Best 6 Porterhouse Steak With Sauce Rouille Recipes

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Porterhouse steak, a flavorful and tender cut, is a popular choice for special occasions. The combination of the strip and tenderloin sections in one steak provides a variety of textures and flavors. Paired with a classic French sauce, sauce rouille, which adds a vibrant and garlicky kick, this dish elevates the steak to a gastronomic delight. This recipe guide will take you through the steps of creating a succulent porterhouse steak with a delectable sauce rouille, ensuring a memorable dining experience.

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PORTERHOUSE STEAK WITH HORSERADISH SAUCE



Porterhouse Steak with Horseradish Sauce image

Provided by Trisha Yearwood

Categories     main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 9

One 1 1/2-pound porterhouse steak
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
2 tablespoons vegetable oil
1/4 cup sour cream
3 tablespoons mayonnaise
2 tablespoons prepared horseradish
1 teaspoon Worcestershire sauce
2 tablespoons fresh parsley, chopped

Steps:

  • Heat a grill or grill pan to medium-high heat.
  • Sprinkle the steak on both sides with salt and pepper. Brush the grill grates with oil and carefully place the steak on the hottest part of the grill. Cook until the internal temperature is 135 to 140 degrees F, about 8 minutes per side. Remove the steak and let it rest on a cutting board for about 10 minutes.
  • Meanwhile, mix the sour cream, mayonnaise, horseradish, Worcestershire and 1 tablespoon parsley in a small bowl. Slice the steak 1/2-inch thick. Spread half of the horseradish sauce on a platter, then arrange the steak on top of the sauce (keep the bone on the platter to show it is a porterhouse). Drizzle a little more sauce on and sprinkle with the remaining parsley.

PORTERHOUSE WITH BALSAMIC STEAK SAUCE



Porterhouse with Balsamic Steak Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 51m

Yield 6 servings

Number Of Ingredients 0

Steps:

  • Preheat a grill to high on one side and lightly oil the grate. Season a 2-inch-thick porterhouse steak (3 pounds) with coarse sea salt and pepper. Grill over direct heat for 4 minutes, then rotate the meat 90 and cook 2 more minutes. Repeat on the other side. Move the steak to the cooler part of the grill (position the smaller end away from the heat); cover and cook until the meat reaches 128 to 130 for medium-rare, 12 to 15 minutes. Let rest 5 minutes before slicing. To make the sauce, simmer 3/4 cup balsamic vinegar, 2/3 cup ketchup, 1/4 cup honey, 2 sliced shallots, 2 tablespoons Worcestershire sauce, 1 tablespoon dijon mustard, 1/4 teaspoon allspice, and salt, pepper and sugar to taste until thickened, about 15 minutes. Strain, then whisk in some butter.

PERFECT PORTERHOUSE STEAK



Perfect Porterhouse Steak image

Perfectly Grilled Porterhouse Steak. Grilled either indoors or out.

Provided by chefpaularwine

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 45m

Yield 2

Number Of Ingredients 4

20 ounces porterhouse steak
1 teaspoon olive oil
1 tablespoon meat tenderizer
1 teaspoon steak seasoning

Steps:

  • Place steak on a plate and coat lightly with olive oil. Rub steak with meat tenderizer. Sprinkle steak with Canadian steak seasoning and gently rub into steak. Cover with plastic wrap and let stand for 20 minutes.
  • Preheat a grill for high heat. When the grill is hot, lightly oil the grate.
  • Unwrap steaks and grill on open flame or charcoal grill for 3 to 5 minutes per side, or to your desired degree of doneness.

Nutrition Facts : Calories 461 calories, Cholesterol 94.3 mg, Fat 36.6 g, Protein 27.1 g, SaturatedFat 13.5 g, Sodium 1025.1 mg

PORTERHOUSE STEAK WITH SAUCE ROUILLE



Porterhouse Steak With Sauce Rouille image

DH and I made this steak a few nights ago. It was delicious! It was raining, so we ended up making the steak on the stovetop in a grill pan and it still turned out really well. In step 3, our potato was not barely tender after 10 minutes on medium low and we ended up turning up the heat and cooking it for several more minutes until it began to soften. You may need, like me, to modify this step. The recipe is from Williams-Sonoma "Backyard Barbeques." Prep time includes resting time for the steak.

Provided by Dr. Jenny

Categories     Steak

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 17

1 (2 1/2-3 lb) porterhouse steaks (about 2 inches thick)
1 garlic clove, minced
1 teaspoon anchovy paste
2 teaspoons olive oil
1/4 teaspoon fresh ground pepper
1 russet potato, peeled and chopped (about 5 oz)
1/2 cup chicken broth
1 small red bell pepper, seeded, chopped
3 garlic cloves
3 jarred hot cherry peppers, drained, stems removed
1 (2 ounce) jar chopped pimiento, drained
1/4 teaspoon fresh thyme, chopped
1/4 teaspoon red wine vinegar
1 dash hot pepper sauce
5 tablespoons olive oil
salt, to taste
fresh ground pepper, to taste

Steps:

