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."
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
4
ingredients
-
For the Steaks
- 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
-
For the Red Wine Sauce
- 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
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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Reviews
-
We loved these steaks and the sauce! I ground the salt, pepper and rosemary together with mortar and pestle before rubbing on steaks. For the sauce I added 1 1/2 beef stock cubes and no liquid, makes the cooking time so much shorter. 15 minutes produced a nice thick sauce. Also added a bay leaf. -
I am a BIG fan of Weber recipes. I adapted this one by broiling it in my oven for 7 minutes on each side. The seasoning was only ok and the sauce was a waste of good wine! It was extremely thin- even after a TBSP of cornstarch. Seemed to only serve to wash off the meat seasoning as it just tasted like the wine- nothing added by other ingredients. If I tried it again, I would use 1c of beef stock.
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
