tuscan porterhouse steak · tuscan porterhouse steak a porterhouse is the perfect steak for two to...
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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 steak-house staple, the New York strip. We pan-roast the steak with the Tuscan stalwarts of garlic, rosemary, and thyme, then serve it with a velvety red wine reduction.
(24 oz.) porterhouse steak.
Teaspoons black peppercorns, coarsely crushed.
Teaspoons kosher salt.
Tablespoon vegetable oil.
Tablespoons unsalted butter, cut into tablespoon pieces, divided.
Garlic cloves, crushed.
(4-inch) sprigs fresh rosemary.
Sprigs fresh thyme.
Cup Medium-bodied dry red wine.
Cup low-sodium chicken broth.
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P A I R S W I T H
W I T H R E D W I N E P E P P E R C O R N J U S
P e l t i e r R e s e r v e Te r o l d e g o o r C a b S a u v
P R E P A R A T I O N
S P E C I A L I N S T RU C T I O N
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.
• Oven-proof 12-inch heavy skillet