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.
ROSEMARY-CRUSTED PORTERHOUSE STEAKS WITH RED WINE SAUCE
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
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
BEEF TENDERLOIN STEAKS WITH PORT-ROSEMARY SAUCE
A quick and easy Beef Tenderloin Steak recipe with Port-Rosemary Sauce. Can be prepared in 45 minutes or less.
Provided by Jason Radlinger
Categories Beef Herb Christmas Valentine's Day Low Carb Beef Tenderloin Port Red Wine Summer Bon Appétit Washington, D.C.
Yield Serves 4
Number Of Ingredients 12
Steps:
- FOR SAUCE:
- Melt butter in heavy large saucepan over medium-high heat. Add shallots and sauté until tender, about 3 minutes. Stir in wine and Port. Boil 5 minutes. Add broth and rosemary sprig and boil until liquid is reduced to 1/3 cup, about 12 minutes. Strain sauce and set aside. (Can be prepared 1 day ahead. Cover and refrigerate.)
- FOR STEAKS:
- Heat oil in heavy large skillet over medium-high heat. Season steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to platter. Tent with foil to keep warm.
- Add sauce to skillet and bring to boil, scraping up any browned bits. Remove from heat. Gradually add butter, whisking just until melted. Stir in chopped rosemary. Season to taste with salt and pepper.
- Spoon sauce over steaks and serve.
ROSEMARY RED WINE SAUCE FOR STEAK
Fabulous on flat iron steak, seasoned simply with salt and freshly ground black pepper. I recommend using the wine singles you can buy at the grocery store. That way you don't necessarily have to waste an entire bottle of wine if your family is not likely to finish a bottle of wine in one sitting.
Provided by kagomesama
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- After cooking the steaks, remove to a plate to rest. Deglaze the pan with the red wine and add all other ingredients except for the butter.
- Let reduce by half, then just before serving add butter to the pan and whisk in until melted. Serve immediately.
Nutrition Facts : Calories 106.4, Fat 5.8, SaturatedFat 3.7, Cholesterol 15.3, Sodium 268.9, Carbohydrate 2.8, Fiber 0.2, Sugar 0.5, Protein 0.3
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