Rosemary-Crusted Porterhouse Steaks With Red Wine Sauce

Recipe by Chef Kate
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • For the Steaks
  • 2
    porterhouse steaks, 1 to 1 1/4 pounds each, about 1 1/4 inches thick, trimmed of excess fat
  • 1 12
    tablespoons olive oil
  • 2
    tablespoons fresh rosemary, finely chopped
  • 2
    tablespoons kosher salt
  • 1
    teaspoon black pepper
  • For the Red Wine Sauce
  • 2
    cups beef stock (I use homemade, unsalted)
  • 12
    cup ketchup
  • 1
    teaspoon thyme (or 1/4 teaspoon dried thyme)
  • 14
    teaspoon black pepper
  • 2
    tablespoons butter, unsalted, cut into two equal pieces
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DIRECTIONS

  • 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.
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