Tuscan Porterhouse Steak With Red Wine Peppercorn Jus Recipes

TUSCAN PORTERHOUSE STEAK WITH RED WINE-PEPPERCORN JUS

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. Cooks' Notes: •Coarsely crush the peppercorns with a mortar and pestle or put the peppercorns in a sealable plastic bag and coarsely crush them with the bottom of a heavy skillet, meat pounder or rolling pin. •When browning the steak, don't move it around. Let it cook undisturbed (only flip it once), so that a nice crust forms.

TUSCAN PORTERHOUSE STEAK WITH RED WINE-PEPPERCORN JUS

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.

TUCSON TUSCAN PORTERHOUSE

Steps:

• Place steak in an oval baking dish.
• Make the rub: combine the salt, pepper, chili powder, mustard, oregano, garlic powder, cumin, and cinnamon in a small bowl; stir to mix or use your fingers to mix.
• Sprinkle rub all over the steak on both sides, patting it onto the meat with your fingertips.
• Make the cilantro-serrano oil: heat olive oil in a small pan over medium heat; add in the cilantro, serranos, and garlic; cook until fragrant, about 2 minutes; do not let garlic brown; remove pan from heat.
• Set up grill for direct grilling using a two-zone fire (for gas grill-preheat half or two out of three of the burners to desired temperature; leave the rest turned off, this gives you a hot zone for grilling and a cooler zone for dodging the flames or resting the meat).
• For gas grill-place all the wood chips in the smoker box and run the grill on high until you see smoke, then lower one burner to medium.
• When ready to cook, brush and oil the grill grate; arrange steak on the grate over the hot zone, placing it on a diagonal to the bars.
• Grill for about 2 minutes, then move the steak to the medium zone, rotating it a quarter turn to create crosshatch grill marks; let grill for 6-8 minutes longer.
• Turn the steak over, placing it over the hot zone of the grill and on a diagonal to the bars.
• Let this side sear for 2 minutes, then move the steak to the medium zone, rotating it a quarter turn; let steak continue to grill until cooked to taste, 6-8 minutes for medium-rare.
• Brush the top of the steak with some of the cilantro-serrano oil as it cooks.
• Transfer the grilled steak to a deep platter and pour the remaining cilantro-serrano oil over it.
• Let steak rest for about 3 minutes, turning it several times in the oil to baste both sides.
• To carve and serve-cut the two steaks off either side of the T-bone; cut each crosswise into ¼ inch thick slices; pour the juices in the platter over the slices and serve at once.