chopped chives
3 plum tomatoes, finely diced
4 tablespoons lemon juice
3 tablespoons olive oil
1 teaspoon finely chopped garlic
1/4 cup grated Parmesan cheese

Steps:

Combine all the ingredients in a medium baking dish. Add the steak and toss to coat. Cover and let marinate in the refrigerator for at least 24 hours or up to 2 days. Bring steak to room temperature before grilling.
Preheat grill. Remove steak from marinade and wipe off any excess and season with salt to taste. Sear the steak for 3 to 4 minutes per side. Close the grill and continue cooking for 10 to 15 minutes for medium rare. Let rest for 10 minutes. Cut into 1/2-inch thick slices.
Preheat grill. Brush mushrooms with some of the oil and season with salt and pepper to taste. Grill for 3 to 4 minutes per side, remove and slice into 1/4-inch slices. Place the warm beans in a large bowl, add mushrooms, herbs and tomatoes.
Whisk together the lemon juice, olive oil and garlic and pour over the beans. Add the cheese and season with salt and pepper to taste.

BISTECCA ALLA FIORENTINA (TUSCAN PORTERHOUSE)

Bistecca alla Fiorentina (Tuscan Porterhouse) image

This flagship, Tuscan steak is made from the region's Chianina breed of cattle which are prized for their tenderness and flavor. In typical Italian style, simplicity rules the day; little more than olive oil, rosemary, and salt are needed to highlight the rich flavor of the grilled meat. With Italian food, freshness and quality are top priority, so I use nothing less than choice porterhouse, and much prefer prime!

Provided by eat!

Categories World Cuisine Recipes European Italian

Time 1h25m

Yield 6

Number Of Ingredients 5

Ingredients

4 sprigs fresh rosemary, chopped
1 (2 1/2 pound) choice or prime porterhouse steak
3 tablespoons Tuscan olive oil
Moist, grey sea salt and freshly cracked pepper to taste
6 lemon wedges

Steps:

Press chopped rosemary onto both sides of porterhouse steak; set onto a plate and allow to marinate at room temperature for 1 hour.
Start an outdoor grill using hardwood charcoal, such as hickory. When coals are white and glowing, arrange for high heat.
Gently brush or rub olive oil onto steak, then season to taste with sea salt and pepper.
Place steak onto grill, and cook until a dark, golden brown (not burnt) crust forms, 5 to 10 minutes depending on thickness of meat. Turn over, and continue cooking until golden on the other side, 5 to 10 minutes more. When finished, place steak onto a platter, and allow to rest for 10 minutes.
To serve, remove the two pieces of meat from the bone, and replace the bone onto the serving platter. Trim any unwanted fat from the round (tenderloin) steak, slice into 6 equal pieces at an angle to the grain, and fan out on one side of the bone. Slice the rectangular (loin) steak into 1/4-inch slices at an angle to the grain. Fan out on the other side of the bone. Finish by garnishing the platter with lemon wedges and a sprinkle of additional sea salt.

Nutrition Facts : Calories 345.8 calories, Carbohydrate 1.5 g, Cholesterol 62.8 mg, Fat 29.6 g, Fiber 0.7 g, Protein 18.2 g, SaturatedFat 9.8 g, Sodium 104.4 mg

GRILLED TUSCAN-STYLE PORTERHOUSE STEAKS

Grilled Tuscan-Style Porterhouse Steaks image

Steak, garlic, olive oil, on the barbecue. What else needs to be said? Be creative and warm your favorite bread to dip in the extra oil. Mangia, mangia!

Provided by Anonymous

Time 25m

Yield 2

Number Of Ingredients 6

Ingredients

2 (10 ounce) porterhouse steaks
kosher salt and ground black pepper to taste
4 cloves garlic, finely chopped
½ cup olive oil, divided
¼ teaspoon red pepper flakes
1 medium lemon, cut into quarters

Steps:

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season steaks with salt and pepper.
Cook steaks on the preheated grill until they are beginning to firm and are hot and slightly pink in the center, about 12 to 14 minutes, flipping halfway. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.
While the steaks are cooking, place garlic in a microwave-safe bowl. Sprinkle some salt over top and pour in 2 tablespoons of the olive oil. Mash garlic with the back of a sturdy knife into a fine paste. Stir in remaining oil and red pepper flakes. Heat in the microwave until hot, about 1 to 1 1/2 minutes, mixing every 30 seconds.
Remove steaks from the oven and let sit covered for 4 to 5 minutes. Drizzle 2 tablespoons oil mixture over each steak and squeeze lemon wedges over top.

Nutrition Facts : Calories 921.6 calories, Carbohydrate 7.5 g, Cholesterol 94.2 mg, Fat 88.4 g, Fiber 2.6 g, Protein 28.1 g, SaturatedFat 20.7 g, Sodium 79.4 mg, Sugar 0.1 g

Tips:

Choose high-quality ingredients: Use the best quality ingredients you can find, especially for the steak and the vegetables. This will make a big difference in the final flavor of the dish.
Marinate the steak: Marinating the steak for at least 30 minutes will help to tenderize it and add flavor. You can use a simple marinade made with olive oil, garlic, rosemary, and thyme.
Cook the steak to your liking: The best way to cook a steak is to use a meat thermometer to ensure that it is cooked to your desired doneness. For a medium-rare steak, cook it to an internal temperature of 135 degrees Fahrenheit.
Let the steak rest before slicing: After cooking the steak, let it rest for a few minutes before slicing. This will help the juices to redistribute throughout the steak, making it more tender and flavorful.
Pair the steak with your favorite sides: Serve the steak with your favorite sides, such as roasted vegetables, mashed potatoes, or a salad. You can also add a sauce, such as a chimichurri sauce or a red wine sauce.

Conclusion:

The Tuscan-style porterhouse steak is a delicious and easy-to-make dish that is perfect for a special occasion. By following the tips in this article, you can cook a steak that is juicy, flavorful, and cooked to perfection. So next time you're looking for a special meal, give this recipe a try!