  • Trim the fat from the edges of the steak, leaving a layer 1/4 inch thick, then slash the layer of fat at 1-inch intervals.
  • In a small bowl, using the back of a spoon, mash together the garlic, anchovy paste, olive oil, and pepper until smooth. Rub into both sides of the steak. Cover and let stand at room temperature for 1 hour.
  • When steak is close to be being done standing, make the sauce: In a saucepan over medium-low heat, combine the potato and chicken broth. Bring to a simmer and cook, uncovered, until barely tender, about 10 minutes. Add the bell pepper and cook until heated through, about 3 minutes more. Drain, reserving the broth. You should have 2 to 3 Tbs.
  • In a food processor, with the motor running, drop the garlic cloves through the feed tube and process until chopped. Add the cherry peppers, pimiento pepper, potato and bell pepper, thyme, vinegar, and hot pepper sauce. Proces until smooth. With the motor running, slowly add the olive oil, 1 Tb at a time, and process until the mixture thickens. Transfer to a bowl and whisk in the reserved chicken broth. Season with salt and pepper. Cover and refrigerate until serving.
  • Prepare a hot fire in a grill. Position the grill rack 4 to 6 inches above the fire.
  • Place the steak on the rack and sear, turning once, until nicely browned, about 1 minute on each side. Using long handled tongs to hold the meat, sear the edges. Then grill over a medium-hot fire (move the steak to the edge of the fire or raise the grill rack), turning once, 16-20 minutes total for medium rare, or until done to your liking. Transfer to a cutting board and cover loosely with aluminum foil. Let rest for 5 minutes.
  • Cut meat from the bone, then slice the meat across the grain and serve on a warmed platter. Pass the sauce at the table.

Nutrition Facts : Calories 946.1, Fat 72.3, SaturatedFat 23.8, Cholesterol 183.1, Sodium 520.9, Carbohydrate 15.2, Fiber 2.3, Sugar 3.1, Protein 56.7

ROSEMARY-CRUSTED PORTERHOUSE STEAKS WITH RED WINE SAUCE



Rosemary-Crusted Porterhouse Steaks With Red Wine Sauce image

Porterhouse is my favorite cut of steak and this is a great way to make it. Adapted from "Weber's Charcoal Grilling" by Jamie Purviance.

Provided by Chef Kate

Categories     Steak

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

2 porterhouse steaks, 1 to 1 1/4 pounds each, about 1 1/4 inches thick, trimmed of excess fat
1 1/2 tablespoons olive oil
2 tablespoons fresh rosemary, finely chopped
2 tablespoons kosher salt
1 teaspoon black pepper
2 cups beef stock (I use homemade, unsalted)
1 cup dry red wine
1/2 cup ketchup
1 teaspoon thyme (or 1/4 teaspoon dried thyme)
1/4 teaspoon black pepper
2 tablespoons butter, unsalted, cut into two equal pieces

Steps:

  • Coat the steaks on both sides with the olive oil and season evenly with the rosemary, salt and pepper. Let sit at room temperature for 20 to 30 minutes before grilling.
  • Prepare a charcoal fire covering one-half or two-thirds of the charcoal grate (a "two-zone" fire; if using a gas grill, turn flame to high heat).
  • Sear the steaks over the fire, with the lid closed as much as possible, for 6 minutes, turning once and swapping their places as needed for even cooking. Then move the steaks away from the fire ("indirect heat"; if using a gas grill, reduce the heat to medium) and cook until done to your taste, 4 to 6 minutes for medium rare. Remove the steaks from the grill and let rest for 3 to 5 minutes.
  • Bring the sauce ingredients (except the butter) to a simmer and whisk in the butter until emulsified. Remove from heat.
  • Carve the steaks and serve warm with the red wine sauce.

Nutrition Facts : Calories 186.2, Fat 11.2, SaturatedFat 4.5, Cholesterol 15.3, Sodium 4322.3, Carbohydrate 9.8, Fiber 0.4, Sugar 7.2, Protein 2.1

PORTERHOUSE STEAK WITH BEARNAISE SAUCE



Porterhouse Steak With Bearnaise Sauce image

Provided by Pierre Franey

Categories     dinner, quick, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 5

1 porterhouse steak, 3 1/2 pounds and about 2 inches thick
Salt to taste if desired
2 teaspoons freshly ground black pepper
1 tablespoon corn, peanut or vegetable oil
Bearnaise sauce (see recipe)

Steps:

  • Preheat a charcoal grill or oven broiler to high.
  • Rub the steak on both sides with salt to taste and the pepper. Brush on both sides with oil.
  • If the charcoal grill is used, reduce the heat to low. Place the steak on the grill, or place it on a rack, under the broiler about 4 inches from the heat source.
  • Let cook with door partly open for 5 to 6 minutes. Turn meat over and let cook 25 minutes for medium rare, 30 minutes for medium. Remove steak from grill or broiler and let stand 10 minutes so juices will be redistributed. Serve sliced with bearnaise sauce on the side.

Tips:

  • For a perfectly cooked steak, use a meat thermometer to ensure it reaches your desired doneness.
  • Let the steak rest for a few minutes before slicing to allow the juices to redistribute.
  • Use high-quality ingredients to make the most flavorful sauce rouille.
  • If you don't have a food processor, you can chop the ingredients for the sauce rouille by hand.
  • Serve the steak with your favorite sides, such as roasted vegetables, mashed potatoes, or a salad.

Conclusion:

Porterhouse steak with sauce rouille is a classic dish that is sure to impress your guests. The juicy, flavorful steak is perfectly complemented by the creamy, tangy sauce. This dish is perfect for a special occasion or a romantic dinner at home. With a little planning and effort, you can easily create this delicious and impressive meal.

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