Rosemary Crusted Porterhouse Steaks With Red Wine Sauce Recipes

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PAN-SEARED STEAK WITH RED WINE SAUCE



Pan-Seared Steak With Red Wine Sauce image

You can use any cut of steak, either bone-in or boneless, to make this classic French bistro dish. Steaks cut from the tenderloin, such as filet mignon, are the most tender pieces of beef, though they lack the assertively beefy chew of sirloins and rib steaks. Adding brandy to the pan sauce not only contributes flavor; its high alcohol content and acidity help extract flavor from the pan drippings. However, if setting it on fire makes you nervous, skip that step and let the brandy simmer down for an extra few minutes to cook off most of the alcohol. Make sure to open a good bottle of red wine to use in the sauce here, preferably one that you're happy to finish off with dinner. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.

Provided by Melissa Clark

Categories     dinner, steaks and chops, main course

Time 35m

Yield 4 servings

Number Of Ingredients 11

Kosher salt, as needed
Freshly ground black pepper, as needed
1 1/2 pounds boneless steak, or 1 3/4 pounds bone-in steak (1 1/2 inches thick)
2 shallots
2 1/2 tablespoons unsalted butter
1/2 teaspoon neutral oil, such as grapeseed
2 tablespoons good brandy, preferably Cognac
1/3 cup dry red wine
1/3 cup beef or chicken stock, preferably homemade
1 tablespoon chopped chives
Watercress, for serving

Steps:

  • Generously sprinkle salt and pepper all over steaks, then let steaks rest uncovered for 15 minutes at room temperature. Meanwhile, mince the shallots.
  • Melt 1/2 tablespoon butter and the oil in a large skillet over medium-high heat until almost smoking. Add steaks and cook until done to taste, about 3 to 4 minutes per side for rare and a little longer for medium-rare or medium. (Bone-in steaks take a few minutes longer to cook through than boneless.) If the pan begins to smoke or burn, lower the heat. Transfer steaks to a plate to rest while you prepare the sauce.
  • Add shallots to the skillet and cook over medium heat until lightly browned, about 1 minute. Add brandy to the skillet and use a long-handled match or igniter to set the brandy on fire. (Stand back when you do this.) Let flames die out, then add red wine and cook until reduced and syrupy, 2 to 4 minutes. Add stock and boil until reduced and thickened, 3 to 4 minutes longer.
  • Remove pan from heat and whisk in remaining 2 tablespoons butter and the chives. Serve steaks and sauce immediately with watercress.

Nutrition Facts : @context http, Calories 517, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 35 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 16 grams, Sodium 594 milligrams, Sugar 3 grams, TransFat 2 grams

ROSEMARY RED WINE SAUCE FOR STEAK



Rosemary Red Wine Sauce for Steak image

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

1 cup red wine
1 tablespoon fresh rosemary, chopped or 2 teaspoons dried rosemary
1/2 teaspoon kosher salt
1 teaspoon black pepper
2 tablespoons cold butter, cubed
1/2 teaspoon Worcestershire sauce
1 tablespoon minced garlic

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

PORTERHOUSE STEAK WITH HOISIN BARBECUE SAUCE AND ROSEMARY AND GARLIC FINGERLING POTATOES



Porterhouse Steak with Hoisin Barbecue Sauce and Rosemary and Garlic Fingerling Potatoes image

Provided by Food Network

Time 2h5m

Yield 4 servings

Number Of Ingredients 26

1 tablespoon peanut oil
1/2 medium red onion, finely diced
2 cloves garlic, minced
6 plum tomatoes, coarsely diced
1/4 cup ketchup
2 tablespoons Dijon mustard
2 tablespoons dark brown sugar
6 tablespoons hoisin sauce
2 tablespoons cider vinegar
2 tablespoons soy sauce
1 tablespoon honey
1 teaspoon cayenne
1 tablespoon ancho chile powder
1 teaspoon pasilla chile powder
1 tablespoon Worcestershire
2 (2 1/2 pound) porterhouse steaks
Salt and freshly ground pepper, to taste
1/2 pound red potatoes B size, blanched
1/2 pound Yukon gold B size, blanched
1/2 pound purple potatoes B size, blanched
1/2 cup olive oil
2 tablespoons minced garlic
Salt and pepper
4 sturdy rosemary branches
1/3 cup lemon juice
1 teaspoon honey

Steps:

  • In a large saucepan, over medium high heat, place the oil, onions and garlic and heat them until browned. Add the tomatoes and cook for 15 minutes. Add the ketchup, mustard, sugar, hoisin sauce, vinegar, soy sauce, honey, cayenne, chile powders and Worcestershire sauce and cook 15 minutes. Puree the mixture in a food processor. Pour into a bowl and allow to cool at room temperature. This makes about 5 cups. Marinate the steaks in the hoisin barbecue sauce for 1 hour. Remove the steaks from the marinade and season with salt and pepper. Grill the steaks over a medium heat wood fire for about 5 minutes on each side while basting with the sauce.
  • Rosemary and Garlic Fingerling Potatoes: Split potatoes in half and place in medium size bowl. Add 2 tablespoons oil and the garlic. Season with salt and pepper. Strip the leaves, except at the top, of the rosemary. Mince 1 tablespoon of rosemary leaves and add to the potatoes. Starting with the thicker part of the rosemary stem, skewer the potatoes. Alternate 1 red, 1Yukon gold and 1 purple potato, dividing the potatoes equally among the 4 rosemary branches. Grill the skewered potatoes over medium heat for 25 minutes until skins blister. Remove from heat. Mix lemon juice, remaining oil, honey, and salt and pepper to taste and pour over the potatoes while they are still hot.

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 STEAKS



Porterhouse Steaks image

Make and share this Porterhouse Steaks recipe from Food.com.

Provided by mightyro_cooking4u

Categories     Steak

Time 11m

Yield 4 serving(s)

Number Of Ingredients 4

4 steaks, porterhouse
2 tablespoons salt, kosher
2 teaspoons black pepper, freshly ground
4 tablespoons oil, canola

Steps:

  • Preheat a gas or charcoal grill or place a grill pan over medium-high heat.
  • Combine salt and pepper and sprinkle on both sides of each steak. Drizzle each side of steaks with canola oil.
  • Grill for 4 to 6 minutes on each side for medium-rare. Let the steaks rest a few minutes before slicing and serving.

Nutrition Facts : Calories 122.9, Fat 13.6, SaturatedFat 1.8, Sodium 3488.7, Carbohydrate 0.7, Fiber 0.3, Protein 0.1

TUSCAN PORTERHOUSE STEAK WITH RED WINE-PEPPERCORN JUS



Tuscan Porterhouse Steak with Red Wine-Peppercorn Jus image

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

1 (1 1/2-pound) porterhouse steak (1- to 1 1/4-inches thick)
2 teaspoons black peppercorns, coarsely crushed (see Cooks' Notes)
2 teaspoons kosher salt
1 tablespoon vegetable oil
3 tablespoons unsalted butter, cut into tablespoon pieces, divided
3 garlic cloves, crushed
2 (4-inch) sprigs fresh rosemary
5 sprigs fresh thyme
1/2 cup medium-bodied dry red wine (such as Chianti, Rioja, or merlot)
1 cup low-sodium chicken broth
Special Equipment
ovenproof 12-inch heavy skillet

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.

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