Best Tuscan Porterhouse Steak With Red Wine Peppercorn Jus Recipes

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

Ingredients

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

BISTECCA ALLA FIORENTINA (TUSCAN PORTERHOUSE)

Bistecca alla Fiorentina (Tuscan Porterhouse) image

This flagship, Tuscan steak is made from the region's Chianina breed of cattle which are prized for their tenderness and flavor. In typical Italian style, simplicity rules the day; little more than olive oil, rosemary, and salt are needed to highlight the rich flavor of the grilled meat. With Italian food, freshness and quality are top priority, so I use nothing less than choice porterhouse, and much prefer prime!

Provided by eat!

Categories World Cuisine Recipes European Italian

Time 1h25m

Yield 6

Number Of Ingredients 5

Ingredients

4 sprigs fresh rosemary, chopped
1 (2 1/2 pound) choice or prime porterhouse steak
3 tablespoons Tuscan olive oil
Moist, grey sea salt and freshly cracked pepper to taste
6 lemon wedges

Steps:

Press chopped rosemary onto both sides of porterhouse steak; set onto a plate and allow to marinate at room temperature for 1 hour.
Start an outdoor grill using hardwood charcoal, such as hickory. When coals are white and glowing, arrange for high heat.
Gently brush or rub olive oil onto steak, then season to taste with sea salt and pepper.
Place steak onto grill, and cook until a dark, golden brown (not burnt) crust forms, 5 to 10 minutes depending on thickness of meat. Turn over, and continue cooking until golden on the other side, 5 to 10 minutes more. When finished, place steak onto a platter, and allow to rest for 10 minutes.
To serve, remove the two pieces of meat from the bone, and replace the bone onto the serving platter. Trim any unwanted fat from the round (tenderloin) steak, slice into 6 equal pieces at an angle to the grain, and fan out on one side of the bone. Slice the rectangular (loin) steak into 1/4-inch slices at an angle to the grain. Fan out on the other side of the bone. Finish by garnishing the platter with lemon wedges and a sprinkle of additional sea salt.

Nutrition Facts : Calories 345.8 calories, Carbohydrate 1.5 g, Cholesterol 62.8 mg, Fat 29.6 g, Fiber 0.7 g, Protein 18.2 g, SaturatedFat 9.8 g, Sodium 104.4 mg