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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Saira Ashraf
[email protected]This recipe is a keeper! The steak was cooked to perfection and the jus was so flavorful. I would definitely recommend this recipe to others.
CH FAZAN
[email protected]I made this last night and it was a hit! The steak was juicy and flavorful, and the jus was perfect. I will definitely be making this again.
Zia Chitrali
[email protected]This dish was amazing! The steak was cooked to perfection and the jus was so flavorful. I will definitely be making this again.
Ghulam Mustafa Mustafa
[email protected]The steak was cooked perfectly and the red wine peppercorn jus was so flavorful. I would definitely recommend this recipe to others.
Ffhhksssk Djjdhf
[email protected]This Tuscan Porterhouse steak was absolutely delicious! The meat was cooked perfectly and the red wine peppercorn jus was amazing. I will definitely be making this again.